CHEESY ITALIAN MEATBALL CASSEROLE
Make and share this Cheesy Italian Meatball Casserole recipe from Food.com.
Provided by Lorraine of AZ
Categories Penne
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Drain and return to pan.
- Stir in the pasta sauce, meatballs, and tomato sauce. Transfer to a 9"x13" baking dish.
- Bake, covered, in a 350 degree oven for 30 minutes.
- Meanwhile in a bowl, combine the ricotta and Parmesan cheeses.
- Uncover pasta, mix, and spoon cheese mixture in mounds over pasta. Cover loosely and bake about 10 minutes more or until heated through.
- Top with mozarrella cheese and bake uncovered 5 minutes longer.
CHEF JOHN'S ITALIAN MEATBALLS
Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h15m
Yield 30
Number Of Ingredients 14
Steps:
- Cover a baking sheet with foil and spray lightly with cooking spray.
- Soak bread crumbs in milk in a small bowl for 20 minutes.
- Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
- Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
- Preheat an oven to 425 degrees F (220 degrees C).
- Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
- Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.
Nutrition Facts : Calories 81.9 calories, Carbohydrate 1.7 g, Cholesterol 32.3 mg, Fat 5.5 g, Fiber 0.2 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 192.1 mg, Sugar 0.5 g
CHEESY ITALIAN MEATBALL POCKETS
This copycat stuffed pocket recipe is filled with Italian meatballs coated in marinara sauce and topped with a blend of Italian cheeses and encased in crescent dough.
Provided by Kim's Cooking Now
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place marinara sauce in a medium bowl and add meatballs halves; toss to coat in the sauce.
- Remove crescent dough sheet from the can and place on a lightly floured surface. Shape the dough into a well defined rectangle and cut into 4 equal rectangles.
- Place 6 meatball halves cut-side down onto one of the rectangles, leaving a 1/2-inch border. Spoon a bit of the sauce over the meatballs and top with 3 tablespoons Italian cheese. Repeat with another rectangle.
- Brush the border of each rectangle with beaten egg. Cover fillings with remaining rectangles, pinching edges with your fingers and straightening them as you go. Crimp the edges with a fork. Transfer both pockets to the baking sheet using a spatula. Brush with some beaten egg and sprinkle with Parmigiano-Reggiano cheese.
- Bake in the preheated oven until golden brown, about 15 minutes. Serve with remaining marinara sauce for dipping.
Nutrition Facts : Calories 849.9 calories, Carbohydrate 67.7 g, Cholesterol 184.1 mg, Fat 47.2 g, Fiber 3.6 g, Protein 33.4 g, SaturatedFat 15.7 g, Sodium 1752.6 mg, Sugar 19.3 g
ITALIAN MEATBALLS
This is a combination of lots of different recipes. The sauce is slightly spicy, but can be altered by adding more or less crushed red pepper flakes and peppers. We eat these on a sandwich, over pasta, or even on pizza. They freeze really well either in the sauce or alone. If freezing without the sauce, place them on a cookie sheet and place in freezer until solid. Then the meatballs can be placed in freezer bags and added to pasta a few at a time.
Provided by eawilson
Categories Pork
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 27
Steps:
- In a bowl, whisk together the eggs and milk. Add remaining ingredients, except for meat and sauce ingredients.
- Add meat. Mix well, with hands. Shape into 1" balls.
- Place on cookie sheet lines with foil and greased (or a broiler pan to catch any excess fat).
- Bake for 10 - 20 minutes at 400 degrees.
- Place meatballs in slow cooker, and move to sauce.
- Combine all of the sauce ingredients together in a bowl, mix well.
- Pour over meatballs.
- Cook on low for 4-5 hours.
- If you don't want to use a slow cooker, mix sauce ingredients together over medium heat. Add meatballs to saucepan, and let sauce simmer for 30 minutes, or longer for better flavor.
Nutrition Facts : Calories 440.9, Fat 25, SaturatedFat 9.3, Cholesterol 138, Sodium 2115.2, Carbohydrate 22.4, Fiber 3.6, Sugar 9.2, Protein 28.5
JUMBO CHEESY ITALIAN MEATBALLS RECIPE
Provided by duckieq
Number Of Ingredients 19
Steps:
- Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix). Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes. Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes. Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil. You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.
CHEESY ITALIAN MEATBALLS AND SPAGHETTI
Use frozen Italian meatballs to make Cheesy Italian Meatballs and Spaghetti in under 30 minutes! This easy Italian meatballs dish is perfect for any night.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring pasta sauce and parsley to boil on medium heat, stirring frequently.
- Stir in meatballs; simmer on medium-low heat 8 min., stirring occasionally. Top with cheese; cook 2 min. or until meatballs are heated through and cheese is melted.
- Serve over spaghetti.
Nutrition Facts : Calories 480, Fat 27 g, SaturatedFat 11 g, TransFat 1.5 g, Cholesterol 50 mg, Sodium 1240 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 22 g
EASY CHEESY MEATBALLS
Make Easy Cheesy Meatballs from My Food and Family for a cheesy take on the classic easy meatball recipe that makes for a great weeknight dinner. Serve these cheesy meatballs on top of pasta or save them for a meatball sub!
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings, 3 meatballs each
Number Of Ingredients 6
Steps:
- Mix bread crumbs and milk in medium bowl. Let stand 15 min.
- Heat oven to 350°F. Add meat, 1/4 cup cheese and pepper to bread crumb mixture; mix just until blended. Shape into 36 meatballs, each about 1 inch in diameter. Place in single layer on foil-covered rimmed baking sheet.
- Bake 20 min. or until done (160°F). Meanwhile, heat pasta sauce in small saucepan on medium heat.
- Transfer meatballs to platter; top with sauce. Sprinkle with remaining cheese.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g
CHEESY MEATBALL BAKE RECIPE BY TASTY
Here's what you need: ground beef, hot italian sausage, garlic, fresh parsley, parmesan cheese, salt, pepper, italian bread crumbs, eggs, milk, marinara sauce, mozzarella cheese
Provided by Hector Gomez
Categories Appetizers
Yield 20 meatballs
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk. Mix until everything is fully infused together.
- Roll into 4-5 ounce (113-142 g) meatballs. For even amounts, use a medium-sized ice cream scooper.
- Preheat oven to 425°F (220°C).
- Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear. Cook about half way through. They will finish cooking in the oven.
- In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of the pan to help prevent sticking. Then place meatballs in the casserole dish and add the remaining jar of marinara sauce. Top with 2 cups of shredded mozzarella cheese.
- Cover in foil and bake at 425°F (220°C) for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked.
- Serve and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 238 calories, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 16 grams, Sugar 2 grams
ITALIAN MEATBALLS
Grandma "Sini" would make these meatballs for our traditional spaghetti dinner every Sunday. They freeze well, so bake an extra batch when time allows. Then combine with your favorite homemade or purchased sauce and serve over pasta.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- Soak bread in milk for 10 minutes; drain and squeeze bread. In a blender in food processor, combine the bread, eggs, Parmesan cheese, parsley, garlic, oil, salt, pepper and allspice; cover and process until smooth., In a large bowl, combine the beef and sausage. Add bread mixture; mix well. Shape into 2-in. balls. Place on a greased rack in a shallow baking pan. , Bake, uncovered, at 400° for 20-25 minutes or until the meatballs are no longer pink; drain. In a large saucepan, heat marinara sauce; add the meatballs and heat through. , Serve over pasta.
Nutrition Facts : Calories 434 calories, Fat 25g fat (10g saturated fat), Cholesterol 137mg cholesterol, Sodium 1161mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein.
CHEESY MEATBALLS
I saw a recipe for meatballs on televison, and tweaked it until it came out perfectly. I make this for a lot of parties and they go fast! I just put them in a crockpot with the sauce and let people eat them as is, or as meatball subs! If you want to get ahead, u can make and freeze the meatballs ahead of time. Just warm the sauce and reheat meatballs in the oven before combining them,
Provided by hotdish
Categories Lunch/Snacks
Time P1DT1h15m
Yield 25-30 meatballs
Number Of Ingredients 19
Steps:
- In a saucepan, combine crushed tomatoes,tomato paste,tomato sauce,chopped onions,garlic,salt, red pepper flakes basil and italian seasoning.
- Keep sauce warm while making meatballs.
- Preheat oven to 350 degrees.
- Combine ground beef with all other ingredients, mix well.
- Use small ice cream scoop to make uniform portions, form into balls.
- Place meatballs on baking sheet lines with parchment paper.
- Bake until cooked through, about 20-25 minutes.
- Put cooked meatballs and sauce together.
- Keep warm in crockpot.
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