MOZZARELLA-STUFFED MEATBALLS
Beautifully browned meatballs simmered in marinara sauce and served over pasta hold a delicious surprise: gooey mozzarella cheese.
Provided by Food Network Kitchen
Time 2h50m
Yield 4
Number Of Ingredients 14
Steps:
- Grate the bread into coarse crumbs on the large holes of a box grater; put in a large bowl. Add the milk and set aside for 5 minutes to allow the bread to soak up the milk. Add the beef, Parmesan, parsley, onion, garlic, egg, 1 teaspoon salt and a few grinds of pepper; mix until just combined. Shape the meat mixture into 18 meatballs, working a piece of mozzarella into the center of each and making sure it?s completely covered. Refrigerate for at least 2 hours or up to overnight.
- Bring the marinara sauce to a very light simmer in a large Dutch oven or large wide pot. Heat half of the oil in a large nonstick skillet over medium-high heat. Working in batches, add the meatballs and cook, turning occasionally and adding the remaining oil as needed, until browned on all sides, about 6 minutes. Transfer the meatballs to the marinara sauce as they are browned.
- Bring the sauce to a boil, lower the heat, and simmer, covered, gently stirring occasionally, until the meatballs are cooked through, about 15 minutes. Remove from the heat and stir in the basil. Adjust the seasoning with additional salt and pepper. Serve over hot pasta.
MOZZARELLA-STUFFED MEATBALLS
It's fun to watch my friends eat these meatballs for the first time. They're pleasantly surprised to find melted cheese in the middle. These meatballs are also great in a hot sub sandwich.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first eight ingredients. Crumble pork and beef over mixture; mix well. Cut mozzarella into eighteen 1/2-in. cubes. Divide meat mixture into 18 portions; shape each around a cheese cube. , In a large skillet, cook meatballs in oil in batches until a thermometer inserted in the meat reads 160°; drain. In a large saucepan, heat marinara sauce; add meatballs and heat through. Serve over pasta. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary. Serve with pasta.
Nutrition Facts : Calories 334 calories, Fat 19g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 593mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 2g fiber), Protein 18g protein.
MOZZARELLA-STUFFED SAUSAGE MEATBALLS
For especially moist and flavorful meatballs, try this trick of wrapping ground meat around a mozzarella cheese cube.
Provided by Paula Jones
Categories Appetizer
Time 30m
Yield 27
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray cookie sheet with sides or shallow baking pan with cooking spray, or line with silicone baking mat.
- In large bowl, mix all ingredients except cheese. Using small cookie scoop (about 1 tablespoon), scoop out 27 meatballs onto cookie sheet.
- Insert 1 cheese cube into center of each meatball; shape sausage mixture around cheese to completely cover.
- Bake about 20 minutes or until meatballs are no longer pink near center.
Nutrition Facts : ServingSize 1 Serving
MOZZARELLA STUFFED CHICKEN SAUSAGE BALLS, TOMATO-BASIL SAUCE, CACIO E PEPE POTATOES AND ROAST BROCCOLINI
This meal can be made with less than 10 items - hello Express Lane!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Quarter baby potatoes and cover with cold water. Bring to a boil then salt water and cook until tender, about 12 minutes.
- While potatoes come up to a boil, place a nonstick baking sheet alongside a mixing bowl. Remove 12 pieces of bite sized mozzarella from the water and set on work surface. Remove sausages from casings, if bulk not available, and place in a bowl. Combine the meat into a single mound then score it into 4 sections. Each section will yield 3 large sausage meatballs. To form each ball, take a handful of meat and wrap it around a piece of mozzarella. Roll 12 balls. Wash up. Coat balls with a drizzle of olive oil. Bake 18 to 20 minutes until cooked through and evenly browned.
- While the balls are cooking, trim ends of clean broccolini and scatter evenly over a baking sheet. Grate or chop 2 to 3 cloves of garlic and drizzle the broccolini and garlic with olive oil, then season with salt and pepper and roast 12 to 15 minutes to crisp the broccolini tops.
- While the broccolini is roasting, add tomatoes to a small pot or skillet, mash with a potato masher and season with salt and pepper. Heat over medium heat then simmer to reduce about 8 to 10 minutes.
- When the potatoes are tender, drain and return to the hot pot to dry them out a little. Mash the potatoes with 1/2 cup stock or milk, 1/2 to 2/3 cup grated Romano cheese, a few generous handfuls, lots of black pepper and a little salt.
- Turn the heat off the tomatoes and stir in 1/2 cup prepared pesto.
- Serve three cheese-stuffed sausage balls with tomato-basil sauce on top or underneath, cacio e pepe smashed potatoes and broccolini alongside.
MOZZARELLA STUFFED MEATBALLS
Serve this little gems with your favorite home made pasta sauce or on a sandwich for a meatball treat.
Provided by SueVM
Categories Meat
Time 40m
Yield 20 Meatballs, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl, soak the breadcrumbs in the milk.
- Add the beef, garlic, parsley, Parmesan cheese, egg and 1 tsp salt to the soaked breadcrumbs and stir with a fork until combined.
- Place about 2 tablespoons of mixture in your hand and press a mozzarella cube into the center. Shape the meat around the cheese, forming a ball. Repeat with remaining mozzarella.
- Cook at 350 degrees for 25-30 minutes.
Nutrition Facts : Calories 406, Fat 24, SaturatedFat 11.7, Cholesterol 164.2, Sodium 1108.2, Carbohydrate 8.1, Fiber 0.4, Sugar 0.9, Protein 37.4
MOZZARELLA-STUFFED MEATBALLS
Make and share this Mozzarella-Stuffed Meatballs recipe from Food.com.
Provided by CookingONTheSide
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first eight ingredients. Crumble pork and beef over mixture; mix well.
- Cut mozzarella into 18 1/2-inch cubes. Divide meat mixture into 18 portions; shape each around a cheese cube.
- In a large skillet, cook meatballs in oil in batches until no pink remains; drain.
- In a large saucepan, heat marinara sauce; add meatballs and heat through.
- Serve over pasta or as meatball sandwiches.
Nutrition Facts : Calories 443.9, Fat 28.4, SaturatedFat 8.8, Cholesterol 107.3, Sodium 1119, Carbohydrate 21.7, Fiber 0.9, Sugar 13.4, Protein 24.6
EASY SLOW COOKER MOZZARELLA-STUFFED MEATBALLS AND SAUCE RECIPE BY TASTY
Here's what you need: crushed tomato, onion, garlic, dried basil, dried oregano, pepper, salt, beef, mild sausage, breadcrumb, onion, parmesan cheese, onion powder, garlic powder, dried thyme, dried oregano, salt, pepper, eggs, mozzarella cheese, whole milk, parsley
Provided by Tasty
Categories Dinner
Yield 14 meatballs
Number Of Ingredients 22
Steps:
- Combine all sauce ingredients in slow cooker and stir. Set to high and cover while making meatballs, or for 30 minutes. (Or use pre-made/canned sauce.)
- Combine all meatball ingredients except the mozzarella in a large bowl. Using your hands, mix until fully combined.
- Take a golf ball sized piece of the ground beef mixture and place a piece of mozzarella in the middle. Press meat around the piece of cheese, fully enclosing it. Repeat until all meat is used.
- Place meatballs in slow cooker and submerge in sauce.
- Cover and cook on high for 2-2½ hours, or until meat is fully cooked.
- Serve by itself or over pasta.
- Enjoy!
Nutrition Facts : Calories 279 calories, Carbohydrate 20 grams, Fat 14 grams, Fiber 3 grams, Protein 17 grams, Sugar 6 grams
MOZZARELLA-STUFFED ITALIAN MEATBALLS
Three kinds of meat infuse these meatballs with authentic, Italian flavor. The surprise of fresh mozzarella cheese inside is always a hit.-Cyndy Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine eggs and Worcestershire sauce. Add the onions, bread crumbs, Parmesan cheese, parsley, basil, oregano, garlic, salt, pepper and red pepper flakes. Crumble the beef, pork and veal over mixture; mix well. , Divide into 16 portions. Shape each portion around a mozzarella ball., Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 25-30 minutes or until a thermometer reads 160°. Drain on paper towels. , Serve with spaghetti or marinara sauce.
Nutrition Facts : Calories 281 calories, Fat 14g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 418mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
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