Cheese Meatballs Recipes

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CHEESY MEATBALLS



Cheesy Meatballs image

Can meatballs be lucky? My guys think so, and they want them for game time. My beef, sausage and cheese recipe has a big fan following. -Jill Hill, Dixon, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 5h

Yield about 9 dozen.

Number Of Ingredients 13

1 large egg
1/2 cup 2% milk
2 tablespoons dried minced onion
4 tablespoons chili powder, divided
1 teaspoon salt
1 teaspoon pepper
1-1/2 cups crushed Ritz crackers (about 1 sleeve)
2 pounds ground beef
1 pound bulk pork sausage
2 cups shredded process cheese (Velveeta)
1 can (26 ounces) condensed tomato soup, undiluted
2-1/2 cups water
1 cup packed brown sugar

Steps:

  • Preheat oven to 400°. In a large bowl, whisk egg, milk, minced onion, 2 tablespoons chili powder, salt and pepper; stir in crushed crackers. Add beef, sausage and cheese; mix lightly but thoroughly., Shape mixture into 1-in. balls. Place meatballs on greased racks in 15x10x1-in. baking pans. Bake until browned, 15-18 minutes., Meanwhile, in a 5- or 6-qt. slow cooker, combine soup, water, brown sugar and remaining chili powder. Gently stir in meatballs. Cook, covered, on low until meatballs are cooked through, 4-5 hours.

Nutrition Facts : Calories 51 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 104mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.

CHEESE MEATBALLS



Cheese Meatballs image

I often rely on these rich, cheesy meatballs for party appetizers. Or I serve them alongside a tossed salad for a quick meal in minutes. -Rachel Frost, Tallula, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield about 4 dozen.

Number Of Ingredients 6

3 cups (12 ounces) finely shredded cheddar cheese
1 cup biscuit/baking mix
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 pound lean ground beef (90% lean)

Steps:

  • In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. , Bake at 400° for 12-15 minutes or until the meat is no longer pink; drain.

Nutrition Facts : Calories 148 calories, Fat 9g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 314mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.

JUMBO CHEESY ITALIAN MEATBALLS



Jumbo Cheesy Italian Meatballs image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

Extra-virgin olive oil, for brushing
3 1/2 cups torn stale Italian bread (about 1/4 loaf)
1 cup whole milk
2 large eggs
2 pounds ground beef chuck
1 small bunch parsley, chopped(about 1 cup)
1/2 cup grated parmesan cheese
1 clove garlic, grated
Kosher salt
1/2 teaspoon red pepper flakes
4 mini mozzarella balls (bocconcini)
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1 28-ounce can crushed tomatoes
3 to 4 sprigs basil, plus chopped leaves for topping
Kosher salt
Ricotta cheese, for topping

Steps:

  • Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).
  • Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
  • Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
  • Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.
  • You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.

CHEESY MEATBALL BAKE RECIPE BY TASTY



Cheesy Meatball Bake Recipe by Tasty image

Here's what you need: ground beef, hot italian sausage, garlic, fresh parsley, parmesan cheese, salt, pepper, italian bread crumbs, eggs, milk, marinara sauce, mozzarella cheese

Provided by Hector Gomez

Categories     Appetizers

Yield 20 meatballs

Number Of Ingredients 12

1 lb ground beef
1 lb hot italian sausage
4 cloves garlic, minced
½ cup fresh parsley, chopped
½ cup parmesan cheese
1 teaspoon salt
½ teaspoon pepper
1 cup italian bread crumbs
2 eggs
1 cup milk
24 oz marinara sauce
2 cups mozzarella cheese

Steps:

  • In a large mixing bowl, combine ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk. Mix until everything is fully infused together.
  • Roll into 4-5 ounce (113-142 g) meatballs. For even amounts, use a medium-sized ice cream scooper.
  • Preheat oven to 425°F (220°C).
  • Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear. Cook about half way through. They will finish cooking in the oven.
  • In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of the pan to help prevent sticking. Then place meatballs in the casserole dish and add the remaining jar of marinara sauce. Top with 2 cups of shredded mozzarella cheese.
  • Cover in foil and bake at 425°F (220°C) for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked.
  • Serve and garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 238 calories, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 16 grams, Sugar 2 grams

CHEESE-STUFFED MEATBALLS



Cheese-Stuffed Meatballs image

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!

Provided by Glutton

Categories     Pork

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 13

1 1/2 lbs ground beef
1 1/2 lbs ground pork
1/3 cup milk
1 cup breadcrumbs
1/3 cup fresh parsley, minced (save some for garnish)
3 large eggs, lightly beaten
3 garlic cloves, minced
1 3/4 teaspoons kosher salt
1/2 teaspoon ground pepper
1/3 lb mozzarella cheese or 1/3 lb provolone cheese, cut into 1/2 inch cubes
olive oil (for frying)
48 ounces tomato sauce (use premade or make your own)
grated parmesan cheese, for serving

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, Fat 30.7, SaturatedFat 12.2, Cholesterol 171.8, Sodium 1306.9, Carbohydrate 19.2, Fiber 2.7, Sugar 6.8, Protein 33

THE BEST MEATBALLS



The Best Meatballs image

I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.

Provided by Geanine

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 11

1 pound ground beef
½ pound ground veal
½ pound ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1 ½ tablespoons chopped Italian flat leaf parsley
salt and ground black pepper to taste
2 cups stale Italian bread, crumbled
1 ½ cups lukewarm water
1 cup olive oil

Steps:

  • Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
  • Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
  • Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Nutrition Facts : Calories 613.4 calories, Carbohydrate 6.6 g, Cholesterol 148.6 mg, Fat 53.2 g, Fiber 0.3 g, Protein 26.6 g, SaturatedFat 15 g, Sodium 333.1 mg, Sugar 0.3 g

HOT AND CHEESY BAKED MEATBALLS



Hot and Cheesy Baked Meatballs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 7

One 24-ounce jar arrabbiata pasta sauce
1/2 cup sliced hot cherry peppers
12 store-bought spicy Italian meatballs (from the meat counter)
1 tablespoon crushed red pepper flakes
One 8-ounce log fresh mozzarella, cut into 12 slices
8 to 12 fresh basil leaves, torn
Crusty bread, salad leaves and Italian salad dressing, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Add the arrabbiata sauce to a 12-inch cast-iron skillet and top with the peppers. Add the meatballs, then bake until the meatballs are cooked through, 18 to 20 minutes. Remove the meatballs from the oven, then turn the oven to the broiler setting.
  • Sprinkle the crushed red pepper flakes over the meatballs, then lay a slice of mozzarella over the top of each meatball. Place under the broiler for 3 to 4 minutes to melt the cheese, watching closely so that nothing burns. Scatter over the torn basil.
  • Serve with crusty bread and a dressed salad.

CHEESY CHICKEN MEATBALLS



Cheesy Chicken Meatballs image

I have abandoned fatty ground beef in favor of healthier options such as ground chicken and turkey. I can ensure with the perfect additions, these will not be bland nor dry - you will not be missing the beef here.

Provided by Raquel Teixeira

Categories     Meat and Poultry Recipes     Chicken

Time 40m

Yield 5

Number Of Ingredients 11

1 pound ground chicken
2 eggs, lightly beaten
¼ cup roasted garlic light cream cheese
¼ cup grated Parmesan cheese
1 tablespoon dry bread crumbs
1 teaspoon crushed red pepper flakes
1 tablespoon Italian seasoning
1 tablespoon garlic powder
1 ½ tablespoons vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and spray with cooking spray.
  • Combine the chicken, eggs, cream cheese, Parmesan cheese, bread crumbs, red pepper flakes, Italian seasoning, garlic powder, vegetable oil, salt, and pepper in a large bowl; mix well. Form mixture into 20 meatballs; place on prepared pan.
  • Bake in center of preheated oven until juices run clear, 17 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 237 calories, Carbohydrate 5.2 g, Cholesterol 139.4 mg, Fat 12.2 g, Fiber 0.9 g, Protein 26.3 g, SaturatedFat 4 g, Sodium 687.3 mg, Sugar 1.6 g

EASY CHEESY MEATBALLS



Easy Cheesy Meatballs image

Make Easy Cheesy Meatballs from My Food and Family for a cheesy take on the classic easy meatball recipe that makes for a great weeknight dinner. Serve these cheesy meatballs on top of pasta or save them for a meatball sub!

Provided by My Food and Family

Categories     Home

Time 45m

Yield 12 servings, 3 meatballs each

Number Of Ingredients 6

1/3 cup dry Italian-style bread crumbs
1/4 cup milk
1 lb. lean ground beef
1/2 cup KRAFT Grated Parmesan Cheese, divided
1/8 tsp. black pepper
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce

Steps:

  • Mix bread crumbs and milk in medium bowl. Let stand 15 min.
  • Heat oven to 350°F. Add meat, 1/4 cup cheese and pepper to bread crumb mixture; mix just until blended. Shape into 36 meatballs, each about 1 inch in diameter. Place in single layer on foil-covered rimmed baking sheet.
  • Bake 20 min. or until done (160°F). Meanwhile, heat pasta sauce in small saucepan on medium heat.
  • Transfer meatballs to platter; top with sauce. Sprinkle with remaining cheese.

Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g

CHEDDAR MEATBALLS



Cheddar Meatballs image

I've been tweaking my old meatball recipe over the years, and finally came up with a version everyone loves. And as we all know---everything's better with CHEESE! This also makes a great burger, just omit the parsley and oregano and try substituting the cheddar for pepper jack cheese.

Provided by saammw

Categories     One Dish Meal

Time 1h25m

Yield 36 meatballs, 6-7 serving(s)

Number Of Ingredients 11

1 1/2 lbs ground beef (80/20)
1 large egg, beaten
1 1/2 cups shredded sharp cheddar cheese
10 saltine crackers, crushed
3 -4 garlic cloves, minced
1/2 cup onion, minced
2 teaspoons dried parsley
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon oregano
1 -2 tablespoon olive oil

Steps:

  • Preheat oven to 350 degrees.
  • Saute onion in olive oil on low-med heat until translucent, about 5 minutes Add minced garlic and saute one minute more. Set aside.
  • In large bowl, beat egg. Add the cracker crumbs, seasonings, onion and garlic and mix well with fork. Crumble the ground beef into the bowl and gently mix with hands, being careful not to "overwork" it, as this can cause tough meatballs.
  • Place a cooling rack in a cookie sheet with sides or large baking pan. shape mixture into 1 1/2 inch balls and place on rack. Bake at 350 for 25 minutes.

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From thespruceeats.com


CHEESE STUFFED MEATBALLS RECIPE WITH MORTADELLA
2022-03-24 Set them aside into a tray. Cut the mortadella and the scamorza cheese into 13 cubes on a chopping board. Press the center of each meatball with your finger creating a hole. Place inside a piece of smoked scamorza cheese and a piece of mortadella salami. Fold the sides of the cheese-stuffed meatballs using your finger.
From fedetheclumsychef.com


BBQ MEATBALLS WITH CHEESE GRITS - BUDGET BYTES
2021-09-13 Once the meatballs have finished baking, add them to a clean bowl and pour the remaining BBQ sauce over top. Stir to combine. The heat from the meatballs will warm the BBQ sauce. If your BBQ sauce is cold from refrigeration, you may want to heat the meatballs and sauce in a saucepot over low for a few minutes.
From budgetbytes.com


JULIE GOODWIN'S CHEESE STUFFED MEATBALLS - 9KITCHEN - NINE
Press a cube of mozzarella into the meatball and make sure it is completely covered with the mince mixture. Place on a plate and refrigerate for at least 30 minutes before cooking. To make the sauce, heat the oil in a large chef pan over medium-low heat. Add the garlic and onion and sauté gently until the onion becomes transparent.
From kitchen.nine.com.au


NORWEGIAN BROWN CHEESE MEATBALLS (KJøTTKAKER MED BRUNOST)
Form about 20 meatballs. In a large, heavy skillet or sauté pan, heat the oil over medium-high heat. Add the meatballs and cook, turning, for 5 minutes or until brown on all sides. For the brown sauce, in a large, heavy saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking frequently, for 6 to 8 minutes or until ...
From northwildkitchen.com


MAC & CHEESE STUFFED MEATBALLS! - SPEND WITH PENNIES
2014-05-30 Instructions. Preheat oven to 375°F. Combine beef, onion, egg, panko bread crumbs, shredded cheese and pepper. Mix just until combined (over mixing will create tough meatballs). Divide meat into 10 equal pieces. Squish each piece of meat into a thin circle. Top with 1 slightly heaping tablespoon of macaroni (as much as can fit) and 1 cheddar cube.
From spendwithpennies.com


CHEESY MEATBALL CASSEROLE RECIPE - DINNER, THEN DESSERT
2020-01-28 Coat the bottom of a baking dish with a thin layer of marinara sauce. Place the meatballs evenly into the baking dish and pour the remaining marinara sauce over the top. Sprinkle the mozzarella cheese evenly over the baking dish. Cover the baking dish with aluminum foil and bake for 18-20 minutes.
From dinnerthendessert.com


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