Easy Stuffed Meatballs Food

MOZZARELLA STUFFED MEATBALLS

Steps:

• Preheat the broiler. Line a sheet pan with foil and coat the foil with cooking spray.
• Place the beef, breadcrumbs, salt, pepper, garlic powder, oregano, egg and water in a bowl; mix until thoroughly combined. You may need to add more water, 1 tablespoon at a time, to get a smooth mixture.
• Take approximately 2 tablespoons of the meat mixture and roll it into a ball. Press a cube of cheese into the ball of meat, making sure that the meat completely surrounds the cheese. Place the meatball on the sheet pan and repeat with remaining meat and cheese.
• Spray the tops of the meatballs with cooking spray. Broil for 10 minutes or until meatballs are just done - do not overcook or the cheese filling may start to spill out.
• Place the meatballs on a plate and pour the marinara sauce over the top, Sprinkle with parsley and serve immediately.

MOZZARELLA-STUFFED MEATBALLS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble pork and beef over mixture; mix well. Cut mozzarella into eighteen 1/2-in. cubes. Divide meat mixture into 18 portions; shape each around a cheese cube. , In a large skillet, cook meatballs in oil in batches until a thermometer inserted in the meat reads 160°; drain. In a large saucepan, heat marinara sauce; add meatballs and heat through. Serve over pasta. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary. Serve with pasta.

EASY SLOW COOKER MOZZARELLA-STUFFED MEATBALLS AND SAUCE RECIPE BY TASTY

Steps:

• Combine all sauce ingredients in slow cooker and stir. Set to high and cover while making meatballs, or for 30 minutes. (Or use pre-made/canned sauce.)
• Combine all meatball ingredients except the mozzarella in a large bowl. Using your hands, mix until fully combined.
• Take a golf ball sized piece of the ground beef mixture and place a piece of mozzarella in the middle. Press meat around the piece of cheese, fully enclosing it. Repeat until all meat is used.
• Place meatballs in slow cooker and submerge in sauce.
• Cover and cook on high for 2-2½ hours, or until meat is fully cooked.
• Serve by itself or over pasta.
• Enjoy!

EASY ITALIAN STUFFED SHELLS AND MEATBALLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until translucent, about two minutes. Stir in the tomato paste, tomato sauce, stewed tomatoes, Italian seasoning, basil, oregano, mushrooms, and 2 cups of the provolone. Cook until the cheese has melted, stirring occasionally. While the sauce is cooking, place the frozen shells and meatballs in the bottom of a 9x13 inch glass dish. Pour the sauce over the shells, then sprinkle on the remaining 2 cups of provolone. Cover the top of the dish with foil.
• Bake in the preheated oven until the pasta has cooked through, and the cheese has melted, about 30 minutes.

EASY STUFFED MEATBALLS

Steps:

• Mix Stove-top mix as directed.
• Mix ground beef with evaporated milk.
• Form into thin patties about 3 to 4 inches in diameter.
• Place a spoonful of prepared stuffing in center of each patty, then form into meatball.
• Place meatballs in oven-proof glass pan.
• Combine mushroom soup, ketchup and Worcestershire sauce and pour over meatballs.
• Bake uncovered 350 degrees F. 1 hour.

CHEESY STUFFED MEATBALLS AND SPAGHETTI

Steps:

• In medium bowl, combine ground beef, bread crumbs, garlic powder and egg; shape into 12 meatballs.
• Press 1 cheese slice into each meatball, enclosing completely.
• In 3-quart saucepan, bring pasta sauce to a boil over medium-high heat. Gently stir in uncooked meatballs.
• Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve over hot spaghetti.

MEATBALL STUFFED PEPPERS IN CHERRY TOMATO SAUCE

Steps:

• Turn your oven to 425 degrees.
• Add the cherry tomatoes, onion, garlic, olive oil, salt, and pepper to an 11x13" casserole dish and mix well. Nestle the 6 bell pepper halves on top of the tomatoes.
• In a large bowl, mix together the meatball ingredients using your hands. Form into 6 large meatballs, place one in each bell pepper half, and gently press it down. Sprinkle the paprika over the top of the meatballs.
• Bake in the preheated oven for 40 minutes then remove from the oven and let it stand for 5 minutes before serving.

MOZZARELLA STUFFED MEATBALLS IN HOMEMADE TOMATO SAUCE

Steps:

• Using a veggie peeler, peel off two very thin pieces of lemon zest making sure only to get the yellow part (not the white).
• Heat olive oil in a saucepan over medium heat. Add onion & garlic and cook until soft, about 4 minutes. Add remaining sauce ingredients. Reduce heat to low, cover and let simmer 1 hour.
• Preheat oven to 375°F.
• Cut mozzarella into 24 small squares, set aside.
• Mix together turkey or beef, olive oil (if using turkey) onion, egg, panko bread crumbs, parmesan cheese, parsley, basil, and pepper. Mix just until combined (over mixing will create tough meatballs).
• Divide meat into 24 even pieces. Wrap each piece around a piece of cheese. Roll into a ball ensuring all of the cheese is completely covered by the turkey mixture.
• Place on a pan lined with parchment paper. Bake 30 minutes (a little of the cheese may leak out of some of the meatballs, that's ok, there will still be more inside!)
• Remove meatballs from the oven, stir into the sauce and let simmer an additional 20 minutes.
• Serve on pasta.

MOZZARELLA MEATBALLS

Steps:

• For the tomato sauce heat the oil in a decent sized saucepan. When the oil is hot enough add the onion, pepper and garlic. Stir this mixture and cook for a few minutes on a medium heat till it has all softened and the onions are almost see-through. Then add the mushrooms and cook for a few minutes more.
• Now add the tinned tomatoes, tomato puree, herbs, salt & pepper, wine and oxo cube. Don't worry about pour the wine in after the tinned tommatoes as there is no need to bubble off the alcohol in a dry pan as simmering the sauce later will do this anyway.
• Bring the sauce to the boil and then simmer for 1/2 an hour to an hour. Keep the lid off of the pan till the sauce as thickened up enough for you, when you can then put the lid back on. If the sauce is too dry at any point add some water. Stir occasionally to check that the sauce isn't sticking to the pan and that it isn't too dry.
• For the meatballs, soak the breadcrumbs in the wine for 5 minutes. While this is happening use the time to check the sauce and preheat the oven to 125C (in a non fan assisted oven)
• Add to the breadcrumbs the minced meat, mixed herbs, parmesan, pepper and egg. Mix this all up with your hands.
• Split this meat mixture into 30 - 40 meatballs roughly. With each meatball flatten it out roughly in one hand, add a cube of mozzarella and shape the meatball so that the mozzarella is sealed inside each one.
• When the meatballs are all rounded, heat the oil in a frying pan to brown and seal the meatballs in batches. When browned, add the meatballs to an oven dish.
• Put the meatballs in the oven for 25-30 minutes, and mix them around 1/2 way through so that they all cook evenly.
• When you take them out, cut a fat one open just to check that they are cooked all the way through. If not quite completely cooked pop back in the oven for 5 more minutes.
• Serve this with spaghetti. You can either stir the pasta, sauce and meatballs all together and serve, or you can add the sauce to the meatballs in the oven dish, sprinkle with grated cheese and bake for 5 minutes more, till the cheese has melted. Be aware that the quantity of meatballs for this recipe will serve more people than the sauce will, so you can put any leftover meatballs in the fridge for another day :)

STUFFED MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• Combine the ground meat with the eggs and mix well. Add the meat mixture and breadcrumbs to the bowl of a small stand mixer fitted with a paddle attachment and mix until well combined. Add the Parmesan, parsley, garlic powder, salt and pepper and mix on medium speed for 3 minutes (do not over mix). Scoop out 18 meatballs using an ice-cream scoop (or form the meatballs to ice-cream-scoop size). Mix the mozzarella, capicola, provolone, ham and salami in a mixing bowl. Stuff each meatball by making a hole in the middle and placing 1 tablespoon of the meat-and-cheese mixture in the center. Seal the meatballs well by pinching them back together. Bake, covered with foil, 45 minutes.