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Sticky Korean BBQ Meatballs with Sweet & Spicy Mayo Sweet, savory, sticky and a little spicy, these Korean-inspired meatballs are tossed in a flavorful glaze and served with the BEST sweet and spicy mayo. Perfect as an appetizer or served over rice for dinner. Ingredients For the Meatballs * 1 lb ground beef * ⅓ cup panko breadcrumbs * 2 green onions, finely chopped * 1 egg * 2 tbsp low-sodium soy sauce * 1 tbsp sesame oil * 1 tbsp minced garlic * 1 tbsp fresh grated ginger * 1 tbsp brown sugar * ½ tsp black pepper For the Glaze * ¼ cup low-sodium soy sauce * 2 tbsp brown sugar * 1 tbsp rice vinegar * 1 tbsp Thai chili paste * 1 tsp sesame oil * 1 tsp cornstarch + 1 tbsp water For the Sweet & Spicy Mayo * ½ cup mayonnaise * 1 tbsp sriracha * 1–2 tbsp sweet chili sauce * 1–2 tsp chili oil crunch, or to taste For Garnish * Sesame seeds * Sliced green onions Directions Preheat oven to 400°F and line a baking sheet with parchment paper. Combine all meatball ingredients in a large bowl and mix just until combined. Roll into meatballs and place on the prepared baking sheet. Bake for about 30 minutes, flipping halfway through, or until browned and cooked through. If making smaller appetizer-size meatballs, reduce the cooking time accordingly. Meanwhile, add the soy sauce, brown sugar, rice vinegar, Thai chili paste and sesame oil to a small saucepan. Bring to a simmer. Stir together the cornstarch and water, add to the sauce and simmer until thickened. Mix together all of the sweet and spicy mayo ingredients. Toss the cooked meatballs in the warm glaze, garnish with sesame seeds and green onions, and serve with the sweet and spicy mayo. Sticky, sweet, spicy and seriously delicious. Just try it. #easyrecipes #koreanmeatballs #appetizers #gamedayeats #weeknightdinner

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🎃 Sheet Pan Pumpkin Cake with Caramel Cream Cheese Frosting Soft, perfectly spiced pumpkin cake topped with creamy caramel cream cheese frosting. Easy to make, feeds a crowd, and is perfect for Thanksgiving or any fall gathering! Ingredients Pumpkin Cake * 4 eggs * 1⅔ cups sugar * 1 cup vegetable oil * 1 (15 oz) can pumpkin puree * 2 cups flour * 2 tsp baking powder * 1 tbsp cinnamon * ¼ tsp nutmeg * 1 tsp salt * 1 tsp baking soda Caramel Cream Cheese Frosting * 3 oz cream cheese, softened * ½ cup butter, softened * 1 tsp vanilla * 2 cups confectioners’ sugar * ¼ cup caramel sauce, plus more for drizzling Instructions 1. Preheat oven to 350°F and grease a 15x10-inch sheet pan. 2. Beat eggs, sugar, oil, and pumpkin until smooth. Add dry ingredients and mix until just combined. 3. Spread evenly in the pan and bake 25–30 minutes, or until a toothpick comes out clean. Cool completely. 4. Beat cream cheese, butter, and vanilla until smooth. Mix in confectioners’ sugar, then caramel sauce. 5. Frost the cooled cake, drizzle with extra caramel, and swirl with a knife. Slice and enjoy! Just Try It ! #pumpkinseason #fallbaking #easybaking #sheetpan #cakerecipe

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🌶️ Dump-and-Bake Chicken Enchilada Rice An easy, cheesy one-pan dinner with barely any prep! Everything goes straight into the baking dish—no cooking the rice or chicken ahead of time. Perfect for a busy weeknight. Ingredients * 1 cup uncooked rice * 10 oz red enchilada sauce * 2 cups chicken broth * 1 (4 oz) can diced green chiles * 1 cup corn, drained * 1 cup black beans, rinsed and drained * 1 red bell pepper, chopped * 1 medium onion, chopped * 2 cloves garlic, minced * 3 chicken breasts, cut into bite-sized chunks * 2 tbsp taco seasoning * 1–1½ cups shredded Mexican blend, Monterey Jack, or taco cheese For serving: sour cream, guacamole, salsa, or extra enchilada sauce Instructions 1. Preheat oven to 400°F. 2. Add the rice, enchilada sauce, chicken broth, green chiles, corn, black beans, bell pepper, onion, garlic, chicken, and taco seasoning to a 9x13-inch baking dish. 3. Mix everything together well, making sure the rice is evenly distributed and submerged in the liquid. 4. Cover tightly with foil and bake for 45 minutes. 5. Remove the foil, sprinkle with shredded cheese, and return to the oven for another 10 minutes, or until the cheese is melted and bubbly and the chicken is cooked through. 6. Serve hot with sour cream, guacamole, salsa, or an extra drizzle of enchilada sauce. Easy, cheesy, packed with flavor, and only one dish to clean. Just try it! #dumpandbake #chickenenchiladas #onepandinners #weeknightdinner #easyrecipes