Cheese Stuffed Meatballs With Creamy Gravy Recipes

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GORGONZOLA FILLED MEATBALLS, BAY AND ONION CREAMY TOMATO GRAVY



Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

1 1/2 pounds ground veal
1 pound ground beef
Salt and pepper
2 cloves garlic, grated or minced
1 large egg, plus 1 egg yolk
2 handfuls grated Parmigiano-Reggiano
2 handfuls plain bread crumbs
3 tablespoons sliced or finely chopped sage leaves
3 tablespoons extra-virgin olive oil
8 ounces Gorgonzola
1 tablespoon butter
2 fresh bay leaves
1 onion, finely chopped
1 cup chicken stock
1 (15-ounce) can crushed tomatoes
1/2 cup cream

Steps:

  • Preheat oven to 400 degrees F.
  • Place meat in a mixing bowl and season with salt, pepper, add in garlic, eggs, cheese, bread crumbs and sage. Mix meat, roll into 8 large balls and arrange in a baking dish. Coat balls with 2 tablespoons extra-virgin olive oil. Using the end of a wooden spoon, make an indentation half way into each ball and fill the cavity with some Gorgonzola. Bake until golden and cooked through, 15 to 20 minutes.
  • Heat 1 tablespoon extra-virgin olive oil and butter in a sauce pot over medium heat, add bay and onions and season with salt and pepper. Add chicken stock and tomatoes and heat through, stir in cream, reduce heat to medium-low and simmer to thicken slightly 8 to 10 minutes.
  • Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside, if desired.

CHEESE-STUFFED MEATBALLS



Cheese-Stuffed Meatballs image

I am eating this as I write - it's a recipe I got from the Williams-Sonoma catalog. They came out just delicious and the extra meatballs will be my lunch and dinner this week. One caveat - seal the cheese in the meatballs securely, or it will melt out when simmering in the sauce. It was a bit tedious to make, but not difficult. There are quite a few steps. The sauce was a bit of a pain for me to make (didn't have a tomato press), so I used premade. But I think this is the way I'll make my meatballs from now on!

Provided by Glutton

Categories     Pork

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 13

1 1/2 lbs ground beef
1 1/2 lbs ground pork
1/3 cup milk
1 cup breadcrumbs
1/3 cup fresh parsley, minced (save some for garnish)
3 large eggs, lightly beaten
3 garlic cloves, minced
1 3/4 teaspoons kosher salt
1/2 teaspoon ground pepper
1/3 lb mozzarella cheese or 1/3 lb provolone cheese, cut into 1/2 inch cubes
olive oil (for frying)
48 ounces tomato sauce (use premade or make your own)
grated parmesan cheese, for serving

Steps:

  • In a large bowl, combine the milk and bread crumbs.
  • Whip eggs in separate bowl. Then add to larger bowl along with the meats, parsley, garlic and pepper.
  • Mix ingredients briefly with hands.
  • Form into 2 inch balls.
  • Seal cheese cube into center of each meatball.
  • In a large skillet set on medium-high, heat oil to almost-smoking, browing meatballs for about a minute or so.
  • Transfer meatballs to tray (lined with paper towels).
  • Discard oil and place tomato sauce in skillet, heating to medium-high until it starts to simmer.
  • Add meatballs, cover and reduce heat to medium-low.
  • Cover, simmer for 30 minutes.
  • Uncover and cook for 10 minutes more.
  • Serve over pasta with grated cheese, or place in Italian bread buns to make grinders.

Nutrition Facts : Calories 486.7, Fat 30.7, SaturatedFat 12.2, Cholesterol 171.8, Sodium 1306.9, Carbohydrate 19.2, Fiber 2.7, Sugar 6.8, Protein 33

SERIOUSLY AMAZING SWEDISH MEATBALLS IN BROWN GRAVY



Seriously Amazing Swedish Meatballs in Brown Gravy image

My favorite recipe for Swedish meatballs nuzzled in a simple yet creamy brown gravy! Just like IKEA but only better. It's so good you'll wanna slurp it through a straw!

Provided by Marzia

Categories     30 Minute Meals

Time 50m

Number Of Ingredients 15

1 small onion, finely chopped
5 tablespoons butter
2 slices of bread, torn into small pieces
3 tablespoons milk
1 ¼ pound lean ground beef
1 large egg
1 teaspoon salt + ½ teaspoon black pepper
¼ teaspoon ground nutmeg
½ teaspoon EACH ground allspice AND garlic powder
1 tablespoon EACH oil AND Worcestershire sauce
2 tablespoons flour
1 ¾ cup beef or chicken broth, low sodium
½ cup sour cream
½ - 2 teaspoons yellow mustard
buttered egg noodles or mashed potatoes, for serving

Steps:

  • In a large skillet, heat a tablespoon of butter over medium heat. Add the onions and allow them to soften and become translucent about 3-5 minutes. Remove to a medium bowl and allow them to cool.
  • In a small bowl, pour the milk over the bread and press down with a spoon or your fingers so that the bread soaks up all the milk, let sit 5 minutes.
  • When the onions have cooled, add the ground beef, bread mixture, an egg, salt, pepper, nutmeg, and allspice to the bowl and mix until just combined. Don't overmix the meat as it will result in tough meatballs. Shape into 18-22 meatballs that are about 1- 1 ¼ inch in diameter.
  • Heat 1 tablespoon of butter along with oil in a skillet over medium-high heat. Add the meatballs and cook for 6-9 minutes, turn every couple of minutes to ensure even browning. Remove to a plate. If you don't have a skillet large enough to hold all the meatballs, do it in batches, do not overcrowd the pan, you don't want them to steam as they won't develop that brown outer crust and as a result, the sauce will be very light in color.
  • Add the remaining 3 tbsp of butter to the skillet on medium-low heat. Sprinkle the flour in and whisk for 1-2 minutes or until it turns golden brown. Slowly pour the beef broth in while you whisk. Lower the heat, whisk in the sour cream until it dissolves completely.
  • Add the garlic powder, a ½ teaspoon of mustard, and Worcestershire sauce and let come to a gentle simmer before lowering the heat. Allow sauce to thicken for 6-10 minutes or until it reaches desired consistency. Taste and adjust with additional mustard as desired. Add meatballs in when there are 4 minutes remaining. Keep in mind the sauce will thicken as it sits, so if you aren't serving right away, consider leaving it a little thinner. Serve on top of buttered egg noodles or mashed potatoes. Top with fresh parsley if desired!

CHEDDAR STUFFED MEATBALLS WITH SAUCE



Cheddar Stuffed Meatballs with Sauce image

A recipe that my mom gave me. They're great hors d'oeuvres for holiday parties! Serve them warm with the cranberry sauce as the dip. Cheddar can be substituted for Havarti, mozzarella, provolone, or Gouda.

Provided by Cooking Girl

Categories     Main Dish Recipes     Meatball Recipes

Time 40m

Yield 8

Number Of Ingredients 9

½ cup cranberry juice
½ cup cranberries
3 tablespoons maple syrup
salt and ground black pepper to taste
1 pound lean ground veal
1 egg, beaten
1 slice bread, crumbled
2 teaspoons chopped fresh rosemary
1 cup diced Cheddar cheese, or to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper and place it in the oven.
  • Stir cranberry juice, cranberries, and maple syrup together in a skillet; bring to a boil. Reduce heat to low and simmer until cranberries burst, about 10 minutes.
  • Pour cranberry mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season pureed cranberry sauce with salt and pepper.
  • Stir veal, egg, bread crumbs, and rosemary together in a bowl. Season meat mixture with salt and pepper.
  • Shape meat mixture into balls by pressing the meat around the Cheddar cheese cubes. Place meatballs on prepared baking sheet.
  • Bake meatballs in the preheated oven until meat is cooked through and cheese is melted, 8 to 10 minutes. Serve meatballs with cranberry sauce.

Nutrition Facts : Calories 148 calories, Carbohydrate 9.8 g, Cholesterol 67.5 mg, Fat 7.2 g, Fiber 0.4 g, Protein 10.9 g, SaturatedFat 3.8 g, Sodium 144.2 mg, Sugar 6.9 g

SPINACH DIP-STUFFED MEATBALLS RECIPE BY TASTY



Spinach Dip-stuffed Meatballs Recipe by Tasty image

Here's what you need: cream cheese, spinach, garlic powder, shredded mozzarella cheese, ground beef, ground pork, egg, parsley, bread crumbs, salt, pepper, marinara sauce, fettuccine

Provided by Alvin Zhou

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

8 oz cream cheese
¼ cup spinach, cooked
1 tablespoon garlic powder
1 cup shredded mozzarella cheese
½ lb ground beef
½ lb ground pork
1 egg
½ cup parsley
½ cup bread crumbs
1 teaspoon salt
½ teaspoon pepper
2 cups marinara sauce
½ lb fettuccine, cooked, or your favorite long pasta

Steps:

  • Mix cream cheese, spinach, garlic powder, and mozzarella until smooth.
  • Mix ground beef, pork, egg, parsley, breadcrumbs, salt, and pepper until evenly combined.
  • Take a golf ball-sized handful of the meatball mixture and press it flat in the palm of your hand.
  • Place a spoonful of the spinach dip in the center of the meat and fold the edges over the dip, sealing it and rolling into a ball.
  • Repeat with the remaining meat and dip.
  • In a pan over medium-high heat, sear meatballs for about a minute, then flip.
  • Add the marinara sauce and mix.
  • Cook for about 15 minutes, until meatballs are cooked through and sauce is thick.
  • Serve with fettuccine.
  • Enjoy!

Nutrition Facts : Calories 979 calories, Carbohydrate 72 grams, Fat 51 grams, Fiber 4 grams, Protein 55 grams, Sugar 9 grams

CREAM CHEESE FILLED MEATBALLS



Cream Cheese Filled Meatballs image

Make and share this Cream Cheese Filled Meatballs recipe from Food.com.

Provided by Esponda1

Categories     Meatballs

Time 55m

Yield 4 meatballs, 2 serving(s)

Number Of Ingredients 14

250 g ground meat (beef and or pork)
1 egg
5 tablespoons breadcrumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon parsley
4 slices bacon (finely chopped)
1/2 teaspoon mustard
4 tablespoons parmesan cheese (grated)
70 g cream cheese
1/8 teaspoon salt
1/8 teaspoon pepper
3 fresh basil leaves (finely chopped)
2 -3 pinches dried Italian seasoning (basil, marjoram, oregano, rosemary, sage, and or thyme)

Steps:

  • Mix the first 9 ingredients together in a bowl to make the meatballs.
  • Separate into 8 equal parts and build flat round patties.
  • Mix the rest of ingredients into a separate bowl to make the filling.
  • Preheat oven to 200°C.
  • Divide the filling onto 4 of the patties. Be careful not to add too much and to place it in the center.
  • Place the remaining 4 patties on top of the filling, being careful not to spill the filling.
  • Add some olive oil to a hot pan and sear the patties for 30 secs on each side.
  • Place in the oven for 15-20 minutes to finish them off.

BLUE CHEESE AND BEEF MEATBALLS



Blue Cheese and Beef Meatballs image

Juicy meatballs with tasty bursts of blue cheese and onion. My own recipe, and my husband absolutely loves them.Good enough to eat alone. I personally think they would also be good in hoagie sandwiches.

Provided by sandra

Categories     Main Dish Recipes     Meatball Recipes

Time 45m

Yield 6

Number Of Ingredients 7

1 ½ pounds ground beef
1 cup fresh bread crumbs
2 eggs
4 ounces crumbled blue cheese
½ cup diced onion
¼ teaspoon ground black pepper
salt to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil.
  • Mix ground beef, bread crumbs, eggs, blue cheese, onion, pepper, and salt together in a bowl; shape into 22 meatballs and arrange onto prepared pan.
  • Bake meatballs until they are very firm, hot, and grey in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Nutrition Facts : Calories 321.4 calories, Carbohydrate 5.7 g, Cholesterol 147.2 mg, Fat 21 g, Fiber 0.4 g, Protein 26 g, SaturatedFat 9.5 g, Sodium 404 mg, Sugar 1.1 g

CHEESE STUFFED BACON MEATBALLS



Cheese Stuffed Bacon Meatballs image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 1h5m

Yield 4. servings

Number Of Ingredients 18

8 to 10 slices applewood smoked bacon
1 pound ground chuck
1 tablespoon Worcestershire sauce
1 package onion soup mix
1/2 cup panko bread crumbs
1 tablespoon coarse black pepper
1 tablespoon beef stock
8 to 10 bocconcini mozzarella balls
1/4 cup olive oil
1 yellow onion, finely diced
2 tablespoons minced garlic
2 tablespoons freshly chopped basil leaves
2 tablespoons freshly chopped oregano leaves
1 tablespoon coarse ground black pepper
2 (14-ounce) cans crushed tomatoes
2 (14-ounce) cans diced tomatoes in puree
1/2 teaspoon crushed red pepper flakes
1 tablespoon chicken bouillon

Steps:

  • Preheat the oven to 400 degrees F.
  • Arrange the bacon slices on a sheet pan. Put in the oven and bake until crisp, about 8 to 10 minutes. Remove the bacon from the pan to a cutting board and chop. Set aside.
  • In a large bowl, mix together the beef, Worcestershire, onion soup mix, bread crumbs, black pepper, stock and the chopped bacon.
  • Form portions of the meat around bocconcini to make smooth balls. Arrange the meatballs on a sheet pan with a rack and bake until thoroughly browned, about 10 to 15 minutes.
  • Add the oil to a medium saucepan over medium-high heat. When the oil is hot add the onion, garlic, basil, oregano and pepper and saute for a few minutes. Stir in the crushed and diced tomatoes, red pepper flakes and the bouillon. Lower the heat and simmer for 10 to 15 minutes.
  • Remove the meatballs from the pan to a serving platter and serve with the marinara sauce.

CHEESE STUFFED MEATBALLS WITH CREAMY GRAVY



Cheese Stuffed Meatballs with Creamy Gravy image

Great comfort food here. I love using the velveeta but a lot of it oozes out of meatballs. I have also used other cheeses like swiss and hard Italian cheese that doesn't ooze out as much.

Provided by barbara lentz

Categories     Beef

Time 40m

Number Of Ingredients 21

MEATBALLS
1 lb ground beef or venison
1 lb ground pork
1/4 c milk
1 c bread crumbs
1/4 c parmesan cheese grated
1/4 c fresh parsley minced
2 large eggs
4 clove garlic minced
salt and pepper
1/2 lb velvetta cheese or any cheese of your choosing
CREAMY GRAVY
4 Tbsp butter
1 medium onion diced
3 clove garlic minced
1/4 c flour
2 1/4 c beef broth
1 knorr homestyle beef bouillon
2 Tbsp worcestershire sauce
1 c sour cream
2 Tbsp fresh thyme minced

Steps:

  • 1. Mix all ingredients for meatballs together except for Velveeta Shape into balls and wrap each ball around a small piece of cheese. Place balls on baking sheet and bake at 350 degrees for 20 to 30 minutes depending on the size of meatballs.
  • 2. Meanwhile make the gravy. Add the butter to skillet and saute the onion and garlic until translucent. Stir in the flour and make a roux. slowly stir in the beef broth and bouillon. Cook until thickened. Stir in the Worcestershire sauce and the sour cream. Lastly add the minced thyme.
  • 3. Serve gravy over meatballs. Can make this a complete meal by serving meatballs and gravy over mashed potatoes or noodles.

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