Swedish Meatball Stuffed Shells Cooking For 2 Recipes

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STUFFING-MIX SWEDISH MEATBALLS



Stuffing-Mix Swedish Meatballs image

I've been looking for a Swedish Meatball recipe that doesn't contain mushrooms (I dislike them)... and since most of them do, I wasn't having much luck! My mother was flipping through a Good Housekeeping magazine and came across one without the mushrooms, finally! We made it this evening and it was delicious! I hope you enjoy it, too!

Provided by ErikaNY

Categories     Meat

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2 lbs ground beef
1 (6 ounce) box Stove Top stuffing mix (we use Roasted Garlic)
2 eggs, beaten
1 small onion, finely chopped
1 1/4 cups water
1 (12 ounce) jar beef gravy
1 cup sour cream

Steps:

  • Preheat oven to 400 degrees.
  • Mix ground beef, stuffing mix (dry mix, do NOT prepare according to box), eggs, onion and water.
  • Shape into 32 meatballs (more or less, depending on how big or small you want them).
  • Place meatballs in 13x9" baking dish (use 2 dishes if the meatballs are too crowded).
  • Bake 25 minutes or until done.
  • Mix gravy and sour cream in large saucepan.
  • Add meatballs to sauce mixture, stir lightly.
  • Cook on low for 5 minutes.
  • Serve over egg noodles.
  • Enjoy!

Nutrition Facts : Calories 364.5, Fat 21.4, SaturatedFat 9.4, Cholesterol 120.8, Sodium 635.8, Carbohydrate 20, Fiber 1, Sugar 3.3, Protein 22

MOM'S SWEDISH MEATBALLS



Mom's Swedish Meatballs image

Mom fixed this Swedish meatball recipe for all sorts of family dinners, potluck suppers and PTA meetings. The scent of browning meat is intoxicating. Add to that the sweet smell of onions caramelizing, and everyone's mouth starts watering. -Marybeth Mank, Mesquite, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 18

3/4 cup seasoned bread crumbs
1 medium onion, chopped
2 large eggs, lightly beaten
1/3 cup minced fresh parsley
1 teaspoon coarsely ground pepper
3/4 teaspoon salt
2 pounds ground beef
GRAVY:
1/2 cup all-purpose flour
2-3/4 cups 2% milk
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
1 tablespoon Worcestershire sauce
1 teaspoon coarsely ground pepper
3/4 teaspoon salt
NOODLES:
1 package (16 ounces) egg noodles
1/4 cup butter, cubed
1/4 cup minced fresh parsley

Steps:

  • In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan., For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened., Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally., Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.

Nutrition Facts : Calories 837 calories, Fat 33g fat (14g saturated fat), Cholesterol 256mg cholesterol, Sodium 1744mg sodium, Carbohydrate 82g carbohydrate (10g sugars, Fiber 4g fiber), Protein 50g protein.

MEATBALL STUFFED SHELL PASTA RECIPE BY TASTY



Meatball Stuffed Shell Pasta Recipe by Tasty image

Here's what you need: ground beef, ground pork, panko breadcrumbs, dried minced onion, grated parmesan cheese, garlic, fresh parsley, large eggs, kosher salt, pepper, ricotta cheese, fresh basil, fresh parsley, grated parmesan cheese, salt, jumbo pasta shell, marinara sauce, parmesan cheese, fresh basil

Provided by Rie McClenny

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

1 lb ground beef
1 lb ground pork
1 cup panko breadcrumbs
½ cup dried minced onion, fine
¼ cup grated parmesan cheese
2 cloves garlic, minced
¼ cup fresh parsley, finely chopped
2 large eggs
1 teaspoon kosher salt
pepper, to taste
15 oz ricotta cheese
½ cup fresh basil, chopped
½ cup fresh parsley, chopped
1 cup grated parmesan cheese
1 pinch salt
12 oz jumbo pasta shell, cooked according to package instructions
32 oz marinara sauce
parmesan cheese, for sprinkling
fresh basil, chopped, for garnish

Steps:

  • In a medium bowl, mix together the beef, pork, bread crumbs, onion, Parmesan cheese, garlic, parsley, eggs, salt, and pepper until just combined.
  • Preheat the oven to 425°F (220°C).
  • Take a walnut-sized portion of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled wire rack set over a baking sheet.
  • Bake the meatballs for 10 minutes, until golden brown.
  • Make the ricotta-herb mixture: combine the ricotta cheese, basil, parsley, Parmesan cheese, and salt in a medium bowl and mix well.
  • Stuff a tablespoon of ricotta mixture into a jumbo shells, then stuff a meatball into the shells.
  • Spread the marinara sauce in the bottom of a 9x13-inch (23x33-cm) casserole dish, then lay in the stuffed shells. Sprinkle Parmesan cheese on top.
  • Bake for 10 minutes, until the marinara sauce is warm.
  • Top with chopped basil.
  • Enjoy!

STUFFED SHELLS FOR TWO



STUFFED SHELLS FOR TWO image

Make and share this STUFFED SHELLS FOR TWO recipe from Food.com.

Provided by Rainy R.

Categories     Lunch/Snacks

Time 35m

Yield 2-4 , 2-4 serving(s)

Number Of Ingredients 8

12 uncooked jumbo pasta shells
1 cup ricotta cheese
1 1/4 cups grated mozzarella cheese
1/4 cup grated parmesan cheese
1/4 teaspoon salt
1 tablespoon chopped fresh basil or 1 tablespoon basil, spread
1 egg
1 cup spaghetti sauce

Steps:

  • Preheat oven to 350F Have a small casserole dish ready.
  • Bring a large pot of salted water to a boil. Cook the shells for 10 minutes. Drain and let cool.
  • In a large bowl, mix together the ricotta, 1 cup mozzarella, parmesan, salt, basil, and the egg.
  • Spread 1/4 cup sauce on the bottom of the casserole dish. Stuff each shell with a small amount of the ricotta cheese mixture and place closely together in the dish. Top with remaining sauce and mozzarella cheese. Cover with foil and bake for 20 - 25 minutes. Remove the foil and bake for another 5 -10 minutes or until the cheese is melted on top.

Nutrition Facts : Calories 569.6, Fat 39.3, SaturatedFat 22.8, Cholesterol 223.3, Sodium 1322, Carbohydrate 14.8, Fiber 1.7, Sugar 6.9, Protein 38.5

MEATBALL-STUFFED SHELLS



Meatball-Stuffed Shells image

Take a different approach to spaghetti and meatballs and try our Meatball-Stuffed Shells instead! These stuffed shells are sure to change the game when it comes to pasta. Enjoy the delicious flavors of these Meatball-Stuffed Shells for mealtime.

Provided by My Food and Family

Categories     Spring 2019

Time 40m

Yield 4 servings

Number Of Ingredients 8

1-1/2 cups CLASSICO Traditional Sweet Basil Pasta Sauce, divided
3/4 cup BREAKSTONE'S Ricotta Cheese
1/4 cup KRAFT Grated Parmesan Cheese
1/2 tsp. dried Italian seasoning
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
12 cooked jumbo pasta shells
24 frozen Italian-style mini meatballs
2 Tbsp. chopped fresh parsley

Steps:

  • Heat oven to 400°F.
  • Spread half the pasta sauce onto bottom of 8-inch square baking dish sprayed with cooking spray.
  • Combine ricotta, Parmesan, Italian seasoning and 1/2 cup mozzarella; spoon into pasta shells.
  • Add 2 meatballs to filling in each shell; place, filled sides up, in prepared baking dish. Top with remaining pasta sauce; cover.
  • Bake 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 3 to 5 min. or until melted. Sprinkle with parsley.

Nutrition Facts : Calories 690, Fat 38 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1300 mg, Carbohydrate 41 g, Fiber 5 g, Sugar 7 g, Protein 39 g

SWEDISH MEATBALL NOODLE BAKE



Swedish Meatball Noodle Bake image

Egg noodles and meatballs are cloaked in a creamy shallot sauce, baked until bubbly, and served with lingonberry jam for a twist on Swedish Meatballs. Bonus: This home-style dish is on the table in less than an hour.

Provided by By Betty Crocker Kitchens

Categories     Dinner

Time 40m

Yield 8

Number Of Ingredients 10

12 oz uncooked wide egg noodles
1/2 cup sliced shallots (about 2 medium)
4 tablespoons unsalted butter
1/4 cup Gold Medal™ all-purpose flour
1 carton (32 oz) Progresso™ chicken broth
1/4 cup heavy whipping cream
Salt and pepper to taste
1 1/2 lb frozen cooked beef meatballs
2 tablespoons chopped fresh parsley leaves
Lingonberry jam

Steps:

  • Heat oven to 375°F. Lightly butter 13x9-inch (3-quart) baking dish; set aside. Heat 6-quart pot of water to boiling; add egg noodles, and cook 5 minutes. Noodles should still be firm through the middle. Drain, and set aside.
  • While noodles are boiling, cook shallots and butter in 3-quart saucepan about 3 minutes, stirring occasionally, until shallots are soft. Stir in flour to make a roux; cook 60 seconds. Gradually stir in chicken broth, stirring constantly, until mixture is smooth and all stock is mixed in. Heat to simmering, stirring constantly, until thickened. Remove from heat; stir in whipping cream. Season with salt and pepper to taste.
  • In baking dish, mix noodles, sauce and meatballs, coating well. Bake 20 to 30 minutes or until sauce is bubbling and thickened. Cool 10 minutes; serve with parsley and lingonberry jam.

Nutrition Facts : Calories 470, Carbohydrate 43 g, Cholesterol 140 mg, Fat 1, Fiber 2 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 4 g, TransFat 1 g

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Top Asked Questions

How to make Swedish meatballs?
Making Swedish meatballs comes down to two main components; making the meatballs and making the sauce. Make bread mixture. Add bread cubes, heavy cream, and grated onion (plus those onion juices!) and let sit for a minute or so. Mash loosely with a fork. Add meatball ingredients. Top bread mixture with beef, pork, egg, and seasonings. Mix well.
How do you cook meatballs in Worcestershire sauce?
Add in Worcestershire sauce, season with salt and pepper to taste. Bring to a simmer over medium-high heat whisking constantly. For a thicker consistency simmer over low heat for a few minutes. Add meatballs to warm sauce and toss, sprinkle with parsley.
How to cook meatballs with ricotta cheese?
Bake the meatballs for 10 minutes, until golden brown. Make the ricotta-herb mixture: combine the ricotta cheese, basil, parsley, Parmesan cheese, and salt in a medium bowl and mix well. Stuff a tablespoon of ricotta mixture into a jumbo shells, then stuff a meatball into the shells.
How to make meatballs with ground beef?
In a medium bowl, pour the milk over the bread and mix together. Let soak for about 5 minutes. To the bread mixture add, the ground beef, egg, salt, pepper, nutmeg, ground allspice, and garlic powder and mix until just combined. Don’t over mix the meat as it will result in tough meatballs.

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