Cheesy Meatballs recipe
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- Meat and poultry
I created these tonight and both my husband and son almost licked their plates. These work for dinner or for party food.
8 people made this
- 500g mince
- 3 teaspoons Chinese five spice
- pinch of ground garlic
- pinch of ground black pepper
- pinch of paprika
- pinch of oregano
- salt and pepper to taste
- 50g grated cheese, such as Cheddar
- 1 egg
- 1 tablespoon olive oil
MethodPrep:5min ›Cook:10min ›Ready in:15min
- Mix all the spices together in a bowl. Mix in the mince. Add the egg and grated cheese and stir to combine. Shape into meatballs.
- Heat the olive oil in a frying pan over medium heat. Cook for 5- 10 minutes.
Reviews & ratingsAverage global rating:(6)
Cheesy Mexican Meatballs
Cheesy Mexican Meatballs are a little spicy, a lot cheesy, and one of those meals that the whole family goes crazy for! It’s a make-ahead meal which makes my life easier too, especially on super busy days!
Hi everyone! My name is Amy from Little Dairy on the Prairie. Let me guess, right about now you are wondering if I actually live on a real dairy farm. (People ask me that all the time.) Yes! My family owns a dairy farm in cold Idaho!
My husband, three boys, and I spend almost all of our time milking, feeding, bedding and taking care of our cows! We milk about a thousand cows and ALL of our milk is made into cheese and is sold to Chipotle restaurants! Okay, that’s my life in a nutshell and probably enough about my crazy farm life (If you still want to know more you can read about it right here)… Now, let’s talk about Cheesy Enchilada Meatballs!
Raise your hand if you could eat Mexican food almost every day and still love it! I have two hands raised high in the air! Of course enchiladas rank right up there on the list of favorite Mexican food. Somedays though I just don’t have time or the ingredients to make enchiladas, which is where these meatballs come in.
How to Make Mexican Meatballs in Enchilada Sauce
Cheesy Mexican Meatballs are so quick to make and only require a few ingredients you probably already have on hand. Let me show you how it works! First, add ground beef, spices, and oats to a bowl. It’s totally okay to mix the meat together with your hands. Form meat into meatballs.
I scoop the meat out with a cookie scoop, just like I would if I were making cookies. Sometimes I stop right there and leave them in a rustic looking scoop. If I have an extra minute and am feeling really ambitious, I roll the meatballs with my hands to make them look all fancy! Next, pour a can of enchilada sauce over the meatballs.
Now, bake your Mexican meatballs. Remove from the oven and cover with cheese. Don’t skimp here…cheese is the BEST! Return to the oven and continue baking until the cheese is melted and gooey! Serve warm!
Just check out all that cheese! There are several ways to serve Cheesy Enchilada Meatballs. We usually serve them over, or next to, a bed of Cheesy Spanish Rice.
Sometimes we serve them in a tortilla kind of like a taco! So yummy! Add as many Mexican fixings as you can think of: Guacamole, lettuce, diced tomatoes, sliced olives, salsa, and sour cream! Heck, you could even put Cheesy Spanish Rice right in the tortilla shell with all the other fixings! So yummy!
Cheesy Mexican Meatballs is one of those recipes that is a regular on our meal rotation! I’m pretty sure after you try them thy will make an appearance on your menu fairly often too!
Place the mince, egg, breadcrumbs, grated onion, rosemary, half the garlic and half the paprika in a large bowl. Stir until well combined. Season.
Line a baking tray with baking paper. Roll 1-tbs portions of mixture into balls and place on the lined tray. Place in the fridge for 15 mins to chill.
Preheat oven to 180°C. Heat half the oil in a large ovenproof frying pan over medium-high heat. Add meatballs and cook, turning occasionally, for 5 mins or until brown all over. Transfer to a plate.
Heat the remaining oil in the pan. Add the chopped onion, carrot, celery, remaining garlic and remaining paprika. Cook, stirring, for 5 mins or until onion softens. Stir in wine or stock. Bring to a simmer. Cook for 1 min or until the liquid reduces slightly. Add diced tomato, sugo or passata and cream. Stir to combine. Bring to a simmer. Remove from heat. Season. Add spinach. Stir to combine.
Arrange meatballs over the tomato mixture. Sprinkle with mozzarella. Bake for 20-25 mins or until meatballs are golden brown and the sauce thickens slightly. Set aside to cool slightly.
To make the basil oil, place the basil, garlic and oil in a blender. Blend until smooth. Drizzle over the meatballs.
These Cheesy Meatballs Can Be Made In the Crockpot OR On The Stove Top!
I love making these meatballs in the slow cooker because they’re great to feed a crowd. BUT you certainly don’t have to. All the slow cooker does is finish cooking the meat while the meatballs are in the sauce.
I included the stove top directions in the recipe card, but the quick run-down is you do everything just about the same, just cook them in the sauce in a Dutch oven on the stove top. This significantly reduces the cook time, as the stove top heats hotter than the slow cooker, but either way is totally fine, as long as the meatballs get cooked through to a temperature of at least 165°F.
FYI – I use THIS Dutch Oven and THIS Slow Cooker.
HOW TO MAKE CHEESY MEATBALL CASSEROLE
- Marinara sauce: Use a good homemade sauce or pick a good store-bought sauce. Good marinara sauce often goes on sale, so you can stock up for when you want to make this later.
- Cheese: Be generous with the cheese, we want it to be enough to both melt and to brown on top.
- Baking: If your baking pan is broiler safe, you can skip the five minutes of baking at 425 degrees by just turning on the broiler and quickly browning the cheese.
MORE DELICIOUS CASSEROLE RECIPES
Tater Tot Casserole
Easy Chicken Casserole
Green Bean Casserole
Can I use frozen meatballs for this casserole?
Yes, you can use (fully cooked) frozen meatballs for this casserole recipe, just make sure that they are completely thawed before using.
Can this casserole be made ahead of time?
Assemble the casserole and cover and refrigerate up to 24 hours before baking. You can even freeze this after baking. I like to portion it out into single servings and store in small freezer safe storage bags for an easy grab for lunch or dinner.
Can this casserole be made in a crockpot?
This casserole recipe is easily adaptable to a slow cooker. Follow the instructions but instead of layering into a baking dish, simply layer them into a crockpot instead. Cook on low for 6 hours.
Cheesy Chicken Parmesan Meatballs
Christopher Simpson for The New York Times. Food Sstylist: Simon Andrews.
This one-dish dinner takes inspiration from chicken Parmesan, but eliminates the fuss of breading and frying chicken cutlets. Instead, chicken meatballs are the star, delivering an equally comforting and satisfying meal. The unexpected secret to these tender meatballs is tofu, which keeps them juicy. Simply press pieces of tofu between your fingertips to create small crumbles that resemble ground meat. The addition of ricotta creates a creamy texture, as well as great flavor. The meatballs are simmered in marinara sauce with red bell peppers, which infuse the sauce with fresh flavor and natural sweetness. Sharp and tangy provolone completes the dish, although mozzarella could be used for milder flavor. Enjoy over buttered egg noodles, or with crusty bread to sop up the sauce.
Easy Cheesy Italian Meatballs
In a large, lined slow cooker, stir together the tomatoes, EVOO, garlic, 1 tsp. salt, 1/2 tsp. pepper and the crushed red pepper. Cover and cook on high heat for 2 hours.
Meanwhile, in a large bowl, using your hands, gently knead together the beef, half the parsley, the breadcrumbs, cheese, eggs, 1 tsp. salt and 1/2 tsp. black pepper. Shape into about 72 balls (about 1-inch diameter).
Place the meatballs in the cooker and stir to coat with the sauce. Cover and cook on high heat until the meatballs are no longer pink inside, about 2 hours. Gently turn the meatballs in the sauce every 30 minutes.
Using a shallow spoon, degrease the surface of the sauce. Stir in the remaining parsley. Serve the meatballs with the bread.
How to make Marinara from scratch
The recipe starts with a quick whisking of the Marinara Arrabbiata sauce ingredients in a saucepan: fire roasted diced tomatoes, tomato sauce, sugar and a plethora of hand picked spices. which you simmer for 5 minutes. Eazy peazy! Marinara Arabbiata or sugo all’arrabbiata in Italian, is a spicy tomato sauce and this one is wonderfully rich, seasoned to perfection and tastes like its been simmering all day. It does have a kick of heat so if you don’t like heat or want to make this extra kid friendly, then I would reduce the red pepper flakes to ¼ teaspoon. I used ½ teaspoon and it was perfect for my medium spicy palate.
The key to making marinara that you don’t have to simmer for hours so you can devour your Italian Meatballs ASAP is to use fire roasted diced tomatoes. Fire roasted diced tomatoes are a huge shortcut from roasting your own tomatoes. Instead, they are are gently roasted over an open fire for a great smoky, complex flavor which enhances the sweetness and mellows the acidity.
How to make cheese-stuffed meatballs
It's easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Divide the ground beef into eight equal portions.
Flatten each portion and place a cheese square in the center.
Wrap the beef around the cheese and shape into a ball. You want to make sure at this point that the cheese is completely enclosed in the meat.
Dip the meatballs in spices, spray them with oil, and bake.
My kids love making this recipe with me. They are in charge of placing the cheese inside the meat, then sealing is as best as they can. yes, sometimes it oozes out. But they have so much fun "helping," I think it's well worth it!
Doubly Cheesy Meatball Bake
Juicy beef (or lamb!) meatballs, covered in gooey mozzarella cheese sounds like the perfect dish to share with the family tonight.
- Preheat oven to 375°F. In large bowl, soak bread in cold water 20 minutes. Squeeze out and discard excess water from bread.
- To bowl with soaked bread, add feta, mint, garlic and 1/2 teaspoon each salt and pepper, tossing to combine. Add lamb and mix until just combined form into twelve 2-inch meatballs.
- In 12-inch cast-iron skillet, heat oil on medium-high. Add meatballs cook 10 minutes, turning until browned on two sides. Transfer to large plate. Pour off excess fat from pan, leaving thin coating scrape up any browned bits and reduce heat to med. To skillet, add onion cook 5 minutes, stirring. Add tomatoes, broth, oregano, bay leaves and 1/4 teaspoon salt, stirring to combine. Heat to boiling on high. Reduce heat to simmer cook 15 minutes or until reduced slightly, stirring often. Add meatballs to tomato sauce top with mozzarella cheese. Transfer skillet to oven bake 20 minutes. Reset oven to broil on high broil 3 minutes or until cheese has browned. Garnish with mint.
Nutritional information (per serving): About 495 calories, 42 g protein, 25 g carbs, 27 g fat (12 g saturated fat), 4 g fiber, 1,015 mg sodium