Beef Mozzarella Meatballs Recipes

Steps:

• 1. In a large bowl, combine the onion, parsley, parm cheese, bread crumbs, egg, marinara, garlic, red pepper flakes, salt and pepper. Once mixed, add in the beef, mixing with your hands. Shape the meat mixture into 16 meatballs. Make a hole in the center of each meatball and place a cube of mozzarella inside. Form the meatball so the cheese is completely concealed. Spoon 1/3 cup extra marinara in the bottom of a baking dish. Place the meatballs inside and drizzle with a little extra virgin olive oil. Bake for 15 minutes until cooked through.

Steps:

• Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss the meatballs with the cherry tomatoes. Season well and cook for 20 mins.
• Scatter over the chopped focaccia and mozzarella. Season and sprinkle over a handful of herbs then return to the oven for 15 mins, until the bread is crispy and the cheese melted.

Steps:

• 1. In a large bowl mix ingredients from the beef through pepper. Form into 2" balls.
• 2. Press a cheese cube in the middle and seal the meat around it.
• 3. Heat 1/2" olive oil in a large skillet. Brown meatballs and then set aside on plate.
• 4. Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.
• 5. Serve over spaghetti or in a sub roll!!!

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.

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.

Steps:

• In a large bowl, combine eggs and Worcestershire sauce. Add the onions, bread crumbs, Parmesan cheese, parsley, basil, oregano, garlic, salt, pepper and red pepper flakes. Crumble the beef, pork and veal over mixture; mix well. , Divide into 16 portions. Shape each portion around a mozzarella ball., Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 25-30 minutes or until a thermometer reads 160°. Drain on paper towels. , Serve with spaghetti or marinara sauce.

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!

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!

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.