Bring the taste of the tropics to your table with Crock Pot Huli Huli Meatballs! Juicy meatballs simmer in a sweet and tangy pineapple ginger sauce with the most incredible island flavors.

Crock Pot Huli Huli Meatballs Ingredients

• Ginger Paste: Feel free to use grated ginger if you prefer! You can also use 1 teaspoon of ground ginger, but for maximum flavor, use fresh!
• Pineapple Juice: Use the pineapple juice from the canned pineapple in this recipe.

Crock Pot Huli Huli Meatball Recipe

Getting dinner on the table doesn’t get much easier than this! Slow cooker Hawaiian meatballs recipe. Just toss everything in, let it cook, and come back to a saucy, flavorful meal.

1. Add: Spray the inside of the crock pot with non stick cooking spray, then add the frozen meatballs and pineapple chunks to the crockpot.
2. Whisk Sauce: In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, ginger, and garlic.
3. Add Sauce and Cook: Pour sauce over the meatballs. Cook on LOW for 4 hours or HIGH for 3 hours.
4. Thicken: In the last 20 minutes of cooking, whisk together the cornstarch and water. Stir the slurry into the tangy sauce, then replace the lid and heat through. As it heats through, it will help thicken the sauce. Garnish with green onion, if desired. Serve crock pot huli huli meatballs over rice, noodles, or with toothpicks as an appetizer!

Print

Crock Pot Huli Huli Meatballs

Sweet, tangy, and tender, these crock pot huli huli meatballs simmer in a pineapple glaze that’s pure comfort. Set it and forget it for an easy weeknight dinner!

Course Appetizer, Dinner

Cuisine American

Keyword crockpot appetizer, crockpot huli huli meatballs recipe, easy, huli huli meatballs

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 8 Servings

Calories 96kcal

Author Alyssa Rivers

Ingredients

• 1 (32-ounce) bag frozen meatballs
• 1 (20-ounce) can pineapple chunks drained
• 1 cup unsweetened pineapple juice
• ½ cup soy sauce
• ½ cup brown sugar
• ⅓ cup ketchup
• 2 teaspoons grated ginger or paste or 1 teaspoon dried
• 2 teaspoons minced garlic
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

• Spray the inside of the crock pot with non-stick cooking spray. Add 1 (32-ounce) bag frozen meatballs and 1 (20-ounce) can pineapple chunks to the crock pot.
• In a medium bowl, whisk together 1 cup unsweetened pineapple juice, ½ cup soy sauce, ½ cup brown sugar, ⅓ cup ketchup, 2 teaspoons grated ginger or paste, and 2 teaspoons minced garlic.
• Pour the sauce mixture over the top of the meatballs. Cook on LOW for 4 hours or HIGH for 3 hours.
• In the last 20 minutes of cooking, whisk together 2 tablespoons cornstarch and 2 tablespoons water. Stir the cornstarch slurry into the crock pot liquid, then replace the lid and heat through. As it heats through it will help thicken the sauce.
• Garnish with green onion, if desired. Serve over rice, noodles, or with toothpicks as an appetizer!

Notes

Storage and Reheating Instructions

• In the Refrigerator: Store the leftovers in an airtight container in the fridge for up to 4 days. 
• In the Freezer: Store in the freezer for up to 2 months.
• Reheating From Frozen: You can reheat the frozen leftovers in a crockpot on LOW for 2-3 hours, heated through.

Nutrition

Calories: 96kcal | Carbohydrates: 23g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Cholesterol: 0.1mg | Sodium: 906mg | Potassium: 121mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 53IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg

More Easy Crockpot Meals

Dinner

Savory Mississippi Pot Roast

8 hours 5 minutes

Side Dishes

Super Easy Crockpot Mashed Potatoes

5 hours 15 minutes

Dinner

Slow Cooker Chicken Cordon Bleu

6 hours 10 minutes

Slow Cooker

Crockpot Salisbury Steak

3 hours 20 minutes

Crack Chicken Egg Rolls wrap savory chicken, crispy bacon, melty cheese, and zesty ranch in a golden, crunchy shell. Easy to make, lighter than deep-fried versions, and perfect for parties or game day!

Crack Chicken Egg Roll Ingredients

• Chicken: Use precooked chicken, like rotisserie or canned, for convenience. If cooking your own, season 2 chicken breasts with salt, pepper, and a touch of ranch seasoning for extra flavor. The air fryer or Instant Pot works great.
• Bacon: Precooked bacon is easiest, but oven-baked bacon is deliciously crisp if you prefer homemade.
• Ranch Seasoning: Homemade ranch is a great option you can control the salt and customize the flavor to your liking.
• Dip Suggestions: Try buffalo sauce, ranch, or jalapeño dressing for a tasty finishing touch.

How to Make Crack Chicken Egg Rolls

Don’t worry about rolling these egg rolls, just follow my step-by-step visual guide below and you’ll see it’s easier than it looks! Here’s how it all comes together:

1. Combine Filling: Add the chicken, cream cheese, bacon, cheese, green onions, and ranch seasoning to a large bowl and mix until evenly combined.
2. Fill Egg Rolls: To wrap the egg rolls, place an egg roll wrapper so that one corner is towards you. Add three tablespoons of filling to the bottom half nearest to you.
3. Fold the Bottom: Wrap the bottom corner over the filling.
4. Seal: Dip your fingers in a small bowl of water and rub them along the edges of the wrapper before folding both side corners in over the filling.
5. Finish the Roll: continue rolling away from you to form a snug roll. Repeat until all the wrappers have been filled and rolled.
6. Air Fry and Serve: Spray the air fryer basket with nonstick cooking spray. Air fry in a single layer so they crisp evenly. Cook in batches so they don’t touch. Then, lightly spray the tops of them with olive oil spray. Air fry at 400ºF for 6 minutes, then flip the egg rolls over and cook for an additional 4-6 minutes. If you need, you can keep finished rolls warm in a 200°F oven. Enjoy warm with your preferred dipping sauce.

Print

Crack Chicken Egg Rolls

Crispy crack chicken egg rolls are stuffed with creamy ranch chicken, bacon, and cheese! They are for any occasion!

Course Appetizer

Cuisine American, Asian American

Keyword air fryer crack chicken egg rolls, air fryer egg rolls, chicken bacon ranch egg rolls, crack chicken egg rolls, crack chicken egg rolls recipe, easy egg rolls, homemade egg rolls, how to cook egg rolls in the air fryer, super bowl, tailgate appetizer

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 24 Egg Rolls

Calories 176kcal

Author Alyssa Rivers

Equipment

• 1 Air Fryer

Ingredients

• 2 cups shredded cooked chicken
• 12 ounces room temperature cream cheese
• 12 slices cooked, chopped bacon
• 1 cup shredded cheddar cheese
• ¼ cup sliced green onions about 3-4 onions
• 2 tablespoons ranch seasoning
• 24 egg roll wrappers
• water for sealing the egg rolls
• olive oil spray or nonstick cooking spray

Instructions

• Add 2 cups shredded cooked chicken, 12 ounces room temperature cream cheese, 12 slices cooked, chopped bacon, 1 cup shredded cheddar cheese, ¼ cup sliced green onions, and 2 tablespoons ranch seasoning to a large bowl and mix until evenly combined.
• To wrap the egg rolls, place one of the 24 egg roll wrappers so that one corner is towards you. Add three tablespoons of filling to the bottom half nearest to you, then wrap the bottom corner over the filling.
• Dip your fingers in a small bowl of water and rub them along the edges of the wrapper before folding both side corners over the filling. Then, continue rolling away from you to form a snug roll. Repeat until all the wrappers have been filled and the rolls are complete.
• Spray the basket of the air fryer with nonstick cooking spray. Add the egg rolls to the basket in batches to ensure they don't touch while cooking, then spray the tops of them lightly with olive oil spray. Air fry at 400 degrees Fahrenheit for 6 minutes, then flip the egg rolls over and cook for an additional 4-6 minutes.
• Serve warm with your preferred dipping sauce.

Notes

• In the Refrigerator: Store egg rolls in an airtight container for up to 5 days.
• To Freeze: Place filled, uncooked egg rolls on a baking sheet and freeze for 1 to 1½ hours. Transfer to a freezer-safe bag or container and store in the freezer for up to 3 months.
• To Reheat:
  • From Fridge: Warm in a skillet over medium heat until crisp, or air fry at 400ºF for a few minutes. You can also reheat in the oven at 400ºF for 4–5 minutes until heated through.
  • From Frozen: To cook from frozen, air fry at 400ºF for about 6 minutes per side, spraying lightly with nonstick spray and adding 1–2 minutes per side as needed until fully crisp and hot.

Nutrition

Calories: 176kcal | Carbohydrates: 9g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 325mg | Potassium: 84mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 259IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 1mg

More Crack Chicken Recipes

Love the crack chicken flavor? Check out more of my crack chicken recipes for easy, crowd-pleasing meals and appetizers!

Appetizers

Crack Chicken Dip

35 minutes

Dinner

Crack Chicken Casserole

45 minutes

Dinner

Slow Cooker Crack Chicken (Cheddar Ranch Chicken)

6 hours 10 minutes

Dinner

Crack Chicken Chili

6 hours 10 minutes

Air fryer teriyaki salmon is the best fast and tasty meal! The salmon cooks up perfectly tender with crisp edges, then gets coated in a glossy, sweet-and-savory teriyaki glaze that I know you’ll love!

Ingredients for Air Fryer Teriyaki Salmon

• Ginger: I love using ginger paste because it’s so easy! Grated fresh ginger works great as well!
• Soy Sauce: Low-sodium soy sauce works great.

How to Make Air Fryer Teriyaki Salmon

Ready for a weeknight win? Follow these simple steps to get perfectly glazed, tender salmon. Serve it with rice, stir-fried veggies, or even a refreshing cucumber salad.

1. Make the Sauce: In a medium-sized saucepan, whisk together the soy sauce, brown sugar, rice vinegar, garlic, sesame oil, and ginger. Heat over medium-high heat and bring it to a simmer.
2. Thicken the Sauce: In a small bowl, whisk together the water and cornstarch, then add it to the saucepan. Whisk the sauce constantly until it starts to thicken. Remove it from the heat and reserve half of the sauce for serving.
3. Prep the Salmon: Lightly spray the inside of the air fryer basket with olive oil spray. Pat the salmon filets dry with a paper towel, then place them skin-side down in the basket.
4. Cook Salmon and Serve: Brush the teriyaki sauce on each filet, then air fry salmon at 390ºF for 7-10 minutes. The internal temperature should reach 145ºF, and the salmon should flake easily with a fork. Brush the reserved teriyaki sauce on the filets before serving, and top with chopped green onion and sesame seeds for garnish.

Print

Air Fryer Teriyaki Glazed Salmon

Juicy salmon fillets air-fried to perfection and coated in a glossy homemade teriyaki glaze. A quick 30-minute dinner you can feel good about!

Course Dinner

Cuisine Asian American

Keyword air fryer teriyaki salmon recipe, teriyaki air fryer salmon

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Calories 92kcal

Author Alyssa Rivers

Ingredients

• 4 (4-ounce) salmon filets about 1 pound
• ½ cup low-sodium soy sauce
• ¼ cup brown sugar
• 1 tablespoon rice vinegar
• 2 cloves minced garlic
• 1 teaspoon sesame oil
• 1 teaspoon ginger paste or grated ginger
• 2 tablespoons water
• 1 tablespoon cornstarch
• chopped green onion and sesame seeds for garnish optional

Instructions

• In a medium-sized saucepan, whisk together ½ cup low-sodium soy sauce, ¼ cup brown sugar, 1 tablespoon rice vinegar, 2 cloves minced garlic, 1 teaspoon sesame oil, and 1 teaspoon ginger paste. Heat over medium-high heat and bring it to a simmer.
• In a small bowl, whisk together 2 tablespoons water and 1 tablespoon cornstarch, then add it to the saucepan. Whisk the sauce constantly until it starts to thicken. Remove it from the heat and reserve half of the sauce for serving.
• Lightly spray the inside of the air fryer basket with olive oil spray. Pat 4 (4-ounce) salmon filets dry with a paper towel, then place them skin-side down in the basket.
• Brush the teriyaki sauce on each filet. Cook at 390 degrees Fahrenheit for 7-10 minutes. The internal temperature should reach 145 degrees Fahrenheit, and the salmon should flake easily with a fork.
• Brush the reserved teriyaki sauce on the filets before serving, and top with chopped green onion and sesame seeds for garnish.

Notes

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheat: Brush with a little extra teriyaki sauce, then warm in the microwave until heated through. Or reheat in the air fryer at 350ºF until hot.

Nutrition

Calories: 92kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 1153mg | Potassium: 144mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 1IU | Vitamin C: 0.5mg | Calcium: 24mg | Iron: 1mg

More Easy Salmon Recipes

Keep the salmon streak going with these tasty ideas! Craving more? Check out all my salmon recipes here!

Dinner

Firecracker Salmon

15 minutes

Dinner

Salmon Marinade

32 minutes

Dinner

Pistachio Crusted Salmon

30 minutes

Dinner

Glazed Air Fryer Salmon Bites

31 minutes

Some nights you just need dinner on the table fast! That’s when this garlic shrimp stir fry saves the day. Juicy shrimp, crisp veggies, and the BEST garlicky sauce all come together in 20 minutes.

Garlic Shrimp Stir Fry Ingredients

• Like it Spicy? Add some heat with red pepper flakes or chili paste.
• Shrimp: Feel free to use shrimp with or without the tails.
• Vegetables: Stir fry is perfect for using up leftover veggies or switching them up based on your preference.

How to Make Garlic Shrimp Stir Fry

This garlic shrimp stir fry is a great way to use up veggies from your fridge! Or for you and your family to eat your veggies! It’s light, full of flavor, and ready in just 20 minutes!

1. Make Stir-Fry Sauce: In a small bowl, whisk together the chicken broth, soy sauce, minced garlic, brown sugar, sesame oil, and cornstarch and set aside.
2. Cook Veggies: In a wok or large skillet, add oil over medium-high heat, then add broccoli, sugar snap peas, red bell pepper, and shredded carrots. Cook for about 2-3 minutes, stirring occasionally.
3. Cook Shrimp: Add the shrimp and cook for 2-3 minutes until the shrimp begin to turn pink.
4. Combine: Pour in the sauce and stir until incorporated. Cook for 3-5 minutes, stirring occasionally until broccoli is tender and the sauce has thickened. Serve with sliced green onions and serve over rice if desired.

Print

Garlic Shrimp Stir Fry

This Garlic Shrimp Stir Fry includes juicy shrimp and crisp veggies tossed in the most flavorful garlic sauce. It's fast and feel-good, a win-win!

Course Dinner, Main Course

Cuisine Asian American

Keyword 15 minute Garlic Shrimp Stir Fry, Garlic Shrimp Stir Fry, Shrimp Stir Fry, Shrimp Stir Fry Recipe, Shrimp Stir Fry Recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 215kcal

Author Alyssa Rivers

Ingredients

• 1 pound peeled and deveined shrimp
• ½ cup chicken broth
• ¼ cup soy sauce
• 3 cloves minced garlic
• 3 tablespoons brown sugar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 2 cups broccoli florets
• 1 cup sugar snap peas
• 1 sliced red bell pepper
• ½ cup shredded carrots
• sliced green onions

Instructions

• In a small bowl, whisk together ½ cup chicken broth, ¼ cup soy sauce, 3 cloves minced garlic, 3 tablespoons brown sugar, 1 teaspoon sesame oil, and 1 tablespoon cornstarch and set aside.
• In a wok or large skillet, add 1 tablespoon vegetable oil over medium-high heat. Add 2 cups broccoli florets, 1 cup sugar snap peas, 1 sliced red bell pepper, and ½ cup shredded carrots. Cook for about 2-3 minutes, stirring occasionally.
• Add 1 pound peeled and deveined shrimp and cook for 2-3 minutes until the shrimp begin to turn pink.
• Pour in the sauce and stir until incorporated. Cook for 3-5 minutes, stirring occasionally until broccoli is tender and the sauce has thickened. Garnish with sliced green onions and serve over rice if desired.

Notes

Storage & Reheating

• Refrigerator: Store in an airtight container for 3–4 days.
• Reheat: Warm on the stovetop in a wok or skillet until heated through.

Nutrition

Calories: 215kcal | Carbohydrates: 22g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 143mg | Sodium: 1592mg | Potassium: 492mg | Fiber: 3g | Sugar: 13g | Vitamin A: 4359IU | Vitamin C: 95mg | Calcium: 116mg | Iron: 2mg

More Stir-Fry recipes You’re Going To Love

Dinner

Garlic Chicken and Broccoli Cashew Stir Fry

30 minutes

Dinner

Easiest Vegetable Stir Fry

20 minutes

Dinner

Honey Garlic Chicken Stir Fry

30 minutes

Dinner

Wonton Shrimp Stirfry

20 minutes

Skip the takeout, these Kung Pao Chicken Noodles are spicy, saucy, and loaded with flavor! Tender chicken, chewy noodles, crunchy peanuts, and a kick of heat all come together in one quick and easy dish that’s perfect for weeknight dinners.

Ingredients for Kung Pao Noodles

• Dried Chili Peppers: These are optional, but are traditional in Kung Pao dishes! Also known as Arbol peppers. You can use more or less, depending on your desired spice level.

• Chili Garlic Sauce: You can find this in the Asian section of the grocery store. I used the brand Huy Fong.
• Peanuts: Peanuts are traditionally in Kung Pao recipes, but feel free to use cashews if you prefer!
• Throw in Veggies: Add chopped bell peppers and zucchini with the garlic and dried chili peppers to cook and soften them a bit.

How to Make Kung Pao Chicken Noodles

No fancy techniques required, just quick cooking and big flavor. Follow these easy steps to whip up a bold and delicious dinner:

1. Boil the Noodles: Cook 10 ounces spaghetti or linguini noodles according to the package instructions. Drain and set aside.
2. Make the Sauce: In a small bowl, whisk together the soy sauce, vinegar, brown sugar, garlic chili sauce, and cornstarch, then set the sauce aside.
3. Cook the Chicken: Heat a large skillet or wok over medium-high heat, then add the sesame oil and cubed chicken. Cook for 5-7 minutes until the chicken is no longer pink.
4. Add Garlic and Dried Peppers: Add the minced garlic and dried chili peppers, then cook for 2 minutes to soften the peppers.
5. Pour in the Sauce: Pour the sauce over the garlic and peppers. Stir to combine. Heat until the sauce thickens, about 1 minute.
6. Combine and Serve: Add the cooked noodles and peanuts to the sauce, then toss to coat the noodles. Garnish Kung Pao chicken noodles with chopped green onion and red pepper flakes. Serve and enjoy!

Print

Kung Pao Chicken Noodles

Juicy chicken and tender noodles tossed in a bold, spicy-sweet Kung Pao sauce. A quick, saucy dinner that beats takeout any night of the week.

Course Dinner, Side Dish

Cuisine Asian American

Keyword kung pao, kung pao noodles recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Calories 582kcal

Author Alyssa Rivers

Ingredients

Noodles and Chicken

• 10 ounces spaghetti or linguini noodles
• 1 tablespoon sesame oil
• 1 pound cubed boneless skinless chicken breast 1-inch cubes
• 2 cloves minced garlic
• 6-8 dried chili peppers

Kung Pao Sauce

• ½ cup soy sauce
• ⅓ cup chinkiang vinegar or rice vinegar
• ¼ cup brown sugar
• 1 tablespoon chili garlic sauce (Huy Fong)
• 1 tablespoon cornstarch
• ⅓ cup whole peanuts roasted, unsalted
• chopped green onion and red pepper flakes for garnish

Instructions

• Cook 10 ounces spaghetti or linguini noodles according to the package instructions. Drain and set aside.
• In a small bowl, whisk together ½ cup soy sauce, ⅓ cup chinkiang vinegar, ¼ cup brown sugar, 1 tablespoon chili garlic sauce, and 1 tablespoon cornstarch. Set the sauce aside.
• Heat a large skillet or wok over medium-high heat. Add 1 tablespoon sesame oil and 1 pound cubed boneless skinless chicken breast. Cook for 5-7 minutes until the chicken is no longer pink.
• Add 2 cloves minced garlic and 6-8 dried chili peppers. Cook for 2 minutes to soften the peppers.
• Pour the sauce over the garlic and peppers and stir to combine. Heat until the sauce thickens, about 1 minute.
• Add the cooked noodles and ⅓ cup whole peanuts to the sauce, then toss to coat the noodles. Garnish with chopped green onion and red pepper flakes. Serve and enjoy!

Notes

• In the Refrigerator: These Kung Pao noodles will stay good in your fridge for about 3-4 days in an airtight container. 
• To Reheat: Pop leftovers in the microwave for a minute or two. Another great way is to reheat them in a pan on the stove. Just warm them over medium heat, stirring occasionally.

Nutrition

Calories: 582kcal | Carbohydrates: 74g | Protein: 40g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1765mg | Potassium: 783mg | Fiber: 4g | Sugar: 16g | Vitamin A: 241IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 3mg

More Asian Recipes

This Kung Poa chicken noodle recipe is just the start! Take your taste buds on a tour with these other delicious Asian-inspired meals.

Dinner

Saucy Asian Meatballs

22 minutes

Dinner

Baked Sweet and Sour Chicken

1 hour 20 minutes

Dinner

The BEST Easy Fried Rice

30 minutes

Dinner

20 Minute Garlic Beef and Broccoli Lo Mein

20 minutes

You guys are obsessed with my Korean Ground Beef rice bowls, so I decided I needed a noodle version. Tender beef, savory goodness, and those irresistible Korean flavors all wrapped up in one slurp-worthy Korean Beef Noodle dish.

Korean Beef Noodles Ingredients

• Noodles: Use your favorite noodles! Spaghetti, ramen, or rice linguini noodles work great in this recipe.
• Ground Beef: I prefer lean ground beef, but if you don’t use lean, be sure to drain any excess oil before adding the sauce.
• Cornstarch: Whisk the cornstarch well so it dissolves in the sauce. This helps thicken the sauce so it sticks to the noodles!
• Vegetables: Add in any veggies you want! Cook or stir fry the veggies before tossing them into the noodles. I like to add broccoli, bell peppers, or shredded carrots!
• Add More Heat: If you love spice, add extra red pepper flakes or a drizzle of sriracha sauce.

How to Make Korean Beef Noodles

Making this Korean Beef Noodle recipe is so easy! Simply cook the beef in the sauce, then toss in the cooked noodles. In no time, you’ll have a delicious meal.

1. Cook the Noodles: Boil the linguine noodles al dente according to the package instructions. Drain the noodles and set aside.
2. Cook the Beef: In a large skillet, add the ground beef over medium-high heat. Cook and crumble the meat for 5-7 minutes, or until no longer pink. Stir in the minced garlic and cook for 1 minute.
3. Add the Sauce: In a small bowl, whisk together the brown sugar,  soy sauce, sesame oil, ground ginger, crushed red pepper flakes, black pepper, and cornstarch. Pour the sauce mixture over the ground beef and simmer for 1-2 minutes.
4. Coat the Noodles: Add the cooked noodles to the meat mixture and toss to combine. Garnish with sliced green onions and sesame seeds for garnish.

Print

Korean Beef Noodles

Korean Beef Noodles are fast, easy, and perfect for those ‘what’s for dinner?’ nights!

Course Dinner

Cuisine American, korean american

Keyword easy korean beef noodles, korean beef noodles recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 Servings

Calories 540kcal

Author Alyssa Rivers

Ingredients

• 8 ounces linguine noodles
• 1 pound lean ground beef
• 3 cloves minced garlic
• ½ cup packed brown sugar
• ½ cup soy sauce
• 1 tablespoon sesame oil
• ½ teaspoon ground ginger
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon black pepper
• 2 tablespoons cornstarch
• sliced green onions and sesame seeds for garnish

Instructions

• Boil 8 ounces linguine noodles al dente according to the package instructions. Drain the noodles and set aside.
• In a large skillet, add 1 pound lean ground beef over medium-high heat. Cook and crumble the meat for 5-7 minutes, or until no longer pink. Stir in 3 cloves minced garlic and cook for 1 minute.
• In a small bowl, whisk together ½ cup packed brown sugar, ½ cup soy sauce, 1 tablespoon sesame oil, ½ teaspoon ground ginger, ½ teaspoon crushed red pepper flakes, ½ teaspoon black pepper, and 2 tablespoons cornstarch. Pour the sauce mixture over the ground beef and simmer for 1-2 minutes.
• Add the cooked noodles to the meat mixture and toss to combine. Garnish with sliced green onions and sesame seeds.

Notes

Leftover Instructions

• • In the Refrigerator: These Korean beef noodles will stay good in your fridge for about 3-4 days in an airtight container. 

• • To Reheat: Pop leftovers in the microwave for a minute or two. Another great way is to reheat them in a pan on the stove. Just warm them over medium heat, stirring occasionally.

Nutrition

Calories: 540kcal | Carbohydrates: 76g | Protein: 35g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1238mg | Potassium: 688mg | Fiber: 2g | Sugar: 28g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 4mg

More Korean-Inspired Recipes

If you loved these Korean beef noodles as much as I did, then I know you won’t be able to get enough of these other Korean recipes. Like my Korean Fried Chicken or Korean Beef Bulgogi, here are a few more to try:

Beef

Korean Ground Beef Stir Fry

20 minutes

Dinner

Slow Cooker Korean Beef

4 hours 10 minutes

Dinner

Korean Beef Lettuce Wraps

25 minutes

Asian

Korean Short Ribs

8 hours 20 minutes

Potsticker casserole is all the tasty fun of potstickers in a warm, baked dish. Soft dumplings, fresh veggies, and a rich sauce cook together for a fast, easy, and filling meal.

Ingredients for Potsticker Casserole

• Try Dumplings Instead: Swap the potstickers for your fave frozen dumplings! I love the cilantro chicken ones from Costco.
• Add Veggies: Use crisp bok choy, kale, peppers, mushrooms, snow peas, carrots, or bamboo shoots. Mix and match to your liking!
• Frozen Works Best: Frozen potstickers cook great here! If you use thawed ones, cut the bake time by about 10 minutes for the best bite.

Trader Joe’s Dumpling Casserole Recipe

This viral Trader Joe’s casserole dish is ready to be devoured with just 10 minutes of prep and 30 min in the oven! See what all the hype is about, and check out more casseroles like Chicken Alfredo and Taco Casserole to simplify your week!

1. Make the Sauce: Preheat the oven to 375ºF, then spray a 9 x 13-inch casserole dish with nonstick cooking spray and set it aside. Add the coconut milk, soy sauce, curry paste, rice vinegar, ginger, cilantro, green onions, sesame oil, sugar, and garlic to a small bowl, then stir to combine.
2. Arrange the Potstickers and Veggies: Arrange the potstickers in an even layer at the bottom of the baking dish, then distribute your choice of veggies over the top.
3. Bake: Pour the sauce over the potstickers, then cover with aluminum foil. Place in the oven and bake for 25-30 minutes, until the potstickers are fully thawed and heated through. Garnish with additional cilantro, green onions, red pepper flakes, and toasted sesame seeds as desired. Serve potsticker casserole immediately.

Print

Quick & Easy Potsticker Casserole

My potsticker casserole takes the stress out of dinner with all the flavors of potstickers, but in a super easy, 10-minute prep bake. Perfect for busy nights!

Course Dinner, entree, Main Course, main dish

Cuisine Asian, Asian American

Keyword baked potstickers, dumpling bake, easy dinner, easy dinner recipe, easy potsticker casserole, pot sticker casserole, potsticker bake, potsticker casserole, potsticker casserole recipe, tiktok dumpling bake, tiktok potsticker casserole

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 303kcal

Author Alyssa Rivers

Equipment

• 1 9 x 13-inch baking dish

Ingredients

• 20-25 frozen potstickers more or less, depending on the size
• 1 cup full-fat coconut milk
• ¼ cup soy sauce
• 1-2 tablespoons red curry paste
• 1 ½ tablespoons rice vinegar
• 1 tablespoon minced fresh ginger
• 1 tablespoon chopped fresh cilantro additional for garnish
• 1 tablespoon sliced fresh green onions additional for garnish
• 2 teaspoons sesame oil
• 2 teaspoons granulated sugar or honey
• 2 teaspoons minced garlic
• 2 cups chopped fresh vegetables of your choice I prefer bell peppers, broccoli, and mushrooms
• sesame seeds optional for garnish
• chili crisp oil optional for garnish

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set it aside.
• Combine 1 cup full-fat coconut milk, ¼ cup soy sauce, 1-2 tablespoons red curry paste, 1 ½ tablespoons rice vinegar, 1 tablespoon minced fresh ginger, 1 tablespoon chopped fresh cilantro, 1 tablespoon sliced fresh green onions, 2 teaspoons sesame oil, 2 teaspoons granulated sugar, and 2 teaspoons minced garlic in a small bowl.
• Arrange 20-25 frozen potstickers in an even layer at the bottom of the baking dish, and evenly distribute 2 cups chopped fresh vegetables of your choice over the top of them. Pour the sauce over the potstickers and cover the pan with aluminum foil.
• Bake for 25-30 minutes, until the potstickers are fully thawed and heated through. Garnish with additional cilantro, green onions, a drizzle of chili crisp oil, and sesame seeds as desired and serve immediately.

Notes

Leftover Instructions

• • In the Refrigerator: Store leftovers in the fridge in an airtight container or covered tightly with plastic wrap for up to 5 days.

• • To Reheat: Reheat in the microwave in 30-60 second increments until fully heated through.

• • Make Ahead: You can prepare this casserole the night before baking it, but you will want to reduce the bake time by about 10 minutes to account for the potstickers thawing overnight in the refrigerator.

Nutrition

Calories: 303kcal | Carbohydrates: 39g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 884mg | Potassium: 244mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3489IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 3mg

More One-Pan Casseroles

If you loved my potsticker casserole, I’ve got plenty more where that came from! For a link to all of my casseroles, click here.

Dinner

Neiman Marcus Chicken Casserole

55 minutes

Dinner

Baked Pierogi Casserole

50 minutes

Dinner

Jalapeño Popper Casserole

40 minutes

Dinner

Italian Sausage Casserole

55 minutes

My meatball foil packets have juicy meatballs, sweet pineapple, colorful veggies, covered in sticky teriyaki sauce, and grilled to perfection. Easy to make, fun to eat, and no dishes to wash! Yes, please!

Teriyaki Meatball Foil Packet Ingredients

• Meatballs: I used pre-cooked frozen beef meatballs from Costco to save time, but you can make my homemade meatball recipes as well!
• Teriyaki Sauce: I love using my homemade teriyaki sauce, but you can use store bought if you’re in a time crunch.
• Veggies: Cut your veggies into even pieces so they cook at the same rate. Feel free to mix it up; zucchini, mushrooms, and broccoli all work!
• Pineapple: Be sure to drain the pineapple well if you’re using canned. Fresh pineapple or pineapple rings are also an option!

How to Make Meatball Foil Packets

Dinner doesn’t get easier than this! With just a few ingredients and zero cleanup, you’ll have a delicious meal on the table (or around the campfire!) in no time.

1. Prepare and Assemble: Preheat the grill to medium heat, then cut heavy-duty aluminum foil into 4 large pieces, large enough to wrap around the meatballs and veggies. Place 8 meatballs in the center of each sheet of aluminum foil. Divide the pineapple chunks, chopped bell peppers, and the sliced red onion evenly into each packet. 
2. Add the Sauce: Prepare Homemade Teriyaki Sauce or use your favorite store bought sauce. Drizzle ¼ cup of the sauce on top of each meatball and veggie mixture and slightly stir together.
3. Fold and Seal: Bring the two longer sides of the foil together and seal tightly, then fold in the shorter edges of the foil, making sure there are no openings or gaps.
4. Cook: Place the packets onto the hot grill and cook for 15-20 minutes or until the meatballs are warmed through. To serve, carefully open packets, then garnish with green onions and sesame seeds. Serve meatball foil packets over cooked rice, if desired!

Print

Teriyaki Meatball Foil Packets

Easy, meatball foil packets with juicy meatballs, veggies, and sweet teriyaki sauce. Great on the grill, in the oven, or over a campfire!

Course Dinner

Cuisine American

Keyword campfire foil packets, Hawaiian meatball foil packets, meatball foil packets recipe, teriyaki meatball foil packets

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 385kcal

Author Alyssa Rivers

Ingredients

• 32 frozen meatballs
• 1 (20-ounce) canned pineapple chunks, drained
• 1 chopped red bell pepper
• 1 chopped orange bell pepper
• 1 small sliced red onion
• 1 cup Homemade Teriyaki Sauce or store-bought
• chopped green onion for garnish
• sesame seeds for garnish
• cooked rice optional for serving

Instructions

• Preheat the grill to medium-high heat. Cut heavy-duty aluminum foil into 4 large pieces, large enough to wrap around the meatballs and veggies.
• Divide the 32 frozen meatballs by placing 8 meatballs in the center of each sheet of aluminum foil. Divide 1 (20-ounce) canned pineapple chunks, 1 chopped red bell pepper, 1 chopped orange bell pepper, and 1 small sliced red onion evenly into each packet.
• Prepare 1 cup Homemade Teriyaki Sauce or use your favorite store-bought sauce. Drizzle ¼ cup of the sauce on top of each meatball and veggie mixture.
• Fold and seal the packets. Bring the two longer sides of the foil together and seal tightly. Next fold in the shorter edges of the foil, making sure there are no openings or gaps.
• Place the packets onto the hot grill and cook for 15-20 minutes or until the meatballs are warmed through. To serve, carefully open packets and garnish with green onions and sesame seeds. Serve over cooked rice, if desired!

Video

Notes

Storage: Teriyaki Meatball Foil Packets are best served fresh, but leftovers can be stored in the fridge for up to 3 days. Reheat at 350ºF in the oven or pop them in the air fryer to crisp up!

Nutrition

Calories: 385kcal | Carbohydrates: 17g | Protein: 24g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 81mg | Sodium: 2824mg | Potassium: 649mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1871IU | Vitamin C: 79mg | Calcium: 44mg | Iron: 3mg

More Foil Packet Recipes

These meatball foil packet dinners are such a game changer! Cleanup is a breeze, they’re packed with flavor, and they cook up quickly. Here are some of our other favorite foil packet meals.

Dinner

Hobo Dinner Foil Packets

1 hour

Dinner

Philly Cheesesteak Foil Packs

40 minutes

Dinner

Shrimp Boil Foil Packets

45 minutes

Dinner

Butter Garlic Herb Salmon Foil Packets

25 minutes

This slow cooker honey teriyaki chicken is so easy to throw together, and the flavor is out of this world! The chicken slow cooks to perfection and will be one of the best things you’ll ever make!

Picky Eater Approved

My 7-year-old is the pickiest eater that you will meet. We keep hoping that he will grow out of it, but he keeps getting older and still doesn’t like a lot of foods. We at least have him try a couple of bites of what we eat, but he usually gags it down. If you ask him what his favorite meal on the blog is, he will say this teriyaki chicken. And if he likes it, I am convinced that the world will like it!

Ingredients For Slow Cooker Honey Teriyaki Chicken

How to Make Slow Cooker Honey Teriyaki Chicken

You can always count on the slow cooker to help you with dinner time! The tasty sauce clings to the tender shredded chicken, and every bite is so flavorful! I walk you through every step with my easy-to-follow instructions and pictures!

1. Prepare: Spray the slow cooker with non-stick cooking spray and place the chicken breasts in the bottom.
2. Whisk: In a small bowl, whisk together soy sauce, honey, rice wine vinegar, chopped onion, minced garlic, pepper, and ground ginger. 
3. Add Sauce and Cook: Pour the sauce mixture over the chicken. Cover and cook on HIGH for 3-4 hours or LOW for 5-6 hours. 
4. Shred the Chicken: Once the chicken is cooked, remove it with a slotted spoon and shred it using two forks.
5. Thicken the Sauce: Pour the sauce left in the bottom of the crockpot into a medium saucepan. In a small bowl, whisk together the water and cornstarch, then slowly whisk that into the sauce on medium-high heat. Continue to whisk and let it boil until the sauce starts to thicken, about 2 minutes.
6. Combine and Serve: Add the chicken back to the slow cooker and pour the sauce on top, stirring to coat. Serve over rice and garnish with green onions and sesame seeds, if desired.

More Ways To Make Teriyaki Chicken

Dinner

Baked Teriyaki Chicken

45 minutes

Dinner

Grilled Teriyaki Chicken

20 minutes

Dinner

Air Fryer Teriyaki Chicken

42 minutes

Dinner

Sheet Pan Teriyaki Chicken With Vegetables

40 minutes

Print

Slow Cooker Honey Teriyaki Chicken

This slow cooker honey teriyaki chicken is so easy to throw together, and the flavor is out of this world!

Course Dinner, Main Course

Cuisine Asian American

Keyword honey teriyaki chicken, slow cooker recipes, teriyaki chicken

Prep Time 10 minutes minutes

Slow Cooker 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6 Servings

Calories 206kcal

Author Alyssa Rivers

Ingredients

• 4 boneless skinless chicken breasts, about 2 pounds
• ½ cup soy sauce
• ½ cup honey
• ¼ cup rice wine vinegar
• ¼ cup chopped onion
• 2 teaspoons minced garlic, 2 cloves
• ¼ teaspoon pepper
• ¾ teaspoon ground ginger
• ¼ cup water
• 3 tablespoons cornstarch
• green onions, optional garnish
• sesame seeds, optional garnish

Instructions

• Spray the slow cooker with non-stick cooking spray and place 4 boneless skinless chicken breasts, in the bottom.
• In a small bowl whisk together ½ cup soy sauce, ½ cup honey, ¼ cup rice wine vinegar, ¼ cup chopped onion, 2 teaspoons minced garlic, ¼ teaspoon pepper, and ¾ teaspoon ground ginger.
• Pour the sauce mixture over the chicken. Cover and cook on HIGH for 3-4 hours or LOW for 5-6 hours.
• Once the chicken is cooked, remove it with a slotted spoon and shred it using two forks.
• Pour the sauce into a medium saucepan. In a small bowl, whisk together ¼ cup water and 3 tablespoons cornstarch. Slowly whisk into the sauce on medium-high heat. Continue to whisk and let it boil until the sauce starts to thicken about 2 minutes.
• Add the chicken back to the slow cooker and pour the sauce on top stirring to coat. Serve over rice and garnish with green onions, and sesame seeds, if desired.

Notes

Originally Posted March 2, 2015

Updated March 2, 2025

Nutrition

Calories: 206kcal | Carbohydrates: 29g | Protein: 18g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 1170mg | Potassium: 353mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg

Delicious crab fried rice comes together in just 25 minutes with simple ingredients and tons of flavor! It combines the sweetness of lump crab meat with the savory flavors of classic fried rice for an endlessly satisfying dish that’s sure to become a family favorite!

Fantastic Fried Rice Recipe

I LOVE fried rice! And my blog can back that up! I have lots of recipes and variations on the classic. I recently found out that crab meat is an excellent source of protein. It has a similar amount of protein per gram as other meats but is lower in fat. I knew I had to make a recipe using crab meat and wanted to stick to my go-to comfort food, fried rice!

Ingredients Needed for Crab Fried Rice

How to Make Crab Fried Rice

Make mealtime a breeze with this easy crab-fried rice recipe! With the extra protein from the crab meat, this dish works as the main course, or you can serve it as a side to an Asian-inspired meal!

1. Cook the Veggies: Preheat a large skillet or wok to medium heat, then add the sesame oil, onion, and carrots. Cook until tender. 
2. Add Garlic: Add the garlic and saute for 30 seconds until fragrant.
3. Stir-Fry: Add the cooked white rice to the veggie mixture. Stir and fry the rice and veggie mixture until warmed through and combined. If you like your rice to be more crispy and golden, you can cook it longer.
4. Scramble the Eggs: Create a hole in the middle of the rice and veggie mixture, then add the slightly beaten eggs. Using a spatula, scramble the eggs as they cook. Once cooked, you can then mix the eggs into the rice mixture.
5. Add: Season with onion powder, salt, and pepper, then add the drained crab meat to the wok. Stir to combine. Then, stir in the soy sauce and squeeze the juice of a lime. Toss to combine. Garnish with green onions and lime wedges, and enjoy!

More Delicious Crab Recipes

If you love the flavor of crab as much as I do, be sure to check out all my crab recipes! Here are a few family favorites that are easy and taste amazing!

Salads

Crab Salad

10 minutes

Appetizers

Crab Rangoon

50 minutes

Appetizers

Air Fryer Crab Cakes

20 minutes

Dinner

Sushi Bowl

20 minutes

Print

Crab Fried Rice

Delicious crab fried rice comes together in just 25 minutes with simple ingredients and tons of flavor! It combines the sweetness of lump crab meat with the savory flavors of classic fried rice.

Course Dinner, Side Dish

Cuisine American

Keyword crab fried rice recipe, crab rice, fried rice with crab

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 280kcal

Author Alyssa Rivers

Ingredients

• 2 tablespoons sesame oil
• ⅓ cup chopped onion
• 1 cup shredded carrots
• 1 teaspoon minced garlic
• 3 cups cooked rice
• ½ teaspoon onion powder
• ¼ teaspoon Kosher salt
• ¼ teaspoon cracked black pepper
• 2 eggs, lightly beaten
• 1 (6-ounce) can lump crab, drained
• 2-3 tablespoons soy sauce, more or less to taste
• 1 lime, juiced
• 2 tablespoons green onions chopped, optional

Instructions

• Preheat a large skillet or wok to medium heat. Add the 2 tablespoons sesame oil, ⅓ cup chopped onion, and 1 cup shredded carrots. Cook until tender.
• Add 1 teaspoon minced garlic and saute for 30 seconds until fragrant.
• Add the 3 cups cooked rice to the veggie mixture. Stir and fry the rice and veggie mixture until warmed through and combined. Cook longer if you like crispy and golden rice.
• Create a hole in the middle of the rice and veggie mixture and pour 2 eggs, slightly beaten into the middle. Using a spatula, scramble the eggs as they cook. Once cooked, mix the eggs into the rice mixture.
• Add the drained 1 (6-ounce) can lump crab, to the wok and stir to combine. Stir in 2-3 tablespoons soy sauce, and the juice of 1 lime, into the fried rice. Toss to combine, then season with ½ teaspoon onion powder, ¼ teaspoon Kosher salt, and ¼ teaspoon cracked black pepper.
• Garnish with 2 tablespoons green onionsand enjoy!

Nutrition

Calories: 280kcal | Carbohydrates: 41g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 706mg | Potassium: 246mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5504IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 1mg