CHEESY MEATBALL SKILLET
Provided by Becky slightly adapted from The Cooking Jar
Number Of Ingredients 11
Steps:
- In a large mixing bowl, combine all the ingredients for the meatballs and mix together with your hands.
- Scoop out about 1 golf ball sized meatball mixture, roll it in your hands to make meatballs. (Can use a cookie or ice cream scoop.)
- Add just enough oil to cover the bottom of the skillet and brown the meatballs 1/2 a batch at time over medium heat until evenly browned, about 5-8 minutes.
- Remove meatballs and drain on paper towels. Drain any excess oil from the skillet.
- Reduce heat to medium low and pour the marinara sauce in the skillet.
- Add the meatballs back to the skillet and gently roll them around to coat them in the marinara sauce. Simmer for 5 minutes or until internal temperature of meatballs are 165 degrees F
- Top with mozzarella cheese and some grated Parmesan cheese if desired. Cover and simmer until cheese melts or broil at 450 degrees F for 3-5 minutes for browned cheese.
- Dish and serve hot sprinkled with grated Parmesan and chopped fresh basil if desired.
CHEESY MEATBALL SKILLET
Combining a few classic ingredients-including sour cream and shredded Cheddar-makes this Cheesy Meatball Skillet a saucy dish to remember.
Provided by My Food and Family
Categories Recipes Using Soup
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix meat, cracker crumbs and 2 Tbsp. of the dressing until blended. Shape into 32 (1-inch) balls.
- Heat remaining dressing in nonstick skillet on medium-high heat. Add meatballs; cook 8 min. or until browned, turning occasionally. Add bouillon; simmer 5 min. or until meatballs are cooked through (160°F).
- Stir in sour cream; cook 30 sec. or until heated through but not simmering, stirring frequently. Remove from heat. Sprinkle with cheese; cover. Remove from heat; let stand 5 min. or until cheese is melted.
Nutrition Facts : Calories 420, Fat 28 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 115 mg, Sodium 720 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 2 g, Protein 30 g
CHEESY MEATBALL SKILLET
There's so many ways to enjoy this cheesy meatball skillet. Pop them in a sub, mix them up with some pasta, or soak up the sauce with some crusty bread!
Provided by The Cooking Jar
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Combine all the meatball ingredients in a large mixing bowl and mix thoroughly with your hands.
- Scoop out about 1 golf ball-sized meatball mixture and roll it in your hands to make meatballs. I used an ice cream scoop.
- Over medium-high heat in an oven-proof skillet, brown the meatballs in batches until evenly browned, about 5-8 minutes.
- Remove meatballs and drain on paper towels. Drain any excess oil from the skillet.
- Reduce heat to medium-low and pour the marinara sauce in the skillet.
- Add the meatballs back to the skillet and roll them around to coat them in the marinara sauce. Simmer for 5 minutes or until the internal temperature of meatballs are 165°F.
- Top with mozzarella cheese. Cover and simmer until cheese melts or broil at 450°F for 3-5 minutes for browned cheese.
- Dish and serve hot sprinkled with chopped fresh basil.
- Enjoy!
Nutrition Facts : Calories 389 calories, Sugar 9.9 g, Sodium 1979.6 mg, Fat 11.4 g, SaturatedFat 4.5 g, TransFat 0.2 g, Carbohydrate 26.3 g, Fiber 4.1 g, Protein 43.1 g, Cholesterol 133.4 mg
CHEESY MEATBALL PHILLY SKILLET
Try this delicious meatball skillet with a twist - cheesy cheese sticks add a fun surprise.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 5
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, heat oil over medium heat. Add onion; cook 5 minutes, stirring occasionally, until onion is soft. Add bell pepper; cook 5 to 7 minutes, stirring occasionally, until pepper is tender and onion is starting to brown.
- Add hot water, milk and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box) and frozen meatballs. 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.
- Gently stir in cheese; cover and let stand 2 to 3 minutes or until cheese is melted. Sprinkle with topping (from Hamburger Helper™ box).
Nutrition Facts : Calories 510, Carbohydrate 43 g, Cholesterol 115 mg, Fat 2, Fiber 2 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 10 g, TransFat 1/2 g
CHEESY MEATBALL SUBS
Ree doctors up store-bought meatballs by stuffing them with cheese-a great way to add extra flavor to a shortcut ingredient.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Pour the marinara sauce all over the bottom of a 9-by-13-inch baking dish.
- Cut off one third of the mozzarella and cut the third into 12 small cubes. Grate the remaining mozzarella and set aside.
- Stuff each meatball with a mozzarella cube, pinching and rolling each to seal the cheese in the center. Place the stuffed meatballs in the baking dish and bake until well browned and cooked through, 22 to 24 minutes.
- Meanwhile, make the cheese sauce by melting 4 tablespoons butter in a small saucepan over medium heat. Whisk in the flour to make a roux, season with a pinch of salt and pepper and cook, whisking, for 1 minute. While constantly whisking, slowly add the milk. Add the shredded mozzarella and Parmesan, then stir until completely melted. Cover and keep warm until ready to serve.
- Spread the insides of the rolls with the remaining 4 tablespoons butter. Toast them butter-side down on a large skillet or griddle until golden, 1 to 2 minutes. Set aside.
- Add 3 meatballs to each of the toasted rolls. Top with a good amount of the cheese sauce, some banana peppers and a sprinkle of parsley to finish.
HOT AND CHEESY BAKED MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 7
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.
CAST-IRON CHEESY BAKED MEATBALLS RECIPE BY TASTY
Here's what you need: ground beef, red onion, breadcrumb, fresh parsley, salt and pepper, egg, garlic, olive oil, tomatoes, tomato paste, onion, italian seasoning, shredded cheese
Provided by Katarina Filipov
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F.
- Chop red onion, garlic, and parsley. Mix the ground meat, egg, breadcrumbs, red onion, garlic, and parsley. Shape into balls (around the size of a golf ball).
- Heat olive oil on a cast-iron pan. Add meatballs and leave them on until they get crispy and brown on the outside. They do not have to be fully-cooked as they will bake in the oven.
- For the marinara sauce, add onions to the pot. Once translucent, add tomatoes.
- Add tomato paste and simmer for 10 minutes. Then, add Italian seasoning.
- Transfer the sauce into the cast-iron pan. Nestle the meatballs in the sauce and sprinkle the cheese over the meatballs.
- Bake for twenty minutes.
- Sprinkle with chopped parsley if desired.
- Enjoy!
Nutrition Facts : Calories 335 calories, Carbohydrate 17 grams, Fat 19 grams, Fiber 2 grams, Protein 22 grams, Sugar 5 grams
CHEESY SOUR CREAM MEATBALL SKILLET
Cheddar cheese, Italian dressing and sour cream add serious flavor to these skillet meatballs, which can be on the table in a mere 30 minutes.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix meat, cracker crumbs and 2 Tbsp. dressing until blended. Shape into 32 (1-inch) balls.
- Heat remaining dressing in nonstick skillet on medium-high heat. Add meatballs; cook 8 min. or until browned, turning occasionally. Add bouillon; simmer 5 min. or until meatballs are done (160°F).
- Stir in sour cream; cook 30 sec. or until heated through but not simmering, stirring frequently. Remove from heat. Sprinkle with cheese; cover. Remove from heat; let stand 5 min. or until cheese is melted.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 100 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 32 g
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- Grate the parmesan cheese (grate the two cups needed, and divide it in half). Grate the mozzarella if you didn't buy an already shredded variety.
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