STUFFED MEATBALLS RACHAEL RAY RECIPES

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CHEESE STUFFED SWEDISH MEATBALLS RECIPE - RACHAEL RAY SHOW



Cheese Stuffed Swedish Meatballs Recipe - Rachael Ray Show image

Rach gifted culinary team member Sarah "Viking" Rhodes Cougar Viking Cheese from WSU Creamery & these delicious stuffed Swedish meatballs were born.

Provided by Sarah Rhodes

Number Of Ingredients 22

2 tablespoons olive oil
for baking sheet
1 cup breadcrumbs
½ cup club soda
1 pound ground beef
½ pound ground pork?
½ small onion
grated or finely minced
1 teaspoon salt?
½ teaspoon garlic powder
Generous ¼ teaspoon white pepper
Few grates nutmeg?
2 teaspoons Dijon mustard
1 egg
6 to 8 ounces Cougar Viking Cheese or Monterey Jack cheese
cut into ½-inch cubes
Lingonberry jam
for serving
Swedish mustard or spicy brown mustard
for serving
Cucumber-Dill Salad
for serving

Steps:

  • Preheat oven to 400°F
  • Line a baking sheet with parchment paper and grease with olive oil
  • In a large mixing bowl, combine breadcrumbs and club soda for a consistency resembling wet sand
  • Add beef, pork, onion, salt, garlic powder, pepper, nutmeg, mustard and egg, and, using your hands, gently mix the ingredients until just combined; do not overmix
  • Using your hands, a spoon, or an ice cream scoop, measure about ¼ cup meatball mixture in the palm of one hand and form a patty
  • Place a cube of cheese in the center of the patty and fold to enclose completely
  • Roll to form a meatball and transfer to the prepared baking sheet
  • Repeat with remaining meatball mixture
  • Bake until cooked through and golden brown, about 20 minutes
  • Serve with lingonberry jam, Swedish mustard, and cucumber salad

RACHAEL'S PROVOLONE-STUFFED MEATBALLS WITH KALE | RECIPE ...



Rachael's Provolone-Stuffed Meatballs With Kale | Recipe ... image

Every meatball has a melty cheese surprise inside!

Provided by Rachael Ray

Number Of Ingredients 35

1/2 cup dry breadcrumbs
or panko breadcrumbs
1/3 cup whole milk
1 pound ground beef (80% lean)
Salt and pepper
2 large cloves garlic
grated or finely chopped
1 teaspoon fennel seeds
or ? palmful
1 cup (packed) baby kale or stemmed Tuscan kale
blitzed in a food processor until finely chopped
1 cup (loosely packed) grated Pecorino Romano
about 2 ounces
1 egg
lightly beaten
2 to 3 ounces provolone
cut into ½-inch cubes
Olive oil cooking spray
or olive oil for brushing
2 tablespoons olive oil
1 scant tablespoon Calabrian chile paste
or 1 teaspoon crushed red pepper
2 large cloves garlic
grated or finely chopped
2 tablespoons sun-dried tomato paste
1/2 cup sweet (red) vermouth
or red wine
1 teaspoon dried oregano
One 14-ounce can crushed tomatoes
1 cup passata (uncooked tomato puree)
or 1 cup tomato sauce
1/2 cup beef stock
A few leaves of fresh basil
torn

Steps:

  • Preheat the oven to 425°F
  • Line a baking sheet with parchment paper
  • In a medium bowl, mix the breadcrumbs and milk
  • Let stand until the crumbs soften, 3 to 5 minutes
  • Add the beef
  • Season with salt and pepper
  • Add the garlic and fennel seeds
  • Mix in the kale, Pecorino, and egg
  • Roll into balls about the size of a large walnut
  • Press 1 piece of provolone into each meatball, then enclose the cheese with the meat
  • Arrange on the baking sheet; spray with cooking spray or brush with oil
  • Roast the meatballs, turning once, until golden and cooked through, about 18 minutes
  • Meanwhile, for the sauce, in a large skillet, heat the oil, two turns of the pan, over medium
  • Add the chili paste and garlic, and stir until aromatic, a minute or two
  • Stir in the tomato paste, then the vermouth and oregano
  • Stir in the tomatoes, passata, stock, and basil
  • Season with salt
  • Simmer the sauce over low heat while the meatballs finish cooking
  • Add the meatballs to the sauce and turn to coat

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