Meatball Surprise Cheddar Cheese Filled Meatballs In Gravy Food

CHEDDAR STUFFED MEATBALLS

Steps:

• In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Divide into eight portions. Shape each portion around a cheese cube., Place meatballs in an 8x4-in. glass loaf pan coated with cooking spray; top with soup. Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink.

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.

MEATBALLS IN SOUR CREAM GRAVY

Steps:

• Bring a large pot of lightly salted water to a boil. Place egg noodles in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a bowl, mix the beef, 1 1/4 teaspoons salt, pepper, eggs, and onion. Form into small meatballs around the olives.
• Heat the oil in skillet over medium heat, and cook the meatballs until evenly brown. Remove meatballs from skillet, reserving oil; set meatballs aside, and keep warm.
• Stir the flour into the reserved oil in the skillet. Gradually mix in water to form a thick gravy. Stir in sour cream, dill, and remaining 1/4 teaspoon salt, and cook until heated through. Pour over the meatballs, and serve over cooked egg noodles.

MEATBALLS AND GRAVY

Steps:

• In a large bowl, beat the egg, milk, cornstarch, onion, salt, pepper, nutmeg, allspice and ginger. Add beef; mix well. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.) , In a large skillet over medium heat, brown the meatballs in butter, half at a time, for about 10 minutes or until no longer pink. Remove meatballs to paper towels to drain, reserving 1 tablespoon drippings in skillet. , For gravy, add butter to drippings. Stir in flour. Add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Return meatballs to skillet; heat through on low. Garnish with parsley if desired.

MEATBALL GRAVY SUB

Steps:

• Heat half the oil in a frying pan and add the finely chopped onion. Cook until softened and slightly browned, about 10 mins. Add the garlic and stir for 1 min. Set aside to cool a little. Put the mince in a large bowl and tip in the cooked onion and garlic. Season generously and mix together with your hands.
• Roll the mince into eight meatballs, then freeze half for another meal, if you like (defrost in the fridge before cooking). Heat oven to 200C/180C fan/gas 6. In the same pan, fry the meatballs with the remaining oil for 1-2 mins until browned.
• Transfer the meatballs to a roasting tin with the sliced onion, balsamic vinegar, stock and Worcestershire sauce. Bake for 20 mins until the meatballs are cooked and the onions are tender. Halve the ciabatta and bake for 2 mins to warm through.
• Pour some of the gravy and onions onto one side of the ciabatta, add the meatballs and layer over the cheese. Add more onion gravy to melt the cheese. Serve with mixed leaves, if you like.

CHEDDAR STUFFED MEATBALLS WITH SAUCE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper and place it in the oven.
• Stir cranberry juice, cranberries, and maple syrup together in a skillet; bring to a boil. Reduce heat to low and simmer until cranberries burst, about 10 minutes.
• Pour cranberry mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season pureed cranberry sauce with salt and pepper.
• Stir veal, egg, bread crumbs, and rosemary together in a bowl. Season meat mixture with salt and pepper.
• Shape meat mixture into balls by pressing the meat around the Cheddar cheese cubes. Place meatballs on prepared baking sheet.
• Bake meatballs in the preheated oven until meat is cooked through and cheese is melted, 8 to 10 minutes. Serve meatballs with cranberry sauce.

MEATBALL SURPRISE (CHEDDAR CHEESE FILLED MEATBALLS IN GRAVY)

Steps:

• In a mixing bowl, combine all of the meatball ingredients except the cheese and mix well.
• Take a piece of meat about the size of a walnut, flatten it, put a cheese cube in the center, and press the meat mixture closed around the cheese, covering the cheese completely and evenly so it won't melt out into the pan.
• Spray skillet with non-stick cooking spray, then fry the meatballs over medium heat until they are very well browned on all sides.
• Remove meatballs from pan and make gravy from the drippings.
• Add flour to the drippings in the pan and mix well (you may need to add a little oil if there wasn't enough grease rendered from the meatballs).
• Add milk or water and Meat Magic, and stir well, getting any meat off the bottom of the pan to prevent sticking.
• Cook over medium heat until the gravy thickens and starts to bubble.
• Add more milk or water if needed.
• Return the meatballs to the gravy and serve or serve separately.

CREAM CHEESE FILLED MEATBALLS

Steps:

• Mix the first 9 ingredients together in a bowl to make the meatballs.
• Separate into 8 equal parts and build flat round patties.
• Mix the rest of ingredients into a separate bowl to make the filling.
• Preheat oven to 200°C.
• Divide the filling onto 4 of the patties. Be careful not to add too much and to place it in the center.
• Place the remaining 4 patties on top of the filling, being careful not to spill the filling.
• Add some olive oil to a hot pan and sear the patties for 30 secs on each side.
• Place in the oven for 15-20 minutes to finish them off.

MOZZARELLA STUFFED MEATBALL RECIPE

Steps:

• Preheat the oven to 400°F. Line a baking sheet with foil and spray with non-stick spray. Combine the meat, egg, breadcrumbs, cheese, salt, garlic, onion, black pepper and parsley in a bowl. Stir just until combined, do not over mix. Add a Tablespoon or two of water as needed to keep a wet mixture.
• Cut cheese into 24 cubes about 1/2" in size. Use a medium cookie scoop or spoon to scoop the meat. Then place a piece of cheese in the center and wrap the meat around the cheese. Form into 1 1/2" balls and place on the pan.
• Bake uncovered for 17-20 minutes, or until no longer pink in the middle. Turn halfway through, so the bottoms don't brown.
• Simmer meatballs with marinara sauce for 10 minutes and serve over noodles if desired.