Meatballs Wrapped In Garlic Bread With Cheese Food

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!

ITALIAN MEATBALLS WRAPPED IN GARLIC BREAD & CHEESE RECIPE - (4.3/5)

Steps:

• Heat oven to 375. seperate each biscuit into two layers. Press each layer into 3 inch rounds. Place 1 meatball and 1 string cheesepeice in the centerof each dough round. Wrap dough around the meatball and cheese. pressing edges to seal.''In ungreased 9 inch cake pan , place seam side down in single layer. Sprinkle evenly with Parmasan cheese, Italian seasoning and garlic powder. Bake 20-25 minutes or until golden brown and biscuits are no longer doughy in the center. Serve warm with marinara sauce for dipping.

CHEESY GARLIC BREAD MEATBALL RING RECIPE BY TASTY

Steps:

• In a medium bowl, combine the ground beef, egg, bread crumbs, 2 tablespoons of parsley, salt, and pepper. Mix well.
• Pinch off a ball of the mixture, roll between your hands to make ping pong ball-sized meatball. Repeat with the rest of the meat.
• In a large pan, cook the meatballs over medium heat, turning to brown each side. Remove from heat and drain on a paper towel.
• Preheat oven to 350°F (180˚C).
• Pinch off a portion of pizza dough and, with your hands or a rolling pin, flatten out and top with a tablespoon of marinara sauce and mozzarella cheese. Add a meatball and wrap the dough over, pinching at the seams to close. Repeat with the remaining ingredients.
• Arrange the balls in a circle, seam-side down, in a large cast-iron skillet.
• Mix the melted butter with the garlic, remaining 2 tablespoons of parsley, and the Parmesan. Brush the balls with the garlic butter mixture.
• Bake for 20 minutes, or until golden brown. Let cool for 5-10 minutes.
• Place a bowl of warm marinara sauce in the middle of the skillet, then serve.
• Enjoy!

MEATBALLS WRAPPED IN GARLIC BREAD WITH CHEESE

Steps:

• 1. INGREDIENTS 1 can Pillsbury golden layers biscuits - each pulled into 2 layers. 10 frozen fully cooked italian style meatballs - thawed and cut in half. 2 sticks string cheese - cut each into 10 pieces. 1 tbs. Parmesan cheese 1/2 tsp Italian seasoning 1/4 tsp Garlic powder 1 cup Marinara sauce DIRECTIONS Heat oven to 375. Separate biscuits into 2 layers. Place 1 meatball half and one piece of cheese into each biscuit, wrap dough around it and seal edges. Place seam side down into 9 inch round cake pan. Sprinkle with parm cheese, garlic powder. and italian seasoning. Bake for 18-20 minutes or until golden brown. Serve warm with warm sauce.

ITALIAN MEATBALL BUNS

Steps:

• Let dough stand at room temperature until softened, 25-30 minutes., Cut each roll in half. Wrap each portion around a meatball, enclosing meatball completely; pinch dough firmly to seal. Place on greased baking sheets, seam side down. Cover with kitchen towel; let rise in a warm place until almost doubled, 1-1/2 to 2 hours., Preheat oven to 350°. Bake buns until golden brown, 12-15 minutes. Brush tops with oil; sprinkle with cheese and basil. Serve with marinara sauce.

MEATBALLS WRAPPED IN DOUGH!

Steps:

• 1. You can use store bought meatballs or you can make your own. All the former ingredients are to taste. You can use just lean ground beef and no pork it is up to you.
• 2. mix all the meat and mix well add the eggs, bread crumbs milk garlic and oregano
• 3. cut the string cheese into 1/2 inch cubes and mix into the meat mixture.
• 4. roll the meatballs and broil for 5 to 7 minutes. take out of oven and let them cool. on your cutting board take and open the rolls preheat your oven according to the package of rolls. put a meatball on top of a roll and mold around the meatball until covered put the seam side down. Do this to all meatballs and sprinkle with garlic to taste. Bake according to directions on the can and serve with you favorite Italian meal.
• 5. I add melted butter with garlic and when they are done using a pastry brush I brush the finished rolls with melted butter and sprinkle with your favorite cheese. Yummy!

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.

MEATBALLS WITH GARLIC BREAD

Steps:

• Preheat oven to 400 degrees. Tear 1 roll into pieces; pulse in a food processor until fine crumbs form. In a large bowl, toss crumbs with 1/3 cup water. Add beef, egg, 1 teaspoon garlic, 1/4 teaspoon pepper, and 1/2 teaspoon oregano; mix just until combined. Gently form mixture into 12 meatballs.
• In a large Dutch oven or heavy pot, heat 1 teaspoon oil over medium-high; swirl to coat. Add meatballs and cook, turning occasionally, until browned, about 7 minutes.
• Add crushed and whole tomatoes with juice (breaking up tomatoes), 1 teaspoon garlic, teaspoon oregano, and pinch of sugar. Season with salt and pepper. Bring sauce to a boil; reduce to a rapid simmer and cook until meatballs are cooked through, about 15 minutes.
• Meanwhile, split 2 rolls and place, cut side up, on a rimmed baking sheet. Brush with 2 tablespoons oil and sprinkle with 1 teaspoon garlic; season with salt and pepper. Bake until golden, about 10 minutes. Serve meatballs with garlic bread.

MEATBALL SANDWICH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
• Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
• While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!