MOZZARELLA-STUFFED MEATBALLS
Beautifully browned meatballs simmered in marinara sauce and served over pasta hold a delicious surprise: gooey mozzarella cheese.
Provided by Food Network Kitchen
Time 2h50m
Yield 4
Number Of Ingredients 14
Steps:
- Grate the bread into coarse crumbs on the large holes of a box grater; put in a large bowl. Add the milk and set aside for 5 minutes to allow the bread to soak up the milk. Add the beef, Parmesan, parsley, onion, garlic, egg, 1 teaspoon salt and a few grinds of pepper; mix until just combined. Shape the meat mixture into 18 meatballs, working a piece of mozzarella into the center of each and making sure it?s completely covered. Refrigerate for at least 2 hours or up to overnight.
- Bring the marinara sauce to a very light simmer in a large Dutch oven or large wide pot. Heat half of the oil in a large nonstick skillet over medium-high heat. Working in batches, add the meatballs and cook, turning occasionally and adding the remaining oil as needed, until browned on all sides, about 6 minutes. Transfer the meatballs to the marinara sauce as they are browned.
- Bring the sauce to a boil, lower the heat, and simmer, covered, gently stirring occasionally, until the meatballs are cooked through, about 15 minutes. Remove from the heat and stir in the basil. Adjust the seasoning with additional salt and pepper. Serve over hot pasta.
MOZZARELLA-STUFFED MEATBALLS
Make and share this Mozzarella-Stuffed Meatballs recipe from Food.com.
Provided by CookingONTheSide
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first eight ingredients. Crumble pork and beef over mixture; mix well.
- Cut mozzarella into 18 1/2-inch cubes. Divide meat mixture into 18 portions; shape each around a cheese cube.
- In a large skillet, cook meatballs in oil in batches until no pink remains; drain.
- In a large saucepan, heat marinara sauce; add meatballs and heat through.
- Serve over pasta or as meatball sandwiches.
Nutrition Facts : Calories 443.9, Fat 28.4, SaturatedFat 8.8, Cholesterol 107.3, Sodium 1119, Carbohydrate 21.7, Fiber 0.9, Sugar 13.4, Protein 24.6
MOZZARELLA-STUFFED ITALIAN MEATBALLS
Three kinds of meat infuse these meatballs with authentic, Italian flavor. The surprise of fresh mozzarella cheese inside is always a hit.-Cyndy Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine eggs and Worcestershire sauce. Add the onions, bread crumbs, Parmesan cheese, parsley, basil, oregano, garlic, salt, pepper and red pepper flakes. Crumble the beef, pork and veal over mixture; mix well. , Divide into 16 portions. Shape each portion around a mozzarella ball., Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 25-30 minutes or until a thermometer reads 160°. Drain on paper towels. , Serve with spaghetti or marinara sauce.
Nutrition Facts : Calories 281 calories, Fat 14g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 418mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
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.
EASY SLOW COOKER MOZZARELLA-STUFFED MEATBALLS AND SAUCE RECIPE BY TASTY
Here's what you need: crushed tomato, onion, garlic, dried basil, dried oregano, pepper, salt, beef, mild sausage, breadcrumb, onion, parmesan cheese, onion powder, garlic powder, dried thyme, dried oregano, salt, pepper, eggs, mozzarella cheese, whole milk, parsley
Provided by Tasty
Categories Dinner
Yield 14 meatballs
Number Of Ingredients 22
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!
Nutrition Facts : Calories 279 calories, Carbohydrate 20 grams, Fat 14 grams, Fiber 3 grams, Protein 17 grams, Sugar 6 grams
MOZZARELLA STUFFED MEATBALLS
Passed on to me on Facebook, could NOT resist sharing!! :)
Provided by Amanda W
Categories Other Main Dishes
Time 1h
Number Of Ingredients 11
Steps:
- 1. In a large bowl mix ingredients from the beef through pepper. Form into 2" balls.
- 2. Press a cheese cube in the middle and seal the meat around it.
- 3. Heat 1/2" olive oil in a large skillet. Brown meatballs and then set aside on plate.
- 4. Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.
- 5. Serve over spaghetti or in a sub roll!!!
MOZZARELLA-STUFFED MEATBALLS
Ground turkey meatballs served with spaghetti and sauce will be a hit with the entire family when they discover the hidden pocket of cheese inside the meatballs.
Provided by Allrecipes Member
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Cook spaghetti according to package directions, omitting salt.
- Meanwhile, combine turkey, Egg Beaters and bread crumbs in bowl just until combined. Divide mixture into 18 portions. Cut cheese into 18 equal pieces (about 1/2 inch). Place 1 piece cheese in center of each meat portion and gently shape into ball.
- Heat oil in large nonstick skillet over medium heat. Add meatballs; cook 8 to 10 minutes, turning gently to brown all sides. Cook 2 to 3 minutes more or until meat is no longer pink. Remove drippings. Pour sauce over meatballs; heat until sauce is hot, stirring occasionally.
- To serve, divide spaghetti between each plate and top with 3 meatballs and sauce each.
Nutrition Facts : Calories 497.5 calories, Carbohydrate 61.5 g, Cholesterol 76.4 mg, Fat 15.9 g, Fiber 11.1 g, Protein 33 g, SaturatedFat 3.5 g, Sodium 787.6 mg, Sugar 2.5 g
MOZZARELLA-STUFFED MEATBALLS
It's fun to watch my friends eat these meatballs for the first time. They're pleasantly surprised to find melted cheese in the middle. These meatballs are also great in a hot sub sandwich.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 334 calories, Fat 19g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 593mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 2g fiber), Protein 18g protein.
MOZZARELLA MEATBALLS
An ultra rich tomatoey sauce and the mozzarella in the meatballs is a cool little surprise when you cut them open. Perfect for family meals and children will love them. Trust me, it is easier than it looks!
Provided by frances46
Time 1h30m
Yield Serves 6
Number Of Ingredients 0
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 :)
More about "mozzarella stuffed italian meatballs food"
MOZZARELLA STUFFED MEATBALLS - MOZZARELLA MEATBALLS ...
From thecookierookie.com
Ratings 18Calories 391 per servingCategory Appetizer
- Preheat oven to 350°F. Line a baking sheet with aluminum foil and spray the foil with cooking spray.
- In a large bowl, combine the ground chuck, breadcrumbs, salt, black pepper, basil, oregano, egg and Worcestershire Sauce. Mix together until ingredients are incorporated.
- Pinch off 2 tablespoons of meat mixture and roll into a ball. Make a large indentation in the middle (without pushing all the way through), and place 3 mozzarella pearls in the middle of the indentation. Bring the meat up and around the cheese, and completely close off the cheese inside the meat. Roll gently to smooth out the meatball. Place the ball on the lined baking sheet and repeat until all meatballs are made.
- Bake at 350°F for 15-20 minutes. If the cheese bubbles out, the meatballs still taste great. (I made several of these and just a few cooked without the cheese bubbling out.)
EASY MOZZARELLA STUFFED MEATBALLS - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
5/5 (4)Total Time 40 minsCategory AppetizerCalories 151 per serving
- To prepare the meatballs, preheat the oven to 375 degrees F. Lightly grease 2 baking sheets with cooking spray or oil.
- In a large mixing bowl, combine ground beef, onion, breadcrumbs, Parmesan cheese, eggs, garlic, parsley, basil, salt and pepper. Mix with a fork until combined.
- Using a spoon or scoop, roll meat into balls, about 2 tablespoons each. Using your thumb, press into the center to create an indent, place a piece of cheese in the center of the dough ball and then re-roll ball to cover the cheese. Don’t be afraid to use a little extra meat mixture if you need to cover the cheese. Repeat with remaining meat and arrange on baking sheet.
MOZZARELLA STUFFED MEATBALLS - PIZZA MEATBALLS WITH MELTY ...
From plattertalk.com
BAKED MOZZARELLA STUFFED MEATBALLS - LENA'S KITCHEN
From lenaskitchenblog.com
MOZZARELLA STUFFED MEATBALLS - CHEF SILVIA
From chefsilvia.com
MOZZARELLA STUFFED MEATBALLS (0G NET CARB!) - LITTLE PINE ...
From thelittlepine.com
MOZZARELLA STUFFED MEATBALLS (IN HOMEMADE TOMATO SAUCE ...
From spendwithpennies.com
STUFFED MEATBALLS | FOODTALK
From foodtalkdaily.com
MOZZARELLA CHEESE-STUFFED MEATBALLS RECIPE
From thespruceeats.com
10 BEST MOZZARELLA STUFFED MEATBALLS RECIPES | YUMMLY
From yummly.com
MOZZERELLA STUFFED TURKEY MEATBALLS - BROWN SUGAR FOOD BLOG
From bsugarmama.com
PAULA DEEN MOZZARELLA STUFFED MEATBALLS - ALL INFORMATION ...
From therecipes.info
10 BEST BAKED MOZZARELLA STUFFED MEATBALLS RECIPES | YUMMLY
From yummly.com
MOZZARELLA STUFFED ITALIAN MEATBALLS - ITALIAN FOOD
From cfood.org
MOZZARELLA STUFFED ITALIAN CHICKEN MEATBALLS
From thekitchenwhisperer.net
BAKED MOZZARELLA STUFFED MEATBALLS - MESS FOR LESS
From messforless.net
MOZZARELLA STUFFED ITALIAN MEATBALLS | WISHES AND DISHES
From wishesndishes.com
MOZZARELLA STUFFED MEATBALLS - SMARTYPANTSKITCHEN
From smartypantskitchen.com
MOZZARELLA STUFFED MEATBALLS - LOW CARB, KETO, GLUTEN-FREE ...
From joyfilledeats.com
MOZZARELLA STUFFED MEATBALLS - EXPLORE ITALY AND BEYOND
From exploreitalyandbeyond.com
MOZZARELLA STUFFED MEATBALLS - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
MOZZARELLA STUFFED MEATBALLS | THE RECIPE CRITIC
From therecipecritic.com
MOZZARELLA-STUFFED MEATBALLS (CARNIVORE + KETO OPTIONS)
From primaledgehealth.com
MOZZARELLA-STUFFED MEATBALLS | SO DELICIOUS
From sodelicious.recipes
MOZZARELLA STUFFED MEATBALLS | FRIEND RECIPES
From friendrecipes.com
MOZZARELLA STUFFED MEATBALLS - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
MOZZARELLA STUFFED MEATBALLS (VIDEO) - THE SLOW ROASTED ...
From theslowroasteditalian.com
MOZZARELLA STUFFED KETO MEATBALLS WITH HOMEMADE MARINARA ...
From ketopots.com
MOZZARELLA STUFFED MEATBALLS RECIPE - ITALIAN POLPETTE
From nonnabox.com
STUFFED ITALIAN MEATBALLS - MIDWEST LIVING
From midwestliving.com
MOZZARELLA STUFFED MEATBALLS - MY FOOD AND FAMILY
From myfoodandfamily.com
MOZZARELLA STUFFED MEATBALLS - INSPIRATION FOR MOMS
From inspirationformoms.com
BAKED MOZZARELLA STUFFED MEATBALLS - I HEART NAPTIME
From iheartnaptime.net
MOZZARELLA STUFFED MEATBALLS RECIPE - LAND O'LAKES
From landolakes.com
STUFFED MEATBALLS WITH MOZZARELLA | NOT ENOUGH CINNAMON
From notenoughcinnamon.com
MOZZARELLA STUFFED ITALIAN MEATBALLS - CUTCO
From cutco.com
MOZZARELLA STUFFED MEATBALLS - HOUSE OF NASH EATS
From houseofnasheats.com
GIANT MOZZARELLA STUFFED MEATBALLS - NEIGHBORFOOD
From neighborfoodblog.com
MOZZARELLA STUFFED ITALIAN MEATBALLS - THE KITCHEN WHISPERER
From thekitchenwhisperer.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love