BLUE CHEESE AND BEEF MEATBALLS
Juicy meatballs with tasty bursts of blue cheese and onion. My own recipe, and my husband absolutely loves them.Good enough to eat alone. I personally think they would also be good in hoagie sandwiches.
Provided by sandra
Categories Main Dish Recipes Meatball Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil.
- Mix ground beef, bread crumbs, eggs, blue cheese, onion, pepper, and salt together in a bowl; shape into 22 meatballs and arrange onto prepared pan.
- Bake meatballs until they are very firm, hot, and grey in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 321.4 calories, Carbohydrate 5.7 g, Cholesterol 147.2 mg, Fat 21 g, Fiber 0.4 g, Protein 26 g, SaturatedFat 9.5 g, Sodium 404 mg, Sugar 1.1 g
BUFFALO CHICKEN MEATBALLS WITH BLUE CHEESE SAUCE
Provided by Sunny Anderson
Categories appetizer
Time 1h35m
Yield 16 meatballs
Number Of Ingredients 20
Steps:
- For the blue cheese sauce: Combine the mayonnaise, blue cheese, sour cream, buttermilk, honey and garlic powder in a bowl and whisk until blended. Set aside.
- For the buffalo chicken meatballs: Heat the olive oil in a medium saute pan over medium heat. Add the onion and saute until soft and translucent, 5 to 8 minutes. Let cool.
- In large bowl, combine the buttermilk, torn bread and 2 tablespoons of the hot sauce and mix to form a paste. Add the ground chicken, breadcrumbs, ranch dressing mix, egg and 1/2 cup of the diced celery and mix with your hands until combined. Refrigerate for 30 minutes.
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.
- Form the meatball mixture into 16 even mini patties, about 2 1/2 inches in diameter. Place a cube of blue cheese in the center of a patty and wrap the meat around the cheese. Roll into a uniform ball and place on the prepared baking sheet. Continue with the remaining patties and cheese cubes, making sure to wash your hands in cold water a few times between rolling to keep the meatballs from sticking to your hands. Bake the meatballs until lightly browned, 15 to 20 minutes.
- While the meatballs bake, prepare the buffalo sauce. In a medium pot over medium-low heat, combine the butter, honey and remaining 1 cup hot sauce. Heat until the butter is melted, whisking until well blended. Continue to cook until the sauce is heated through.
- Transfer the meatballs to a large mixing bowl and pour over the buffalo sauce. Gently toss to coat and transfer to a platter. Garnish with a drizzle of the blue cheese sauce and the remaining 1/4 cup diced celery. Serve the rest of the blue cheese sauce on the side.
BUFFALO-BUFFALO MEATBALLS
Provided by Food Network Kitchen
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F and lightly brush a baking sheet with vegetable oil. Mix 2 tablespoons sour cream, the panko and egg in a large bowl; let sit 5 minutes.
- Grate 1 carrot and 1 celery stalk into the bowl with the panko mixture. Add the meat, celery leaves, half of the scallions, the parsley, garlic, cayenne and 1/2 teaspoon salt and mix with your hands until combined. Dampen your hands and shape the mixture into 36 mini meatballs (about 1 inch each); arrange on the prepared baking sheet. Bake until browned and cooked through, about 12 minutes.
- Meanwhile, melt the butter in a Dutch oven or large pot over medium-high heat. Add the remaining scallions and cook until wilted, 1 minute. Add the chicken broth, hot sauce and ketchup; bring to a boil, then reduce the heat to medium low. Simmer until the sauce thickens slightly, about 8 minutes. Add the meatballs; simmer until tender, about 8 more minutes.
- Mix the blue cheese and the remaining 3/4 cup plus 2 tablespoons sour cream in a medium bowl. Cut the remaining 2 carrots and 2 celery stalks into sticks. Transfer the meatballs to a bowl and serve with the vegetable sticks and blue cheese dip.
BLUE CHEESE CHICKEN MEATBALLS
Provided by Robert Irvine : Food Network
Time 1h10m
Yield 35 to 40 meatballs
Number Of Ingredients 16
Steps:
- For the meatballs: Place the chicken thighs, eggs, celery salt, and white pepper in a food processor. Pulse until the meat is ground but still a little bit chunky. Do not make a smooth paste!
- Transfer the chicken mixture to a bowl. Stir together the breadcrumbs and blue cheese until combined.
- Fill a small bowl with water. To form the meatballs, wet your hands a little and shape the mixture into 1-inch balls. Lay the meatballs on a sheet tray.
- Heat a large, deep pan over medium-high heat and add the oil to fill about 1/4-inch up the sides. Do not fill the pan completely with oil.
- Pour the flour into a shallow dish and season with salt and pepper. Roll each meatball in the flour to give it a light coating.
- When the oil is hot, add the meatballs and cook until golden brown and cooked through, about 10 minutes. Flip the meatballs halfway through cooking. You may have to cook them in batches if they don't fit in the pan, adding more oil if needed. Drain the cooked meatballs on a paper towel-lined plate.
- For the sauce: Combine the tomato juice, rice wine vinegar, hot sauce, celery salt, white pepper, and salt in a large bowl. Whisk in the oil until well blended and slightly thickened.
- For serving: Transfer half the meatballs to a large bowl. Pour some of the sauce over top, just enough to coat the meatballs. Gently toss the meatballs around to coat in the sauce. Using tongs, transfer the meatballs to serving plate and insert a toothpick. Repeat with remaining meatballs.
- Pour the remaining sauce into a small bowl and serve as a dipping sauce.
VEGETARIAN BUFFALO "MEATBALLS" WITH BLUE CHEESE DIP
Forget about hot wings! These spicy "meatballs" combine white beans and mushrooms for a delicious meatless version of your favorite buffalo-and-blue cheese party snack.
Provided by Katherine Sacks
Categories No Meat, No Problem Super Bowl Vegetarian Bean Meatball Mushroom Hot Pepper Blue Cheese snack Hors D'Oeuvre Appetizer
Yield Makes 33
Number Of Ingredients 16
Steps:
- Arrange a rack in center of oven and preheat to 400°F. Coat a rimmed baking sheet with oil.
- Pulse garlic in a food processor until finely chopped. Add celery, beans, and mushrooms and pulse until coarsely chopped. Transfer to a large bowl. Stir in egg, panko, and 3/4 tsp. salt. Using your hands, roll tablespoonfuls of bean mixture into balls. Transfer to prepared baking sheet, packing them snuggly. Roast veggie balls, turning halfway through, until firm and cooked through, 25-30 minutes.
- Meanwhile, cook butter, hot sauce, and maple syrup in a small saucepan over medium heat until butter is melted. Stir until smooth; set aside.
- Whisk sour cream, buttermilk, blue cheese, pepper, 1 Tbsp. plus 2 tsp. chives, and remaining 1/4 tsp. salt in a medium bowl. Top with remaining 1 tsp. chives.
- Transfer veggie balls to a large bowl. Toss with hot sauce mixture and serve with blue cheese dip alongside.
- Do Ahead
- Veggie balls can be formed, not cooked, 1 day ahead; cover and chill.
DATE AND BLUE CHEESE STUFFED MEATBALLS
Steps:
- Position an oven rack in the top third of the oven and preheat to 350 degrees F.
- Put the bacon slices on a rack set over a baking sheet. Bake until golden brown and crispy, 20 to 25 minutes. Allow to cool slightly, and then crumble or cut with a knife into bite-size pieces. Remove the rack from the baking sheet and reserve the baking sheet with the bacon fat. Increase the oven temperature to 400 degrees F.
- Quarter each date lengthwise. Cut each quartered piece into 4 pieces, yielding 32 pieces total.
- Put the panko breadcrumbs and milk into a large mixing bowl and let the mixture sit for 2 to 3 minutes so that the breadcrumbs can absorb the milk. Add the ground beef, crumbled bacon, half of the chopped parsley, the egg, 1 teaspoon kosher salt and some black pepper and use your hands to mix until just combined.
- Place 1 tablespoon of the meat mixture in the palm of your hand. Flatten it slightly and place 1/2 teaspoon crumbled blue cheese and 1 to 2 pieces of the dates in the center. Top with 1 more tablespoon of the meat mixture and enclose the filling, rolling the mixture in the palms of your hands to form a round meatball. Place the meatball onto the baking sheet that was used to cook the bacon. Roll the meatball around in the rendered bacon fat to evenly coat. Repeat this process with the remaining meat mixture and filling, making about 24 meatballs total.
- Bake the meatballs until browned and cooked through, 15 to 18 minutes. Garnish with the remaining chopped parsley and place a decorative toothpick into each meatball.
BLUE CHEESE MEATBALLS
I am not a huge blue cheese fan but these meatballs were very good. My sister made them and didn't tell me what was in them so, she really got me.
Provided by ratherbeswimmin
Categories Cheese
Time 40m
Yield 40 balls
Number Of Ingredients 10
Steps:
- Add all the ingredients to a large mixing bowl; mix well to combine.
- Form mixture into 1/2-inch balls.
- Put the balls on a baking sheet with a rim.
- Bake in a 375° oven for about 10 minutes or until browned.
- Serve immediately with toothpicks for spearing.
Nutrition Facts : Calories 36, Fat 2.1, SaturatedFat 1.1, Cholesterol 9.9, Sodium 56.6, Carbohydrate 1, Fiber 0.1, Sugar 0.1, Protein 3.1
SAUCY BLUE CHEESE MEATBALLS
Note: Per Kat's Mom's suggestion, the sauce ingredients have been increased! ------------------------------ From The Atlanta Journal-Constitution (AJC.com) online edition 11-03-08 -- Tangy cheese and a creamy sauce add sophistication to a classic simple meal. Made famous by Cheryl Thompson, who got the recipe several years ago from her friend Lucretia Davis after Davis brought the dish to a book club meeting. -- The recipe will be included in an upcoming cookbook, "Kitchen Miracles, " put out by the Club MARK ministry and Chancel Choir of St. Mark United Methodist Church in Atlanta.
Provided by KerfuffleUponWincle
Categories Lunch/Snacks
Time 20m
Yield 24 1-1/2, 6 serving(s)
Number Of Ingredients 11
Steps:
- MEATBALL DIRECTIONS:.
- In a mixing bowl, using your hands, combine beef, blue cheese, onion, salt and Worcestershire sauce.
- Roll into 24 balls about 1 1/2 inches in diameter.
- In a large skillet, melt the butter over medium-high heat. Working in two batches if necessary, brown the meatballs.
- Return all meatballs to the skillet, cover, reduce heat to low and cook 5 to 7 minutes, until meatballs are cooked through. Transfer meatballs to a paper towel to drain.
- SAUCE DIRECTIONS:.
- Pour salt, pepper, and flour into the drippings in the skillet; stir briefly until flour browns slightly; add half & half, stirring constantly, while increasing heat to medium-high and cook until sauce is slightly thickened, about 2-3 minutes.
- PLATING DIRECTIONS:.
- Place meatballs on a platter or in a slow cooker to stay warm, spoon sauce over the meatballs and garnish with the chopped parsley.
- Serve over noodles or rice, and round out the meal with steamed sugar snaps or green beans.
Nutrition Facts : Calories 471.9, Fat 31.1, SaturatedFat 18.2, Cholesterol 160.8, Sodium 622.8, Carbohydrate 6.8, Fiber 0.4, Sugar 0.9, Protein 40
BUFFALO CHICKEN MEATBALLS WITH BLUE CHEESE SAUCE
The meatballs have all the flavors of hot wings with less mess. They're also the perfect party food: make them ahead of time and keep warm in the hot sauce until ready to serve.
Provided by Kardea Brown
Categories appetizer
Time 1h10m
Yield 12 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 400 degrees F. Coat two large, rimmed baking sheets with nonstick cooking spray.
- For the Blue Cheese Sauce: Stir together the blue cheese, buttermilk, sour cream, mayonnaise, lemon juice and garlic powder in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
- For the meatballs: Pulse the celery, onion and bell pepper in a food processor until finely minced. Combine the minced vegetables with the ground chicken, breadcrumbs, egg and House Seasoning (see recipe below) in a large bowl. Shape the mixture into 48 1-inch meatballs and place 1 inch apart on the prepared baking sheets. Bake until the meatballs begin to brown, about 10 minutes. Turn the meatballs. Cook until the meatballs are browned and cooked through, about 10 more minutes.
- While the meatballs bake, combine the butter, hot sauce and Worcestershire sauce in a medium saucepan over medium heat. Cook until the butter is melted. Add the cooked meatballs to the saucepan and turn to coat. Cover and keep warm until ready to serve. Serve the meatballs with the blue cheese sauce, celery sticks and sprinkle with parsley.
- Stir together the garlic powder, onion powder, sweet paprika, pepper and salt in a small bowl. Store in an airtight container.
BLUE CHEESE SAUCE FOR MEATBALLS
Steps:
- Melt butter in a saucepan. Stir in the flour and garlic and cook until blended and bubbly. Gradually add half-and-half and broth. Cook, stirring, until thickened. Crumble bleu cheese into the sauce and stir until blended. Taste and add salt if needed. Add meatballs to sauce and cook as directed on package.
- To serve: Spoon meatballs and sauce over the hot mashed potatoes. They are also good over hot cooked rice or noodles. Garnish with chopped parsley.
- For appetizers: Use appetizer-sized frozen or homemade meatballs (about the size of large marbles). Prepare as above. Keep warm in a chafing dish. They may be garnished with cooked, crumbled bacon. Have picks nearby for spearing.
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
TURKEY AND BLUE CHEESE MEATBALLS
Tantalizing Turkey and Blue Cheese Meatballs - by smithey3000 at Allrecipes.com http://bit.ly/glEtMw
Provided by DrGaellon
Categories Meatballs
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and set aside.
- Pulse garlic cloves in a food processor until minced. Add onion and jalapeno, and pulse until minced again. Scrape the onion mixture into a large bowl along with the turkey, blue cheese, bread crumbs, egg whites, and olive oil. Season with soy sauce, parsley, Italian seasoning, pepper, and chili powder. Mix well.
- Roll the mixture loosely into 2 inch balls, and place onto prepared baking sheet. Bake in preheated oven until golden brown, and no longer pink in the center, about 25 minutes.
Nutrition Facts : Calories 244.8, Fat 14.8, SaturatedFat 3.6, Cholesterol 62.9, Sodium 480.7, Carbohydrate 9.3, Fiber 1, Sugar 1.3, Protein 18
BLUE CHEESE BALL
Only five ingredients combine to make an unforgettable classic cheese ball with the distinctive flavor of blue cheese.
Provided by LOONEYPROFESSOR
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cheese Ball Recipes
Time 8h10m
Yield 16
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight.
- The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 2.5 g, Cholesterol 44.5 mg, Fat 19.4 g, Fiber 0.5 g, Protein 6.8 g, SaturatedFat 9.7 g, Sodium 255.1 mg, Sugar 0.5 g
BLUE CHEESE LAMB MEATBALLS
Make and share this Blue Cheese Lamb Meatballs recipe from Food.com.
Provided by terri2mail
Categories < 4 Hours
Time 1h15m
Yield 32 Meatballs, 8 serving(s)
Number Of Ingredients 11
Steps:
- Using electric mixer with paddle attachment, mix lamb and all spices for about 1 minute.
- Reduce speed and add 1/2 cup wine. Increase speed to high and mix for 1 minute until mixture looks sticky.
- Scoop out 32 equal portions of mixture onto a tray. Flat into patties.
- Place a piece of Cheese in the centre of each patty and wrap meat around to form a ball. Can be refrigerated until ready to use.
- I.
- In a skillet, lightly sear on medium-high heat. Transfer to a large saucepan. Repeat until all balls are seared put aside. Add remaining wine to the hot skillet, scraping up brown bits; add to saucepan with meatballs.
- Add tomato sauce to saucepan and gradually bring to a simmer on medium-low heat, gently stirring every 2 minutes. Once you reach a solid simmer, turn off heat. Check meatballs for doneness. If meat is still pink, cook on low for 2 more minutes.
- Salt to taste and serve.
Nutrition Facts : Calories 443.1, Fat 33.1, SaturatedFat 15.6, Cholesterol 98.9, Sodium 832.8, Carbohydrate 6.2, Fiber 1.9, Sugar 3, Protein 24.6
BLEU CHEESE SAUCE FOR MEATBALLS
This very different sauce turns frozen or homemade meatballs into a scrumptious dinner or an intriguing appetizer. The recipe comes from a 1967 issue of Sunset.
Provided by Lorraine of AZ
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan. Stir in the flour and garlic and cook until blended and bubbly.
- Gradually add half-and-half and broth. Cook, stirring, until thickened.
- Crumble bleu cheese into the sauce and stir until blended. Taste and add salt if needed.
- Add meatballs to sauce and cook as directed on package.
- To serve: Spoon meatballs and sauce over the hot mashed potatoes. They are also good over hot cooked rice or noodles. Garnish with chopped parsley.
- For appetizers: Use appetizer-sized frozen or homemade meatballs (about the size of large marbles). Prepare as above. Keep warm in a chafing dish. They may be garnished with cooked, crumbled bacon. Have picks nearby for spearing.
Nutrition Facts : Calories 324.4, Fat 27.2, SaturatedFat 17.1, Cholesterol 74.2, Sodium 788.5, Carbohydrate 9.8, Fiber 0.2, Sugar 0.5, Protein 10.7
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