Mini Meatball Stromboli Recipe 455

MINI MEATBALL STROMBOLI RECIPE - (4.5/5)

Steps:

• To prepare the mini meatballs, preheat the oven to 350°F. Process the white bread in a food processor to make crumbs. Place the crumbs in a bowl and add the milk, Ricotta cheese, grated Parmesan, egg, salt, black pepper, parsley, oregano, basil, and garlic. Stir to fully combine the ingredients. Gently fold in the ground meat until the ingredients are evenly distributed, being careful not to overwork the mixture. To form the mini meatballs, scoop out 1 heaping Tbsp of the mixture, and using your hands, form it into a ball. Repeat with the rest of the meat mixture, placing the balls on a baking sheet as you make them. Place the baking sheet in the preheated oven and bake until cooked through, about 20-25 minutes. To prepare the stromboli, keep the oven at 350°F. Heat 2 Tbsp of the olive oil in a medium-size sauté pan over medium heat. Add the red and green peppers, onion, and 1/2 tsp of the salt to pan and sauté until soft, about 10-15 minutes. Place the cooked peppers and onions, 1/4 cup of the marinara sauce, and the meatballs in a bowl and stir to combine. Roll the pizza dough into an 8" x 16" rectangle on a baking sheet lined with parchment paper. With the smaller edge facing you, place 3/4 cup of the Mozzarella vertically down the center of the dough, leaving about a 1" perimeter of dough. Place the meatball filling on top of the Mozzarella, and then top the meatball mixture with the remaining Mozzarella. To form the stromboli, cut crosswise strips, about 1" apart, down the length of the outer columns of dough where there's no filling. Make sure you have an equal amount of 1" strips down the right and left sides. Fold in the top and bottom ends over the filling, and then braid the flaps of the dough by lifting the top strip and gently bringing it diagonally across the filling. Tuck slightly and seal the strip into the dough next to the filling. Repeat on the right side. Continue down the entire length, alternating strips as you go, creating a braided pattern. Brush the surface of the stromboli with the remaining olive oil and sprinkle with the Italian seasoning and remaining salt. Place in the freezer for 5 minutes, and then bake in the preheated oven for 40 minutes. Serve with the remaining marinara.

MINI MEATBALL STROGANOFF

Steps:

• 1. In a large bowl combine all the meatball ingredients , mixing well to blend evenly. Set aside.
• 2. In medium saucepan combine both soups , water and sour cream..heat on low just to warm.Set aside.
• 3. In a large skillet add 2 Tablespoons canola oil, and using a teaspoon, an olive spoon or small melon baller...form the meat mixture into small balls..Place in the heated skillet. Cook on all sides until brown.
• 4. Scrape bottom of pan to loosen drippings..Scoot the meatballs to one side and tip pan to remove any grease in pan. Add the sauce mixture to one side of the skillet with the meatballs on the other and then gently combine the sauce and the meatballs. Heat on low until heated through. Do not boil.
• 5. Cook noodles in boiling water for 8 minutes...drain and put back in kettle.
• 6. Serve hot meatballs and sauce over noodles and sprinkle top with chow mein noodles if desired and parsley.

MINI MEATBALLS

Steps:

• Combine all ingredients in a bowl and mix really well.
• Roll meat into 1" balls- at this point, you can either continue or freeze them for later use, providing your beef wasn't pre-frozen.
• Arrange the meatballs on a rack over a foil-lined pan (for easy clean-up).
• Bake in a 400ºF oven for about 10 minutes, or until meatballs are browned- you can also freeze them at this point, or use them in other dishes (or just eat them plain).

MINI MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
• Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.

MINI MEATBALLS

Steps:

• In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 40 meatballs.
• Arrange in a single layer on a baking sheet or on 2 large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.
• To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.

ITALIAN MINI MEATBALLS

Steps:

• Heat oven to 350 degrees.
• In medium bowl, combine all ingredients; shape into 3/4 inch balls.
• Place meatballs in 15X10 inch jelly roll pan.
• Bake 20 minutes or until brown.

MEATBALL PARMESAN CALZONES RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut pizza dough into 8 sections on a floured surface.
• Cut pizza dough into 8 sections on a floured surface.
• Spread 1 tablespoon of marinara on flattened dough. Wrap up two meatballs in a slice of mozzarella and place them in the center of the dough. Sprinkle with ½ tablespoon parmesan cheese and some fresh basil.
• With one section, roll out dough until flat and circular.
• Fold one side of dough up and over ingredients, and seal calzone by crimping the edges together.
• Spread 1 tablespoon of marinara on flattened dough. Wrap up two meatballs in a slice of mozzarella and place them in the center of the dough. Sprinkle with ½ tablespoon parmesan cheese and some fresh basil.
• Place on a parchment-lined baking sheet. Apply egg wash to outside of calzone and sprinkle with black pepper.
• Fold one side of dough up and over ingredients, and seal calzone by crimping the edges together.
• Bake calzones at 400°F/200°C for 15-20 minutes or until golden brown.
• Place on a parchment-lined baking sheet. Apply egg wash to outside of calzone and sprinkle with black pepper.
• Enjoy!
• Bake calzones for 15-20 minutes or until golden brown.
• Enjoy!

ITALIAN MEAT STROMBOLI

Steps:

• Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 350°. Mix pizza sauce and 1/8 teaspoon each garlic powder and oregano., Punch down dough. On a lightly floured surface, roll dough into a 15x10-in. rectangle. Top with brick cheese, sauce mixture and remaining ingredients to within 1 in. of edges., Roll up, jelly-roll style, starting with a long side. Pinch seam to seal and tuck ends under; transfer to a greased baking sheet. Sprinkle with remaining garlic powder and oregano. Bake until golden brown, 25-30 minutes.

MINI MEATBALL STROMBOLI (COMPLIMENTS OF DAVID VENABLE, QVC)

Steps:

• To prepare the mini meatballs, preheat the oven to 350°F.
• Process the white bread in a food processor to make crumbs. Place the crumbs in a bowl and add the milk, Ricotta cheese, grated Parmesan, egg, salt, black pepper, parsley, oregano, basil, and garlic. Stir to fully combine the ingredients. Gently fold in the ground meat until the ingredients are evenly distributed, being careful not to overwork the mixture.
• To form the mini meatballs, scoop out 1 heaping Tbsp of the mixture, and using your hands, form it into a ball. Repeat with the rest of the meat mixture, placing the balls on a baking sheet as you make them.
• Place the baking sheet in the preheated oven and bake until cooked through, about 20-25 minutes.
• To prepare the stromboli, keep the oven at 350°F.
• Heat 2 Tbsp of the olive oil in a medium-size sauté pan over medium heat. Add the red and green peppers, onion, and 1/2 tsp of the salt to pan and sauté until soft, about 10-15 minutes.
• Place the cooked peppers and onions, 1/4 cup of the marinara sauce, and the meatballs in a bowl and stir to combine.
• Roll the pizza dough into an 8'' x 16'' rectangle on a baking sheet lined with parchment paper. With the smaller edge facing you, place 3/4 cup of the Mozzarella vertically down the center of the dough, leaving about a 1'' perimeter of dough. Place the meatball filling on top of the Mozzarella, and then top the meatball mixture with the remaining Mozzarella.
• To form the stromboli, cut crosswise strips, about 1'' apart, down the length of the outer columns of dough where there's no filling. Make sure you have an equal amount of 1'' strips down the right and left sides. Fold in the top and bottom ends over the filling, and then braid the flaps of the dough by lifting the top strip and gently bringing it diagonally across the filling. Tuck slightly and seal the strip into the dough next to the filling. Repeat on the right side. Continue down the entire length, alternating strips as you go, creating a braided pattern.
• Brush the surface of the stromboli with the remaining olive oil and sprinkle with the Italian seasoning and remaining salt. Place in the freezer for 5 minutes, and then bake in the preheated oven for 40 minutes. Serve with the remaining marinara.