CHEESE IN MEATBALLS RECIPES

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MACARONI AND CHEESE CASSEROLE WITH MEATBALLS RECIPE ...



Macaroni and Cheese Casserole with Meatballs Recipe ... image

White sauce mix is the base for homemade macaroni made even heartier with cooked meatballs.

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 9

8 oz frozen cooked Italian-style meatballs (from 16-oz bag), thawed
3 cups uncooked rotini pasta (8 oz)
2 1/4 cups milk
1 package (1.8 oz) white sauce mix
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)
1 tablespoon butter or margarine, melted
3 tablespoons Progresso™ Italian-style dry bread crumbs
2 medium green onions, chopped (2 tablespoons)

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cut any large meatballs in half. Cook and drain pasta as directed on package.
  • Meanwhile, in 2-quart saucepan, mix milk and sauce mix with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Stir in cheeses until melted. Stir in pasta and meatballs. Spoon into baking dish. In small bowl, mix butter, bread crumbs and onions; sprinkle over top.
  • Bake uncovered 30 to 35 minutes or until bubbly and top is golden brown.

Nutrition Facts : Calories 710 , CarbohydrateContent 70 g, CholesterolContent 125 mg, FatContent 2 , FiberContent 4 g, ProteinContent 40 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 1690 mg, SugarContent 10 g, TransFatContent 1 g

MEATBALLS & TOMATO SAUCE | JAMIE OLIVER MEATBALL RECIPES



Meatballs & tomato sauce | Jamie Oliver meatball recipes image

Total Time 1 hours

Yield 4 - 6

Number Of Ingredients 16

800 g quality lean meat for mincing, or bought minced meat
2 slices of bread
½ teaspoon cumin seeds
½ a small dried red chilli
1 sprig of fresh rosemary
2 level tablespoons dried oregano
1 large free-range egg yolk
olive oil
1 x Basic tomato sauce
2 handfuls of fresh basil
60 g mozzarella cheese
60 g Parmesan cheese
1 onion
1 clove of garlic
olive oil
1 level tablespoon Dijon mustard

Steps:

    1. If your meat is not already minced, whiz it up in a food processor to the required consistency and place it in a bowl.
    2. Use the food processor to turn the bread into breadcrumbs, then add to the meat.
    3. Bash up the cumin seeds and dried chilli in a pestle and mortar, and pick and finely chop the rosemary leaves. Add to the mince with the dried oregano and egg yolk. Season well with sea salt and black pepper.
    4. At this stage you could add your optional ingredients (peeling and finely chopping the onion and garlic first, then cooked together gently in 1 tablespoon of oil until tender and allowed to cool).
    5. Mix well, and, with wet hands, roll and pat into meatballs the size and shape you want (cook straight away or put on greaseproof paper and refrigerated for up to a day.)
    6. Preheat the oven to 200°C/400°F/gas 6 and heat a thick-bottomed casserole pan on the hob.
    7. Swirl 4 tablespoons of oil around the pan and add your meatballs. Fry until brown all over, being careful not to break them up.
    8. Turn the heat down and cover with the Basic tomato sauce, pick the basil leaves and tear in fresh basil, tear over the mozzarella and finely grate over the Parmesan.
    9. Cook in the oven for about 15 to 20 minutes, or until the cheese is golden.

Nutrition Facts : Calories 714 calories, FatContent 44.2 g fat, SaturatedFatContent 13.4 g saturated fat, ProteinContent 58.6 g protein, CarbohydrateContent 21.0 g carbohydrate, SugarContent 12.4 g sugar, SodiumContent 2.4 g salt, FiberContent 4.6 g fibre

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    1. If your meat is not already minced, whiz it up in a food processor to the required consistency and place it in a bowl.
    2. Use the food processor to turn the bread into breadcrumbs, then add to the meat.
    3. Bash up the cumin seeds and dried chilli in a pestle and mortar, and pick and finely chop the rosemary leaves. Add to the mince with the dried oregano and egg yolk. Season well with sea salt and black pepper.
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