Cheesy Italian Meatball Pockets Recipes

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CHEESY ITALIAN MEATBALL POCKETS



Cheesy Italian Meatball Pockets image

This copycat stuffed pocket recipe is filled with Italian meatballs coated in marinara sauce and topped with a blend of Italian cheeses and encased in crescent dough.

Provided by Kim's Cooking Now

Categories     Main Dish Recipes     Savory Pie Recipes     Meat Pie Recipes

Time 30m

Yield 2

Number Of Ingredients 6

1 cup marinara sauce, warmed
6 frozen fully cooked Italian meatballs, thawed and halved
1 (8 ounce) package crescent dough sheet (such as Pillsbury®)
6 tablespoons finely shredded Italian-style cheese
1 egg, beaten
1 tablespoon grated Parmigiano-Reggiano cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Place marinara sauce in a medium bowl and add meatballs halves; toss to coat in the sauce.
  • Remove crescent dough sheet from the can and place on a lightly floured surface. Shape the dough into a well defined rectangle and cut into 4 equal rectangles.
  • Place 6 meatball halves cut-side down onto one of the rectangles, leaving a 1/2-inch border. Spoon a bit of the sauce over the meatballs and top with 3 tablespoons Italian cheese. Repeat with another rectangle.
  • Brush the border of each rectangle with beaten egg. Cover fillings with remaining rectangles, pinching edges with your fingers and straightening them as you go. Crimp the edges with a fork. Transfer both pockets to the baking sheet using a spatula. Brush with some beaten egg and sprinkle with Parmigiano-Reggiano cheese.
  • Bake in the preheated oven until golden brown, about 15 minutes. Serve with remaining marinara sauce for dipping.

Nutrition Facts : Calories 849.9 calories, Carbohydrate 67.7 g, Cholesterol 184.1 mg, Fat 47.2 g, Fiber 3.6 g, Protein 33.4 g, SaturatedFat 15.7 g, Sodium 1752.6 mg, Sugar 19.3 g

JUMBO CHEESY ITALIAN MEATBALLS



Jumbo Cheesy Italian Meatballs image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

Extra-virgin olive oil, for brushing
3 1/2 cups torn stale Italian bread (about 1/4 loaf)
1 cup whole milk
2 large eggs
2 pounds ground beef chuck
1 small bunch parsley, chopped(about 1 cup)
1/2 cup grated parmesan cheese
1 clove garlic, grated
Kosher salt
1/2 teaspoon red pepper flakes
4 mini mozzarella balls (bocconcini)
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1 28-ounce can crushed tomatoes
3 to 4 sprigs basil, plus chopped leaves for topping
Kosher salt
Ricotta cheese, for topping

Steps:

  • Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).
  • Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
  • Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
  • Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.
  • You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.

CHEESY MEATBALL BAKE RECIPE BY TASTY



Cheesy Meatball Bake Recipe by Tasty image

Here's what you need: ground beef, hot italian sausage, garlic, fresh parsley, parmesan cheese, salt, pepper, italian bread crumbs, eggs, milk, marinara sauce, mozzarella cheese

Provided by Hector Gomez

Categories     Appetizers

Yield 20 meatballs

Number Of Ingredients 12

1 lb ground beef
1 lb hot italian sausage
4 cloves garlic, minced
½ cup fresh parsley, chopped
½ cup parmesan cheese
1 teaspoon salt
½ teaspoon pepper
1 cup italian bread crumbs
2 eggs
1 cup milk
24 oz marinara sauce
2 cups mozzarella cheese

Steps:

  • In a large mixing bowl, combine ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk. Mix until everything is fully infused together.
  • Roll into 4-5 ounce (113-142 g) meatballs. For even amounts, use a medium-sized ice cream scooper.
  • Preheat oven to 425°F (220°C).
  • Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear. Cook about half way through. They will finish cooking in the oven.
  • In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of the pan to help prevent sticking. Then place meatballs in the casserole dish and add the remaining jar of marinara sauce. Top with 2 cups of shredded mozzarella cheese.
  • Cover in foil and bake at 425°F (220°C) for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked.
  • Serve and garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 238 calories, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 16 grams, Sugar 2 grams

CHEESY ITALIAN MEATBALLS



Cheesy Italian Meatballs image

Make and share this Cheesy Italian Meatballs recipe from Food.com.

Provided by Tisme

Categories     Meat

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

1 teaspoon olive oil
1 carrot, grated
1/2 onion, finely chopped
2 garlic cloves, finely chopped
1 (700 ml) bottle tomato passata or 1 (700 ml) reduced salt crushed tomatoes
1 tablespoon tomato paste
1/2 cup water
400 g lean ground beef
1/2 cup fresh breadcrumb
1/4 cup flat leaf parsley, chopped
1 egg, lightly beaten
salt & freshly ground black pepper, to taste
100 g low-fat cheddar cheese, cut into 2cm cubes
1/4 cup shaved parmesan cheese, for serving
chopped parsley, for serving

Steps:

  • Heat the oil in a heavy based casserole dish and add only half the carrot, onion, and garlic. Cook over low heat for 2 minutes until softened. Stir in passata, tomato paste and water, simmer for 5 minutes.
  • For the meatballs: Combine the remaining carrot, onion and garlic with mince, breadcrumbs, parsley, egg and seasonings. Knead thoroughly with your hands until the mixture is very sticky, shape the mixture into golf ball sized balls and stuff each with one cube of cheddar ensuring that the cheese is fully enclosed. (Moistening your hands with water helps here in shaping the balls).
  • Drop the meatballs into the simmering sauce, cook over low heat, covered for 20 minutes, stirring occasionally.
  • Serve meatballs sprinkled with parsley and parmesan, over spaghetti or just accompanied with seasonal vegetables or a salad.

Nutrition Facts : Calories 276.8, Fat 11.4, SaturatedFat 4.7, Cholesterol 81.5, Sodium 803, Carbohydrate 20.8, Fiber 3.4, Sugar 7.8, Protein 23.7

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