Beef Mozzarella Meatballs Recipes

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BEEF & MOZZARELLA MEATBALLS



Beef & mozzarella meatballs image

Use ready-made meatballs and stuff a piece of mozzarella in the middle for a quick and clever canapé

Provided by Good Food team

Categories     Canapes

Time 30m

Yield Makes 12

Number Of Ingredients 3

12 ready-made meatballs (about a 360g pack)
50g mozzarella , divided into 12 pieces
300g tub fresh tomato & basil sauce

Steps:

  • Heat oven to 200C/180C fan/gas 6. Wet your hands, push a piece of mozzarella into the centre of each meatball, then re-form the meat into a ball. Place on a baking tray and cook for 15-20 mins until they're browned and cooked through.
  • Meanwhile, tip the sauce into a pan. Gently heat, letting it bubble and reduce a little. Once the meatballs are cooked, pop a mini skewer in each one and serve with the sauce to dip.

Nutrition Facts : Calories 114 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

MOZZARELLA-STUFFED MEATBALLS



Mozzarella-Stuffed Meatballs image

It's fun to watch my friends eat these meatballs for the first time. They're pleasantly surprised to find melted cheese in the middle. These meatballs are also great in a hot sub sandwich.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

1 egg, lightly beaten
1/4 cup prepared Italian salad dressing
1-1/2 cups cubed bread
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 pound ground pork
1/2 pound ground sirloin
3 ounces fresh mozzarella cheese
2 tablespoons canola oil
1 jar (26 ounces) marinara sauce
Hot cooked pasta

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.

Nutrition Facts : Calories 334 calories, Fat 19g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 593mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 2g fiber), Protein 18g protein.

MOZZARELLA MEATBALLS



Mozzarella Meatballs image

Make and share this Mozzarella Meatballs recipe from Food.com.

Provided by kique97

Categories     Meat

Time 1h

Yield 40 meatballs, 8 serving(s)

Number Of Ingredients 17

2 lbs lean ground beef
5 mozzarella string cheese
1 cup dry breadcrumbs
1/4 cup milk
1 -2 egg, lightly beaten
2 tablespoons minced onions
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 1/3 cups ketchup
2/3 cup red wine vinegar
2/3 cup Worcestershire sauce
2/3 cup packed brown sugar
3/4 teaspoon minced garlic
1/2 teaspoon minced onion
1 teaspoon dry mustard
1/2 teaspoon black pepper

Steps:

  • Cut each string cheese into 8 equal pieces - freeze until time to form meatballs.
  • Preheat oven to 500°F.
  • Combine beef, breadcrumbs, milk, eggs, onion, garlic, salt and pepper in large bowl.
  • Shape into 1 to 1 1/2 inch meatballs, around each piece of frozen mozzarella. Seal meatballs well to keep cheese from oozing out.
  • Mix sauce ingredients together and set aside.
  • Place meatballs closely together on lightly greased broiler pans or rimmed baking sheets. Bake for 15 minutes and cool (if planning to freeze); around 30 minutes if planning to eat right away.
  • Add sauce to last 15 minutes of baking if cooking that day. If freezing meatballs, add sauce to freezer bag and add cooked, cooled meatballs to it.
  • If cooking after freezing - thaw completely.
  • Preheat oven to 350°F.
  • Pour meatballs and sauce into ungreased baking dish. Bake uncovered for 30 minutes or until meatballs are heated through. Serve over rice or noodles.

Nutrition Facts : Calories 440.5, Fat 16.1, SaturatedFat 7, Cholesterol 112.6, Sodium 1264.2, Carbohydrate 43.9, Fiber 0.9, Sugar 30.3, Protein 30.7

MOZZARELLA-STUFFED MEATBALLS



Mozzarella-Stuffed Meatballs image

Beautifully browned meatballs simmered in marinara sauce and served over pasta hold a delicious surprise: gooey mozzarella cheese.

Provided by Food Network Kitchen

Time 2h50m

Yield 4

Number Of Ingredients 14

2 slices stale white sandwich bread, crusts removed
1/3 cup milk
1 1/2 pounds ground beef
1/2 cup grated Parmesan
1/4 cup chopped fresh parsley
1/2 onion, grated
2 cloves garlic, finely grated
1 large egg
Kosher salt and freshly ground black pepper
18 small cubes (about 1/2 inch) mozzarella, about 5 ounces
6 cups prepared marinara sauce
1/4 cup olive oil
1/2 cup lightly packed fresh basil leaves, torn
Hot cooked pasta, for serving

Steps:

  • Grate the bread into coarse crumbs on the large holes of a box grater; put in a large bowl. Add the milk and set aside for 5 minutes to allow the bread to soak up the milk. Add the beef, Parmesan, parsley, onion, garlic, egg, 1 teaspoon salt and a few grinds of pepper; mix until just combined. Shape the meat mixture into 18 meatballs, working a piece of mozzarella into the center of each and making sure it?s completely covered. Refrigerate for at least 2 hours or up to overnight.
  • Bring the marinara sauce to a very light simmer in a large Dutch oven or large wide pot. Heat half of the oil in a large nonstick skillet over medium-high heat. Working in batches, add the meatballs and cook, turning occasionally and adding the remaining oil as needed, until browned on all sides, about 6 minutes. Transfer the meatballs to the marinara sauce as they are browned.
  • Bring the sauce to a boil, lower the heat, and simmer, covered, gently stirring occasionally, until the meatballs are cooked through, about 15 minutes. Remove from the heat and stir in the basil. Adjust the seasoning with additional salt and pepper. Serve over hot pasta.

EASY SLOW COOKER MOZZARELLA-STUFFED MEATBALLS AND SAUCE RECIPE BY TASTY



Easy Slow Cooker Mozzarella-Stuffed Meatballs And Sauce Recipe by Tasty image

Here's what you need: crushed tomato, onion, garlic, dried basil, dried oregano, pepper, salt, beef, mild sausage, breadcrumb, onion, parmesan cheese, onion powder, garlic powder, dried thyme, dried oregano, salt, pepper, eggs, mozzarella cheese, whole milk, parsley

Provided by Tasty

Categories     Dinner

Yield 14 meatballs

Number Of Ingredients 22

7 cups crushed tomato
⅓ cup onion, chopped
2 cloves garlic, crushed
2 teaspoons dried basil
1 teaspoon dried oregano
½ teaspoon pepper
½ teaspoon salt
1 lb beef
1 lb mild sausage
1 cup breadcrumb
⅓ cup onion, chopped
¼ cup parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
2 eggs
4 sticks mozzarella cheese, cut into 4-5 even pieces each
½ cup whole milk
½ cup parsley

Steps:

  • Combine all sauce ingredients in slow cooker and stir. Set to high and cover while making meatballs, or for 30 minutes. (Or use pre-made/canned sauce.)
  • Combine all meatball ingredients except the mozzarella in a large bowl. Using your hands, mix until fully combined.
  • Take a golf ball sized piece of the ground beef mixture and place a piece of mozzarella in the middle. Press meat around the piece of cheese, fully enclosing it. Repeat until all meat is used.
  • Place meatballs in slow cooker and submerge in sauce.
  • Cover and cook on high for 2-2½ hours, or until meat is fully cooked.
  • Serve by itself or over pasta.
  • Enjoy!

Nutrition Facts : Calories 279 calories, Carbohydrate 20 grams, Fat 14 grams, Fiber 3 grams, Protein 17 grams, Sugar 6 grams

MAMA'S BEST EVER SPAGHETTI AND MOZZARELLA MEATBALLS



Mama's Best Ever Spaghetti and Mozzarella Meatballs image

Baked homemade meatballs are served over hot spaghetti with lots of sauce and grated Parmesan cheese.

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips     Ragu®

Yield 6

Number Of Ingredients 9

Olive oil for greasing pan
1 pound lean ground beef
⅓ cup Italian seasoned dry bread crumbs
1 cup shredded mozzarella cheese
1 egg
2 cloves garlic, minced
1 (24 ounce) jar Ragu® Old World Style® Traditional Pasta Sauce
12 ounces spaghetti, cooked and drained
2 tablespoons grated Parmesan cheese, plus extra for serving

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large rimmed baking sheet with olive oil.
  • Combine ground beef, bread crumbs, egg, mozzarella cheese, and garlic in a medium bowl. Use a 1/4 cup measure or ice cream scoop to portion into 12 to 13 meatballs. Place on prepared baking sheet.
  • Baked until browned and cooked through, about 15 minutes.
  • Bring the Ragu® Sauce to a simmer in a 12-inch skillet. Gently place the cooked meatballs into the sauce. Simmer 10 minutes.
  • Ladle some of the sauce over hot pasta and toss to coat. Serve with more sauce and the meatballs with a sprinkle of Parmesan cheese.

Nutrition Facts : Calories 525.8 calories, Carbohydrate 58.4 g, Cholesterol 94.1 mg, Fat 17.9 g, Fiber 4.5 g, Protein 30.6 g, SaturatedFat 6.8 g, Sodium 1006 mg, Sugar 7.1 g

MOZZARELLA-STUFFED ITALIAN MEATBALLS



Mozzarella-Stuffed Italian Meatballs image

Three kinds of meat infuse these meatballs with authentic, Italian flavor. The surprise of fresh mozzarella cheese inside is always a hit.-Cyndy Gerken, Naples, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 18

2 eggs, lightly beaten
1 tablespoon Worcestershire sauce
2 large onions, finely chopped
2/3 cup seasoned bread crumbs
1/3 cup grated Parmesan cheese
3 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
1 tablespoon minced fresh oregano
8 garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1 pound lean ground beef (90% lean)
1/2 pound ground pork
1/2 pound ground veal
16 fresh mozzarella cheese balls, drained and patted dry
Hot cooked spaghetti
Marinara or spaghetti sauce, warmed

Steps:

  • In a large bowl, combine eggs and Worcestershire sauce. Add the onions, bread crumbs, Parmesan cheese, parsley, basil, oregano, garlic, salt, pepper and red pepper flakes. Crumble the beef, pork and veal over mixture; mix well. , Divide into 16 portions. Shape each portion around a mozzarella ball., Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 25-30 minutes or until a thermometer reads 160°. Drain on paper towels. , Serve with spaghetti or marinara sauce.

Nutrition Facts : Calories 281 calories, Fat 14g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 418mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

MOZZARELLA MEATBALLS



Mozzarella Meatballs image

Tender meatballs with a surprize center. My children's favorite meal. They call them surprise meatballs. There are never any left overs.

Provided by JamiLeigh

Categories     Cheese

Time 30m

Yield 20 meatballs, 4-6 serving(s)

Number Of Ingredients 9

1 lb lean ground beef
1 egg
1/2 cup milk
1 cup Italian seasoned breadcrumbs
2 tablespoons dehydrated onion
1 tablespoon garlic powder
4 ounces mozzarella cheese
2 tablespoons olive oil
26 ounces spaghetti sauce

Steps:

  • Stir together egg, milk, garlic powder, onion and bread crumbs.
  • Mix in ground beef.
  • Divide meat mixture into 20 equal sized pieces.
  • Cut cheese into 20 equal sized pieces.
  • Roll each piece meat around a piece of cheese, making sure to completely seal the cheese inside of the ball.
  • Preheat oil in skillet.
  • Add meatballs to pan.
  • Brown lightly on all sides.
  • When meatballs are browned cover with spaghetti sauce and bring to a boil.
  • Reduce heat to a simmer, cover and cook 10 more minutes.
  • Serve over you favorite pasta, or make a sub sandwich.

Nutrition Facts : Calories 657.1, Fat 33.1, SaturatedFat 11.4, Cholesterol 153.6, Sodium 1751.9, Carbohydrate 48.3, Fiber 2.7, Sugar 20.8, Protein 40.2

MOZZARELLA MEATBALLS



Mozzarella Meatballs image

An ultra rich tomatoey sauce and the mozzarella in the meatballs is a cool little surprise when you cut them open. Perfect for family meals and children will love them. Trust me, it is easier than it looks!

Provided by frances46

Time 1h30m

Yield Serves 6

Number Of Ingredients 0

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 :)

MEATBALL MOZZARELLA STICKS RECIPE BY TASTY



Meatball Mozzarella Sticks Recipe by Tasty image

Here's what you need: ground beef, ground pork, onion, garlic, eggs, bread crumbs, salt, pepper, dried basil, dried oregano, dried parsley, string cheese, all-purpose flour, eggs, bread crumbs, marinara sauce

Provided by Matthew Johnson

Categories     Appetizers

Time 30m

Yield 12 servings

Number Of Ingredients 16

1 lb ground beef
1 lb ground pork
½ onion, minced
4 cloves garlic, minced
2 eggs
1 cup bread crumbs
salt, to taste
pepper, to taste
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley
12 sticks string cheese
2 cups all-purpose flour
4 eggs, beaten
3 cups bread crumbs
marinara sauce, to serve

Steps:

  • In a large bowl, add the beef, pork, onion, garlic, bread crumbs, beaten eggs, salt, pepper, dried basil, dried oregano, and dried parsley, red pepper flakes. Mix together to combine.
  • Pick up 2 ounces (55 g) of meat, press into a flat patty on the palm of your hand.
  • Place a mozzarella stick into the center of the patty and wrap the meatball mixture around it to seal it inside. Repeat with the rest of the mixture.
  • Take the meatball-wrapped stick of cheese and dredge it in the flour, coat it in beaten egg, and then roll it in bread crumbs. Repeat with the rest.
  • Place a batch of the sticks into oil at 325°F (180°C), and cook until the outside is golden brown and the beef is cooked through, 5 minutes. Then remove the mozzarella sticks from the fryer and drain on a wire rack. Season with salt.
  • Serve the meatball mozzarella sticks with marinara sauce.
  • Enjoy!

Nutrition Facts : Calories 603 calories, Carbohydrate 65 grams, Fat 20 grams, Fiber 4 grams, Protein 34 grams, Sugar 4 grams

EASY SLOW COOKER MEATBALLS



Easy Slow Cooker Meatballs image

This is an easy recipe that can be prepared in a slow cooker for a great hot meal at the end of the day. Serve with hot cooked spaghetti noodles.

Provided by HUNNIE0913

Categories     World Cuisine Recipes     European     Italian

Time 8h20m

Yield 16

Number Of Ingredients 9

1 ½ pounds ground beef
1 ¼ cups Italian seasoned bread crumbs
¼ cup chopped fresh parsley
2 cloves garlic, minced
1 medium yellow onion, chopped
1 egg, beaten
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) can crushed tomatoes
1 (14.25 ounce) can tomato puree

Steps:

  • In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.
  • In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.

Nutrition Facts : Calories 179.1 calories, Carbohydrate 18.2 g, Cholesterol 38.5 mg, Fat 7.2 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 2.4 g, Sodium 502.9 mg, Sugar 6.2 g

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2021-12-02 Cook the meatballs, turning often until they are browned on all sides. Drain any fat, then add the marinara sauce to the skillet and stir to combine with the meatballs. Simmer, covered with a lid for 8-10 minutes until meatballs are cooked through. Remove from skillet, allow to cool. Devour.
From kyleecooks.com


MOZZARELLA-STUFFED MEATBALLS RECIPE | EATINGWELL
Wrap the mozzarella entirely in the beef mixture to seal; shape into a 2-inch ball. Place on a plate or parchment-paper-lined baking sheet. Repeat with the remaining beef mixture and mozzarella to make 24 meatballs; refrigerate, uncovered, for 30 minutes. Step 3. Heat oil in a large high-sided nonstick skillet over medium-high heat.
From eatingwell.com


MEATBALL SANDWICH RECIPE | MEATBALL SUB | GORDON RAMSAY RECIPES
Cooking instructions. First prepare the meatballs. Sauté the onion and garlic with seasoning in a hot oiled frying pan for about 5 minutes until soft and lightly coloured, adding the chilli flakes after a minute or two. Place the mince in a large bowl and add seasoning. Put the breadcrumbs in a separate bowl and moisten with the milk.
From gordonramsay.com


10 BEST MOZZARELLA CHEESE STUFFED MEATBALLS RECIPES | YUMMLY
2022-06-01 85% lean ground beef, grated Parmesan cheese, mozzarella string cheese sticks and 8 more Mozzarella Cheese-Stuffed Meatballs The Spruce Eats Italian herb seasoning, fresh mozzarella cheese, large egg, black pepper and 4 more
From yummly.com


MOZZARELLA STUFFED ITALIAN MEATBALLS - THE KITCHEN WHISPERER
2015-01-30 Place additional meal on the outside and form into a tight meatball. In a medium non-stick pan over medium heat, pan sear the meatballs for 4-6 minutes per side until you create a brown pan seared crust. Remove from the pan and place on the foil lined tray. Bake for 25 minutes or until 165F.
From thekitchenwhisperer.net


BAKED MOZZARELLA STUFFED MEATBALLS - I HEART NAPTIME
2021-08-18 Preheat the oven to 400°F. Line a baking sheet with foil and spray with non-stick spray. Combine the meat, egg, breadcrumbs, cheese, salt, garlic, onion, black pepper and parsley in a bowl. Stir just until combined, do not over mix. Add a Tablespoon or two of water as needed to keep a wet mixture.
From iheartnaptime.net


MOZZARELLA STUFFED MEATBALLS RECIPE - PEG'S HOME COOKING
2022-02-17 2 cups water. 1/4 cup vodka. Kosher salt and freshly ground pepper to taste. Prepare Meatballs: Preheat oven to 400 F. Line a jelly roll pan with non-stick foil. To make meatballs, lightly mix ground beef, sausage, eggs, bread crumbs, garlic, sweet onion, oregano, salt, and pepper until combined. Do not overmix.
From pegshomecooking.com


BACON & MOZZARELLA MEATBALLS - RULED ME - RECIPES
Preheat oven to 350F. Slice your bacon into small pieces (almost into small cubes). Add your ground beef, ground pork rinds, spices, cheese, and eggs to the bacon. Mix everything together well until you can form meatballs. Roll your meatballs out into circles and place them in …
From ruled.me


MEATBALLS & TOMATO SAUCE | JAMIE OLIVER MEATBALL RECIPES
Preheat the oven to 200°C/400°F/gas 6 and heat a thick-bottomed casserole pan on the hob. Swirl 4 tablespoons of oil around the pan and add your meatballs. Fry until brown all over, being careful not to break them up. Turn the heat down and cover with the Basic tomato sauce, pick the basil leaves and tear in fresh basil, tear over the ...
From jamieoliver.com


MEATBALLS WITH MOZZARELLA | SAINSBURY'S RECIPES
Divide the mozzarella into 12 pieces and wrap the beef mince around it to enclose it completely and form a round meatball. Repeat with the remaining beef mince and mozzarella. 4. Heat the remaining 1 tbsp olive oil in the frying pan over a medium-high heat and cook the meatballs for 5 minutes, turning frequently, until nicely browned. 5. Reduce ...
From recipes.sainsburys.co.uk


MOZZARELLA STUFFED MEATBALLS CROCKPOT - THERESCIPES.INFO
Easy Slow Cooker Mozzarella-Stuffed Meatballs And Sauce great tasty.co. Take a golf ball sized piece of the ground beef mixture and place a piece of mozzarella in the middle. Press meat around the piece of cheese, fully enclosing it. Repeat until all meat is used. Place meatballs in slow cooker and submerge in sauce. Cover and cook on high for ...
From therecipes.info


MINCED BEEF RECIPES: A DELICIOUS BEEF AND MOZZARELLA GRATIN
2019-05-15 Tip in the tomatoes and wine, stir in the sugar and tomato purée, bring to the boil then simmer until starting to thicken. Return the meatballs to the pan. Cook on a low heat until cooked through. Top with mozzarella and Parmesan and grill until golden and bubbling. Serve with buttered noodles and a green salad.
From womanandhome.com


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