Meatball Mexicali Bake Recipes

MEXICALI APPETIZER MEATBALLS

Steps:

• Heat oven to 425°F.
• Combine salsa and A.1. Mix 1/3 cup with meat, egg and bread crumbs just until blended.
• Shape into 48 (1-1/4-inch) meatballs; place on rimmed baking sheet sprayed with cooking spray.
• Bake 12 to 15 min. or until done (160ºF). Place meatballs in serving dish; add remaining salsa mixture and stir gently to coat.

MEXICAN MEATBALL CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice as directed on bag.
• In large bowl, mix rice, beans, 1 cup of the cheese, the meatballs and enchilada sauce; mix well. Transfer to baking dish.
• Cover with foil. Bake 30 minutes. Uncover; top with remaining 1 cup cheese. Bake 10 to 15 minutes or until cheese is melted and casserole is bubbly around edges. Garnish with remaining ingredients.

BAKED MEATBALLS

Steps:

• Preheat the oven to 400 degrees F.
• In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
• Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

SPAGHETTI MEATBALL BAKE

Steps:

• Preheat oven to 375°. Place 1 cup bread crumbs in a shallow bowl. In a large bowl, combine eggs, chopped spaghetti, garlic, seasonings and remaining bread crumbs. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Roll meatballs in bread crumbs; place in a greased 13x9-in. baking dish. Bake 15-20 minutes or until cooked through., In a large saucepan, combine pasta sauce, onion, garlic and seasonings; bring to a boil over medium heat, stirring occasionally. Pour over meatballs; sprinkle with cheese. Bake 15-20 minutes longer or until cheese is lightly browned.

CHEESY MEATBALL PASTA BAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pour olive oil into a 9-inch square baking dish. Place Boursin cheese in the middle of the dish. Add cherry tomatoes around the cheese, then sprinkle garlic, salt, and pepper over top.
• Bake in the preheated oven for 20 minutes. Remove from the oven; crush the tomatoes and mix with the melted cheese.
• Add frozen meatballs and return to the oven; bake until meatballs are heated through, about 15 more minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Remove meatballs and tomato mixture from the oven. Add pasta and mix until well combined. Serve immediately.

CHEESY MEATBALL BAKE RECIPE BY TASTY

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!

MEXICALI BAKE

Steps:

• Preheat oven to 375°F. Brown meat with onion in large skillet; drain. Stir in beans, taco sauce, green chilies, chili powder, salt and oregano. Spoon into 2-quart shallow baking dish; set aside.
• Bring milk just to boil in medium saucepan. Gradually add cereal, stirring constantly. Cook on medium heat 30 seconds, stirring constantly. Remove from heat. Cover; let stand 5 minutes. Add cheese; stir until melted. Spread over meat mixture in baking dish.
• Bake 25 to 30 minutes or until heated through.

MEXICALI MEATBALLS

Steps:

• * Preparation Time: 15 minutes Storage Time: Up to 24 hours Reheating Time: 15 to 20 minutes (on stove top) or 30 minutes (in oven) In a large saucepan, stir together corn with peppers, taco sauce, cheese spread and pimiento. Stirring over medium heat, cook until cheese melts and mixture is bubbly.Add meatballs to sauce. If making ahead, cover and refrigerate up to 24 hours.Bell: Cook meatballs and sauce in a medium saucepan over medium heat for 15 to 20 minutes or until meatballs are hot, stirring sauce occasionally.Or, place meatballs and sauce in a deep 1 1/2- to 2-quart casserole. Bake in a preheated 350° oven for 30 minutes or until meatballs are hot.Serve over lightly crushed corn or tortilla chips.

MEXICALI CASSEROLE

Steps:

• Start browning meat in a large skillet adding the chopped onion and green pepper-drain excess fat.
• After browning meat, stir in taco seasoning mix, corn (non-drained), and entire jar of picante sauce.
• Simmer mixture on med heat approximately 10 minutes, stirring occasionally.
• While meat is simmering, preheat oven to 375°F.
• Mix Mexican cornbread mix and your 2/3 cup milk in a medium mixing bowl; set aside. Pour about 1/2 of mixture into 9-inch casserole dish then cover with 1/2 bag of shredded cheese. Repeat-layering the two cover top with cornbread mixture-spreading over entire casserole.
• Bake in oven for approximately 25 minutes or until brown.
• Cool for 5 minutes then serve.
• Add sour cream to taste.

EASY PASTA BAKE WITH MOSTACCIOLI AND MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add mostaccioli and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Transfer mostaccioli to a large glass baking dish. The pasta should reach about halfway to the rim of the dish. Cover with as much spaghetti sauce as you like, at least enough to almost cover the pasta.
• Place meatballs in a microwave-save dish and heat in the microwave for about 3 minutes. Spread out on top of the pasta. Cover entirely with mozzarella cheese.
• Bake in the preheated oven until heated through and cheese is completely melted, 15 to 20 minutes.

MEXICALI CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet coated with cooking spray, cook turkey, onions and pepper over medium heat until meat is no longer pink and vegetables are tender, breaking up turkey into crumbles, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Stir in beans, tomatoes, water, rice, olives, chili powder and salt., Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, covered, until rice is tender, 50-55 minutes. Sprinkle with cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer.

SPAGHETTI MEATBALL BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 200°C/400°F/Gas Mark 6.
• Mix all of the meatball ingredients together into a large bowl, then form into 14 golfball-sized balls.
• Combine the full jar of sauce and half a jar of water together in a large bowl.
• Stir in the spaghetti until it's fully coated in the sauce.
• Spread the coated spaghetti into a casserole dish then top with the meatballs.
• Cover and bake in the centre of the oven for 18-20 minutes.
• Sprinkle over the cheese and grill/broil for a further 5-7 minutes uncovered, until the cheese is melted and stringy and the top of the meatballs are brown.
• Sprinkle over the basil and serve immediately.
• Enjoy!