Italian Meatball Biscuits Food

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ROASTED ITALIAN MEATBALLS



Roasted Italian Meatballs image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 10 servings (30 to 32 meatballs)

Number Of Ingredients 22

1 pound ground sirloin
1/2 pound ground pork
1/2 pound ground veal
1 3/4 cups dry seasoned bread crumbs
1/2 cup freshly ground Italian Pecorino cheese (2 ounces)
1/2 cup freshly ground Italian Parmesan cheese (2 ounces), plus extra for serving
2 garlic cloves, minced
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
2 extra-large eggs, lightly beaten
3/4 cup dry red wine, such as Chianti
1/4 cup good olive oil
2 (32-ounce) jars good marinara sauce, such as Rao's
Creamy Parmesan Polenta (recipe follows) or cooked spaghetti, for serving
4 cups chicken stock, preferably homemade
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/2 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter

Steps:

  • Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper.
  • Place the sirloin, pork, and veal in a large mixing bowl and lightly break up the meats with a fork and your fingertips. Add the bread crumbs, Pecorino, Parmesan, garlic, parsley, 2 teaspoons salt, and 1/2 teaspoon black pepper. Add the eggs, wine, and 3/4 cup water and combine lightly but thoroughly.
  • Measure out 2-ounce portions of the mixture (I use a rounded 1 3/4-inch ice cream scoop) and roll each lightly into a ball. Place one inch apart on the prepared sheet pans. Brush the meatballs with the olive oil.
  • Bake the meatballs for 25 to 30 minutes, until lightly browned. Pour the marinara into a large pot and bring to a simmer. Carefully add the meatballs and simmer for 10 minutes, until heated through.
  • To serve with polenta, spoon a puddle of creamy Parmesan polenta on one side of each dinner plate. Spoon 1 or 2 meatballs plus a puddle of tomato sauce on the other side, allowing them to combine in the center of the plate. To serve with spaghetti, distribute among shallow pasta bowls. Spoon the meatballs and sauce onto the pasta. Sprinkle with extra Parmesan and serve hot.
  • Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

MEATBALL-STUFFED BISCUITS



Meatball-Stuffed Biscuits image

Provided by Molly Yeh

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 24

1/2 cup panko breadcrumbs
1/4 cup whole milk
1 pound ground pork
1/2 cup grated Parmesan
1 teaspoon kosher salt
1 teaspoon fennel seeds
1/2 teaspoon dried minced garlic
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
A few pinches of crushed red pepper
1 large egg
1/2 bunch fresh flat-leaf parsley, finely chopped
Freshly ground black pepper
Olive oil or flavorless oil, for cooking
Two 16-ounce cans refrigerated buttermilk biscuits (8 biscuits in each can)
8 thick deli slices mozzarella, cut in half
2 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
A pinch of crushed red pepper
A handful of fresh flat-leaf parsley, finely chopped
1/4 cup grated Parmesan
Flaky salt
1 cup marinara sauce, warmed, for serving

Steps:

  • For the meatballs: Combine the breadcrumbs and milk in a large bowl and let sit for 5 minutes. Add the pork, Parmesan, salt, fennel seeds, garlic, onion, paprika, crushed red pepper, egg, parsley and a few turns of black pepper and mix to combine. It's easiest to do this with your hands. Form into 16 balls, each about 1 1/2 inches in diameter.
  • Heat a thin layer of oil in a skillet over medium-high heat and cook the meatballs in batches, turning occasionally, until browned on all sides, about 8 minutes. Set aside to cool slightly.
  • For the biscuits: Preheat the oven to 375 degrees F.
  • Flatten each biscuit with your palm, add a half piece of mozzarella and top with a meatball. Pinch the edges of the dough around each meatball to seal. Place seam-side down in a 9-inch square baking dish. Bake until lightly browned, about 30 minutes.
  • Meanwhile, heat the butter and oil in a small saucepan over medium-low heat. Add the garlic and crushed red pepper and cook for 2 minutes.
  • When the biscuits have baked for 30 minutes, brush them with the butter mixture, sprinkle with the parsley, Parmesan and some flaky salt and continue to bake until golden and cooked through, 5 to 10 more minutes. Let cool slightly and serve with warm marinara for dipping.

ITALIAN MEATBALL BISCUITS



Italian Meatball Biscuits image

This is a great recipe for unexpected guests, very easy to make...

Provided by Alex Kapetan

Categories     Meat Appetizers

Time 1h10m

Number Of Ingredients 7

1 can(s) 16.3 oz large refrigerated biscuits
8 frozen italian meatballs (beef or turkey) cooked, thawed, cut in half
2 sticks (1 oz each) string cheese, cut into 8 pieces each
1 Tbsp grated parmesan cheese
1/2 tsp italian seasoning
1/4 tsp garlic powder
1 c spaghetti sauce, heated

Steps:

  • 1. Heat oven to 375F Separate dough into 8 biscuits. Cut each biscuit into 2 pieces. Press each biscuit layer to make 3 inch circle. Place 1 meatball half, cut side up, and 1 string cheese piece in the center of each dough circle. Wrap dough around filling; press edges to seal. Place seam side down, in a single layer in an un-greased, 8 or 9 inch pan. Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder. Bake for 20 to 25 minutes, or until golden brown. Remove from pan. Serve warm with spaghetti sauce for dipping. Makes 8 servings

ITALIAN MEATBALL AND SPINACH BISCUIT BAKE



Italian Meatball and Spinach Biscuit Bake image

Say hello to a new potluck favorite! Purchased meatballs and pasta sauce make it a quick winner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 7

1 bag (18 oz) frozen cooked Italian meatballs
1 jar (14 oz) tomato pasta sauce (any variety)
1 box (9 oz) frozen chopped spinach, thawed and squeezed to drain
1 package (8 oz) cream cheese, softened
1 1/2 cups shredded Italian-style cheese blend (6 oz)
2 1/4 cups Original Bisquick™ mix
1 cup milk

Steps:

  • Heat oven to 400°F. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Thaw meatballs by microwaving them in microwavable bowl on High 3 to 5 minutes or until warm. Add pasta sauce; stir to coat.
  • Place half of the meatballs in baking dish. Mix spinach, cream cheese and 1/2 cup of the shredded cheese. Spoon half of the spinach mixture by tablespoonfuls randomly over meatballs.
  • Stir Bisquick mix and milk in medium bowl until soft dough forms. Spoon half of the dough by tablespoonfuls randomly over meatballs. Repeat layers with remaining meatballs, spinach mixture and Bisquick mixture.
  • Bake uncovered about 20 minutes or until biscuits are golden brown. Sprinkle with remaining 1 cup shredded cheese. Bake about 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 745, Carbohydrate 56 g, Cholesterol 155 mg, Fat 3, Fiber 3 g, Protein 34 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 1860 mg

MEATBALL BUBBLE BISCUITS



Meatball Bubble Biscuits image

These little biscuits have meatballs and cheese inside. Dip them in marinara sauce for a yummy snack. They would even be great as a side with soup. The layer type biscuits work best for this appetizer. I found this recipe in a Pillsbury cookbook. *****UPDATE*****Since posting, I have begun using my own homemade meatballs for this recipe (usually prepared the day before and refrigerated until needed). I had purchased a bag of ready-made meatballs that weren't the best quality and was really unhappy with the results for the appetizer. Just thought I would pass on the info...

Provided by Ms B.

Categories     Breads

Time 40m

Yield 16 serving(s)

Number Of Ingredients 7

1 (16 1/3 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits (or other LAYER biscuits)
8 frozen cooked italian meatballs, thawed, each cut in half
3 ounces mozzarella string cheese, each cut into 6 pieces
1 tablespoon grated parmesan cheese
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic powder
1 cup marinara sauce, heated

Steps:

  • Heat oven to 375°F.
  • Separate dough into 8 biscuits.
  • Separate each biscuit into 2 layers.
  • Press each biscuit layer to form a 3-inch round.
  • Place 1 meatball half, cut side up, and 1 string cheese piece in center of each dough round.
  • Wrap dough around meatball and cheese, pressing edges to seal.
  • Place seam side down in single layer in ungreased 8 or 9-inch round cake pan.
  • Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder.
  • Bake at 375°F for 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center.
  • Remove from pan.
  • Serve warm biscuits with warm marinara sauce for dipping.

AUTHENTIC ITALIAN MEATBALLS



Authentic Italian Meatballs image

Meatball recipes are often challenged by chefs who claim, "Mine are the best!" Even though my meatballs ARE the best, I will make no such claim. Try them for yourself! This meatball recipe was given to me by my father who got it from a little old lady from Italy that he knew. It's amazing that she gave up her recipe to him, but I sure am glad she did!

Provided by InMemoryofBrats

Categories     Meat

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 9

1 lb ground beef
2 eggs
1/4 cup milk
1/2 cup breadcrumbs
1/2 teaspoon salt
1 tablespoon fresh parsley
1 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
1/2 cup grated locatelli cheese

Steps:

  • Mix all ingredients in a large bowl by hand.
  • Use your bare hands for best results.
  • Roll meatballs to about the size of a golf ball. (wet your hands to prevent the meat from sticking to them while rolling the meat balls).
  • Drop raw meatballs into large (I use a stock pot) pot of sauce.
  • (I have an incredible sauce recipe {#92096} I use for my meatballs).
  • Simmer for about 3 hours.

ITALIAN MEATBALL AND BISCUIT BAKE



Italian Meatball and biscuit bake image

This is another one of my fam's favorites...So easy to make! And makes alot! But Cant promise you there will be leftovers!

Provided by Jamie Clark

Time 1h30m

Number Of Ingredients 4

1 bunch (16 oz.) bag frozen cooked italian style meatballs
1 can(s) (16.3oz.) homestyle refrigerated buttermilk biscuits
1 jar(s) (14oz.) tomato pasta sauce
1 1/2 c shredded mozzarella cheese (6oz.)

Steps:

  • 1. Heat oven to 375.Spray a 13x9-inch (3 qts) glass baking dish with nonstick cooking spray.In large microwave bowl,microwave meatballs on medium 3 to 5 minutes or until thawed.
  • 2. Seperate dough into 8 biscuits.Cut each biscuit into 8 pieces;place in a large bowl with meatballs.Gently stir in pasta sauce to coat.Spoon and spread mixture in baking dish.
  • 3. Bake 30-40 minutes or until edges are deep golden brown and biscuit pieces are no longer doughy on bottom.Sprinkle with cheese;bake 2 to 5 minutes longer or until cheese is melted.Cool 10 minutes before serving.
  • 4. Sprinkle parmesan on top!

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