MOZZARELLA STUFFED MEATBALLS
These mozzarella stuffed meatballs are a fun twist on the classic recipe - serve these meatballs as a party appetizer or over a big plate of spaghetti for a hearty meal!
Provided by Sara Welch
Number Of Ingredients 12
Steps:
- Preheat the broiler. Line a sheet pan with foil and coat the foil with cooking spray.
- Place the beef, breadcrumbs, salt, pepper, garlic powder, oregano, egg and water in a bowl; mix until thoroughly combined. You may need to add more water, 1 tablespoon at a time, to get a smooth mixture.
- Take approximately 2 tablespoons of the meat mixture and roll it into a ball. Press a cube of cheese into the ball of meat, making sure that the meat completely surrounds the cheese. Place the meatball on the sheet pan and repeat with remaining meat and cheese.
- Spray the tops of the meatballs with cooking spray. Broil for 10 minutes or until meatballs are just done - do not overcook or the cheese filling may start to spill out.
- Place the meatballs on a plate and pour the marinara sauce over the top, Sprinkle with parsley and serve immediately.
Nutrition Facts : Calories 150 kcal, Carbohydrate 12 g, Protein 10 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 50 mg, Sodium 1262 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
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-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 IN A BLANKET
So good. Great as a starter to any Italian meal
Provided by barbara lentz @blentz8
Categories Meat Appetizers
Number Of Ingredients 12
Steps:
- Mix the Sausage, onion, garlic, 1 egg, breadcrumbs, Parmesan cheese, basil, parsley, salt and pepper. Mix well. Shape into 9 meatballs. Press 1 ball of Mozzarella into the middle of each meatball.
- Add the oil to a large skillet and brown the outside of each meatball. Remove from pan and drain on paper towels.
- Throw a little flour on the counter and roll out the puff pastry and cut into thirds in both directions. Place a meatball into the middle of each square.
- Preheat oven at 400 degrees. Place parchment paper on baking sheet. Wrap the Puff pastry around each meatball. Place each seem side down on prepared baking sheet.
- Whisk the remaining egg and brush each wrapped meatball. Bake for 20 to 25 minutes until browned. Serve with Marinara sauce
MEATBALL IN A BLANKET RING RECIPE BY TASTY
Here's what you need: olive oil, garlic, yellow onion, tomato sauce, tomato paste, red pepper flakes, dried basil, dried oregano, pre-cooked meatballs, puff pastry, shredded mozzarella cheese, egg, shredded parmesan cheese
Provided by Katie Aubin
Categories Appetizers
Yield 20 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F (200°C).
- Add the oil to a pan on medium-high heat and cook the onions and garlic until deeply caramelized.
- Mix in tomato sauce, tomato paste, red pepper flakes, dried basil and oregano. Bring to a simmer for 5 minutes.
- Add pre-cooked meatballs and coat them with sauce. Remove sauce from heat.
- Roll out three rectangles of puff pastry. One should be 16-inches (41 cm) long, one 22-inches (56 cm) long and the third, 28-inches (71 cm) long. All three should be about 6-inches (15 cm) wide.
- Sprinkle the shredded mozzarella cheese in a line across the bottom of each strip, then place meatballs on top in a line about 1-inch (2 cm) apart from each other.
- Roll pastry over the meatballs. Then take the smallest roll and wrap it around a small oven safe bowl placed on top of a baking sheet. Make sure the ends of the pastry meet and pat together to connect.
- Take a knife and press down the puff pastry between each meatball creating a small opening on either side of the puff pastry. Make a small cut between each meatball just below the top of the puff pastry so that the roll is still connected.
- Repeat this step again with the medium roll and largest roll, wrapping them around each other.
- Add marinara sauce to the oven safe bowl.
- Brush egg wash over the entire ring and sprinkle the shredded parmesan cheese on top. Cover sauce with foil.
- Bake for 25 minutes.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 434 calories, Carbohydrate 29 grams, Fat 30 grams, Fiber 2 grams, Protein 12 grams, Sugar 3 grams
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
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
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