Stuffed Cheesy Meatball Garlic Bread Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and 2 cloves garlic; cook and stir until onion is soft, about 5 minutes.
• Place beef in a large bowl. Add onion-garlic mixture, parsley, egg, bread crumbs, and 1 large handful of fontina cheese, reserving the rest for topping. Season with salt, pepper, and cayenne. Mix by hand until just combined. Scoop meat mixture into 24 mini muffin cups; meatballs need not be perfectly round.
• Bake in the preheated oven until no longer pink in the centers, about 12 minutes. Leave oven on. Let meatballs cool briefly while you make the garlic butter.
• Melt butter in a saucepan over medium heat. Add remaining minced garlic once butter starts to bubble; stir, then immediately remove from heat. Stir well and set aside.
• Line a rimmed baking sheet with foil; coat foil with remaining olive oil. Transfer rolls, still attached, to the baking sheet. Cut a hole in the top of each roll, about 2/3 of the way down. Brush garlic butter over the insides and outsides of the rolls.
• Bake until golden brown, about 8 minutes. Pour about 1 tablespoon tomato sauce into each hole. Stuff meatballs into the holes. Top each roll with a spoonful of tomato sauce and remaining fontina cheese. Sprinkle Parmesan cheese on top.
• Continue baking until cheese is melted, 12 to 15 minutes. Garnish with more parsley. Let rolls sit for 5 to 10 minutes to firm up; transfer to a serving platter.

Steps:

• Preheat oven to 450 degrees F with rack at center. Line a baking sheet with parchment paper.
• For the meatballs: Pour breadcrumbs in a small bowl, add a few grates of nutmeg and douse well with milk. Toss and let the milk absorb.
• Place the meats in a large mixing bowl, season with salt and pepper, combine them and make a well. Rip off some parsley tops and finely chop; add to meats. Peel garlic. Grate in garlic with plane or chop by hand into meats. Pour in cheeses, sprinkle on fennel and red pepper flakes. Add egg and EVOO. Roll up sleeves, take off your jewelry. Combine the mixture and quarter the meat. Form each quarter portion into 2 large balls and place on parchment; roast 15 to 18 minutes.
• For the sauce: Meanwhile, in a medium Dutch oven or a deep cast-iron skillet heat EVOO, 2 turns of the pan, and melt butter into oil. When it foams, grate in garlic and stir 1 minute. Add canned tomatoes and passata. Break up tomatoes with spoon and bring to a bubble. Stir in basil leaves. Reduce heat on sauce a bit and let it bubble away 15 minutes, breaking sauce up with a paddle or spoon occasionally. Add salt and sugar if needed.
• For the garlic bread: While sauce and meatballs are cooking, heat EVOO, 2 turns of the pan, in a small pot or pan over medium heat and melt butter into it. Crush and grate garlic into butter and remove from heat. Split bread and add to oven a rack below the meatballs. Toast 5 minutes. Remove and brush with all the garlic and oil, top with cheese and chop a little parsley to sprinkle on top. Return to oven, warm another 3 minutes to set, remove.
• Remove meatballs from oven, drop into sauce and let them roll!
• Serve meatballs in rimmed plates or shallow bowls and add cut garlic bread for the mopping.

Steps:

• Preheat oven to 350°F (180˚C).
• In a medium bowl, mix the ground beef, bread crumbs, parsley, egg, salt, and pepper.
• Pinch off a ball of the mixture, roll between your hands to make ping-pong ball-sized meatballs.
• Cook the meatballs over medium heat, turning to brown each side. Remove from heat and drain on a paper towel.
• Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of two meatballs).
• Hollow out the insides of the baguette pieces with a knife.
• Lay two slices of mozzarella on top of each other with a 1-inch (2 cm) overlap. Place two meatballs on the overlapping region, then fold the mozzarella tightly around the meatballs.
• Push the rolled meatballs and cheese into a baguette piece.
• Slice the stuffed baguette pieces into 1-inch (2 cm) slices, then place them tightly side-by-side on a baking sheet lined with foil.
• In a small bowl, mix together ingredients for garlic butter.
• Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
• Wrap the foil over the re-assembled baguette and bake for 15-20 minutes, until cheese is melted and the top is starting to brown.
• Remove the foil and serve with marinara.
• Enjoy!

Steps:

• Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line two baking sheets with parchment.
• Whisk together the garlic, milk, parsley, Parmesan, crushed red pepper, 2 eggs, 1 1/2 teaspoons salt and a few grinds of black pepper in a large bowl. Add the beef and use your hands to mix everything together until well combined.
• Drop heaping tablespoons of the meat mixture onto the prepared baking sheets (you should have about 40 mounds). Use slightly damp hands to roll the mounds into balls. Bake until just browned and almost cooked through, about 20 minutes.
• Bring the marinara to a simmer in a large saucepan over medium-high heat. Add the meatballs, bring back to a simmer, and cook, stirring occasionally, until the meatballs are just cooked through, 7 to 8 minutes.
• Discard the parchment from the baking sheets and wipe one baking sheet clean. Coat the back of the baking sheet with nonstick cooking spray. Using your hands, spread one package of dough into a 15-by-12-inch rectangle on the baking sheet (it should be about the size of the baking sheet). Draw the outline of a football shape in the dough, about 1- inches-wide and 15-inches-long. Spoon half of the meatballs, tapping off any excess sauce, inside of the football outline on top of the dough. Sprinkle with 1 cup of mozzarella. Repeat with the remaining meatballs and remaining 1 cup mozzarella.
• On a lightly greased surface, spread the remaining package of dough into a rectangle big enough to cover the meatballs. Place the dough on top of the meatballs and press the dough together around the meatballs. Cut out the football shape leaving a 1-inch border around the edges, reserve the scraps. Tuck and tightly secure the edges underneath the dough to prevent any cheese from leaking out.
• Beat the remaining egg with 1 tablespoon water in a small bowl. Brush the top of the football with the egg wash. Pour the sesame seeds onto a plate.
• Using the scraps, roll out two 12-inch-long ropes to make the lines for the football. Gently roll the strips in the sesame seeds to coat. Press the ropes on the sides of the football, widthwise, so they are about 9-inches apart. Roll out one 9-inch-long rope and then roll in the sesame seeds. Place the rope lengthwise in between the two widthwise ropes. Roll out three 3-inch-long ropes then roll them in the sesame seeds. Place the ropes equidistance apart on top of the 9-inch rope.
• Mix the butter with the garlic salt and brush the entire football. Bake until the dough is a deep golden brown and completely cooked through, 55 to 60 minutes. Let cool for 10 minutes and serve with the remaining marinara sauce.

Steps:

• In a medium bowl, combine the ground beef, egg, bread crumbs, 2 tablespoons of parsley, salt, and pepper. Mix well.
• Pinch off a ball of the mixture, roll between your hands to make ping pong ball-sized meatball. Repeat with the rest of the meat.
• In a large pan, cook the meatballs over medium heat, turning to brown each side. Remove from heat and drain on a paper towel.
• Preheat oven to 350°F (180˚C).
• Pinch off a portion of pizza dough and, with your hands or a rolling pin, flatten out and top with a tablespoon of marinara sauce and mozzarella cheese. Add a meatball and wrap the dough over, pinching at the seams to close. Repeat with the remaining ingredients.
• Arrange the balls in a circle, seam-side down, in a large cast-iron skillet.
• Mix the melted butter with the garlic, remaining 2 tablespoons of parsley, and the Parmesan. Brush the balls with the garlic butter mixture.
• Bake for 20 minutes, or until golden brown. Let cool for 5-10 minutes.
• Place a bowl of warm marinara sauce in the middle of the skillet, then serve.
• Enjoy!

Steps:

• Preheat 5-7 Min Preheat oven to 350°F
• Cut holes, in each Hawaiian roll, large enough for meatballs to fit. Add 2 cloves minced garlic and 1 tbsp of chopped parsley to 2 tbsp of melted butter. Brush the mixture to each roll. Toast rolls in oven until golden brown, about 10 minutes.
• Meanwhile, make meatballs. Put 1 lb of ground beef, 1/2 cup of parmesan, 1 tbsp of oregano, 1 tsp of salt, and 1 tsp of pepper into a large bowl, mix until evenly distributed. Roll 12 meatballs. Heat 1 tbsp of olive oil in sauté pan on medium heat. Brown meatballs on all sides.
• Place each meatball in and a tablespoon of Marinara Sauce into bread hole, top more Marinara and shredded mozzarella. Place back in oven until cheese is melty.

Steps:

• Combine the mince, oregano, fennel seeds and some seasoning in a bowl. Take walnut-sized pieces of the mixture and roll into balls. Heat half the oil in a large, shallow ovenproof pan and cook the meatballs until browned all over - don't worry if they're not cooked through. Transfer to a plate. Heat the oven to 200C/180C fan/gas 6.
• Heat the remaining oil in the pan and add the onion. Cook until softened, about 10-12 mins, stirring regularly. Stir in the garlic for another minute, then the tomato purée, chopped tomatoes and sugar.
• Simmer for 10-15 mins, then season to taste. Place the meatballs on top of the sauce, then add the mozzarella, garlic bread and the cheddar on top. Bake for 15-20 mins until golden and crisp.