Cheesestuffedmeatballs Recipes

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.

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.

Steps:

• Crush the chips in a plastic bag.
• In a bowl, combine all ingredients except the cheese and vegetable oil. Stir until fully incorporated.
• With your hands, grab about a golf ball-sized amount of the ground beef mixture and slightly flatten it in your palm.
• Take 1 cube of cheese, place it in the the middle, and press the beef around it so the cheese is fully covered and in the center of the meatball.
• Heat a thin layer of vegetable oil in a cast-iron pan over medium to medium-high heat.
• Once the pan is hot, cook the meatballs. Rotate them throughout cooking to brown all sides and cook through.
• Once meatballs are fully cooked and browned, remove from the pan and top with salsa, sour cream, and cilantro.
• Enjoy!

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.

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.

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.

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.

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.