Hidden Valley Ranch Meatballs Recipes

Steps:

• Combine ground beef and dressing mix. Shape mixture into 24 meatballs. Melt butter in a skillet; brown meatballs on all sides. Add broth; cover and simmer 10 to 15 minutes or until cooked through. Serve warm with toothpicks. *Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.

Steps:

• The marinara sauce may be purchased, but home made is better.
• Preheat oven to 375°.
• Put the sauce in a large saucier and turn the heat on low.
• Chop the shallots, you want about 3/4 cup.
• Grate the parmesean cheese.
• Next make the meatballs by putting in a large bowl the chuck, pork, bread crumbs, shallots, egg, parmesean cheese, salt, parsley, pepper, oregano, sweet basil, red pepper and garlic powder in a big bowl.
• Mix well.
• Now make the filling.
• Make sure the cream cheese is softened to room temperature.
• Cook the bacon until crispy, drain on paper towels and crumble.
• Next shred the mozarella,.
• In a medium bowl put the mozarella, softened cream cheese, crumbled bacon, and hidden Valley Original Ranch Seasoning Mix.
• Whip together with an electric mixer.
• Il want to have about 1/4 cup of meat mixture per meatball, but what ever size you like is just fine.
• Scoop out 1/4 cup meatball mixture, flattento a disc in the palm of your hand.
• Spoon in the middle of the disc about 2 teaspoons of cheese mixture.
• Form the meat disc around the cheese filling and repeat until all ingredients are used up.
• Place the meatballs on a cookie sheet and bake for about 20 minutes or until browned, add to sauce and simmer for 15 minutes or so.

Steps:

• Mix together the ground pork, 1/4 cup of the Parmesan cheese, bread crumbs, greek yogurt, egg, half of the Hidden Valley Original Ranch dressing/seasoning mix, half of the Hidden Valley Ranch Fiesta dip mix, pepper and salt with hands.
• Roll into approximately thirty 1 1/2 inch diameter meatballs.
• Place on 11x16 greased baking sheet and place into preheated oven at 350 degrees for approximately 20 to 25 minutes or until internal temperature reaches 165 degrees.
• While meatballs are cooking, cook and drain noodles according to package;
• In a large skillet heat margarine, whipping cream, the remaining Hidden Valley Original Ranch dressing/seasoning mix, the remaining Fiesta Ranch Dip Mix, and pepper on medium heat until slightly thickened. ( Approximately 7 to 8 minutes. Do not boil. )
• Add remaining Parmesan cheese and continue to cook 2 to 3 minutes until cheese is melted.
• Place cooked meatballs in skillet and coat with sauce.
• Place fettuccine in serving bowl. Pour sauce and meatballs over fettuccine. Sprinkle chives over dish.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine all ingredients except olive oil. Work mixture with hands until all elements are thoroughly incorporated into one mass.
• Using hands, roll mixture into meatballs approximately 1.5" in diameter and place on a cookie sheet or plate.
• Heat olive oil in a large, oven-proof saute pan over medium high heat. Add Meatballs and cook until browned on all sides, 1 - 2 minute each side.
• Transfer saute pan to oven and cook another 10 minutes until meatballs are cooked through.