Cheese Stuffed Taco Meatballs Food

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CHEESE-STUFFED TACO MEATBALLS



Cheese-Stuffed Taco Meatballs image

Up your appetizer game and make these tasty taco-seasoned meatballs that are stuffed with cheddar cheese!

Provided by Karly Campbell

Categories     Appetizer

Time 30m

Yield 12

Number Of Ingredients 5

1 lb ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
1/4 cup Progresso™ plain bread crumbs
1 egg
6 oz Cheddar cheese, cut into 12 equal-size chunks

Steps:

  • Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • In medium bowl, mix beef, taco seasoning mix, bread crumbs and egg, using hands to mix well.
  • Grab a golf ball-sized amount beef mixture, and flatten into patty. Place chunk of cheese in center, and fold beef mixture up and around cheese to seal it in. Shape into ball. Place on cookie sheet. Repeat to make total of 12 meatballs.
  • Bake 15 minutes. Serve hot.

Nutrition Facts : Calories 140, Carbohydrate 3 g, Cholesterol 55 mg, Fiber 0 g, Protein 11 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 0 g, TransFat 0 g

CHEESE-STUFFED TACO MEATBALLS RECIPE BY TASTY



Cheese-stuffed Taco Meatballs Recipe by Tasty image

Here's what you need: ground beef, onion, fresh cilantro, taco seasoning, egg, tortilla chips, jack cheese, vegetable oil, salsa, fresh cilantro, sour cream

Provided by Camille Bergerson

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 11

1 lb ground beef
⅓ cup onion, minced
¼ cup fresh cilantro, minced
2 tablespoons taco seasoning
1 egg
½ cup tortilla chips, crushed
¼ lb jack cheese, cut into 12 equal cubes
vegetable oil
salsa
fresh cilantro
sour cream

Steps:

  • Crush the chips in a plastic bag.
  • In a bowl, combine all ingredients except the cheese and vegetable oil. Stir until fully incorporated.
  • With your hands, grab about a golf ball-sized amount of the ground beef mixture and slightly flatten it in your palm.
  • Take 1 cube of cheese, place it in the the middle, and press the beef around it so the cheese is fully covered and in the center of the meatball.
  • Heat a thin layer of vegetable oil in a cast-iron pan over medium to medium-high heat.
  • Once the pan is hot, cook the meatballs. Rotate them throughout cooking to brown all sides and cook through.
  • Once meatballs are fully cooked and browned, remove from the pan and top with salsa, sour cream, and cilantro.
  • Enjoy!

Nutrition Facts : Calories 197 calories, Carbohydrate 5 grams, Fat 13 grams, Fiber 0 grams, Protein 13 grams, Sugar 0 grams

CHEESY STUFFED TACO MEATBALLS



Cheesy Stuffed Taco Meatballs image

The secret ingredient in these apps is a link of fresh chorizo-the spicy Mexican pork sausage (not to be confused with the cured Spanish kind). It does double duty here, adding a zesty taco kick and keeping the meatballs extra moist.

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 10 servings (3 meatballs per person)

Number Of Ingredients 13

3/4 pound ground beef
1 link fresh chorizo (3 to 4 ounces), casing removed
1 large egg
1/4 cup fine yellow cornmeal
2 tablespoons tomato paste
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon granulated onion
Kosher salt and freshly ground black pepper
2 cups corn tortilla chips
2 ounces Cheddar, cut into 30 cubes just under 1/2 inch thick
Shredded iceberg lettuce, guacamole, pico de gallo and sour cream, for serving

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
  • Mix together the ground beef, chorizo, egg, cornmeal, tomato paste, chili powder, cumin, oregano, granulated onion, 1 teaspoon salt and a few grinds of pepper with your hands in a large bowl. Scoop the mixture into tablespoon-sized portions. For each, press 1 cube of cheese into the center, press the meat around it to seal, and roll into a smooth ball.
  • Put the chips in a plastic bag, seal and crush with a rolling pin. Drop 3 or 4 meatballs at a time into the bag, and roll them around to lightly coat with the crushed chips. Arrange the coated meatballs on the prepared baking sheet, and bake until the outsides are browned and the cheese is melted inside, 10 to 12 minutes.
  • Serve the meatballs on a platter over a bed of shredded lettuce with guacamole, pico de gallo and sour cream on the side.

CHEESE STUFFED BACON MEATBALLS



Cheese Stuffed Bacon Meatballs image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 1h5m

Yield 4. servings

Number Of Ingredients 18

8 to 10 slices applewood smoked bacon
1 pound ground chuck
1 tablespoon Worcestershire sauce
1 package onion soup mix
1/2 cup panko bread crumbs
1 tablespoon coarse black pepper
1 tablespoon beef stock
8 to 10 bocconcini mozzarella balls
1/4 cup olive oil
1 yellow onion, finely diced
2 tablespoons minced garlic
2 tablespoons freshly chopped basil leaves
2 tablespoons freshly chopped oregano leaves
1 tablespoon coarse ground black pepper
2 (14-ounce) cans crushed tomatoes
2 (14-ounce) cans diced tomatoes in puree
1/2 teaspoon crushed red pepper flakes
1 tablespoon chicken bouillon

Steps:

  • Preheat the oven to 400 degrees F.
  • Arrange the bacon slices on a sheet pan. Put in the oven and bake until crisp, about 8 to 10 minutes. Remove the bacon from the pan to a cutting board and chop. Set aside.
  • In a large bowl, mix together the beef, Worcestershire, onion soup mix, bread crumbs, black pepper, stock and the chopped bacon.
  • Form portions of the meat around bocconcini to make smooth balls. Arrange the meatballs on a sheet pan with a rack and bake until thoroughly browned, about 10 to 15 minutes.
  • Add the oil to a medium saucepan over medium-high heat. When the oil is hot add the onion, garlic, basil, oregano and pepper and saute for a few minutes. Stir in the crushed and diced tomatoes, red pepper flakes and the bouillon. Lower the heat and simmer for 10 to 15 minutes.
  • Remove the meatballs from the pan to a serving platter and serve with the marinara sauce.

CHEESE STUFFED BACON MEATBALLS (AARON MCCARGO, JR.)



Cheese Stuffed Bacon Meatballs (Aaron Mccargo, Jr.) image

Yummy meatballs from Foodnetwork's "Big Daddy's House" - These are really really yummy. The recipe calls for applewood smoked bacon but my grocery store didn't have that so I substituted with regular bacon.

Provided by FeelinYummy

Categories     Cheese

Time 45m

Yield 8-12 meatballs, 4 serving(s)

Number Of Ingredients 8

8 -10 slices apple-smoked bacon
1 lb ground chuck
1 tablespoon Worcestershire sauce
1 (1 1/4 ounce) package onion soup mix
1/2 cup panko breadcrumbs
1 tablespoon coarse black pepper
1 tablespoon beef stock
8 -10 bite-size fresh mozzarella cheese balls

Steps:

  • Preheat the oven to 400 degrees F.
  • Arrange the bacon slices on a sheet pan. Put in the oven and bake until crisp, about 8 to 10 minutes. Remove the bacon from the pan to a cutting board and chop. Set aside.
  • In a large bowl, mix together the beef, Worcestershire, onion soup mix, bread crumbs, black pepper, stock and the chopped bacon.
  • Form portions of the meat around the mozzarella to make smooth balls. Arrange the meatballs on a sheet pan with a rack and bake until thoroughly browned, about 10 to 15 minutes.
  • Serve with Pasta and Marinara Sauce.

CHEESE-STUFFED MEATBALLS



Cheese-Stuffed Meatballs image

I am eating this as I write - it's a recipe I got from the Williams-Sonoma catalog. They came out just delicious and the extra meatballs will be my lunch and dinner this week. One caveat - seal the cheese in the meatballs securely, or it will melt out when simmering in the sauce. It was a bit tedious to make, but not difficult. There are quite a few steps. The sauce was a bit of a pain for me to make (didn't have a tomato press), so I used premade. But I think this is the way I'll make my meatballs from now on!

Provided by Glutton

Categories     Pork

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 13

1 1/2 lbs ground beef
1 1/2 lbs ground pork
1/3 cup milk
1 cup breadcrumbs
1/3 cup fresh parsley, minced (save some for garnish)
3 large eggs, lightly beaten
3 garlic cloves, minced
1 3/4 teaspoons kosher salt
1/2 teaspoon ground pepper
1/3 lb mozzarella cheese or 1/3 lb provolone cheese, cut into 1/2 inch cubes
olive oil (for frying)
48 ounces tomato sauce (use premade or make your own)
grated parmesan cheese, for serving

Steps:

  • In a large bowl, combine the milk and bread crumbs.
  • Whip eggs in separate bowl. Then add to larger bowl along with the meats, parsley, garlic and pepper.
  • Mix ingredients briefly with hands.
  • Form into 2 inch balls.
  • Seal cheese cube into center of each meatball.
  • In a large skillet set on medium-high, heat oil to almost-smoking, browing meatballs for about a minute or so.
  • Transfer meatballs to tray (lined with paper towels).
  • Discard oil and place tomato sauce in skillet, heating to medium-high until it starts to simmer.
  • Add meatballs, cover and reduce heat to medium-low.
  • Cover, simmer for 30 minutes.
  • Uncover and cook for 10 minutes more.
  • Serve over pasta with grated cheese, or place in Italian bread buns to make grinders.

Nutrition Facts : Calories 486.7, Fat 30.7, SaturatedFat 12.2, Cholesterol 171.8, Sodium 1306.9, Carbohydrate 19.2, Fiber 2.7, Sugar 6.8, Protein 33

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