CHEESY GARLIC BREAD MEATBALL RING RECIPE BY TASTY
Here's what you need: ground beef, egg, bread crumbs, Chopped fresh parsley, salt, pepper, pizza dough, marinara sauce, shredded mozzarella cheese, butter, garlic, grated parmesan cheese
Provided by Alix Traeger
Categories Snacks
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, combine the ground beef, egg, bread crumbs, 2 tablespoons of parsley, salt, and pepper. Mix well.
- Pinch off a ball of the mixture, roll between your hands to make ping pong ball-sized meatball. Repeat with the rest of the meat.
- In a large pan, cook the meatballs over medium heat, turning to brown each side. Remove from heat and drain on a paper towel.
- Preheat oven to 350°F (180˚C).
- Pinch off a portion of pizza dough and, with your hands or a rolling pin, flatten out and top with a tablespoon of marinara sauce and mozzarella cheese. Add a meatball and wrap the dough over, pinching at the seams to close. Repeat with the remaining ingredients.
- Arrange the balls in a circle, seam-side down, in a large cast-iron skillet.
- Mix the melted butter with the garlic, remaining 2 tablespoons of parsley, and the Parmesan. Brush the balls with the garlic butter mixture.
- Bake for 20 minutes, or until golden brown. Let cool for 5-10 minutes.
- Place a bowl of warm marinara sauce in the middle of the skillet, then serve.
- Enjoy!
Nutrition Facts : Calories 462 calories, Carbohydrate 35 grams, Fat 23 grams, Fiber 1 gram, Protein 26 grams, Sugar 2 grams
MEATBALL-STUFFED GARLIC BREAD RECIPE BY TASTY
Here's what you need: baguette, ground beef, bread crumbs, fresh parsley, salt, pepper, egg, mozzarella cheese, marinara sauce, butter, garlic, fresh parsley, grated parmesan cheese
Provided by Alix Traeger
Categories Appetizers
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (180˚C).
- In a medium bowl, mix the ground beef, bread crumbs, parsley, egg, salt, and pepper.
- Pinch off a ball of the mixture, roll between your hands to make ping-pong ball-sized meatballs.
- Cook the meatballs over medium heat, turning to brown each side. Remove from heat and drain on a paper towel.
- Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of two meatballs).
- Hollow out the insides of the baguette pieces with a knife.
- Lay two slices of mozzarella on top of each other with a 1-inch (2 cm) overlap. Place two meatballs on the overlapping region, then fold the mozzarella tightly around the meatballs.
- Push the rolled meatballs and cheese into a baguette piece.
- Slice the stuffed baguette pieces into 1-inch (2 cm) slices, then place them tightly side-by-side on a baking sheet lined with foil.
- In a small bowl, mix together ingredients for garlic butter.
- Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
- Wrap the foil over the re-assembled baguette and bake for 15-20 minutes, until cheese is melted and the top is starting to brown.
- Remove the foil and serve with marinara.
- Enjoy!
Nutrition Facts : Calories 1015 calories, Carbohydrate 57 grams, Fat 55 grams, Fiber 2 grams, Protein 70 grams, Sugar 6 grams
MEATBALL-STUFFED GARLIC BREAD SLIDERS
We're getting close to the Super Bowl, and it's not about who wins the trophy, but rather who wins the snack table. If you show up with these super fun sliders, that will be you. The real secret to these beauties is placing the meatball in through the top of the roll, versus splitting and stuffing in the traditional manner. Maybe it's the symmetry, or center of gravity, that makes these just feel right in your hand. If you're short on time, using pre-made meatballs will do.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Beef
Time 1h10m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and 2 cloves garlic; cook and stir until onion is soft, about 5 minutes.
- Place beef in a large bowl. Add onion-garlic mixture, parsley, egg, bread crumbs, and 1 large handful of fontina cheese, reserving the rest for topping. Season with salt, pepper, and cayenne. Mix by hand until just combined. Scoop meat mixture into 24 mini muffin cups; meatballs need not be perfectly round.
- Bake in the preheated oven until no longer pink in the centers, about 12 minutes. Leave oven on. Let meatballs cool briefly while you make the garlic butter.
- Melt butter in a saucepan over medium heat. Add remaining minced garlic once butter starts to bubble; stir, then immediately remove from heat. Stir well and set aside.
- Line a rimmed baking sheet with foil; coat foil with remaining olive oil. Transfer rolls, still attached, to the baking sheet. Cut a hole in the top of each roll, about 2/3 of the way down. Brush garlic butter over the insides and outsides of the rolls.
- Bake until golden brown, about 8 minutes. Pour about 1 tablespoon tomato sauce into each hole. Stuff meatballs into the holes. Top each roll with a spoonful of tomato sauce and remaining fontina cheese. Sprinkle Parmesan cheese on top.
- Continue baking until cheese is melted, 12 to 15 minutes. Garnish with more parsley. Let rolls sit for 5 to 10 minutes to firm up; transfer to a serving platter.
Nutrition Facts : Calories 399.6 calories, Carbohydrate 45.6 g, Cholesterol 78.3 mg, Fat 9.8 g, Fiber 2.6 g, Protein 21 g, SaturatedFat 8.3 g, Sodium 653.9 mg, Sugar 1.6 g
GARLIC BREAD MEATBALL SLIDERS RECIPE BY TASTY
Here's what you need: ground beef, egg, kosher salt, black pepper, garlic powder, grated parmesan cheese, fresh basil, canola oil, marinara sauce, dinner roll, mozzarella cheese, unsalted butter, garlic, fresh basil, grated parmesan cheese
Provided by Tasty
Categories Appetizers
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350° F (180°C).
- In a large bowl, combine the ground beef, egg, salt, pepper, garlic powder, parmesan, and chopped basil until thoroughly mixed.
- Take a golf ball-sized amount of the beef mixture and roll it into a ball. Repeat with the rest of the beef mixture, setting the meatballs aside on a plate.
- Heat oil in a pan over high heat. Sear meatballs on one side for about one to two minutes, then flip. Cook for another one to two minutes, then remove the meatballs from the pan and drain any excess fat.
- Pour the marinara sauce into the pan and place the meatballs in the sauce. Cook for about eight to 10 minutes, flipping the meatballs in the sauce until the sauce has reduced to a thick consistency. Remove from heat.
- Cut the 4×3 sheet of dinner rolls in half lengthwise. Arrange the bottom half into a 9×13 inch (23x33 cm) baking pan.
- Place the meatballs evenly in a 4×3 grid, putting one on each roll. Layer the mozzarella evenly on top. Cover with the top half of the dinner rolls.
- In a small bowl, combine the melted butter, garlic, basil, and parmesan, stirring until evenly mixed. Pour the garlic butter mixture over the top of the sliders.
- Bake for 20 minutes until the rolls are golden brown and cheese is melted.
- Cut into individual sandwiches, and serve.
- Enjoy!
Nutrition Facts : Calories 252 calories, Carbohydrate 5 grams, Fat 17 grams, Fiber 0 grams, Protein 18 grams, Sugar 1 gram
GIANT SPAGHETTI-STUFFED MEATBALL RECIPE BY TASTY
Here's what you need: hot italian sausage, ground beef, seasoned breadcrumb, fresh parsley, salt, black pepper, garlic powder, onion powder, shredded parmesan cheese, eggs, milk, shredded mozzarella cheese, spaghetti, marinara sauce, shredded parmesan cheese, fresh basil
Provided by Hannah Williams
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a bowl, add the Italian sausage, ground beef, bread crumbs, parsley, salt, pepper, garlic powder, onion powder, Parmesan, eggs, and milk, and mix until well combined.
- Line a large glass bowl with plastic wrap, and spray thoroughly with cooking spray.
- Spread the meat mixture along the bottom and sides of the bowl, about ½-inch (1 cm) thick.
- Sprinkle mozzarella in the base of the meat mixture, then top the spaghetti with sauce on top.
- Using the plastic wrap, form the meat into a large ball, ensuring there are no holes or cracks.
- Preheat oven to 375°F (190°C).
- Place ball on a foil-lined baking sheet.
- Bake for 40 minutes.
- Place a large spoon full of marinara in the center of a plate. Top with the spaghetti-stuffed meatball, marinara, Parmesan, and basil.
- Enjoy!
Nutrition Facts : Calories 734 calories, Carbohydrate 44 grams, Fat 39 grams, Fiber 2 grams, Protein 46 grams, Sugar 3 grams
MEATBALL-STUFFED FOOTBALL BREAD
Calzones will never be the same: This giant, doughy football has a meatball surprise inside.
Provided by Food Network Kitchen
Categories appetizer
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line two baking sheets with parchment.
- Whisk together the garlic, milk, parsley, Parmesan, crushed red pepper, 2 eggs, 1 1/2 teaspoons salt and a few grinds of black pepper in a large bowl. Add the beef and use your hands to mix everything together until well combined.
- Drop heaping tablespoons of the meat mixture onto the prepared baking sheets (you should have about 40 mounds). Use slightly damp hands to roll the mounds into balls. Bake until just browned and almost cooked through, about 20 minutes.
- Bring the marinara to a simmer in a large saucepan over medium-high heat. Add the meatballs, bring back to a simmer, and cook, stirring occasionally, until the meatballs are just cooked through, 7 to 8 minutes.
- Discard the parchment from the baking sheets and wipe one baking sheet clean. Coat the back of the baking sheet with nonstick cooking spray. Using your hands, spread one package of dough into a 15-by-12-inch rectangle on the baking sheet (it should be about the size of the baking sheet). Draw the outline of a football shape in the dough, about 1- inches-wide and 15-inches-long. Spoon half of the meatballs, tapping off any excess sauce, inside of the football outline on top of the dough. Sprinkle with 1 cup of mozzarella. Repeat with the remaining meatballs and remaining 1 cup mozzarella.
- On a lightly greased surface, spread the remaining package of dough into a rectangle big enough to cover the meatballs. Place the dough on top of the meatballs and press the dough together around the meatballs. Cut out the football shape leaving a 1-inch border around the edges, reserve the scraps. Tuck and tightly secure the edges underneath the dough to prevent any cheese from leaking out.
- Beat the remaining egg with 1 tablespoon water in a small bowl. Brush the top of the football with the egg wash. Pour the sesame seeds onto a plate.
- Using the scraps, roll out two 12-inch-long ropes to make the lines for the football. Gently roll the strips in the sesame seeds to coat. Press the ropes on the sides of the football, widthwise, so they are about 9-inches apart. Roll out one 9-inch-long rope and then roll in the sesame seeds. Place the rope lengthwise in between the two widthwise ropes. Roll out three 3-inch-long ropes then roll them in the sesame seeds. Place the ropes equidistance apart on top of the 9-inch rope.
- Mix the butter with the garlic salt and brush the entire football. Bake until the dough is a deep golden brown and completely cooked through, 55 to 60 minutes. Let cool for 10 minutes and serve with the remaining marinara sauce.
MEATBALL-STUFFED GARLIC BREAD SLIDERS
We're getting close to the Super Bowl, and it's not about who wins the trophy, but rather who wins the snack table. If you show up with these super fun sliders, that will be you. The real secret to these beauties is placing the meatball in through the top of the roll, versus splitting and stuffing in the traditional manner. Maybe it's the symmetry, or center of gravity, that makes these just feel right in your hand. If you're short on time, using pre-made meatballs will do.
Provided by Chef John
Categories Beef Appetizers
Time 1h10m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and 2 cloves garlic; cook and stir until onion is soft, about 5 minutes.
- Place beef in a large bowl. Add onion-garlic mixture, parsley, egg, bread crumbs, and 1 large handful of fontina cheese, reserving the rest for topping. Season with salt, pepper, and cayenne. Mix by hand until just combined. Scoop meat mixture into 24 mini muffin cups; meatballs need not be perfectly round.
- Bake in the preheated oven until no longer pink in the centers, about 12 minutes. Leave oven on. Let meatballs cool briefly while you make the garlic butter.
- Melt butter in a saucepan over medium heat. Add remaining minced garlic once butter starts to bubble; stir, then immediately remove from heat. Stir well and set aside.
- Line a rimmed baking sheet with foil; coat foil with remaining olive oil. Transfer rolls, still attached, to the baking sheet. Cut a hole in the top of each roll, about 2/3 of the way down. Brush garlic butter over the insides and outsides of the rolls.
- Bake until golden brown, about 8 minutes. Pour about 1 tablespoon tomato sauce into each hole. Stuff meatballs into the holes. Top each roll with a spoonful of tomato sauce and remaining fontina cheese. Sprinkle Parmesan cheese on top.
- Continue baking until cheese is melted, 12 to 15 minutes. Garnish with more parsley. Let rolls sit for 5 to 10 minutes to firm up; transfer to a serving platter.
Nutrition Facts : Calories 399.6 calories, Carbohydrate 45.6 g, Cholesterol 78.3 mg, Fat 9.8 g, Fiber 2.6 g, Protein 21 g, SaturatedFat 8.3 g, Sodium 653.9 mg, Sugar 1.6 g
STEAK-STUFFED GARLIC BREAD RECIPE BY TASTY
Here's what you need: canola oil, ribeye steak, kosher salt, freshly ground black pepper, unsalted butter, fresh rosemary, garlic, baguette, butter, garlic, grated parmesan cheese, fresh parsley
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 12
Steps:
- Slice the steak in half lengthwise then season all of the sides with the salt and pepper.
- Heat oil in a pan over extremely high heat until oil is slightly smoking.
- Sear the steak for about one minute, then flip.
- Add the butter, rosemary, and garlic, swirling the pan so that the butter melts. Tilt the pan towards you, and using a large spoon, constantly scoop the melted butter on top of the steak, basting it for about one minute.
- NOTE: This helps cook the top of the steak faster and provide more flavor.
- Sear the sides of the steak for about 30 seconds, then remove it from heat completely. Repeat with the other strip of steak.
- Cut the ends off the baguette and remove the insides using a knife.
- Preheat oven to 350°F (180°C).
- Once the steaks are completely cool, stuff the hollowed out baguettes with the steak. Place the baguettes on a baking sheet.
- In a medium bowl, combine the melted butter, garlic, Parmesan, and parsley, stirring until evenly combined. Spread the garlic butter evenly on top of the steak-stuffed baguettes.
- Bake for 15-20 minutes, depending on how you like your steak.
- Slice into 1 in (3 cm) bites.
- Enjoy!
Nutrition Facts : Calories 775 calories, Carbohydrate 41 grams, Fat 51 grams, Fiber 2 grams, Protein 38 grams, Sugar 3 grams
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