Stuffed Meatball Hoagies Food

PIZZA-STUFFED MEATBALL HOAGIES

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil.
• In large bowl, mix beef, 1/4 cup of the bread crumbs, the dried basil, salt, garlic powder, pepperoni and egg just until blended. In small bowl, place remaining 1/4 cup bread crumbs.
• Shape about 2 tablespoons beef mixture around each cheese ball; roll in bread crumbs. Place in pan.
• Bake 20 minutes or until no longer pink and meat thermometer inserted in meatball (not in cheese) reads 160°F.
• With serrated knife, cut buns horizontally in half, cutting to but not completely through one long side. Spoon about 2 tablespoons warm marinara sauce into each bun; top each with 4 meatballs, remaining marinara sauce and the fresh basil.

EASY SLOW COOKER MOZZARELLA-STUFFED MEATBALLS AND SAUCE RECIPE BY TASTY

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!

CHEESY MEATBALL SUBS

Steps:

• Preheat the oven to 425 degrees F.
• Pour the marinara sauce all over the bottom of a 9-by-13-inch baking dish.
• Cut off one third of the mozzarella and cut the third into 12 small cubes. Grate the remaining mozzarella and set aside.
• Stuff each meatball with a mozzarella cube, pinching and rolling each to seal the cheese in the center. Place the stuffed meatballs in the baking dish and bake until well browned and cooked through, 22 to 24 minutes.
• Meanwhile, make the cheese sauce by melting 4 tablespoons butter in a small saucepan over medium heat. Whisk in the flour to make a roux, season with a pinch of salt and pepper and cook, whisking, for 1 minute. While constantly whisking, slowly add the milk. Add the shredded mozzarella and Parmesan, then stir until completely melted. Cover and keep warm until ready to serve.
• Spread the insides of the rolls with the remaining 4 tablespoons butter. Toast them butter-side down on a large skillet or griddle until golden, 1 to 2 minutes. Set aside.
• Add 3 meatballs to each of the toasted rolls. Top with a good amount of the cheese sauce, some banana peppers and a sprinkle of parsley to finish.

MEATBALL-STUFFED BISCUITS

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.