Meatball Marsala

I decided to share another meatball recipe with you to make this a meatball week. These meatballs are awesome because it really gives you the same idea as a chicken marsala but with beef, and to me they feel easier even though the work is similar. There is something so fun for me with making meatballs. The Fudgelet helped make them with me.

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Meatballs with Soy-Ginger Glaze

I’m still playing catch-up on here. This recipe was one I made back in March, but to be honest, it’s kind of nice. I can look back and be reminded of recipes I want to make again. This was an easy recipe and you could follow the original recipe to do ground turkey, but we prefer ground beef.

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Cheese-Stuffed Meatballs

Awhile ago, before the Chiplet arrived, K had to do a work trip. He was gone for a few days, which made my evenings fairly quiet and slow. One of these nights, I decided to make a huge batch of meatballs. I made enough for us to eat for dinner twice, and to save for future meals post Chiplet. Sauce included! These were really yummy meatballs with the cheese inside. You can make them as small as you like, but ours were on the more normal size since I was making so many (about 100). I doubled the recipe below because I figured that if you’re going to make meatballs, you may as well make a double batch to save. Right?

 

Directions for Cheese-Stuffed Meatballs

Adapted from Chelsea’s Messy Apron

  • 8 ounces mozzarella, cut into small cubes (about 1/2 inch cubed)
  • 1 small onion, grated
  • 2 Tablespoons milk
  • 1/2 cup Panko
  • 1/2 cup grated Parmesan cheese
  • 1 pound ground beef
  • 1 Tablespoon minced garlic
  • 1 teaspoon dried oregano
  • Salt
  • Pepper
  • 1 egg
  • Spaghetti/tomato sauce recipe of your using, jarred or homemade

In a bowl, stir together all of the ingredients except for the mozzarella.

When the mixture is well-combined, spoon out a small amount of the meat mixture to wrap around a piece of mozzarella. Cover the mozzarella completely, then place on a foil-lined baking sheet. Make all of the meatballs and then refrigerate for at least 30 minutes.

Meanwhile, preheat the oven to 425 degrees F. Bake the meatballs until browned and mostly cooked through (about 15-20 minutes). At the same time, bring your tomato/spaghetti sauce to a simmer and when the meatballs are ready, add them and simmer gently until cooked through.

Serve.

Directions for Cheese-Stuffed Meatballs (without pictures)

Adapted from Chelsea’s Messy Apron

  • 8 ounces mozzarella, cut into small cubes (about 1/2 inch cubed)
  • 1 small onion, grated
  • 2 Tablespoons milk
  • 1/2 cup Panko
  • 1/2 cup grated Parmesan cheese
  • 1 pound ground beef
  • 1 Tablespoon minced garlic
  • 1 teaspoon dried oregano
  • Salt
  • Pepper
  • 1 egg
  • Spaghetti/tomato sauce recipe of your using, jarred or homemade

In a bowl, stir together all of the ingredients except for the mozzarella. When the mixture is well-combined, spoon out a small amount of the meat mixture to wrap around a piece of mozzarella. Cover the mozzarella completely, then place on a foil-lined baking sheet. Make all of the meatballs and then refrigerate for at least 30 minutes.

Meanwhile, preheat the oven to 425 degrees F. Bake the meatballs until browned and mostly cooked through (about 15-20 minutes). At the same time, bring your tomato/spaghetti sauce to a simmer and when the meatballs are ready, add them and simmer gently until cooked through. Serve.

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Tunisian Meatballs

Meatballs are a great recipe in my house. Both K and I like them, and I can make them ahead! Plus, with so many varieties of sauces and flavors, you don’t have to get bored. Today’s recipe is easy, even if it has some fancier ingredients, like saffron. This is definitely a recipe I want to make over and over.

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Chicken Tikka Masala Meatballs

I had actually been in the mood for Indian food. And then there was the need to restock our freezer with ground chicken. Whenever we do that, we like to leave at least one package out because freshly ground chicken is awesome to cook with. I also happened to have come across this recipe at the same time. I told K I wanted to make it, and he was on board. So, I gathered the ingredients I didn’t have on hand (tomato sauce, Greek yogurt, and cilantro) then got ready to make it! It was really easy. The meatballs require very little work, and the sauce just needs a couple steps to get started. Then, you can basically walk away and do things like play with your baby while it finishes cooking.

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Meatballs with Marinara Sauce and Homemade Pasta

This post continues Italian Week with a more traditional spaghetti dish. After crossing homemade pasta off of my to-do list, I had made enough that I needed to do more than just toss it with some butter sauce. Instead, I whipped up some meatballs using gelatin like the America’s Test Kitchen recipe, but with my own twists.

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Cheeseburger Meatballs

This is a simple recipe inspired by a small plate we had at a Japanese restaurant. They had all sorts of things on skewers: tomatoes, cheese, beef, chicken, and more. One of our favorite bites were these tiny meatballs with some melted cheese on top. I believe the cheese was American, and I was not entirely certain of the seasonings…but we really wanted to try it at home. What was interesting was the meat was ground chicken, and K liked it! Usually if it’s an item that is normally made with ground beef, he sees anything else as second rate. I was surprised he liked these so much, considering how they were a bit healthy.

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