Meatball Bread Pudding Food

MEATBALL BREAD PUDDING

Steps:

• Crumble the ground beef into a large skillet over medium heat. Add onions and garlic; cook and stir until evenly browned. Drain off excess fat. Stir in the red wine, tomatoes, oregano, red pepper flakes and sea salt. Bring to a boil, then reduce heat to low, and simmer for 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, whisk together the eggs, brown sugar and half-and-half. Place the bread cubes in a 2 quart casserole dish, or square baking pan. Pour in the egg mixture, and chicken stock, and stir in the ground beef mixture. The bread should be saturated. Sprinkle half of the Romano cheese over the top.
• Bake for 40 minutes in the preheated oven, until the top is golden and the center is set. Portion into individual bowls, and top each one with some of the remaining Romano cheese.

MEATBALL-STUFFED GARLIC BREAD SLIDERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and 2 cloves garlic; cook and stir until onion is soft, about 5 minutes.
• Place beef in a large bowl. Add onion-garlic mixture, parsley, egg, bread crumbs, and 1 large handful of fontina cheese, reserving the rest for topping. Season with salt, pepper, and cayenne. Mix by hand until just combined. Scoop meat mixture into 24 mini muffin cups; meatballs need not be perfectly round.
• Bake in the preheated oven until no longer pink in the centers, about 12 minutes. Leave oven on. Let meatballs cool briefly while you make the garlic butter.
• Melt butter in a saucepan over medium heat. Add remaining minced garlic once butter starts to bubble; stir, then immediately remove from heat. Stir well and set aside.
• Line a rimmed baking sheet with foil; coat foil with remaining olive oil. Transfer rolls, still attached, to the baking sheet. Cut a hole in the top of each roll, about 2/3 of the way down. Brush garlic butter over the insides and outsides of the rolls.
• Bake until golden brown, about 8 minutes. Pour about 1 tablespoon tomato sauce into each hole. Stuff meatballs into the holes. Top each roll with a spoonful of tomato sauce and remaining fontina cheese. Sprinkle Parmesan cheese on top.
• Continue baking until cheese is melted, 12 to 15 minutes. Garnish with more parsley. Let rolls sit for 5 to 10 minutes to firm up; transfer to a serving platter.

MEATBALL BREAD BOAT RECIPE BY TASTY

Steps:

• In a large bowl, combine beef, sausage, salt, garlic powder, pepper, basil, half of the parmesan, egg, bread crumbs, water. It works well to squish the mixture with your hands.
• Shape the meatballs into balls roughly larger than a golf ball, or desired size.
• Coat a large pan with olive oil and bring to a medium-high heat.
• Brown the meatballs on all sides.
• Set aside meatballs and remove excess grease.
• Return the meatballs to the hot pan, add marinara sauce and simmer for 15 minutes, or until meatballs are cooked through.
• Cut a long rectangle through the top of the bread loaf and partially unstuff the loaf.
• Layer the bottom of the loaf with half the mozzarella, cooked meatballs, sauce, then top with the rest of the mozzarella and parmesan.
• Bake for 25 minutes at 350˚F (180˚C).
• Enjoy!

MEATBALL-STUFFED GARLIC BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180˚C).
• In a medium bowl, mix the ground beef, bread crumbs, parsley, egg, salt, and pepper.
• Pinch off a ball of the mixture, roll between your hands to make ping-pong ball-sized meatballs.
• Cook the meatballs over medium heat, turning to brown each side. Remove from heat and drain on a paper towel.
• Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of two meatballs).
• Hollow out the insides of the baguette pieces with a knife.
• Lay two slices of mozzarella on top of each other with a 1-inch (2 cm) overlap. Place two meatballs on the overlapping region, then fold the mozzarella tightly around the meatballs.
• Push the rolled meatballs and cheese into a baguette piece.
• Slice the stuffed baguette pieces into 1-inch (2 cm) slices, then place them tightly side-by-side on a baking sheet lined with foil.
• In a small bowl, mix together ingredients for garlic butter.
• Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
• Wrap the foil over the re-assembled baguette and bake for 15-20 minutes, until cheese is melted and the top is starting to brown.
• Remove the foil and serve with marinara.
• Enjoy!

MEATBALL FLATBREAD

Steps:

• Preheat oven to 400°. Place tomato sauce, carrot, basil and garlic in a food processor; cover and process until pureed., Place flatbreads on an ungreased baking sheet. Spread with tomato sauce mixture; top with cheese and meatballs. Sprinkle with seasonings. , Bake on a lower oven rack until cheese is melted, 12-15 minutes.

OLD FASHIONED BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Put butter in small bowl.
• Scald milk (heat till just below boiling) and pour over butter, stir to mix well.
• Beat eggs.
• Gradually stir into milk mixture. Stir in sugar, salt, and cinnamon.
• Put bread cubes and raisins in a 1-1/2 quart baking dish; pour in milk mixture. Stir gently to moisten the bread evenly.
• Set in a larger pan; add hot water to the outer pan to come halfway up the sides of the baking dish.
• Bake 40 to 45 minutes or until a knife inserted into the center comes out clean.
• Serve warm or cold.

MEATBALL TOAD-IN-THE-HOLE

Steps:

• Heat the oven to 475 degrees Fahrenheit/240 degrees Celsius.
• Prepare the batter: Add the eggs, milk, beer and mustard to a large bowl, and whisk vigorously until foamy, about 1 minute. Add the flour and salt to a separate large bowl, making a well in the center, and pour the egg mixture into the well, in about four increments, whisking lightly each time until the flour is just incorporated. Whisk until there are no lumps and the ingredients are just combined, taking care not to overwork the batter. Set aside for at least 30 minutes, or while you continue with the next step.
• Prepare the gravy: Add the oil, butter, onions, rosemary and vinegar to a 9-by-13-inch (23-by-33-centimeter) baking dish (tin). Bake, stirring a couple of times during cooking, until the onions are thoroughly collapsed and browned, about 20 minutes. Whisk together the flour, stock and beer in a bowl until smooth. Add 1/2 teaspoon salt and a good grind of pepper, then pour flour mixture into the baking dish. Return to the oven and bake, stirring twice throughout, until the gravy is thick and rich, 20 to 25 minutes. Discard the rosemary sprigs and keep warm.
• While the gravy is cooking, prepare the meatballs: Soak the bread in the milk in a small bowl and set aside until the liquid is absorbed, 10 minutes. Use your hands or a fork to break apart the bread into a lumpy mash. In a large bowl, mix together the ground pork (pork mince), pancetta, onion, parsley, garlic and lemon zest with 1 teaspoon salt and a generous amount of pepper. Add the bread and use your hands to knead the mixture until it is very well mixed. Shape into 12 large meatballs.
• Spread 2 tablespoons sunflower oil across the bottom of a large roasting pan (tin), about 9-by-13-inches (23-by-33-centimeters) in size. Add the meatballs and bake for 10 minutes, or until some of their liquid has been released. Transfer the meatballs to a baking sheet (tray) lined with paper towels to absorb any excess moisture. Pour the liquid released from the meatballs in the roasting pan directly into the gravy, and then wipe the roasting pan dry.
• Add the remaining 4 tablespoons sunflower oil to the meatball roasting pan and return to the oven until very hot and beginning to smoke, about 10 minutes. Working as quickly as possible, pour the batter into the pan (it should bubble around the edges) and then add the meatballs and 2 rosemary sprigs. Return to the oven immediately and bake for 15 minutes. Reduce the temperature to 400 degrees Fahrenheit/210 degrees Celsius (don't open the oven!) and bake for 30 minutes more, or until golden and well risen. (If you want, you can sneak the gravy into the oven to rewarm during the last 5 minutes of baking.) Serve immediately, with the gravy alongside.

REUBEN BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large bowl, toss bread cubes with butter. Stir in corned beef, sauerkraut and 1/2 cup cheese; transfer to a greased 11x7-in. baking dish., In same bowl, whisk eggs, milk, salad dressing, mustard and pepper; pour over top. Bake, uncovered, 30 minutes. Sprinkle with remaining cheese. Bake until top is golden and a knife inserted in the center comes out clean, 5-7 minutes longer.

MEATBALL-STUFFED FOOTBALL BREAD

Steps:

• Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line two baking sheets with parchment.
• Whisk together the garlic, milk, parsley, Parmesan, crushed red pepper, 2 eggs, 1 1/2 teaspoons salt and a few grinds of black pepper in a large bowl. Add the beef and use your hands to mix everything together until well combined.
• Drop heaping tablespoons of the meat mixture onto the prepared baking sheets (you should have about 40 mounds). Use slightly damp hands to roll the mounds into balls. Bake until just browned and almost cooked through, about 20 minutes.
• Bring the marinara to a simmer in a large saucepan over medium-high heat. Add the meatballs, bring back to a simmer, and cook, stirring occasionally, until the meatballs are just cooked through, 7 to 8 minutes.
• Discard the parchment from the baking sheets and wipe one baking sheet clean. Coat the back of the baking sheet with nonstick cooking spray. Using your hands, spread one package of dough into a 15-by-12-inch rectangle on the baking sheet (it should be about the size of the baking sheet). Draw the outline of a football shape in the dough, about 1- inches-wide and 15-inches-long. Spoon half of the meatballs, tapping off any excess sauce, inside of the football outline on top of the dough. Sprinkle with 1 cup of mozzarella. Repeat with the remaining meatballs and remaining 1 cup mozzarella.
• On a lightly greased surface, spread the remaining package of dough into a rectangle big enough to cover the meatballs. Place the dough on top of the meatballs and press the dough together around the meatballs. Cut out the football shape leaving a 1-inch border around the edges, reserve the scraps. Tuck and tightly secure the edges underneath the dough to prevent any cheese from leaking out.
• Beat the remaining egg with 1 tablespoon water in a small bowl. Brush the top of the football with the egg wash. Pour the sesame seeds onto a plate.
• Using the scraps, roll out two 12-inch-long ropes to make the lines for the football. Gently roll the strips in the sesame seeds to coat. Press the ropes on the sides of the football, widthwise, so they are about 9-inches apart. Roll out one 9-inch-long rope and then roll in the sesame seeds. Place the rope lengthwise in between the two widthwise ropes. Roll out three 3-inch-long ropes then roll them in the sesame seeds. Place the ropes equidistance apart on top of the 9-inch rope.
• Mix the butter with the garlic salt and brush the entire football. Bake until the dough is a deep golden brown and completely cooked through, 55 to 60 minutes. Let cool for 10 minutes and serve with the remaining marinara sauce.

3 MINUTE BREAD PUDDING IN A MUG

Steps:

• Crack egg into the mug, add milk and blend well with a fork.
• Add the cubed bread & stir gently to coat. Let it soak in and then stir gently again. (Alternatively you could mix the egg and milk in a separate dish and pour it over the cubes of bread) Gently stir coating all bread.
• Sprinkle with brown sugar.
• Place the mug in the microwave and COVER WELL with a paper towel. Tuck the paper towel edges underneath the mug.
• Cook for exactly 2 minutes. Drizzle with syrup if desired & chow down!

MEATBALL & GARLIC BREAD TRAYBAKE

Steps:

• Combine the mince, oregano, fennel seeds and some seasoning in a bowl. Take walnut-sized pieces of the mixture and roll into balls. Heat half the oil in a large, shallow ovenproof pan and cook the meatballs until browned all over - don't worry if they're not cooked through. Transfer to a plate. Heat the oven to 200C/180C fan/gas 6.
• Heat the remaining oil in the pan and add the onion. Cook until softened, about 10-12 mins, stirring regularly. Stir in the garlic for another minute, then the tomato purée, chopped tomatoes and sugar.
• Simmer for 10-15 mins, then season to taste. Place the meatballs on top of the sauce, then add the mozzarella, garlic bread and the cheddar on top. Bake for 15-20 mins until golden and crisp.