Cheesy Meatball Bake Recipe By Tasty

Steps:

• Preheat oven to 375°F (190°C).
• Cut each refrigerated biscuit into 8 pieces. Place in a greased 9x13 inch (23x33 cm) baking dish.
• Pour on the sauce, and stir to coat all sides of the biscuits.
• Place the meatballs on top of the mixture.
• Top with the shredded cheese, and bake for 35 minutes.
• Enjoy!

Steps:

• Preheat the oven to 400°F.
• Chop red onion, garlic, and parsley. Mix the ground meat, egg, breadcrumbs, red onion, garlic, and parsley. Shape into balls (around the size of a golf ball).
• Heat olive oil on a cast-iron pan. Add meatballs and leave them on until they get crispy and brown on the outside. They do not have to be fully-cooked as they will bake in the oven.
• For the marinara sauce, add onions to the pot. Once translucent, add tomatoes.
• Add tomato paste and simmer for 10 minutes. Then, add Italian seasoning.
• Transfer the sauce into the cast-iron pan. Nestle the meatballs in the sauce and sprinkle the cheese over the meatballs.
• Bake for twenty minutes.
• Sprinkle with chopped parsley if desired.
• Enjoy!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pour olive oil into a 9-inch square baking dish. Place Boursin cheese in the middle of the dish. Add cherry tomatoes around the cheese, then sprinkle garlic, salt, and pepper over top.
• Bake in the preheated oven for 20 minutes. Remove from the oven; crush the tomatoes and mix with the melted cheese.
• Add frozen meatballs and return to the oven; bake until meatballs are heated through, about 15 more minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Remove meatballs and tomato mixture from the oven. Add pasta and mix until well combined. Serve immediately.

Steps:

• Preheat oven to 400°. In a large bowl, whisk egg, milk, minced onion, 2 tablespoons chili powder, salt and pepper; stir in crushed crackers. Add beef, sausage and cheese; mix lightly but thoroughly., Shape mixture into 1-in. balls. Place meatballs on greased racks in 15x10x1-in. baking pans. Bake until browned, 15-18 minutes., Meanwhile, in a 5- or 6-qt. slow cooker, combine soup, water, brown sugar and remaining chili powder. Gently stir in meatballs. Cook, covered, on low until meatballs are cooked through, 4-5 hours.