STUFFED MEATBALLS WITH CHEESE RECIPES
CHEESE-STUFFED MEATBALLS RECIPE - FOOD.COM
I am eating this as I write - it's a recipe I got from the Williams-Sonoma catalog. They came out just delicious and the extra meatballs will be my lunch and dinner this week. One caveat - seal the cheese in the meatballs securely, or it will melt out when simmering in the sauce. It was a bit tedious to make, but not difficult. There are quite a few steps. The sauce was a bit of a pain for me to make (didn't have a tomato press), so I used premade. But I think this is the way I'll make my meatballs from now on!
Total Time 1 hours
Prep Time 20 minutes
Cook Time 40 minutes
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the milk and bread crumbs.
- Whip eggs in separate bowl. Then add to larger bowl along with the meats, parsley, garlic and pepper.
- Mix ingredients briefly with hands.
- Form into 2 inch balls.
- Seal cheese cube into center of each meatball.
- In a large skillet set on medium-high, heat oil to almost-smoking, browing meatballs for about a minute or so.
- Transfer meatballs to tray (lined with paper towels).
- Discard oil and place tomato sauce in skillet, heating to medium-high until it starts to simmer.
- Add meatballs, cover and reduce heat to medium-low.
- Cover, simmer for 30 minutes.
- Uncover and cook for 10 minutes more.
- Serve over pasta with grated cheese, or place in Italian bread buns to make grinders.
Nutrition Facts : Calories 486.7, FatContent 30.7, SaturatedFatContent 12.2, CholesterolContent 171.8, SodiumContent 1306.9, CarbohydrateContent 19.2, FiberContent 2.7, SugarContent 6.8, ProteinContent 33
CHEESE-STUFFED MEATBALLS AND SPAGHETTI RECIPE ...
A new twist on an old favorite! Mozzarella tucked inside each meatball creates a forkful of flavor. Kids of all ages will dig in!
Provided by Betty Crocker Kitchens
Total Time 2 hours 5 minutes
Prep Time 35 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Place cheese cubes in small resealable freezer plastic bag; seal bag and freeze at least 1 hour.
- Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, mix bread crumbs and 3 tablespoons of the pasta sauce. Stir in beef, onion, salt, oregano and egg. Shape mixture into 18 (2-inch) balls. Press 1 cheese cube into center of each ball, sealing it inside. Gently place in pan. Bake 10 minutes.
- Meanwhile, pour remaining pasta sauce into 5-quart Dutch oven. Cover; heat to simmering over medium-high heat, stirring frequently. Gently stir in meatballs; reduce heat to medium-low. Cover; simmer about 10 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center.
- Meanwhile, cook and drain spaghetti as directed on package; keep warm.
- Serve meatballs and sauce over spaghetti. Serve with Parmesan cheese.
Nutrition Facts : Calories 850 , CarbohydrateContent 99 g, CholesterolContent 125 mg, FatContent 1 1/2 , FiberContent 6 g, ProteinContent 44 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 2050 mg, SugarContent 25 g, TransFatContent 1 g
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