Stuffed Meatball Pie Recipe By Tasty Food

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.

MOZZARELLA-STUFFED MEATBALLS

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.

GIANT SPAGHETTI-STUFFED MEATBALL RECIPE BY TASTY

Steps:

• In a bowl, add the Italian sausage, ground beef, bread crumbs, parsley, salt, pepper, garlic powder, onion powder, Parmesan, eggs, and milk, and mix until well combined.
• Line a large glass bowl with plastic wrap, and spray thoroughly with cooking spray.
• Spread the meat mixture along the bottom and sides of the bowl, about ½-inch (1 cm) thick.
• Sprinkle mozzarella in the base of the meat mixture, then top the spaghetti with sauce on top.
• Using the plastic wrap, form the meat into a large ball, ensuring there are no holes or cracks.
• Preheat oven to 375°F (190°C).
• Place ball on a foil-lined baking sheet.
• Bake for 40 minutes.
• Place a large spoon full of marinara in the center of a plate. Top with the spaghetti-stuffed meatball, marinara, Parmesan, and basil.
• 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!

STUFFED MEATBALL PIE RECIPE BY TASTY

Steps:

• Preheat oven to 450°F (230°C).
• Cut a 1 pound ball of pizza dough in half and roll out two large discs of dough.
• Spray the inside of a springform pan with cooking spray and lay in one of the dough discs. Press the dough into the corners.
• Sprinkle the olive oil, 2 cloves of the minced garlic, salt, and pepper on the dough and brush to cover the surface. Press the bottom of the dough with a fork.
• Bake until the dough is cooked and lightly golden brown, 15 minutes.
• Mix together the tomato puree, dried basil, 4 cloves of minced garlic, dried oregano, and tomato paste in a bowl. Season to taste with salt and pepper.
• Into the partially cooked bottom layer of pizza dough, shingle a layer of mozzarella slices and then a layer of the homemade marinara sauce.
• Spiral the meatballs in the dish as tightly as possible. Cover with more marinara sauce.
• Add a layer of caramelized onions, and more sliced mozzarella.
• Add the green, yellow, and orange bell peppers on top of the mozzarella.
• Cut the second piece of dough into strips to form into a lattice pattern on top of the pie.
• Brush with 2 tablespoons more of olive oil, 2 cloves minced garlic, and kosher salt.
• Bake for 40 minutes to an hour, or until the dough on top is browned and the sauce, meatballs, and cheese are heated through.
• Slice the pie, serve with extra marinara sauce and grated parmesan.
• Enjoy!

MEATBALL PIE

Steps:

• In a bowl, combine the first 8 ingredients; crumble beef over mixture and mix well (mixture will be soft). Divide into fourths; shape each portion into 12 small meatballs. Brown meatballs, a few at a time, in a large skillet; drain and set aside.
• Drain tomatoes, reserving liquid. Combine the liquid with cornstarch; pour into the skillet. Add tomatoes and bouillon; bring to a boil over medium heat, stirring constantly. Stir in peas and carrots. Remove from the heat and set aside.
• For crust, combine flour and salt in a bowl. Cut in shortening until the mixture resembles coarse crumbs. Add water, 1 T. at a time, tossing lightly with a fork until dough forms a ball.
• On a lightly floured surface, roll half of dough to fit a 10 inch pie plate. Place in ungreased plate; add meatballs. Spoon tomato mixture over top. Roll remaining pastry to fit top of pie. Place over filling; seal and flute edges. Cut vents in top of crust. Brush with cream.
• Bake at 400 for 45-50 minutes or until golden brown. If needed, cover edges with foil for the last 10 minutes to prevent overbrowning. Let stand for 10 minutes before cutting.

STUFFED MEATBALLS

Steps:

• Mix all the following ingredients together in a bowl: minced beef, chopped onion, garlic, cumin, mixed herbs, salt and pepper, and teaspoon of the beaten egg; mix well.
• Take about an eighth of the mixture and squash it flat in your hand.
• Now place a chunk of Mozzarella cheese in the centre and bring the mince around it; form into a ball.
• Continue until the mixture is finished.
• Coat the ball with a little flour.
• Fry or bake for about 15 to 20 minutes.

MEATBALL STUFFED PEPPERS IN CHERRY TOMATO SAUCE

Steps:

• Turn your oven to 425 degrees.
• Add the cherry tomatoes, onion, garlic, olive oil, salt, and pepper to an 11x13" casserole dish and mix well. Nestle the 6 bell pepper halves on top of the tomatoes.
• In a large bowl, mix together the meatball ingredients using your hands. Form into 6 large meatballs, place one in each bell pepper half, and gently press it down. Sprinkle the paprika over the top of the meatballs.
• Bake in the preheated oven for 40 minutes then remove from the oven and let it stand for 5 minutes before serving.

MEATBALL PIE

Steps:

• In a large bowl, combine the first nine ingredients (mixture will be soft). Divide into fourths; shape each portion into 12 small meatballs. Brown meatballs in batches in a large skillet; drain and set aside., Drain tomatoes, reserving liquid. Combine liquid with cornstarch; pour into skillet. Add tomatoes and bouillon; bring to a boil over medium heat, stirring constantly. Stir in peas and carrots. Remove from heat and set aside., Preheat oven to 400°. For crust, in a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing lightly with a fork. Transfer to a lightly floured surface. Knead gently to form a dough. (Mixture will be very crumbly at first, but will come together and form a dough as it's kneaded.) Divide dough in half., Roll each half of dough between two pieces of lightly floured waxed paper to a 1/8-in.-thick circle. Remove top piece of waxed paper from one pastry circle; invert onto a 9-in. deep-dish pie plate. Remove remaining waxed paper. Trim pastry even with rim. Add meatballs; spoon tomato mixture over top., Remove top piece of waxed paper from remaining pastry circle; invert onto pie. Remove remaining waxed paper. Trim, seal and flute edge. Cut slits in top; brush with cream., Bake until crust is golden brown, 45-50 minutes. Cover edges loosely with foil during the last 10 minutes if needed to prevent overbrowning. Let stand 10 minutes before cutting.

STUFFED MEATBALLS

Steps:

• Cut the top off of the cherry tomatoes and core them. Stuff in a small amount of grated asiago cheese. Repeat for all of the tomatoes. Remove the sausage meat from the casing. Pinch off a small amount and flatten it out into a disc. Place the tomato on the disc and wrap the sausage meat around the tomato. Have three dishes ready to roll the meatball inches First one with flour, salt and pepper to taste. Second with 2 beaten eggs. Third with panko, the rest of the asiago cheese, bread crumbs and salt and pepper. Now roll the meatball first in the flour then egg and finishing off in the panko mixture. Heat 2″ of canola oil in a wok and deep fry to golden brown. Serve with salsa. Yummo!