Stuffed Meat Balls In Yogurt Cream Sauce Recipes

STUFFED MEATBALLS

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.

MEATBALLS WITH GARLIC YOGURT AND CHIMICHURRI

Steps:

• Heat the olive oil in a skillet. Add the onion and cook until translucent and just starting to brown, about 7 minutes. Add the spinach, garlic and some salt and cook until the spinach is wilted. Add the fennel seeds and cook for another minute, then transfer to a large bowl. Add the turkey, breadcrumbs, parsley, cayenne, onion powder, oregano, paprika, thyme, egg, 1 teaspoon salt and some black pepper and mix. Roll into golf ball-sized balls.
• Preheat the oven to 425 degrees F.
• Heat a large skillet over medium-high heat and coat with about 1/2 inch of oil. Brown the meatballs on all sides in batches, being careful not to overcrowd the skillet, 6 to 10 minutes total. Finish the meatballs in the oven until cooked through, 7 to 10 minutes. Serve with Yogurt Sauce and Chimichurri.
• Add the yogurt, garlic and some salt and pepper to a small bowl. Mix to combine.
• To the carafe of a blender or food processor, add the cilantro, parsley, olive oil, garlic, lemon juice and some salt, black pepper and crushed red pepper. Pulse until combined but still slightly chunky, adding more olive oil as needed to loosen. Taste and adjust the seasoning.

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!

GRILLED MEATBALLS WITH INDIAN-SPICED YOGURT SAUCE

Steps:

• Meatballs
• 1. Combine the ground beef, onion, garlic, soy sauce, eggs, ginger, salt, and pepper in the bowl. Mix the ingredients with your hands until they are well blended and hold together well.
• 2. Preheat the broiler.
• 3. Brush the baking sheet with 2 teaspoons of the oil. With your hands, form the meat mixture into 24 round balls and place them 1 1/2 inches apart on the baking sheet. (Each ball should weigh about 1/2 ounce.) Lightly moisten your hands before forming each ball to facilitate rolling. Brush the meatballs with the remaining oil and broil them, 4 inches from the heating element, 6 to 8 minutes, turning them once, until they are cooked through.
• Place the meatballs in a shallow bowl with the Indian-Spiced Yogurt Sauce on the side, or cut off the top of a small round loaf of bread, remove the insides, and spoon the meatballs into the bread. Dust with chopped parsley for color.
• Indian Spiced Yogurt Sauce
• 1. Line the strainer with the cheesecloth. Place it over a bowl and spoon the yogurt into the strainer. Allow the yogurt to drain in the refrigerator for 3 hours.
• 2. Transfer the drained yogurt from the cheesecloth to the other bowl and blend in the garlic, lemon juice, oil, cumin, turmeric, and cayenne. Season to taste with salt and black pepper.

MEATBALLS WITH CREAM SAUCE

Steps:

• In a large bowl, combine the egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Roll in flour, shaking off excess. , Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink. , Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain meatballs on paper towels; transfer to a serving dish. Serve with sauce; sprinkle with parsley.

MEDITERRANEAN MEATBALLS WITH YOGURT & FETA SAUCE

Steps:

• Mix meat, parsley, egg, bread crumbs, garlic, salt and pepper. Shape into 20 meatballs, each about 1 inch in diameter.
• Heat oil in medium skillet on medium-low heat. Add meatballs; cook 12 to 15 min. or until cooked through, stirring occasionally.
• Meanwhile, place cheese, yogurt, milk and 1 clove garlic in food processor or blender container; cover. Process until smooth. Mix with tomato, cucumber and dill. Serve meatballs with yogurt sauce.

STUFFED MEAT BALLS IN YOGURT-CREAM SAUCE

Steps:

• 1. Soak the almonds overnight in water to cover by 2 inches to soften them, then drain. Meanwhile, prepare the ginger-garlic paste and the garam masala. Prepare the yogurt-cream sauce the day before and refrigerate, or prepare just before cooking the koftas and leave in the pan.2. In a small food processor, process together the almonds, raisins, ginger, green chili pepper, and lemon juice to make a coarse puree. Remove to a bowl and mix in the black pepper (and 14 teaspoon salt, if you wish).3. In a large bowl, mix together the meat, onion, ginger-garlic paste, 1 teaspoon garam masala, and salt. Keep a small bowl of water nearby. With lightly moistened clean fingers, divide the almond-raisin mixture into 20 to 25 portions and the meat mixture into 20 to 25 portions. Working with each portion of the meat mixture separately, flatten it to make a large patty and place one portion of the almond-raisin in the center of the patty. Then bring the edges of the patty together to enclose the stuffing, and shape into a round ball or an elongated roll. Transfer to a tray. Repeat with the remaining portions. Refrigerate until firm, about 30 minutes.4. Preheat the oven to 400°F. Place the koftas in a single layer in a flat, ovenproof serving dish. Sprinkle the ground cardamom seeds on top, cover the dish, and bake until firm, about 20 minutes.5. Pour the yogurt-cream sauce over the koftas, cover again, and continue to bake 20 minutes more.Alternatively, add the koftas to the sauce in the pan and simmer about 20 minutes.6. Remove from the oven or pan, sprinkle the garam masala and chopped cilantro on top, and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SPICED MEATBALLS WITH YOGURT SAUCE

Steps:

• In a large straight-sided skillet, heat 2 tablespoons oil over medium-high. Add onion, minced garlic, and 1 1/2 teaspoons salt; cook, stirring, until translucent, about 3 minutes. Add cumin and cinnamon and cook, stirring, about 1 minute more. Transfer mixture to the bowl of a food processor; process to a paste.
• In a bowl, combine breadcrumbs and 1/4 cup broth; let stand 5 minutes. Add beef, onion paste, whole egg, and cilantro; mix with your hands to combine. With lightly dampened hands, form mixture into 28 balls, about 2 tablespoons each.
• Heat remaining 2 tablespoons oil in skillet over medium-high. Working in batches (do not crowd pan), cook meatballs until browned on all sides, about 7 minutes a batch. Transfer to a plate; pour off fat from skillet. Return meatballs to pan; add 3/4 cup broth and sliced garlic. Bring to a boil, then cover, reduce heat to low, and simmer just until meatballs are cooked through, about 6 minutes. Transfer meatballs to a plate with a slotted spoon.
• In a bowl, whisk together egg yolks and yogurt. In another bowl, whisk together cornstarch and remaining 1/4 cup broth; whisk into broth in skillet. Bring to a boil, whisking constantly, then strain through a sieve into yogurt mixture, stirring to combine. Return to skillet and cook over medium, stirring constantly, until just bubbling and thick enough to coat the back of a spoon, about 1 minute; season with salt. Add meatballs to sauce and heat through. Serve over rice, sprinkled with sumac, red-pepper flakes, and cilantro.