GIANT SPAGHETTI-STUFFED MEATBALL RECIPE BY TASTY
Here's what you need: hot italian sausage, ground beef, seasoned breadcrumb, fresh parsley, salt, black pepper, garlic powder, onion powder, shredded parmesan cheese, eggs, milk, shredded mozzarella cheese, spaghetti, marinara sauce, shredded parmesan cheese, fresh basil
Provided by Hannah Williams
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a bowl, add the Italian sausage, ground beef, bread crumbs, parsley, salt, pepper, garlic powder, onion powder, Parmesan, eggs, and milk, and mix until well combined.
- Line a large glass bowl with plastic wrap, and spray thoroughly with cooking spray.
- Spread the meat mixture along the bottom and sides of the bowl, about ½-inch (1 cm) thick.
- Sprinkle mozzarella in the base of the meat mixture, then top the spaghetti with sauce on top.
- Using the plastic wrap, form the meat into a large ball, ensuring there are no holes or cracks.
- Preheat oven to 375°F (190°C).
- Place ball on a foil-lined baking sheet.
- Bake for 40 minutes.
- Place a large spoon full of marinara in the center of a plate. Top with the spaghetti-stuffed meatball, marinara, Parmesan, and basil.
- Enjoy!
Nutrition Facts : Calories 734 calories, Carbohydrate 44 grams, Fat 39 grams, Fiber 2 grams, Protein 46 grams, Sugar 3 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
STUFFED MEATBALL PIE RECIPE BY TASTY
Here's what you need: pizza dough, olive oil, garlic, salt, pepper, tomato puree, dried basil, dried oregano, tomato paste, low-moisture mozzarella, meatballs, caramelized onions, bell peppers, Parmesan
Provided by Matthew Johnson
Categories Dinner
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F (230°C).
- Cut a 1 pound ball of pizza dough in half and roll out two large discs of dough.
- Spray the inside of a springform pan with cooking spray and lay in one of the dough discs. Press the dough into the corners.
- Sprinkle the olive oil, 2 cloves of the minced garlic, salt, and pepper on the dough and brush to cover the surface. Press the bottom of the dough with a fork.
- Bake until the dough is cooked and lightly golden brown, 15 minutes.
- Mix together the tomato puree, dried basil, 4 cloves of minced garlic, dried oregano, and tomato paste in a bowl. Season to taste with salt and pepper.
- Into the partially cooked bottom layer of pizza dough, shingle a layer of mozzarella slices and then a layer of the homemade marinara sauce.
- Spiral the meatballs in the dish as tightly as possible. Cover with more marinara sauce.
- Add a layer of caramelized onions, and more sliced mozzarella.
- Add the green, yellow, and orange bell peppers on top of the mozzarella.
- Cut the second piece of dough into strips to form into a lattice pattern on top of the pie.
- Brush with 2 tablespoons more of olive oil, 2 cloves minced garlic, and kosher salt.
- Bake for 40 minutes to an hour, or until the dough on top is browned and the sauce, meatballs, and cheese are heated through.
- Slice the pie, serve with extra marinara sauce and grated parmesan.
- Enjoy!
Nutrition Facts : Calories 615 calories, Carbohydrate 50 grams, Fat 34 grams, Fiber 6 grams, Protein 29 grams, Sugar 15 grams
MEATBALL PIE
I grew up on a farm, so I took part in 4-H Club cooking activities. I still love to prepare and serve classic, wholesome recipes such as this meat and veggie pie. -Susan Keith, Fort Plain, New York
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the first nine ingredients (mixture will be soft). Divide into fourths; shape each portion into 12 small meatballs. Brown meatballs in batches in a large skillet; drain and set aside., Drain tomatoes, reserving liquid. Combine liquid with cornstarch; pour into skillet. Add tomatoes and bouillon; bring to a boil over medium heat, stirring constantly. Stir in peas and carrots. Remove from heat and set aside., Preheat oven to 400°. For crust, in a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing lightly with a fork. Transfer to a lightly floured surface. Knead gently to form a dough. (Mixture will be very crumbly at first, but will come together and form a dough as it's kneaded.) Divide dough in half., Roll each half of dough between two pieces of lightly floured waxed paper to a 1/8-in.-thick circle. Remove top piece of waxed paper from one pastry circle; invert onto a 9-in. deep-dish pie plate. Remove remaining waxed paper. Trim pastry even with rim. Add meatballs; spoon tomato mixture over top., Remove top piece of waxed paper from remaining pastry circle; invert onto pie. Remove remaining waxed paper. Trim, seal and flute edge. Cut slits in top; brush with cream., Bake until crust is golden brown, 45-50 minutes. Cover edges loosely with foil during the last 10 minutes if needed to prevent overbrowning. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 735 calories, Fat 43g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 1094mg sodium, Carbohydrate 58g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein.
MEAT STUFFED POTATO BY TASTY BIEN RECIPE BY TASTY
Here's what you need: ground beef, egg, grated parmesan cheese, fresh parsley, salt, pepper, mozzarella cheese, mashed potato, flour, vegetable oil, fresh parsley, marinara sauce
Provided by Brenda Blanco
Categories Sides
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF (180ºC).
- In a bowl, mix the ground beef, egg, Parmesan cheese, parsley, salt, and pepper.
- Take a piece of the meat mixture of about the size of a ping pong ball and slightly flatten it. Add a piece of mozzarella cheese in the center, and seal it with your hands.
- Bake for 15 minutes.
- Cover a meat ball with a layer of mashed potatoes, and mold it with your hands, continue molding it into a ball.
- Dip the meatball in a bowl of flour. Repeat with remaining meatballs.
- Heat the oil to 350ºF (180ºC). Fry the mashed potato-covered meatballs in batches until golden brown.
- Transfer to a paper towel-lined plate.
- Sprinkle with chopped parsley and serve with marinara sauce.
- Enjoy!
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