Easy Recipe For Meatballs Recipe For Stuffed

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CHEESE-STUFFED MEATBALLS AND SPAGHETTI



Cheese-Stuffed Meatballs and Spaghetti image

A new twist on an old favorite! Mozzarella tucked inside each meatball creates a forkful of flavor. Kids of all ages will dig in!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h5m

Yield 6

Number Of Ingredients 10

4 sticks (1 oz each) mozzarella string cheese, cut into 18 (3/4-inch) cubes
1/2 cup Progresso™ Italian style bread crumbs
1 jar (48 oz) tomato pasta sauce (any variety)
1 1/2 lb lean (at least 80%) ground beef
2 tablespoons finely chopped onion
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1 egg
12 oz uncooked spaghetti
2/3 cup shredded fresh Parmesan cheese

Steps:

  • Place cheese cubes in small resealable freezer plastic bag; seal bag and freeze at least 1 hour.
  • Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, mix bread crumbs and 3 tablespoons of the pasta sauce. Stir in beef, onion, salt, oregano and egg. Shape mixture into 18 (2-inch) balls. Press 1 cheese cube into center of each ball, sealing it inside. Gently place in pan. Bake 10 minutes.
  • Meanwhile, pour remaining pasta sauce into 5-quart Dutch oven. Cover; heat to simmering over medium-high heat, stirring frequently. Gently stir in meatballs; reduce heat to medium-low. Cover; simmer about 10 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center.
  • Meanwhile, cook and drain spaghetti as directed on package; keep warm.
  • Serve meatballs and sauce over spaghetti. Serve with Parmesan cheese.

Nutrition Facts : Calories 850, Carbohydrate 99 g, Cholesterol 125 mg, Fat 1 1/2, Fiber 6 g, Protein 44 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 2050 mg, Sugar 25 g, TransFat 1 g

STUFFED FRENCH ONION CHICKEN MEATBALLS



Stuffed French Onion Chicken Meatballs image

This is such an easy weeknight meal. It can be made in 30 minutes and is especially delicious served with mashed potatoes. Make sure to use fresh mozzarella as regular mozzarella will not have the same melting properties.

Provided by thedailygourmet

Categories     Main Dish Recipes     Meatball Recipes

Time 40m

Yield 4

Number Of Ingredients 7

1 pound ground chicken
¾ cup panko bread crumbs
1 (1.4 ounce) package dry French onion soup mix (such as Knorr®), divided
1 pinch ground black pepper
2 ounces mini mozzarella balls
¾ cup water
1 tablespoon heavy cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
  • Combine ground chicken, bread crumbs, 4 tablespoons French onion soup mix, and pepper in a bowl; blend well. Cover and let mixture rest for 10 minutes.
  • Portion chicken mixture into balls using a 1 1/2-tablespoon scoop. Press a mozzarella ball into each chicken ball and roll between your hands to enclose the cheese. Place stuffed chicken balls onto the baking sheet.
  • Bake in the preheated oven until meatballs are lightly browned and cooked through, about 18 minutes.
  • Meanwhile, heat remaining French onion mix, water, and cream in a saucepan over medium-high heat. Cook until slightly thickened. Serve sauce over stuffed chicken balls.

Nutrition Facts : Calories 251.8 calories, Carbohydrate 20.8 g, Cholesterol 80 mg, Fat 5.9 g, Fiber 0.7 g, Protein 32.5 g, SaturatedFat 2.9 g, Sodium 1127.5 mg, Sugar 0.6 g

EASY HOMEMADE MEATBALLS



Easy Homemade Meatballs image

This is the recipe for easy homemade meatballs that my mother used growing up. I now make them for my family, and my picky husband loves them. Serve with your choice of pasta.

Provided by Donelle

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 8

1 pound ground beef
1 egg
½ cup Italian-seasoned bread crumbs
¼ cup grated Parmesan cheese
4 tablespoons garlic powder
2 tablespoons Italian seasoning
2 teaspoons olive oil
1 (28 ounce) jar marinara sauce

Steps:

  • Combine beef and egg in a large bowl. Add bread crumbs, Parmesan cheese, garlic powder, and Italian seasoning. Mix together, but do not overmix, as it will get tough.
  • Shape into 1- to 2-inch balls.
  • Heat oil in a skillet over medium heat. Cook meatballs in the hot skillet until browned and no longer pink in the centers, 3 to 5 minutes per side.
  • Meanwhile, heat marinara sauce in a pot over medium-low heat. Add cooked meatballs to sauce and let simmer for added flavor, about 15 minutes.

Nutrition Facts : Calories 525.6 calories, Carbohydrate 44.8 g, Cholesterol 125.8 mg, Fat 25 g, Fiber 7.4 g, Protein 29.7 g, SaturatedFat 8.4 g, Sodium 1180.4 mg, Sugar 20.1 g

EASY MEATBALLS



Easy Meatballs image

My husband makes these easy meatballs with simple ingredients like eggs, panko bread crumbs, garlic powder, and fresh basil, and they come out flavorful and delicious every time! Kids love them too! If desired, add the cooked meatballs to your favorite sauce until submerged (this brings out the moistness).

Provided by Love2Cook

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 8

Number Of Ingredients 8

2 eggs
2 tablespoons Italian seasoning
2 teaspoons chopped fresh basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 pounds ground beef
½ cup panko bread crumbs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly.
  • Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets.
  • Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.

Nutrition Facts : Calories 245.4 calories, Carbohydrate 5.9 g, Cholesterol 117.5 mg, Fat 15.3 g, Fiber 0.6 g, Protein 21.6 g, SaturatedFat 5.9 g, Sodium 406.9 mg, Sugar 0.2 g

EASY ITALIAN STUFFED SHELLS AND MEATBALLS



Easy Italian Stuffed Shells and Meatballs image

This is a quick and tasty alternative to lasagna! Use frozen stuffed shells and Italian meatballs to complete this casserole. If desired, you may prepare this up to two days in advance, simply insert into the oven when ready to bake.

Provided by Renae

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 12

Number Of Ingredients 12

2 teaspoons olive oil
1 small onion, minced
1 (6 ounce) can tomato paste
1 (28 ounce) can tomato sauce
1 (14.5 ounce) can Italian-style stewed tomatoes
1 tablespoon Italian seasoning
1 tablespoon dried basil
2 teaspoons dried oregano
1 (4.5 ounce) can sliced mushrooms, drained
4 cups shredded provolone cheese
12 ricotta-stuffed, frozen shell pasta
24 frozen cooked meatballs, thawed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until translucent, about two minutes. Stir in the tomato paste, tomato sauce, stewed tomatoes, Italian seasoning, basil, oregano, mushrooms, and 2 cups of the provolone. Cook until the cheese has melted, stirring occasionally. While the sauce is cooking, place the frozen shells and meatballs in the bottom of a 9x13 inch glass dish. Pour the sauce over the shells, then sprinkle on the remaining 2 cups of provolone. Cover the top of the dish with foil.
  • Bake in the preheated oven until the pasta has cooked through, and the cheese has melted, about 30 minutes.

Nutrition Facts : Calories 485.5 calories, Carbohydrate 27.4 g, Cholesterol 126.9 mg, Fat 29 g, Fiber 3.6 g, Protein 30.8 g, SaturatedFat 15.2 g, Sodium 1231.7 mg, Sugar 8.9 g

STUFFING MEATBALLS



Stuffing Meatballs image

"This is one of my mother's most popular recipes," explains Dorothy Parrish, Kenly, North Carolina. "We love it when she served these well-seasoned meatballs with sauce over spaghetti or egg noodles," she suggests.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 4

1-1/2 pounds ground beef
2/3 cup crushed seasoned stuffing
1 tablespoon vegetable oil
1 jar (26 ounces) meatless spaghetti sauce

Steps:

  • In a bowl, combine beef and stuffing mix. Shape into 1-in. balls. In a large skillet over medium heat, brown meatballs in oil in small batches; drain. Return all meatballs to the pan; add spaghetti sauce. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until meat is no longer pink.

Nutrition Facts : Calories 317 calories, Fat 16g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 683mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 25g protein.

EASY STUFFED MEATBALLS



Easy Stuffed Meatballs image

A fellow teacher in Rosebud, South Dakota, shared this recipe for these meatballs years ago. My family always loved them. Good with green beans on the side (and egg noodles in you want the extra starch)!

Provided by Linky

Categories     Meatballs

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb ground beef (can use sirloin, round, etc)
1/3 cup evaporated milk
1 (6 ounce) box Stove Top stuffing mix (additional butter, minced onion, see package)
12 ounces cream of mushroom soup
1 tablespoon ketchup
1 tablespoon Worcestershire sauce

Steps:

  • Mix Stove-top mix as directed.
  • Mix ground beef with evaporated milk.
  • Form into thin patties about 3 to 4 inches in diameter.
  • Place a spoonful of prepared stuffing in center of each patty, then form into meatball.
  • Place meatballs in oven-proof glass pan.
  • Combine mushroom soup, ketchup and Worcestershire sauce and pour over meatballs.
  • Bake uncovered 350 degrees F. 1 hour.

STUFFED MEATBALLS



Stuffed Meatballs image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 9 servings

Number Of Ingredients 14

1 pound 80/20 beef
1 pound 93/7 beef
5 eggs
2 cups seasoned breadcrumbs
1 cup grated Parmesan
2 tablespoons dried parsley
5 slices Genoa salami, diced
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 cup shredded mozzarella
5 slices spicy capicola, diced
5 slices sharp provolone, diced
5 slices Black Forest ham, diced

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the ground meat with the eggs and mix well. Add the meats and breadcrumbs to a small mixer and combine well. Add the Parmesan, dried parsley, garlic powder, salt and pepper and mix on medium speed, 3 minutes (do not over mix). Scoop out 18 meatballs, using an ice-cream scoop (or forming the meatballs to ice-cream-scoop size). Mix the mozzarella, capicola, provolone, ham and salami in a mixing bowl. Stuff each meatball by making a hole in the middle and placing 1 tablespoon of the meat-and-cheese mixture in the center. Seal the meatballs well by pinching them back together. Bake, covered with foil, 45 minutes.

STUFFED PEPPERS WITH BROKEN MEATBALLS AND RICE



Stuffed Peppers with Broken Meatballs and Rice image

Try the meatballs from Rachael's Veal and Pork Meatballs with Mushroom Gravy and Egg Noodles if you don't have a favorite recipe of your own.

Provided by Rachael Ray : Food Network

Time 1h35m

Yield s: 4 to 6 servings

Number Of Ingredients 14

4 large bell peppers (any color)
Kosher salt and freshly ground pepper
1 tablespoon EVOO, plus more for drizzling
6 plum tomatoes or small vine-ripened tomatoes
4 cloves garlic
1 fresh red chile pepper
1 red or mild yellow onion
2 tablespoons finely chopped fresh thyme
3 tablespoons butter
1/2 cup orzo
1 cup long-grain white rice
2 cups chicken stock
20 to 24 small meatballs, coarsely crumbled
1 1/2 to 2 cups shaved or grated Parmigiano-Reggiano

Steps:

  • Preheat the oven to 400 degrees F.
  • Halve the bell peppers lengthwise and remove the seeds. Season with salt and pepper and drizzle with EVOO. Place the peppers cut-side down in a large casserole dish. Cut an X in the hull of each pepper and roast for 20 minutes. Let cool slightly.
  • Meanwhile, in a mixing bowl, grate the tomatoes on the large holes of a box grater, discarding the skins. (You should have about 2 cups.) Grate the garlic, chile pepper and onion into the bowl and season with salt and pepper. Add a drizzle of EVOO and the thyme.
  • Heat the butter and 1 tablespoon EVOO in a medium saucepan over medium heat. Add the orzo and toast until golden and fragrant. Add half the tomato sauce and the rice and stir for 1 to 2 minutes. Add the stock and bring to boil. Reduce the heat to a simmer, cover and cook until the rice is tender, 17 to 18 minutes.
  • Combine the rice mixture, meatballs and 3/4 cup Parmigiano-Reggiano. Spoon the filling into the peppers and top with the remaining tomato sauce, the remaining cheese and a drizzle of EVOO. Bake until heated through and the tops are browned, about 45 minutes.

STUFFED MEATBALLS



Stuffed Meatballs image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 9 servings

Number Of Ingredients 14

1 pound 80/20 beef
1 pound 93/7 beef
5 large eggs
2 cups seasoned breadcrumbs
1 cup grated Parmesan
2 tablespoons dried parsley
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 cup shredded mozzarella
5 slices spicy capicola, diced
5 slices sharp provolone, diced
5 slices Black Forest ham, diced
5 slices Genoa salami, diced

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the ground meat with the eggs and mix well. Add the meat mixture and breadcrumbs to the bowl of a small stand mixer fitted with a paddle attachment and mix until well combined. Add the Parmesan, parsley, garlic powder, salt and pepper and mix on medium speed for 3 minutes (do not over mix). Scoop out 18 meatballs using an ice-cream scoop (or form the meatballs to ice-cream-scoop size). Mix the mozzarella, capicola, provolone, ham and salami in a mixing bowl. Stuff each meatball by making a hole in the middle and placing 1 tablespoon of the meat-and-cheese mixture in the center. Seal the meatballs well by pinching them back together. Bake, covered with foil, 45 minutes.

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