PARMESAN MEATBALLS IN MOZZARELLA BASIL CREAM SAUCE
Provided by Jen
Time 1h5m
Number Of Ingredients 37
Steps:
- Parmesan Meatballs: Preheat oven to 350F degrees and line a baking sheet with parchment paper or aluminum foil (for easy cleanup). Add all of the Parmesan Meatball ingredients to a large bowl and mix until evenly combined. Form meatballs into heaping 1 tablespoon balls (approximately 40 meatballs).
- Lightly coat the bottom of a large nonstick skillet with olive oil and heat to medium high heat. Brown meatballs on all sides (I did mine in two batches), drain on paper towels then line on prepared baking sheet. Bake for 10 -15 minute or until cooked through.***
- Meanwhile, cook orzo pasta in generously salted water.
- Mozzarella Basil Cream Sauce: Whisk cornstarch with milk, set aside.
- Melt butter in olive oil over medium-low heat in a large skillet. Add shallots and garlic and sauté for 60 seconds. Sprinkle in flour and cook while stirring for 3 minutes then turn heat to low. Slowly whisk in chicken broth, then mil (with cornstarch), then heavy cream, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer while stirring constantly. Stir in Dijon and dry spices and continue to simmer until almost thickened, stirring occasionally. Add peas and continue to simmer until thickened and peas are cooked through.
- Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted. Stir in fresh basil and fresh parsley, followed by orzo and meatballs, adding additional milk if necessary to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
- Garnish with freshly grated Parmesan Cheese, and fresh parsley/basil and lemon (optional).
ITALIAN PARMESAN MEATBALLS
Cheesy meatballs are simmered in marinara sauce, finished with fresh basil and served with your favorite pasta shape.
Provided by Food Network Kitchen
Time 2h25m
Yield 4
Number Of Ingredients 13
Steps:
- Grate the bread on the large holes of a box grater into coarse crumbs and put into a large bowl along with the milk and set aside for 5 minutes to allow the bread to soak up the milk. Add the meatloaf mix, Parmesan, parsley, onion, garlic, egg, 1 teaspoon salt and a few grinds of pepper and mix until just combined. Shape the meat mixture into 18 meatballs. Refrigerate for at least 1 hour or up to overnight.
- Bring the marinara sauce to a very light simmer in a large Dutch oven or large wide pot. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Working in batches, add half the meatballs and cook, turning occasionally until browned on all sides, about 6 minutes. Transfer the meatballs to the marinara sauce as they are browned. Heat the remaining 2 tablespoons oil in the skillet and repeat with the remaining meatballs.
- 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.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
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.
PARMESAN MEATBALLS IN MOZZARELLA BASIL CREAM SAUCE RECIPE - (4.6/5)
Provided by PineyCook
Number Of Ingredients 39
Steps:
- 1.Parmesan Meatballs: Preheat oven to 350F degrees and line a baking sheet with parchment paper or aluminum foil (for easy cleanup). Add all of the Parmesan Meatball ingredients to a large bowl and mix until evenly combined. Form meatballs into heaping 1 tablespoon balls (approximately 40 meatballs). 2.Lightly coat the bottom of a large nonstick skillet with olive oil and heat to medium high heat. Brown meatballs on all sides (I did mine in two batches), drain on paper towels then line on prepared baking sheet. Bake for 10 -15 minute or until cooked through.*** 3.Meanwhile, cook orzo pasta in generously salted water. 4.Mozzarella Basil Cream Sauce: Whisk cornstarch with milk, set aside. 5.Melt butter in olive oil over medium-low heat in a large skillet. Add shallots and garlic and sauté for 60 seconds. Sprinkle in flour and cook while stirring for 3 minutes then turn heat to low. Slowly whisk in chicken broth, then milk, then heavy cream, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer while stirring constantly. Stir in Dijon and dry spices and continue to simmer until almost thickened, stirring occasionally. Add peas and continue to simmer until thickened and peas are cooked through. 6.Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted. Stir in fresh basil and fresh parsley, followed by orzo and meatballs, adding additional milk if necessary to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste. 7.Garnish with freshly grated Parmesan Cheese, and fresh parsley/basil and lemon (optional). Notes *Panko are Japanese breadcrumbs and can be fond next to the traditional breadcrumbs. **To see how to chiffonade basil, click HERE ***Alternatively you can bake meatballs for 20-25 minutes or until cooked through without browning first. ***You can refrigerate raw meatballs or meatballs once cooked to make this a super quick meal to throw together later.
PARMESAN CREAM SAUCE
This sauce is one I came up with after I discovered I had no whipping cream. It can be used as a substitute for Alfredo sauce, on pizza, or in a casserole.
Provided by thedailygourmet
Categories Sauces
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over medium heat. Add minced garlic and sauté until garlic is fragrant, about 30 seconds.
- Add in media crema, salt, and pepper. Stir until warmed through. Mix in Parmesan cheese, 1/4 cup at a time, stirring after each addition until smooth.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 1.2 g, Cholesterol 28.4 mg, Fat 23 g, Fiber 0.1 g, Protein 7.8 g, SaturatedFat 14.2 g, Sodium 479.4 mg
MAMA'S BEST EVER SPAGHETTI AND MOZZARELLA MEATBALLS
Baked homemade meatballs are served over hot spaghetti with lots of sauce and grated Parmesan cheese.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large rimmed baking sheet with olive oil.
- Combine ground beef, bread crumbs, egg, mozzarella cheese, and garlic in a medium bowl. Use a 1/4 cup measure or ice cream scoop to portion into 12 to 13 meatballs. Place on prepared baking sheet.
- Baked until browned and cooked through, about 15 minutes.
- Bring the Ragu® Sauce to a simmer in a 12-inch skillet. Gently place the cooked meatballs into the sauce. Simmer 10 minutes.
- Ladle some of the sauce over hot pasta and toss to coat. Serve with more sauce and the meatballs with a sprinkle of Parmesan cheese.
Nutrition Facts : Calories 525.8 calories, Carbohydrate 58.4 g, Cholesterol 94.1 mg, Fat 17.9 g, Fiber 4.5 g, Protein 30.6 g, SaturatedFat 6.8 g, Sodium 1006 mg, Sugar 7.1 g
BASIL CREAM SAUCE
After a mad search on the net for a recipe for this sauce I had to create my own. This can be reheated in the microwave without the usual cream sauce defects. I just love the light green color and how well it displays over tri color or regular pasta, salmon and grilled chicken. I have been putting this on everything.
Provided by MESSY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
- Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.
Nutrition Facts : Calories 284.8 calories, Carbohydrate 3.8 g, Cholesterol 50.3 mg, Fat 28.2 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 10.9 g, Sodium 117 mg, Sugar 0.5 g
MEATBALL PARMESAN
Whether you scoop this onto a toasted semolina hero roll for a sandwich, or serve it straight from the pan with garlic bread on the side, meatball Parmesan makes a filling, savory meal. You can form the meatballs up to a day ahead and keep them in the fridge until you're ready to fry. But they are best fried just before baking. Serve this with some kind of crisp green vegetable on the side.
Provided by Melissa Clark
Categories dinner, lunch, meatballs, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400. Remove crusts from bread slices and discard. Tear remaining bread into small pieces and place in a small bowl. Pour milk over bread and let stand until liquid is almost absorbed, 5 to 10 minutes.
- In a large bowl, combine pork or veal, beef, soaked bread, onion, 1/4 cup Parmesan, the parsley, the garlic, the salt and the pepper until just combined. Form meat into golf-ball-size rounds. (You should have about 25 meatballs.) Meatballs can be formed up to 24 hours ahead, covered and refrigerated before frying.
- Fill a large skillet with 1/4-inch oil. Place over medium-high heat. When oil is hot, fry meatballs in batches, turning occasionally, until golden brown, 8 to 10 minutes per batch. Transfer fried meatballs to a paper towel-lined plate.
- Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Scatter half the meatballs over the Parmesan and top with half the mozzarella pieces. Top with half of the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
- Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.
BASIL PARMESAN PASTA SAUCE
"As a busy home health nurse, I'm committed to preparing meals that are quick and nutritious," shares Susan Houser of Anchorage, Alaska. "I came up with this rich and creamy sauce that is lower in fat than traditional white sauce. Dinner guests never believe it is made with fat-free milk."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a nonstick skillet, saute garlic in oil until tender. Stir in flour, salt and pepper until blended (mixture will be thick). Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; gradually stir in Parmesan cheese and basil until cheese is melted. Serve over pasta.
Nutrition Facts :
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- In a large bowl add ground pork, onion, eggs, breadcrumbs, oregano, basil and season with salt and pepper. Mix everything with your hands and form into 24 big meatballs. There should be enough for 24 meatballs. Place meatballs onto the baking sheet and place in the oven. Bake for about 35 to 40 minutes or until meatballs are cooked through.
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