Meatballs In Cheese Pastry Recipes

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:

• 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!

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:

• 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.

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.

Steps:

• In a medium bowl, mix together the beef, pork, bread crumbs, onion, Parmesan cheese, garlic, parsley, eggs, salt, and pepper until just combined.
• Preheat the oven to 425°F (220°C).
• Take a walnut-sized portion of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled wire rack set over a baking sheet.
• Bake the meatballs for 10 minutes, until golden brown.
• Make the ricotta-herb mixture: combine the ricotta cheese, basil, parsley, Parmesan cheese, and salt in a medium bowl and mix well.
• Stuff a tablespoon of ricotta mixture into a jumbo shells, then stuff a meatball into the shells.
• Spread the marinara sauce in the bottom of a 9x13-inch (23x33-cm) casserole dish, then lay in the stuffed shells. Sprinkle Parmesan cheese on top.
• Bake for 10 minutes, until the marinara sauce is warm.
• Top with chopped basil.
• Enjoy!

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.

Steps:

• Method.
• In a big bowl, combine ground beef, blue cheese, dried tomatoes, sauteed onion, seasoning blend, salt and pepper. Mix thoroughly with hands. Form into about 1-inch diameter balls. Fry all the balls in a pan with 1 teaspoons olive oil until thoroughly cooked through. Drain. Cut phyllo dough sheets into 2-inch squares. Place one meatball on each square and fold up corners, then twist the top for a decorative look. Do this for each meatball. Brush each appetizer with melted butter. Place all the phyllo appetizers on a cookie sheet and bake about 15 minutes (or until golden brown) in a 350 degree oven.
• To prepare dipping sauce: Mix packet of French onion soup mix with sour cream and stir thoroughly.
• Notes:
• Number of servings: Makes about 20-30, depending on size of meatballs.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and spray with cooking spray.
• Combine the chicken, eggs, cream cheese, Parmesan cheese, bread crumbs, red pepper flakes, Italian seasoning, garlic powder, vegetable oil, salt, and pepper in a large bowl; mix well. Form mixture into 20 meatballs; place on prepared pan.
• Bake in center of preheated oven until juices run clear, 17 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix together the ground beef, rolled oats, 6 tablespoons of sweet onion, milk, salt, and black pepper until thoroughly combined. Roll the mixture into 2-inch meatballs, and place meatballs into the prepared baking dish.
• In a bowl, mix the ketchup, Worcestershire sauce, sugar, 4 1/2 tablespoons of sweet onion, apple cider vinegar, and water until the sugar has dissolved, and pour the sauce evenly over the meatballs.
• Bake the meatballs and sauce in the preheated oven until the sauce is bubbling and thickened and the meatballs are no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (70 degrees C).