MEATBALL MOZZARELLA STICKS RECIPE BY TASTY
Here's what you need: ground beef, ground pork, onion, garlic, eggs, bread crumbs, salt, pepper, dried basil, dried oregano, dried parsley, string cheese, all-purpose flour, eggs, bread crumbs, marinara sauce
Provided by Matthew Johnson
Categories Appetizers
Time 30m
Yield 12 servings
Number Of Ingredients 16
Steps:
- In a large bowl, add the beef, pork, onion, garlic, bread crumbs, beaten eggs, salt, pepper, dried basil, dried oregano, and dried parsley, red pepper flakes. Mix together to combine.
- Pick up 2 ounces (55 g) of meat, press into a flat patty on the palm of your hand.
- Place a mozzarella stick into the center of the patty and wrap the meatball mixture around it to seal it inside. Repeat with the rest of the mixture.
- Take the meatball-wrapped stick of cheese and dredge it in the flour, coat it in beaten egg, and then roll it in bread crumbs. Repeat with the rest.
- Place a batch of the sticks into oil at 325°F (180°C), and cook until the outside is golden brown and the beef is cooked through, 5 minutes. Then remove the mozzarella sticks from the fryer and drain on a wire rack. Season with salt.
- Serve the meatball mozzarella sticks with marinara sauce.
- Enjoy!
Nutrition Facts : Calories 603 calories, Carbohydrate 65 grams, Fat 20 grams, Fiber 4 grams, Protein 34 grams, Sugar 4 grams
EASY SLOW COOKER MOZZARELLA-STUFFED MEATBALLS AND SAUCE RECIPE BY TASTY
Here's what you need: crushed tomato, onion, garlic, dried basil, dried oregano, pepper, salt, beef, mild sausage, breadcrumb, onion, parmesan cheese, onion powder, garlic powder, dried thyme, dried oregano, salt, pepper, eggs, mozzarella cheese, whole milk, parsley
Provided by Tasty
Categories Dinner
Yield 14 meatballs
Number Of Ingredients 22
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!
Nutrition Facts : Calories 279 calories, Carbohydrate 20 grams, Fat 14 grams, Fiber 3 grams, Protein 17 grams, Sugar 6 grams
MOZZARELLA-STUFFED MEATBALLS
Beautifully browned meatballs simmered in marinara sauce and served over pasta hold a delicious surprise: gooey mozzarella cheese.
Provided by Food Network Kitchen
Time 2h50m
Yield 4
Number Of Ingredients 14
Steps:
- Grate the bread into coarse crumbs on the large holes of a box grater; put in a large bowl. Add the milk and set aside for 5 minutes to allow the bread to soak up the milk. Add the beef, Parmesan, parsley, onion, garlic, egg, 1 teaspoon salt and a few grinds of pepper; mix until just combined. Shape the meat mixture into 18 meatballs, working a piece of mozzarella into the center of each and making sure it?s completely covered. Refrigerate for at least 2 hours or up to overnight.
- Bring the marinara sauce to a very light simmer in a large Dutch oven or large wide pot. Heat half of the oil in a large nonstick skillet over medium-high heat. Working in batches, add the meatballs and cook, turning occasionally and adding the remaining oil as needed, until browned on all sides, about 6 minutes. Transfer the meatballs to the marinara sauce as they are browned.
- Bring the sauce to a boil, lower the heat, and simmer, covered, gently stirring occasionally, until the meatballs are cooked through, about 15 minutes. Remove from the heat and stir in the basil. Adjust the seasoning with additional salt and pepper. Serve over hot pasta.
MAMA'S BEST EVER SPAGHETTI AND MOZZARELLA MEATBALLS
Baked homemade meatballs are served over hot spaghetti with lots of sauce and grated Parmesan cheese.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large rimmed baking sheet with olive oil.
- Combine ground beef, bread crumbs, egg, mozzarella cheese, and garlic in a medium bowl. Use a 1/4 cup measure or ice cream scoop to portion into 12 to 13 meatballs. Place on prepared baking sheet.
- Baked until browned and cooked through, about 15 minutes.
- Bring the Ragu® Sauce to a simmer in a 12-inch skillet. Gently place the cooked meatballs into the sauce. Simmer 10 minutes.
- Ladle some of the sauce over hot pasta and toss to coat. Serve with more sauce and the meatballs with a sprinkle of Parmesan cheese.
Nutrition Facts : Calories 525.8 calories, Carbohydrate 58.4 g, Cholesterol 94.1 mg, Fat 17.9 g, Fiber 4.5 g, Protein 30.6 g, SaturatedFat 6.8 g, Sodium 1006 mg, Sugar 7.1 g
MOZZARELLA-STUFFED MEATBALLS
It's fun to watch my friends eat these meatballs for the first time. They're pleasantly surprised to find melted cheese in the middle. These meatballs are also great in a hot sub sandwich.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 334 calories, Fat 19g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 593mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 2g fiber), Protein 18g protein.
MEATBALL: UNDER MY MOZZARELLA-ELLA-ELLA RECIPE BY TASTY
Here's what you need: Great Value® Homestyle Meatballs, alfredo sauce, Marketside® Ciabatta Hamburger Buns, shredded mozzarella cheese
Provided by Codii Lopez
Categories Dinner
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375°F (190°C). Line a baking sheet with foil.
- Place the meatballs on the prepared baking sheet. Bake for 30 minutes, or until the internal temperature reaches 165°F (75°C).
- In a medium saucepan over medium heat, bring the alfredo sauce to a simmer.
- Place the meatballs and sauce on the ciabatta buns and top with the mozzarella.
- Enjoy!
Nutrition Facts : Calories 1202 calories, Carbohydrate 67 grams, Fat 81 grams, Fiber 6 grams, Protein 51 grams, Sugar 16 grams
MEATBALL: MOZZARELLA MOUNTAIN RECIPE BY TASTY
Here's what you need: Great Value® Homestyle Meatballs, kosher salt, Sam's Choice® Italia Tagliatelle Egg Pasta, alfredo sauce, shredded mozzarella cheese
Provided by Codii Lopez
Categories Dinner
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375°F (190°C). Line a baking sheet with foil.
- Place the meatballs on the prepared baking sheet. Bake for 30 minutes, or until the internal temperature reaches 165°F (75°C).
- Bring 4 quarts (4 liters) of salted water to a boil in a large pot. Add the tagliatelle and return the water to a boil. Cook uncovered, stirring occasionally, until the pasta is tender, about 9 minutes. Remove from the heat and strain.
- In a medium saucepan over medium heat, bring the alfredo sauce to a simmer.
- Serve the pasta with the meatballs, sauce, and mozzarella.
- Enjoy!
Nutrition Facts : Calories 1396 calories, Carbohydrate 111 grams, Fat 80 grams, Fiber 8 grams, Protein 58 grams, Sugar 14 grams
MERGUEZ MEATBALLS WITH MOZZARELLA RECIPE BY TASTY
Here's what you need: ground lamb, garlic, parsley, harissa paste, kosher salt, paprika, cumin, coriander, sumac, turmeric, fennel seeds, black pepper, garlic powder, cinnamon, mozzarella balls, olive oil, salt, red pepper flake
Provided by Hajar Larbah
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large bowl, add the ground meat, minced garlic, chopped parsley, harissa, salt, paprika, cumin, coriander, sumac, turmeric, fennel, black pepper, garlic powder, and cinnamon.
- Use your hands to combine mixture, making sure not to overwork the meat.
- Grab a small handful of meat and push half a mozzarella ball into the center. Use your hands to gently roll the meat into a ball, sealing tightly where the mozzarella ball is nestled. Repeat until you have around 16 meatballs.
- Over medium-high heat, add olive oil into a saute pan or skillet. Once the oil is hot, drop the meatballs in and leave room so that they are not sticking to each other. As they cook on the pan, sprinkle a pinch of salt on each side.
- Allow each side of the meatball to get a nice dark brown sear before using a spoon to turn them over. Repeat this process until you have even browning.
- Once the meatballs are seared perfectly all around, lower the heat and cover for a bit (about 2 minutes) to make sure they're fully cooked in the center.
- Garnish with chili flakes for an extra kick and chopped parsley and serve.
- Enjoy!
Nutrition Facts : Calories 1117 calories, Carbohydrate 7 grams, Fat 81 grams, Fiber 0 grams, Protein 83 grams, Sugar 2 grams
MOZZARELLA MEATBALLS
Make and share this Mozzarella Meatballs recipe from Food.com.
Provided by kique97
Categories Meat
Time 1h
Yield 40 meatballs, 8 serving(s)
Number Of Ingredients 17
Steps:
- Cut each string cheese into 8 equal pieces - freeze until time to form meatballs.
- Preheat oven to 500°F.
- Combine beef, breadcrumbs, milk, eggs, onion, garlic, salt and pepper in large bowl.
- Shape into 1 to 1 1/2 inch meatballs, around each piece of frozen mozzarella. Seal meatballs well to keep cheese from oozing out.
- Mix sauce ingredients together and set aside.
- Place meatballs closely together on lightly greased broiler pans or rimmed baking sheets. Bake for 15 minutes and cool (if planning to freeze); around 30 minutes if planning to eat right away.
- Add sauce to last 15 minutes of baking if cooking that day. If freezing meatballs, add sauce to freezer bag and add cooked, cooled meatballs to it.
- If cooking after freezing - thaw completely.
- Preheat oven to 350°F.
- Pour meatballs and sauce into ungreased baking dish. Bake uncovered for 30 minutes or until meatballs are heated through. Serve over rice or noodles.
Nutrition Facts : Calories 440.5, Fat 16.1, SaturatedFat 7, Cholesterol 112.6, Sodium 1264.2, Carbohydrate 43.9, Fiber 0.9, Sugar 30.3, Protein 30.7
MOZZARELLA MEATBALLS
Tender meatballs with a surprize center. My children's favorite meal. They call them surprise meatballs. There are never any left overs.
Provided by JamiLeigh
Categories Cheese
Time 30m
Yield 20 meatballs, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Stir together egg, milk, garlic powder, onion and bread crumbs.
- Mix in ground beef.
- Divide meat mixture into 20 equal sized pieces.
- Cut cheese into 20 equal sized pieces.
- Roll each piece meat around a piece of cheese, making sure to completely seal the cheese inside of the ball.
- Preheat oil in skillet.
- Add meatballs to pan.
- Brown lightly on all sides.
- When meatballs are browned cover with spaghetti sauce and bring to a boil.
- Reduce heat to a simmer, cover and cook 10 more minutes.
- Serve over you favorite pasta, or make a sub sandwich.
Nutrition Facts : Calories 657.1, Fat 33.1, SaturatedFat 11.4, Cholesterol 153.6, Sodium 1751.9, Carbohydrate 48.3, Fiber 2.7, Sugar 20.8, Protein 40.2
MERGUEZ MEATBALLS
These spicy lamb meatballs are inspired by the flavors of North African merguez sausage. Serve with roasted vegetables, over couscous, in flatbreads, or in a salad. Cilantro yogurt is a great accompaniment.
Provided by LauraF
Categories Meat and Poultry Recipes Lamb Ground
Time 1h
Yield 24
Number Of Ingredients 8
Steps:
- Toast cumin, coriander, and fennel seeds in a dry skillet over medium-low heat until fragrant, 1 to 2 minutes. Use a mortar and pestle to grind finely.
- Combine the ground spices, lamb, harissa, garlic, salt, and paprika in a large bowl. Mix by hand until thoroughly blended. Cover and refrigerate for 30 minutes so spices can permeate the meat.
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
- Form the lamb mixture into 1-inch meatballs and place on the prepared sheet.
- Roast meatballs until the centers are no longer pink, 11 to 12 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (71 degrees C).
Nutrition Facts : Calories 38.7 calories, Carbohydrate 0.3 g, Cholesterol 12.7 mg, Fat 2.6 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 97.4 mg
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