Stuffed Meatballs Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Combine the ground meat with the eggs and mix well. Add the meat mixture and breadcrumbs to the bowl of a small stand mixer fitted with a paddle attachment and mix until well combined. Add the Parmesan, parsley, garlic powder, salt and pepper and mix on medium speed for 3 minutes (do not over mix). Scoop out 18 meatballs using an ice-cream scoop (or form the meatballs to ice-cream-scoop size). Mix the mozzarella, capicola, provolone, ham and salami in a mixing bowl. Stuff each meatball by making a hole in the middle and placing 1 tablespoon of the meat-and-cheese mixture in the center. Seal the meatballs well by pinching them back together. Bake, covered with foil, 45 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the ground meat with the eggs and mix well. Add the meats and breadcrumbs to a small mixer and combine well. Add the Parmesan, dried parsley, garlic powder, salt and pepper and mix on medium speed, 3 minutes (do not over mix). Scoop out 18 meatballs, using an ice-cream scoop (or forming the meatballs to ice-cream-scoop size). Mix the mozzarella, capicola, provolone, ham and salami in a mixing bowl. Stuff each meatball by making a hole in the middle and placing 1 tablespoon of the meat-and-cheese mixture in the center. Seal the meatballs well by pinching them back together. Bake, covered with foil, 45 minutes.

Steps:

• season ground meat with salt and pepper and mix gently. Take small walnut sized amount of meat and flatten on cutting board. Place small amount of stuffing in middle. Form meat around stuffing to fully enclose. Place meatballs in a casserole or baking pan. Mix together creamed soup and milk till smooth and pour entirely over meatballs. Bake 45 mins in 350 degree oven.

Steps:

• Heat oven to 400°F.
• Spread half the pasta sauce onto bottom of 8-inch square baking dish sprayed with cooking spray.
• Combine ricotta, Parmesan, Italian seasoning and 1/2 cup mozzarella; spoon into pasta shells.
• Add 2 meatballs to filling in each shell; place, filled sides up, in prepared baking dish. Top with remaining pasta sauce; cover.
• Bake 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 3 to 5 min. or until melted. Sprinkle with parsley.

Steps:

• For the tomato sauce heat the oil in a decent sized saucepan. When the oil is hot enough add the onion, pepper and garlic. Stir this mixture and cook for a few minutes on a medium heat till it has all softened and the onions are almost see-through. Then add the mushrooms and cook for a few minutes more.
• Now add the tinned tomatoes, tomato puree, herbs, salt & pepper, wine and oxo cube. Don't worry about pour the wine in after the tinned tommatoes as there is no need to bubble off the alcohol in a dry pan as simmering the sauce later will do this anyway.
• Bring the sauce to the boil and then simmer for 1/2 an hour to an hour. Keep the lid off of the pan till the sauce as thickened up enough for you, when you can then put the lid back on. If the sauce is too dry at any point add some water. Stir occasionally to check that the sauce isn't sticking to the pan and that it isn't too dry.
• For the meatballs, soak the breadcrumbs in the wine for 5 minutes. While this is happening use the time to check the sauce and preheat the oven to 125C (in a non fan assisted oven)
• Add to the breadcrumbs the minced meat, mixed herbs, parmesan, pepper and egg. Mix this all up with your hands.
• Split this meat mixture into 30 - 40 meatballs roughly. With each meatball flatten it out roughly in one hand, add a cube of mozzarella and shape the meatball so that the mozzarella is sealed inside each one.
• When the meatballs are all rounded, heat the oil in a frying pan to brown and seal the meatballs in batches. When browned, add the meatballs to an oven dish.
• Put the meatballs in the oven for 25-30 minutes, and mix them around 1/2 way through so that they all cook evenly.
• When you take them out, cut a fat one open just to check that they are cooked all the way through. If not quite completely cooked pop back in the oven for 5 more minutes.
• Serve this with spaghetti. You can either stir the pasta, sauce and meatballs all together and serve, or you can add the sauce to the meatballs in the oven dish, sprinkle with grated cheese and bake for 5 minutes more, till the cheese has melted. Be aware that the quantity of meatballs for this recipe will serve more people than the sauce will, so you can put any leftover meatballs in the fridge for another day :)

Steps:

• Mix all the following ingredients together in a bowl: minced beef, chopped onion, garlic, cumin, mixed herbs, salt and pepper, and teaspoon of the beaten egg; mix well.
• Take about an eighth of the mixture and squash it flat in your hand.
• Now place a chunk of Mozzarella cheese in the centre and bring the mince around it; form into a ball.
• Continue until the mixture is finished.
• Coat the ball with a little flour.
• Fry or bake for about 15 to 20 minutes.

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.