Cheddar Meatball And Pasta Skillet Recipes

CHEESY MEATBALL PASTA CASSEROLE

Steps:

• Heat a saucepan over medium heat, add water in it and bring it to a boil.
• Add the pasta shells, a pinch of salt, and cook them according to the instructions on the package.
• Meanwhile, heat the vegetable oil in a skillet over medium heat.
• Add the meatballs and cook them for 10 minutes.
• Heat the tomato sauce in a different skillet. Add the chopped garlic, season with salt, pepper, and oregano and simmer the sauce for 4-5 minutes.
• Add the meatballs and cook until the sauce reduces by half.
• Preheat the oven to 360°F/180°C.
• Drain the pasta and lay them in an oven tray. Add the meatballs, and the shredded Cheddar.
• Slide the tray into the oven for the next 15 minutes.

CHEDDAR MEATBALL AND PASTA SKILLET

Steps:

• In 12-inch nonstick skillet, cook bacon over medium-high heat 5 to 7 minutes, stirring occasionally, until crisp. Remove bacon with slotted spoon; place on paper towel. Add onion to bacon drippings in skillet; cook over medium-high heat 3 to 5 minutes, stirring frequently, until tender.
• Add milk, hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked Pasta (from Hamburger Helper™ box), frozen meatballs, black pepper and hot pepper sauce. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender and sauce is thick. Remove from heat.
• Top with cheese and bacon; cover and let stand 2 to 3 minutes or until cheese is melted.

MEATBALL SKILLET MEAL

Steps:

• In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-1/4-in. balls. , In a large skillet, cook meatballs over medium heat until no longer pink; drain. Add carrots and zucchini; cook, uncovered, for 5 minutes or until tender. Stir in tomatoes; heat through. Serve with rice.

CHEDDAR STUFFED MEATBALLS

Steps:

• In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Divide into eight portions. Shape each portion around a cheese cube., Place meatballs in an 8x4-in. glass loaf pan coated with cooking spray; top with soup. Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink.

CHEDDAR STUFFED MEATBALLS WITH SAUCE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper and place it in the oven.
• Stir cranberry juice, cranberries, and maple syrup together in a skillet; bring to a boil. Reduce heat to low and simmer until cranberries burst, about 10 minutes.
• Pour cranberry mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season pureed cranberry sauce with salt and pepper.
• Stir veal, egg, bread crumbs, and rosemary together in a bowl. Season meat mixture with salt and pepper.
• Shape meat mixture into balls by pressing the meat around the Cheddar cheese cubes. Place meatballs on prepared baking sheet.
• Bake meatballs in the preheated oven until meat is cooked through and cheese is melted, 8 to 10 minutes. Serve meatballs with cranberry sauce.

BBQ, BACON, AND CHEDDAR MEATBALLS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place a cooking rack on top of a baking sheet.
• Combine ground beef, bread crumbs, onion, egg, Worcestershire sauce, steak seasoning, salt, and pepper in a bowl; mix until combined. Shape mixture into 8 meatballs, forming each one around a cube of Cheddar cheese. Wrap each meatball with 1/2 slice of bacon and place seam-side down on the cooking rack, leaving 1 to 2 inches between each one.
• Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking until meatballs are browned, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Remove from oven and drizzle meatballs with barbecue sauce.