Meatball Melties Recipes

MEATBALL MELTIES

Steps:

• Heat a large cast-iron skillet or griddle pan over medium-high heat
• In a large bowl, combine the meat mixture, breadcrumbs, parsley, Pecorino Romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper
• Form the mixture into 4 patties (thinner at the center and thicker at the edges for even cooking)
• Drizzle the burgers all over with a liberal amount of EVOO
• Place in the hot skillet and cook, turning once, for 10 minutes
• Top each burger with 2 slices of provolone and tent with foil to melt
• While the burgers are working, in a medium saucepan, heat the tomatoes
• Stir in the basil and oregano; season with salt and pepper
• Place the burgers on the roll bottom, then top with the sauce and roll tops

MEATBALL CASSEROLE

Steps:

• In 2 quart glass baking dish, mix spaghetti sauce and water until blended. Add uncooked noodles, stir-fry mixture and meatballs and stir to coat. Make sure noodles are completely covered with sauce mixture.
• Preheat oven to 350 degrees. Bake casserole, covered, for 45 minutes. Uncover, sprinkle with cheese, and bake uncovered 5-10 minutes longer until casserole is bubbly, noodles are tender and cheese is melted.

MEATBALL CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat oil in a large Dutch oven over medium heat. Add garlic and fennel seeds; cook and stir for 1 minute. Pour in pasta sauce, 1/4 cup basil, and tomato paste; simmer, stirring frequently, until sauce is heated through, 10 to 15 minutes.
• Meanwhile, mix remaining 1/2 cup basil, ricotta, roasted peppers, Parmesan cheese, eggs, and salt together in a medium bowl.
• Spread 1 cup tomato sauce in the bottom of the prepared dish. Cover with 1/2 of the penne, 1/2 of the remaining tomato sauce, all of the ricotta mixture, remaining penne, all the meatballs, and remaining sauce. Cover baking dish with foil.
• Bake in the preheated oven until meatballs are heated through, about 30 minutes. Uncover casserole and cover with mozzarella cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 15 minutes before serving.

MEATBALL CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the bread crumbs, 2 tablespoons Parmesan cheese, egg substitute, Italian seasoning, onion powder, salt and garlic powder. Crumble turkey over mixture and mix well., Shape into 1/2-in. balls; place on a baking sheet coated with cooking spray. Bake at 350° for 9-11 minutes or until no longer pink. , Drain pasta and meatballs. In a small bowl, combine meatballs with marinara sauce. Spoon half of mixture into a 1-qt. baking dish coated with cooking spray. Top with half of the pasta, cottage cheese and mozzarella; sprinkle with 1 tablespoon Parmesan cheese. Repeat layers., Cover and bake at 350° for 20-25 minutes or until cheese is melted.

MEATBALL MELTIES

Steps:

• Heat a large skillet or griddle pan over medium-high heat.
• In a large bowl, combine the meat mixture, breadcrumbs, parsley, pecorino-romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper.
• Form the mixture into 4 patties (thinner at the center and thicker at the edges for even cooking).
• Drizzle the burgers all over with a liberal amount of olive oil.
• Place in the hot skillet and cook, turning once, for about 10-15 minutes.
• Top each burger with 2 slices of provolone and tent with foil to melt.
• While the burgers are cooking, in a medium saucepan, heat the tomatoes.
• Stir in the basil and oregano; season with salt and pepper.
• Place the burgers on the roll bottoms; then top with the sauce and roll tops.

MEATBALL CASSEROLE

Steps:

• Using your hands, gently mix together pork, beef, breadcrumbs, pecorino, salt, eggs, garlic, and parsley in a large bowl. Form mixture into 2-inch balls.
• Heat oil in a large ovenproof skillet over medium-high heat. Add meatballs; cook, turning, until browned all over, about 10 minutes. Use a slotted spoon to transfer to a plate.
• Reduce heat to medium. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 4 minutes. Add tomatoes and basil; simmer, stirring frequently, until sauce is slightly thickened, about 8 minutes. Return meatballs and any juices to pan. Simmer, turning meatballs once, until cooked through, about 20 minutes.
• Heat broiler. Arrange mozzarella on top of meatballs. Broil until melted, 2 to 3 minutes; serve.