Cheese Stuffed Chorizo Meatballs Recipes

SPICY CHORIZO MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• Combine the paprika, granulated garlic, salt, onion powder, cumin, black pepper and cayenne in a small mixing bowl. Place the pork in a large mixing bowl and stir in the spice mix to incorporate completely.
• Form the pork mixture into 2-ounce balls. Place onto a baking sheet and into the oven, roasting for 10 to 15 minutes.
• Arrange on a serving dish and serve immediately garnished with the parsley.

CHEESY STUFFED TACO MEATBALLS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
• Mix together the ground beef, chorizo, egg, cornmeal, tomato paste, chili powder, cumin, oregano, granulated onion, 1 teaspoon salt and a few grinds of pepper with your hands in a large bowl. Scoop the mixture into tablespoon-sized portions. For each, press 1 cube of cheese into the center, press the meat around it to seal, and roll into a smooth ball.
• Put the chips in a plastic bag, seal and crush with a rolling pin. Drop 3 or 4 meatballs at a time into the bag, and roll them around to lightly coat with the crushed chips. Arrange the coated meatballs on the prepared baking sheet, and bake until the outsides are browned and the cheese is melted inside, 10 to 12 minutes.
• Serve the meatballs on a platter over a bed of shredded lettuce with guacamole, pico de gallo and sour cream on the side.

MOZZARELLA-STUFFED MEATBALLS

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.

CHEESE-STUFFED MEATBALLS

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.

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.

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

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!

BBQ CHORIZO MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a large glass baking dish with cooking spray.
• Mix ground beef, chorizo, Parmesan cheese, bread crumbs, egg, and garlic together until well combined.
• Form mixture into about 36 meatballs. Place meatballs in rows the prepared baking dish. Drizzle barbecue sauce over each meatball until a small puddle forms at the base.
• Bake, uncovered, in the preheated oven until an instant-read thermometer inserted into the centers reads at least 160 degrees F (71 degrees C), 18 to 22 minutes.

CHEESE STUFFED MEATBALLS

Steps:

• Mix meat, onions, bread crumbs, egg and 2 Tbsp. dressing just until blended. Divide into 12 portions. Press 1 cheese cube into center of each meat portion, then roll into ball.
• Heat remaining dressing in large skillet on medium-high heat. Add meatballs; cook 8 to 10 min. or until lightly browned, turning frequently. Stir in tomatoes; simmer 10 min. or until meatballs are done (160ºF), stirring occasionally.
• Meanwhile, cut squash lengthwise in half. Use spoon to scoop out seeds and membranes; discard. Place squash, cut sides down, in microwaveable baking dish. Add enough water to dish to fill to 1-inch depth. Microwave on HIGH 12 min. or until squash can easily be pierced with fork. Cool slightly. Use fork to scrape squash into spaghetti-like strands.
• Serve squash topped with meatballs.

CHEESE STUFFED CHORIZO MEATBALLS RECIPE

Steps:

• Preheat oven o 350. Combine all ingredients except cheddar cheese and chili sauce in a large bowl. Scoop up a small mound of meatball mix. Place a cheddar chunk in center, roll into meatball shape. Bake for 15 min.