Swedish Meatball Stuffed Shells Cooking For 2 Recipes

MEATBALL STUFFED SHELL PASTA RECIPE BY TASTY

Steps:

• In a medium bowl, mix together the beef, pork, bread crumbs, onion, Parmesan cheese, garlic, parsley, eggs, salt, and pepper until just combined.
• Preheat the oven to 425°F (220°C).
• Take a walnut-sized portion of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled wire rack set over a baking sheet.
• Bake the meatballs for 10 minutes, until golden brown.
• Make the ricotta-herb mixture: combine the ricotta cheese, basil, parsley, Parmesan cheese, and salt in a medium bowl and mix well.
• Stuff a tablespoon of ricotta mixture into a jumbo shells, then stuff a meatball into the shells.
• Spread the marinara sauce in the bottom of a 9x13-inch (23x33-cm) casserole dish, then lay in the stuffed shells. Sprinkle Parmesan cheese on top.
• Bake for 10 minutes, until the marinara sauce is warm.
• Top with chopped basil.
• Enjoy!

SWEDISH MEATBALL STUFFED SHELLS (COOKING FOR 2)

Steps:

• Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package. Rinse with cool water; drain.
• In medium bowl, mix beef, 1/4 cup of the bread crumbs, the onion, salt, pepper, allspice, nutmeg, milk and egg yolk. Shape into 8 (2-inch) meatballs.
• In 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add meatballs; cook 4 to 6 minutes, turning occasionally, until browned on all sides. Use slotted spoon to transfer meatballs to plate.
• Reduce heat to medium; add flour to skillet. Cook and stir 1 minute. Add broth and whipping cream; stir until smooth. Heat to boiling; boil 1 minute. Remove from heat. Insert meatball into each pasta shell; arrange in baking dish. Pour sauce over meatball-stuffed pasta shells.
• Cover; bake 30 to 35 minutes or until meatballs are thoroughly cooked and no longer pink in center (at least 165°F). Remove from oven; spoon some of the sauce from bottom of baking dish over stuffed shells.
• Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon butter over medium heat. Add remaining 1/4 cup bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown. Transfer to shallow bowl; add dill weed. Sprinkle over baked stuffed shells; serve with sour cream and lingonberry preserves on the side.

MEATBALL-STUFFED SHELLS

Steps:

• Heat oven to 400°F.
• Spread half the pasta sauce onto bottom of 8-inch square baking dish sprayed with cooking spray.
• Combine ricotta, Parmesan, Italian seasoning and 1/2 cup mozzarella; spoon into pasta shells.
• Add 2 meatballs to filling in each shell; place, filled sides up, in prepared baking dish. Top with remaining pasta sauce; cover.
• Bake 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 3 to 5 min. or until melted. Sprinkle with parsley.

SWEDISH MEATBALLS

Steps:

• MEATBALLS:
• In a small bowl combine bread crumbs and milk. Set aside.
• In a skillet over medium heat, add butter and oil.
• Once butter is melted, add onions and cook until soft and translucent.
• Once onions are cooked through, add garlic, Worcestershire sauce and oregano. Cook for 2 more minutes.
• Put mixture into a large bowl. Add ground beef, salt and pepper. Mix well {you may need your hands for this!}
• Add egg and bread crumbs and mix well.
• Using a small cookie scoop, or a Tablespoon, scoop ground beef into 1 inch balls.
• Add additional butter and oil as needed to the same skillet you cooked onion mixture in.
• Once skillet is hot, add meatballs and GENTLY cook, stirring as needed until cooked through. Do not over crowd your skillet! You need room to move the meatballs around.
• Once cooked, remove from skillet and set aside.
• SAUCE:
• In same skillet, over medium low heat, add butter.
• Once butter is melted, add flour, a little at a time, until well mixed and resembles a thick paste.
• Using a whisk, add beef broth to flour mixture 1/4 cup at a time until add added. DO NOT ADD ALL AT ONCE!
• You are making a roux. If you add broth in all at once, it will be thick and clumpy. While adding broth in a little at a time, mixture will thicken then will slowly thin out and be clump free.
• Add heavy cream, Worcestershire sauce and Dijon mustard. Bring mixture to a slow simmer. Allow to cook until slightly thickened.
• Add meatballs. Cook for an additional 10 minutes. Meatballs should be cooked through and mixture should be slightly thickened.
• Serve over egg noodles or mashed potatoes.

EASY ITALIAN STUFFED SHELLS AND MEATBALLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until translucent, about two minutes. Stir in the tomato paste, tomato sauce, stewed tomatoes, Italian seasoning, basil, oregano, mushrooms, and 2 cups of the provolone. Cook until the cheese has melted, stirring occasionally. While the sauce is cooking, place the frozen shells and meatballs in the bottom of a 9x13 inch glass dish. Pour the sauce over the shells, then sprinkle on the remaining 2 cups of provolone. Cover the top of the dish with foil.
• Bake in the preheated oven until the pasta has cooked through, and the cheese has melted, about 30 minutes.

MEATBALL & RICOTTA STUFFED SHELLS

Steps:

• Preheat oven to 350.
• Spray a 9x13 baking pan with nonstick cooking spray.
• Boil the jumbo pasta shells according to the package directions.
• Drain and rinse shells with cool water.
• Add one spoonful of ricotta cheese and then one meatball to each shell.
• Place the stuffed shells in the baking pan.
• Top each shell with a spoonful of marinara sauce and a few shreds of mozzarella cheese.
• Bake at 350 for 15-20 minutes.