Cheesy Volcano Meatballs Food

CHEESY CHICKEN PARM VOLCANOS

Steps:

• For the breadcrumb coating:.
• Place the 2 cups of breadcrumbs in a large skillet. Drizzle on the olive oil and sprinkle with the dried parsley. Toast over a medium-high heat on the stove, stirring often, until the breadcrumbs are warmed through and golden. Remove from the heat and transfer to a wide, shallow dish.
• For the egg coating:.
• In a wide, shallow bowl, whisk the egg, water, cornstarch and flour until smooth.
• For the chicken parm:.
• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a non-stick liner.
• In a medium bowl mix the ground chicken, breadcrumbs, milk, onion, parmesan cheese, egg, garlic powder, Italian seasoning, lemon zest, salt and pepper. Mix very well until combined.
• Divide the chicken into 8 equal balls. Flatten each ball into a disk, place a cube of mozzarella cheese in the centre of each disk, then wrap the chicken around the cube of cheese. Use your hands to shape each meatball into a cone (like a volcano).
• Dip each meatball into the egg coating, gently turning it to coat well. Next, dip in the breadcrumbs making sure that every meatball is very well-coated.
• Set on a lined baking sheet and bake 18-22 minutes until chicken is cooked through. (If you opt for larger meatballs, as seen in the video, you'll need to bake them longer, 20-25 minutes or until cooked through.)
• Remove from the oven and drizzle pizza sauce on top of each meatball and sprinkle on the grated mozzarella.
• Set the oven to broil and return the meatballs to the oven to melt the cheese on top (3-5 minutes).
• Remove from the oven and garnish with parsley.

CHEESY VOLCANO MEATBALL SANDWICHES

Steps:

• In large bowl, mix meat, cracker crumbs, Parmesan cheese and 1/4 cup of the spaghetti sauce in medium bowl. Shape into twelve meatballs, using about 2 tablespoons meat mixture for each.
• Place, 2 inches apart, in shallow baking pan sprayed with cooking spray. Press 1 cheese cube deeply into center of each meatball.
• Bake in preheated 400 degree oven for 15 minute or until meatballs are cooked through.
• While meatballs are baking, microwave remaining 1/2 cup spaghetti sauce in small microwaveable bowl on HIGH 30 sec. or until heated through.
• Spoon sauce evenly into buns. Fill each with three meatballs.

JUMBO CHEESY ITALIAN MEATBALLS

Steps:

• Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).
• Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
• Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
• Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.
• You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.

HOT AND CHEESY BAKED MEATBALLS

Steps:

• Preheat the oven to 425 degrees F.
• Add the arrabbiata sauce to a 12-inch cast-iron skillet and top with the peppers. Add the meatballs, then bake until the meatballs are cooked through, 18 to 20 minutes. Remove the meatballs from the oven, then turn the oven to the broiler setting.
• Sprinkle the crushed red pepper flakes over the meatballs, then lay a slice of mozzarella over the top of each meatball. Place under the broiler for 3 to 4 minutes to melt the cheese, watching closely so that nothing burns. Scatter over the torn basil.
• Serve with crusty bread and a dressed salad.

CHEESY MEATBALLS

Steps:

• Preheat oven to 400°. In a large bowl, whisk egg, milk, minced onion, 2 tablespoons chili powder, salt and pepper; stir in crushed crackers. Add beef, sausage and cheese; mix lightly but thoroughly., Shape mixture into 1-in. balls. Place meatballs on greased racks in 15x10x1-in. baking pans. Bake until browned, 15-18 minutes., Meanwhile, in a 5- or 6-qt. slow cooker, combine soup, water, brown sugar and remaining chili powder. Gently stir in meatballs. Cook, covered, on low until meatballs are cooked through, 4-5 hours.