CHEESE STUFFED BACON MEATBALLS (AARON MCCARGO, JR.)
Yummy meatballs from Foodnetwork's "Big Daddy's House" - These are really really yummy. The recipe calls for applewood smoked bacon but my grocery store didn't have that so I substituted with regular bacon.
Provided by FeelinYummy
Categories Cheese
Time 45m
Yield 8-12 meatballs, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the bacon slices on a sheet pan. Put in the oven and bake until crisp, about 8 to 10 minutes. Remove the bacon from the pan to a cutting board and chop. Set aside.
- In a large bowl, mix together the beef, Worcestershire, onion soup mix, bread crumbs, black pepper, stock and the chopped bacon.
- Form portions of the meat around the mozzarella to make smooth balls. Arrange the meatballs on a sheet pan with a rack and bake until thoroughly browned, about 10 to 15 minutes.
- Serve with Pasta and Marinara Sauce.
SLAMMIN' SWEDISH MEATBALLS
Provided by Aaron McCargo Jr.
Time 1h8m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees F.
- In a large saute pan over medium-high heat, add 2 tablespoons of butter. Add onion and garlic and cook until softened, about 3 to 4 minutes. Allow to cool for 5 minutes and then add the bread crumbs. Put the meat, salt, pepper, allspice, cayenne, and parsley into a medium-sized bowl. Add the bread crumb mixture and mix well until all the ingredients are evenly distributed. Add the beaten egg and combine well. Using a heaping teaspoon of the meat mixture, begin forming small meatballs. Put the meatballs on a baking sheet and bake for 15 to 20 minutes.
- In the same pan that the onions were cooked, add the remaining 2 tablespoons of butter. Add the reserved 1/4 cup of onion and cook over medium-high heat until a slight color develops, about 4 to 5 minutes. Add the flour and stir to form a roux. Cook for 1 minute and then add the wine and broth. Bring to a simmer and cook until sauce thickens, about 3 to 4 minutes. Add the sherry vinegar and sour cream and whisk until smooth. Pour the sauce over the meatballs and scatter the cheese and chives on top. Put the meatballs in the oven until the cheese is melted. Transfer the meatballs to a serving dish and serve.
BACON-WRAPPED, CHEESE-STUFFED, SMOKY BARBECUE MEATBALLS
This is all-American 'tailgate' food. The magic ingredient is liquid smoke. Added to the basting sauce and meatballs, it gives a moreish quality you won't be able to resist!
Provided by Emma Freud
Categories Buffet, Snack, Starter
Time 1h10m
Yield makes 20
Number Of Ingredients 14
Steps:
- Put all the ingredients for the smoky BBQ sauce in a pan, add 125ml water and season well, then bring to a simmer, whisking until combined. Leave to cool.
- In a bowl, mix together all the meatball ingredients, except the cheese and bacon, and season well. Take a walnut-sized piece of the mixture and flatten it with your hands, then wrap it gently around a mozzarella ball and roll it into a circle the size of a ping-pong ball. You should end up with 20 balls.
- Cut each slice of bacon in half across the short side and wrap half a slice around each ball. Transfer the balls to a baking tray with the overlapping bacon edges underneath, and cook at 190C/170C fan/gas 5 for 20 mins. Brush with the BBQ sauce and return to the oven for 8-10 mins more or until nicely browned. Brush again with sauce and eat warm, with even more sauce on the side for dipping.
Nutrition Facts : Calories 109 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Protein 9 grams protein, Sodium 0.7 milligram of sodium
CHEESE-STUFFED MEATBALLS
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
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
BACON WRAPPED CHEESE STUFFED MEATBALLS RECIPE - (4.5/5)
Provided by Susan52
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil (for easy clean up) and place a rack in the pan (I use a rack like you use to cool cookies) In a large bowl, mix the ground beef, torn bread, water, onion, garlic powder, salt, pepper and egg. Blend well. Divide meat into 8 equal portions. Form meatball around a cube of cheese. Wrap with one slice of bacon, then turn the meatball 90 degrees and wrap in another slice of bacon. Place meatballs, bacon seam-side down on the rack in the prepared pan. Bake for 30-40 minutes or until bacon is nicely browned and beginning to look crisp (the bacon won't crisp on the bottom, FYI).
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