Roquefort Cheese Meatballs Recipes

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:

• Crush the cheese in a bowl with 4 tablespoons of the butter and work it into a smooth paste. Beat in the chives, celery, seasonings and Cognac. If mixture is very stiff, beat in more butter by fractions. Check seasoning carefully, adding salt if necessary (probably not). Using two teaspoons, shape into quenelles or roll into balls around 1/2 inch in diameter.
• Toss breadcrumbs and parsley in a wide shallow bowl. Roll the cheese balls in the mixture so they are well covered. Chill. Serve as is or pierced with a toothpick.

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:

• 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:

• 1. In a small mixer bowl at low speed, beat cheeses for 2 minutes. Add green onion, optional wine or vermouth and mustard. Beat at medium speed for 3 minutes or until fluffy. Cover and chill for 2 hours.2. With wet hands shape into a 3-inch ball and roll in nuts. Place on a cheese board or serving plate garnish with parsley.

Steps:

• In a small mixer bowl at low speed, beat cheeses for 2 minutes. Add green onion, optional wine or vermouth and mustard. Beat at medium speed for 3 minutes or until fluffy. Cover and chill for 2 hours.With wet hands shape into a 3-inch ball and roll in nuts. Place on a cheese board or serving plate garnish with parsley. Serve with crackers.

Steps:

• MEATBALL DIRECTIONS:.
• In a mixing bowl, using your hands, combine beef, blue cheese, onion, salt and Worcestershire sauce.
• Roll into 24 balls about 1 1/2 inches in diameter.
• In a large skillet, melt the butter over medium-high heat. Working in two batches if necessary, brown the meatballs.
• Return all meatballs to the skillet, cover, reduce heat to low and cook 5 to 7 minutes, until meatballs are cooked through. Transfer meatballs to a paper towel to drain.
• SAUCE DIRECTIONS:.
• Pour salt, pepper, and flour into the drippings in the skillet; stir briefly until flour browns slightly; add half & half, stirring constantly, while increasing heat to medium-high and cook until sauce is slightly thickened, about 2-3 minutes.
• PLATING DIRECTIONS:.
• Place meatballs on a platter or in a slow cooker to stay warm, spoon sauce over the meatballs and garnish with the chopped parsley.
• Serve over noodles or rice, and round out the meal with steamed sugar snaps or green beans.

Steps:

• Combine the beef, cheese, and seasonings; mix well.
• Shape into balls and brown in butter, turning to brown all sides.
• Add the wine and cover.
• Cook for 3-5 minutes.