Cheese Stuffed Meatballs With Creamy Gravy Recipes

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CHEESE-STUFFED MEATBALLS

I am eating this as I write - it's a recipe I got from the Williams-Sonoma catalog. They came out just delicious and the extra meatballs will be my lunch and dinner this week. One caveat - seal the cheese in the meatballs securely, or it will melt out when simmering in the sauce. It was a bit tedious to make, but not difficult. There are quite a few steps. The sauce was a bit of a pain for me to make (didn't have a tomato press), so I used premade. But I think this is the way I'll make my meatballs from now on!

Provided by Glutton

Categories     Pork

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 13



Cheese-Stuffed Meatballs image

Steps:

  • In a large bowl, combine the milk and bread crumbs.
  • Whip eggs in separate bowl. Then add to larger bowl along with the meats, parsley, garlic and pepper.
  • Mix ingredients briefly with hands.
  • Form into 2 inch balls.
  • Seal cheese cube into center of each meatball.
  • In a large skillet set on medium-high, heat oil to almost-smoking, browing meatballs for about a minute or so.
  • Transfer meatballs to tray (lined with paper towels).
  • Discard oil and place tomato sauce in skillet, heating to medium-high until it starts to simmer.
  • Add meatballs, cover and reduce heat to medium-low.
  • Cover, simmer for 30 minutes.
  • Uncover and cook for 10 minutes more.
  • Serve over pasta with grated cheese, or place in Italian bread buns to make grinders.

Nutrition Facts : Calories 486.7, Fat 30.7, SaturatedFat 12.2, Cholesterol 171.8, Sodium 1306.9, Carbohydrate 19.2, Fiber 2.7, Sugar 6.8, Protein 33

1 1/2 lbs ground beef
1 1/2 lbs ground pork
1/3 cup milk
1 cup breadcrumbs
1/3 cup fresh parsley, minced (save some for garnish)
3 large eggs, lightly beaten
3 garlic cloves, minced
1 3/4 teaspoons kosher salt
1/2 teaspoon ground pepper
1/3 lb mozzarella cheese or 1/3 lb provolone cheese, cut into 1/2 inch cubes
olive oil (for frying)
48 ounces tomato sauce (use premade or make your own)
grated parmesan cheese, for serving

STUFFED MEATBALLS

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 9 servings

Number Of Ingredients 14



Stuffed Meatballs image

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.

1 pound 80/20 beef
1 pound 93/7 beef
5 large eggs
2 cups seasoned breadcrumbs
1 cup grated Parmesan
2 tablespoons dried parsley
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 cup shredded mozzarella
5 slices spicy capicola, diced
5 slices sharp provolone, diced
5 slices Black Forest ham, diced
5 slices Genoa salami, diced

CHEDDAR STUFFED MEATBALLS

"This recipe came from my grandmother many years ago," says Linda Chaput of North Bay, Ontario. "It's absolutely delicious. You can also use cream of mushroom soup instead of tomato or add a piece of onion to the cheese in the center."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 8



Cheddar Stuffed Meatballs image

Steps:

  • In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Divide into eight portions. Shape each portion around a cheese cube., Place meatballs in an 8x4-in. glass loaf pan coated with cooking spray; top with soup. Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink.

Nutrition Facts : Calories 350 calories, Fat 18g fat (9g saturated fat), Cholesterol 156mg cholesterol, Sodium 972mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 30g protein.

1/4 cup chopped onion
2 tablespoons beaten egg
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound lean ground beef
8 cubes cheddar cheese (1/2 inch each)
2/3 cup condensed tomato soup, undiluted

CHEESE-STUFFED MEATBALLS AND SPAGHETTI

A new twist on an old favorite! Mozzarella tucked inside each meatball creates a forkful of flavor. Kids of all ages will dig in!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h5m

Yield 6

Number Of Ingredients 10



Cheese-Stuffed Meatballs and Spaghetti image

Steps:

  • Place cheese cubes in small resealable freezer plastic bag; seal bag and freeze at least 1 hour.
  • Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, mix bread crumbs and 3 tablespoons of the pasta sauce. Stir in beef, onion, salt, oregano and egg. Shape mixture into 18 (2-inch) balls. Press 1 cheese cube into center of each ball, sealing it inside. Gently place in pan. Bake 10 minutes.
  • Meanwhile, pour remaining pasta sauce into 5-quart Dutch oven. Cover; heat to simmering over medium-high heat, stirring frequently. Gently stir in meatballs; reduce heat to medium-low. Cover; simmer about 10 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center.
  • Meanwhile, cook and drain spaghetti as directed on package; keep warm.
  • Serve meatballs and sauce over spaghetti. Serve with Parmesan cheese.

Nutrition Facts : Calories 850, Carbohydrate 99 g, Cholesterol 125 mg, Fat 1 1/2, Fiber 6 g, Protein 44 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 2050 mg, Sugar 25 g, TransFat 1 g

4 sticks (1 oz each) mozzarella string cheese, cut into 18 (3/4-inch) cubes
1/2 cup Progresso™ Italian style bread crumbs
1 jar (48 oz) tomato pasta sauce (any variety)
1 1/2 lb lean (at least 80%) ground beef
2 tablespoons finely chopped onion
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1 egg
12 oz uncooked spaghetti
2/3 cup shredded fresh Parmesan cheese

SLOW-COOKER CHEESE-STUFFED MEATBALLS

Nothing says "home cooking" like a good plate of meatballs. Tiny balls of fresh mozzarella are the "surprise inside" this hearty dish, which uses the slow cooker as a prep shortcut.

Provided by By Corey Valley

Categories     Entree

Time 5h30m

Yield 6

Number Of Ingredients 13



Slow-Cooker Cheese-Stuffed Meatballs image

Steps:

  • In large bowl, mix beef, bread crumbs, Parmesan cheese, salt, basil, pepper, Worcestershire sauce, garlic and eggs. Shape into 14 to 16 (2-inch) meatballs. Press 1 small mozzarella ball into center of each meatball, sealing it inside.
  • In 10- to 12-inch skillet, heat oil over medium-high heat. Add meatballs; cook just until browned on all sides.
  • Pour 1 jar of the pasta sauce into 3- to 4-quart slow cooker. Carefully place browned meatballs over sauce. Pour second jar of pasta sauce over meatballs.
  • Cover; cook on Low heat setting 5 to 6 hours.
  • When about 15 minutes are left, cook and drain pasta as directed on package. Serve meatballs and sauce over cooked spaghetti.

Nutrition Facts : Calories 900, Carbohydrate 84 g, Cholesterol 185 mg, Fat 4, Fiber 7 g, Protein 50 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1890 mg, Sugar 20 g, TransFat 1 g

2 lb lean (at least 80%) ground beef
1/2 cup Progresso™ Italian style bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon crushed dried basil leaves
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
2 eggs
8 oz small fresh mozzarella balls
3 tablespoons olive oil
2 jars (25 oz each) tomato pasta sauce
12 oz uncooked spaghetti

CREAM CHEESE FILLED MEATBALLS

Make and share this Cream Cheese Filled Meatballs recipe from Food.com.

Provided by Esponda1

Categories     Meatballs

Time 55m

Yield 4 meatballs, 2 serving(s)

Number Of Ingredients 14



Cream Cheese Filled Meatballs image

Steps:

  • Mix the first 9 ingredients together in a bowl to make the meatballs.
  • Separate into 8 equal parts and build flat round patties.
  • Mix the rest of ingredients into a separate bowl to make the filling.
  • Preheat oven to 200°C.
  • Divide the filling onto 4 of the patties. Be careful not to add too much and to place it in the center.
  • Place the remaining 4 patties on top of the filling, being careful not to spill the filling.
  • Add some olive oil to a hot pan and sear the patties for 30 secs on each side.
  • Place in the oven for 15-20 minutes to finish them off.

250 g ground meat (beef and or pork)
1 egg
5 tablespoons breadcrumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon parsley
4 slices bacon (finely chopped)
1/2 teaspoon mustard
4 tablespoons parmesan cheese (grated)
70 g cream cheese
1/8 teaspoon salt
1/8 teaspoon pepper
3 fresh basil leaves (finely chopped)
2 -3 pinches dried Italian seasoning (basil, marjoram, oregano, rosemary, sage, and or thyme)

SPINACH DIP-STUFFED MEATBALLS RECIPE BY TASTY

Here's what you need: cream cheese, spinach, garlic powder, shredded mozzarella cheese, ground beef, ground pork, egg, parsley, bread crumbs, salt, pepper, marinara sauce, fettuccine

Provided by Alvin Zhou

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13



Spinach Dip-stuffed Meatballs Recipe by Tasty image

Steps:

  • Mix cream cheese, spinach, garlic powder, and mozzarella until smooth.
  • Mix ground beef, pork, egg, parsley, breadcrumbs, salt, and pepper until evenly combined.
  • Take a golf ball-sized handful of the meatball mixture and press it flat in the palm of your hand.
  • Place a spoonful of the spinach dip in the center of the meat and fold the edges over the dip, sealing it and rolling into a ball.
  • Repeat with the remaining meat and dip.
  • In a pan over medium-high heat, sear meatballs for about a minute, then flip.
  • Add the marinara sauce and mix.
  • Cook for about 15 minutes, until meatballs are cooked through and sauce is thick.
  • Serve with fettuccine.
  • Enjoy!

Nutrition Facts : Calories 979 calories, Carbohydrate 72 grams, Fat 51 grams, Fiber 4 grams, Protein 55 grams, Sugar 9 grams

8 oz cream cheese
¼ cup spinach, cooked
1 tablespoon garlic powder
1 cup shredded mozzarella cheese
½ lb ground beef
½ lb ground pork
1 egg
½ cup parsley
½ cup bread crumbs
1 teaspoon salt
½ teaspoon pepper
2 cups marinara sauce
½ lb fettuccine, cooked, or your favorite long pasta

MEATBALL SURPRISE (CHEDDAR CHEESE FILLED MEATBALLS IN GRAVY)

Great on their own as an appetizer or served for dinner with salad and mashed potatoes. Watkins meat magic can be ordered online at www.watkinsonline.com

Provided by littleturtle

Categories     Grains

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10



Meatball Surprise (Cheddar Cheese Filled Meatballs in Gravy) image

Steps:

  • In a mixing bowl, combine all of the meatball ingredients except the cheese and mix well.
  • Take a piece of meat about the size of a walnut, flatten it, put a cheese cube in the center, and press the meat mixture closed around the cheese, covering the cheese completely and evenly so it won't melt out into the pan.
  • Spray skillet with non-stick cooking spray, then fry the meatballs over medium heat until they are very well browned on all sides.
  • Remove meatballs from pan and make gravy from the drippings.
  • Add flour to the drippings in the pan and mix well (you may need to add a little oil if there wasn't enough grease rendered from the meatballs).
  • Add milk or water and Meat Magic, and stir well, getting any meat off the bottom of the pan to prevent sticking.
  • Cook over medium heat until the gravy thickens and starts to bubble.
  • Add more milk or water if needed.
  • Return the meatballs to the gravy and serve or serve separately.

1 lb ground beef
1/2 teaspoon dried Italian seasoning or 1/2 teaspoon oregano
1 teaspoon onion salt
1/4 teaspoon black pepper
1/2 cup oatmeal
1/4 cup water
5 ounces cheddar cheese, cut into 1/2 inch cubes
1 tablespoon flour
1 1/2 cups milk (from boiling potatoes, if you're making potatoes too) or 1 1/2 cups water (from boiling potatoes, if you're making potatoes too)
1 teaspoon watkins meat magic flavor enhancer or 1 teaspoon Kitchen Bouquet

CHEESY STUFFED MEATBALLS AND SPAGHETTI

I got this recipe from Tops courtesy of Ragu. My family loved these meatballs. I added some salt and pepper to my meatball mix. I used 1-inch pieces of mozzarella cheese. I baked my meatballs in the oven on 350 for 30 minutes then finished them in the sauce as directed.

Provided by internetnut

Categories     Spaghetti

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6



Cheesy Stuffed Meatballs and Spaghetti image

Steps:

  • In medium bowl, combine ground beef, breadcrumbs and egg; shape into 12 meatballs. Press 1 cheese cube into each meatball, enclosing completely.
  • In 3 quart saucepan, bring pasta sauce to a boil over medium-high heat. Gently stir in uncooked meatballs.
  • Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve.

Nutrition Facts : Calories 653.4, Fat 25.7, SaturatedFat 9.6, Cholesterol 141.2, Sodium 828.4, Carbohydrate 65.5, Fiber 2.9, Sugar 12.2, Protein 37.2

1 lb ground beef
1/2 cup Italian style breadcrumbs
1 egg
2 ounces mozzarella cheese, cut into 12 (1/2-inch)
16 ounces ragu old world style pasta sauce
8 ounces spaghetti, cooked and drained

CHEESE STUFFED MEATBALLS

The only thing better that meatballs is our recipe for Cheese Stuffed Meatballs. Flavorful and full of Mozzarella cheese, you've just got to try these.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 8



Cheese Stuffed Meatballs image

Steps:

  • Mix meat, onions, bread crumbs, egg and 2 Tbsp. dressing just until blended. Divide into 12 portions. Press 1 cheese cube into center of each meat portion, then roll into ball.
  • Heat remaining dressing in large skillet on medium-high heat. Add meatballs; cook 8 to 10 min. or until lightly browned, turning frequently. Stir in tomatoes; simmer 10 min. or until meatballs are done (160ºF), stirring occasionally.
  • Meanwhile, cut squash lengthwise in half. Use spoon to scoop out seeds and membranes; discard. Place squash, cut sides down, in microwaveable baking dish. Add enough water to dish to fill to 1-inch depth. Microwave on HIGH 12 min. or until squash can easily be pierced with fork. Cool slightly. Use fork to scrape squash into spaghetti-like strands.
  • Serve squash topped with meatballs.

Nutrition Facts : Calories 400, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 135 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 35 g

1 lb. extra-lean ground beef
1/2 cup finely chopped onions
1/4 cup panko bread crumbs
1 egg, beaten
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
4 oz. KRAFT Mozzarella Cheese, cut into 12 cubes
1 can (28 oz.) diced tomatoes, drained
1 spaghetti squash (2-3/4 lb.)

MEATBALLS WITH CREAMY GRAVY

Make and share this Meatballs With Creamy Gravy recipe from Food.com.

Provided by jessjav82

Categories     Meat

Time 38m

Yield 4 meatballs and 1/3 cup sauce each, 4 serving(s)

Number Of Ingredients 7



Meatballs With Creamy Gravy image

Steps:

  • Heat oven to 400.
  • Line 2 (15x10x1-inch) pans with foil;spray with cooking spray.
  • Mix first four ingredients until blended; shape into 32 (1-1/2 inch) balls, using 1/4 cup for each.
  • Place 16 meatballs in each prepared pan. Bake 16 to 18 minute or until done (160 degrees F).
  • Mix 1 jar (12 oz.) beef gravy, 1/2 cup sour cream and 2 tablespoons chopped fresh parsley in large skillet; cook on medium-low heat 3 minute or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat.
  • How to freeze meatballs: Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs freeze individually. Store up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.

Nutrition Facts : Calories 786.6, Fat 45.8, SaturatedFat 18.7, Cholesterol 266.4, Sodium 1339.3, Carbohydrate 36.3, Fiber 1.5, Sugar 5.6, Protein 54.5

2 lbs ground beef
1 (6 ounce) package chicken flavor stuffing mix
1 1/4 cups water
2 eggs
1 (12 ounce) jar beef gravy
1/2 cup sour cream
2 tablespoons fresh parsley, chopped

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From iamhomesteader.com


THE BEST AIR FRYER CHEESE STUFFED MEATBALLS - GOOD FOOD BADDIE
Prepare the ground meat mixture by combining all the ingredients (except the cheese). Preheat the air fryer to 370F for 5 minutes. Scoop 3 tablespoons of the mixture and form into 2 small flat patties. Place a cube of cheese in the middle of one of the patties and use the other to place it on top. Pinch meat up around cheese to seal and form ...
From goodfoodbaddie.com


CHEESE STUFFED SWEDISH MEATBALLS RECIPE - RACHAEL RAY SHOW
Preparation. Preheat oven to 400˚F. Line a baking sheet with parchment paper and grease with olive oil. In a large mixing bowl, combine breadcrumbs and club soda for a consistency resembling wet sand. Add beef, pork, onion, salt, garlic powder, pepper, nutmeg, mustard and egg, and, using your hands, gently mix the ingredients until just ...
From rachaelrayshow.com


CHEESE STUFFED MEXICAN MEATBALLS - THE HEALTHY MUMMY
Preheat the oven to 200c and line a baking tray with baking paper. In a large mixing bowl, combine mince with egg, onion, garlic, spices, chilli paste, corn chips and fresh coriander. Divide the mix into 12 even portions. Take a ball of mince and slightly flatten it, place 1 cube of cheese in the centre, and form the mince around the cheese so ...
From healthymummy.com


MEATBALLS AND GRAVY - FOX VALLEY FOODIE
Begin by making a roux, which is a mixture of butter and flour. It is important to cook the roux on low, or medium-low heat to ensure the flour doesn't scorch. You always need to ensure the roux is heated long enough to cook out the raw flour taste. At this point, the liquid can be added to the roux to create the gravy.
From foxvalleyfoodie.com


CHEESE STUFFED MEATBALLS WITH GRAVY - CRUMBL COOKIES ST LOUIS
Cheese stuffed meatballs with gravy. Free Daily Recipes. Place meatballs in sauce and then pour second can over the top of the meatballs. Is a dish of french fries and cheese curds topped with a brown gravyIt emerged in Quebec Canada in the late 1950s in the Centre-du-Québec region though its origins are uncertain and there are several competing claims of having …
From crumbl-cookies-st-louis.blogspot.com


CHEESE STUFFED MEATBALLS - FOOD LION
Mix in ground beef thoroughly. Separate the beef mixture into 15 pieces. Roll out one piece of beef and add a piece of cheese in the center. Wrap the beef around the cheese to seal it in. Bake in the preheated oven for 15-18 minutes. Meanwhile, make the sauce by mixing all of the sauce ingredients in a saucepan over medium heat.
From foodlion.com


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