MAC & CHEESE WITH SAUSAGE MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425˚ F. Line a baking sheet with parchment paper; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain. Reserve the pot.
- Meanwhile, combine 1/2 cup crushed cheese crackers and 1/4 cup milk in a medium bowl; let sit until slightly softened, about 10 minutes. Add the sausage and 2 tablespoons Parmesan and mix well to combine. Form the sausage mixture into 1-inch meatballs (about 28); arrange on the prepared pan. Bake until golden and cooked through, 6 to 8 minutes.
- Add the flour and the remaining 2 cups milk to the reserved pot and whisk until smooth. Bring to a simmer over medium-high heat and cook, whisking, until slightly thickened, 8 to 10 minutes. Remove from the heat, add the cheddar and processed cheese and stir until smooth. Stir in 3/4 teaspoon salt and the mustard.
- Add the pasta and 1/4 cup of the reserved cooking water to the cheese sauce and stir to coat. Add the meatballs and stir to coat; thin with the remaining 1/4 cup cooking water, 1 tablespoon at a time, if needed.
- Combine the remaining 1/2 cup crushed cheese crackers and 1 tablespoon Parmesan in a small bowl. Divide the mac and cheese among bowls and sprinkle with the cracker mixture.
MACARONI AND CHEESE CASSEROLE WITH MEATBALLS
White sauce mix is the base for homemade macaroni made even heartier with cooked meatballs.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cut any large meatballs in half. Cook and drain pasta as directed on package.
- Meanwhile, in 2-quart saucepan, mix milk and sauce mix with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Stir in cheeses until melted. Stir in pasta and meatballs. Spoon into baking dish. In small bowl, mix butter, bread crumbs and onions; sprinkle over top.
- Bake uncovered 30 to 35 minutes or until bubbly and top is golden brown.
Nutrition Facts : Calories 710, Carbohydrate 70 g, Cholesterol 125 mg, Fat 2, Fiber 4 g, Protein 40 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1690 mg, Sugar 10 g, TransFat 1 g
EASY MEATBALL MAC & CHEESE
The only thing better than mac and cheese is mac and cheese with meatballs. This recipe is an all-around family favorite.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Prepare KRAFT Macaroni & Cheese Dinner using water (to boil the macaroni), margarine, and milk as directed on the box.
- While macaroni & cheese is cooking follow the directions on the frozen meatballs to heat them in the microwave.
- When the macaroni & cheese and meatballs are done, dish one cup of mac & cheese into a bowl and top with 3 meatballs, continue until everyone is served.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MIGHTY MAC AND BISON MEATBALLS
Provided by Food Network
Categories main-dish
Time 2h15m
Yield 16 meatballs
Number Of Ingredients 31
Steps:
- Preheat oven to 425 degrees F and line a cookie sheet with parchment paper.
- Mix bison, turkey and eggs in a bowl and stir by hand until well combined. Mix kale, onion and garlic in another bowl until well combined, then stir by hand into the bison, turkey and egg mixture. Mix yeast, oat flour, oregano, fennel seeds, red pepper flakes and salt in a bowl, then add into the wet mixture, stirring by hand until evenly incorporated.
- Roll into 1.5-ounce balls and space evenly on lined cookie sheet. Bake until internal temperature reaches 165 degrees F, 15 to 17 minutes. Serve with Chimichurri Sauce and Mighty Mac.
- Combine parsley, cilantro, lemon juice, oil, oregano, pepper flakes, salt and garlic in a food processor and pulse until the cilantro and parsley are finely chopped, 3 to 4 minutes. Allow to sit for 30 minutes prior to serving to allow the flavors to meld. Use immediately or store in the refrigerator for up to 10 days.
- Start roux in a large saucepan by combining squash, broth and milk and cook until squash is softened and beginning to fall apart, 10 to 15 minutes. Pour the mixture into a blender and blend until smooth. In a large pot, bring 6 quarts water and the olive oil to a boil. Meanwhile, return the roux mixture to the saucepan on low heat and add butter, stirring until the butter is melted, 5 to 7 minutes, then remove from heat. With the water at a boil, pour chickpea noodles in and cook, stirring frequently, for 11 minutes. Meanwhile, add the cheese to the roux, off heat, stirring frequently until cheese is fully melted and incorporated, about 5 minutes. Add the salt and nutmeg to the roux and stir well. Once the noodles have been cooked, strain well and return to the large pot, then pour in the cheesy roux and combine well.
- Disclaimer: When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
HOT AND CHEESY BAKED MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- Add the arrabbiata sauce to a 12-inch cast-iron skillet and top with the peppers. Add the meatballs, then bake until the meatballs are cooked through, 18 to 20 minutes. Remove the meatballs from the oven, then turn the oven to the broiler setting.
- Sprinkle the crushed red pepper flakes over the meatballs, then lay a slice of mozzarella over the top of each meatball. Place under the broiler for 3 to 4 minutes to melt the cheese, watching closely so that nothing burns. Scatter over the torn basil.
- Serve with crusty bread and a dressed salad.
MEATBALLS & CHEESY MAC
What's better than a mac and cheese dinner? One topped with meatballs made with zesty dressing and crushed crackers that's on the table in an hour.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Heat 2 Tbsp. dressing in large skillet. Add 1 cup onions; cook and stir 5 min. or until crisp-tender. Cool slightly. Mix with meat and crackers; shape into 12 (2-inch) meatballs. Cook in same skillet 7 min. or until evenly browned, stirring occasionally.
- Blend tomatoes, remaining dressing and onions in blender until smooth; pour over meatballs. Bring to boil; cover. Simmer on medium heat 20 min. or until meatballs are done (160°F), stirring occasionally. Meanwhile, prepare Dinners as directed on package.
- Spoon meatballs into serving bowl; sprinkle with Parmesan. Serve with prepared Dinners.
Nutrition Facts : Calories 720, Fat 38 g, SaturatedFat 11 g, TransFat 4.5 g, Cholesterol 80 mg, Sodium 1050 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
MELTING MEATBALL MACARONI
This recipe has all the elements of comfort food: beef and pork meatballs with an oozing cheesy filling, a rich tomato sauce and pasta
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 17
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the pork and beef mince with the fennel seeds, chilli, 1 tsp oregano and some seasoning in a large bowl until combined. Divide and shape into 18 meatballs with a nugget or two of taleggio in the middle (save some for the top), then chill for 10 mins.
- Heat 1 tbsp oil in a large pan (use a flameproof casserole dish if you can - it'll save on washing up). Add the onion and a pinch of salt and sizzle until softened (about 8 mins). Stir in the garlic and cook for 1 min more, then add the tomato purée, wine, tomatoes, passata, bay leaves, sugar, the remaining oregano and lots of seasoning, then cover with a lid and simmer for 20 mins. Meanwhile, arrange the meatballs on a baking tray lined with foil, drizzle with the remaining oil and bake for 10 mins.
- Cook the pasta in a pan of boiling salted water according to packet instructions, then drain, reserving some water. If the pan isn't ovenproof, tip the sauce into a casserole dish. Stir the pasta into the sauce, along with the liquid from the meatballs and some pasta water if it needs thinning. Turn the grill to a medium-high setting.
- Nestle the meatballs into the pasta, so that they poke out the top. Scatter the remaining taleggio over the top and grill for 5-10 mins until the cheese and meatballs are golden. Serve with crusty bread, if you like.
Nutrition Facts : Calories 646 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 1.8 milligram of sodium
CHEESE MEATBALLS
I often rely on these rich, cheesy meatballs for party appetizers. Or I serve them alongside a tossed salad for a quick meal in minutes. -Rachel Frost, Tallula, Illinois
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 4 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. , Bake at 400° for 12-15 minutes or until the meat is no longer pink; drain.
Nutrition Facts : Calories 148 calories, Fat 9g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 314mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.
CHEESY MEATBALLS
Can meatballs be lucky? My guys think so, and they want them for game time. My beef, sausage and cheese recipe has a big fan following. -Jill Hill, Dixon, Illinois
Provided by Taste of Home
Categories Appetizers
Time 5h
Yield about 9 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large bowl, whisk egg, milk, minced onion, 2 tablespoons chili powder, salt and pepper; stir in crushed crackers. Add beef, sausage and cheese; mix lightly but thoroughly., Shape mixture into 1-in. balls. Place meatballs on greased racks in 15x10x1-in. baking pans. Bake until browned, 15-18 minutes., Meanwhile, in a 5- or 6-qt. slow cooker, combine soup, water, brown sugar and remaining chili powder. Gently stir in meatballs. Cook, covered, on low until meatballs are cooked through, 4-5 hours.
Nutrition Facts : Calories 51 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 104mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.
CHEESY MEATBALL BAKE RECIPE BY TASTY
Here's what you need: ground beef, hot italian sausage, garlic, fresh parsley, parmesan cheese, salt, pepper, italian bread crumbs, eggs, milk, marinara sauce, mozzarella cheese
Provided by Hector Gomez
Categories Appetizers
Yield 20 meatballs
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk. Mix until everything is fully infused together.
- Roll into 4-5 ounce (113-142 g) meatballs. For even amounts, use a medium-sized ice cream scooper.
- Preheat oven to 425°F (220°C).
- Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear. Cook about half way through. They will finish cooking in the oven.
- In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of the pan to help prevent sticking. Then place meatballs in the casserole dish and add the remaining jar of marinara sauce. Top with 2 cups of shredded mozzarella cheese.
- Cover in foil and bake at 425°F (220°C) for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked.
- Serve and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 238 calories, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 16 grams, Sugar 2 grams
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