Meatball Sub on a Stick
Cool idea!
Ingredients:
1 lb lean ground turkey
1/2 cup whole wheat bread crumbs
1/2 cup grated Parmesan cheese
1 Tbsp dried Oregano
1 Tbsp dried Basil
1 Tbsp dried Parsley or 1/4 cup fresh chopped
1/2 tsp Crushed Red Pepper
2 cloves garlic, minced
1 can Pillsbury Original breadsticks
1 cup shredded mozzarella cheese
12 (10"-12") wooden skewers
Marinara sauce for dipping
Instructions:
Preheat oven to 375°
Line 2 baking sheets with parchment paper. Set aside.
In bowl combine ground turkey, bread crumbs, Parmesan cheese, Oregano, Basil, Parsley, red pepper flakes and garlic. Form into 1 inch meatballs.
Open can of breadsticks and starting with one breadstick at a time thread dough then meatball. Repeat the process with 2 more meatballs alternating dough-meatball, ending with dough. Make sure to spread dough and meatballs away from each other by about 1/4", so the meatballs bake through and the dough has room to expand.
Bake for 20 minutes until the meatballs are cooked through. Remove from oven and sprinkle each skewer with 1-2 Tbsp of shredded mozzarella cheese. Place back in oven for 2-3 minutes until cheese is melted.
Serve immediately with warm marinara sauce for dipping.
Showing posts with label meatballs. Show all posts
Showing posts with label meatballs. Show all posts
10.11.2014
10.25.2011
Cheeseburger Meatball Subs
what you need
1 lb. extra-lean ground beef
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
8 PREMIUM Hint of Salt Saltine Crackers, crushed (about 1/3 cup)
2 green onions, chopped
1 egg
2 Tbsp. milk
1/4 cup KRAFT Original Barbecue Sauce
1/4 cup MIRACLE WHIP Dressing
8 hot dog buns
8 romaine lettuce leaves
make it
HEAT oven to 400°F.
MIX first 6 ingredients until well blended; shape into 24 meatballs, using about 2 Tbsp. meat mixture for each. Place in 15x10x1-inch pan sprayed with cooking spray.
BAKE 15 to 17 min. or until meatballs are done (160ºF). Meanwhile, mix barbecue sauce and dressing.
FILL buns with lettuce and meatballs; serve with sauce.
4.27.2009
Swedish Meatballs
Ingredients (serves about 4)
5 slices of white bread or sourdough with 1/4 cup of milk or cream
1/2 chopped onion1 lb. of ground pork or breakfast links
1lb. ground chicken or turkey
2 eggs
1 beef bouillon cube
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground allspice (optional)
1 tablespoon oil
Salt and pepper to taste
Serve with boiled white or red potatoes
and whole cranberry sauce
Cream Gravy Ingredients
1 beef bouillon cube
1/4 cup of flour
1 cup of water
1 cup of milk or half and half milk
Salt and pepper to taste
Directions for Cream Gravy
Prepare cream gravy by heating flour for a couple of minutes and slowly whisk in water, milk and finally add a bouillon cube. Stir over medium heat about 10 minutes until gravy thickens.
Directions for Swedish Meatballs
Preheat oven to 350 degrees. Chop or tear white bread into small pieces and soak with 1/4 cup of milk or cream in a large bowl. Saute chopped onion with one bouillon cube in a tbsp. of oil for 5 minutes until soft. To bowl of bread and milk add ground pork and chicken (or turkey), 2 eggs, sauteed onion, nutmeg, allspice and salt and pepper. Mix well and form small one- to two-inch meatballs and place on a lightly greased cookie sheet. Oven bake for 45 minutes. When meatballs are done, serve topped with cream gravy, boiled potatoes (red or white) and whole cranberry sauce. Load your Netflix DVD of Ingmar Bergman's "Smiles of a Summer Night" and enjoy the Chef's movie director themed dish.
http://the99centchef.blogspot.com
5 slices of white bread or sourdough with 1/4 cup of milk or cream
1/2 chopped onion1 lb. of ground pork or breakfast links
1lb. ground chicken or turkey
2 eggs
1 beef bouillon cube
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground allspice (optional)
1 tablespoon oil
Salt and pepper to taste
Serve with boiled white or red potatoes
and whole cranberry sauce
Cream Gravy Ingredients
1 beef bouillon cube
1/4 cup of flour
1 cup of water
1 cup of milk or half and half milk
Salt and pepper to taste
Directions for Cream Gravy
Prepare cream gravy by heating flour for a couple of minutes and slowly whisk in water, milk and finally add a bouillon cube. Stir over medium heat about 10 minutes until gravy thickens.
Directions for Swedish Meatballs
Preheat oven to 350 degrees. Chop or tear white bread into small pieces and soak with 1/4 cup of milk or cream in a large bowl. Saute chopped onion with one bouillon cube in a tbsp. of oil for 5 minutes until soft. To bowl of bread and milk add ground pork and chicken (or turkey), 2 eggs, sauteed onion, nutmeg, allspice and salt and pepper. Mix well and form small one- to two-inch meatballs and place on a lightly greased cookie sheet. Oven bake for 45 minutes. When meatballs are done, serve topped with cream gravy, boiled potatoes (red or white) and whole cranberry sauce. Load your Netflix DVD of Ingmar Bergman's "Smiles of a Summer Night" and enjoy the Chef's movie director themed dish.
http://the99centchef.blogspot.com
9.01.2008
RR~Mozzarella Stuffed Chicken Sausage Balls
Mozzarella Stuffed Chicken Sausage Balls, Tomato-Basil Sauce, Cacio e Pepe Potatoes and Roast Broccolini
Recipe courtesy Rachael Ray, 2008 This meal can be made with less than 10 items - hello Express Lane!
9-item grocery list:
2 pounds baby Yukon gold potatoes
1 tub bocconcini, bite size fresh mozzarella in water
2 pounds Italian hot or sweet fresh chicken, turkey or pork sausage, bulk if available
1 1/2 pounds broccolini
1 head garlic
1 (28-ounce) can San Marzano tomatoes
1/2 cup chicken stock or milk
1 tub grated Pecorino Romano
1 tub good quality fresh pesto from the refrigerated cases of the market On hand:
Extra-virgin olive oil, for liberal drizzling, 4 to 5 tablespoons total
Salt and freshly ground black pepper
Preheat oven to 400 degrees F. Quarter baby potatoes and cover with cold water. Bring to a boil then salt water and cook until tender, about 12 minutes.
While potatoes come up to a boil, place a nonstick baking sheet alongside a mixing bowl. Remove 12 pieces of bite sized mozzarella from the water and set on work surface. Remove sausages from casings, if bulk not available, and place in a bowl. Combine the meat into a single mound then score it into 4 sections. Each section will yield 3 large sausage meatballs. To form each ball, take a handful of meat and wrap it around a piece of mozzarella. Roll 12 balls. Wash up. Coat balls with a drizzle of olive oil. Bake 18 to 20 minutes until cooked through and evenly browned.
While the balls are cooking, trim ends of clean broccolini and scatter evenly over a baking sheet. Grate or chop 2 to 3 cloves of garlic and drizzle the broccolini and garlic with olive oil, then season with salt and pepper and roast 12 to 15 minutes to crisp the broccolini tops.
While the broccolini is roasting, add tomatoes to a small pot or skillet, mash with a potato masher and season with salt and pepper. Heat over medium heat then simmer to reduce about 8 to 10 minutes.
When the potatoes are tender, drain and return to the hot pot to dry them out a little. Mash the potatoes with 1/2 cup stock or milk, 1/2 to 2/3 cup grated Romano cheese, a few generous handfuls, lots of black pepper and a little salt.
Turn the heat off the tomatoes and stir in 1/2 cup prepared pesto.
Serve three cheese-stuffed sausage balls with tomato-basil sauce on top or underneath, cacio e pepe smashed potatoes and broccolini alongside.
Recipe courtesy Rachael Ray, 2008 This meal can be made with less than 10 items - hello Express Lane!
9-item grocery list:
2 pounds baby Yukon gold potatoes
1 tub bocconcini, bite size fresh mozzarella in water
2 pounds Italian hot or sweet fresh chicken, turkey or pork sausage, bulk if available
1 1/2 pounds broccolini
1 head garlic
1 (28-ounce) can San Marzano tomatoes
1/2 cup chicken stock or milk
1 tub grated Pecorino Romano
1 tub good quality fresh pesto from the refrigerated cases of the market On hand:
Extra-virgin olive oil, for liberal drizzling, 4 to 5 tablespoons total
Salt and freshly ground black pepper
Preheat oven to 400 degrees F. Quarter baby potatoes and cover with cold water. Bring to a boil then salt water and cook until tender, about 12 minutes.
While potatoes come up to a boil, place a nonstick baking sheet alongside a mixing bowl. Remove 12 pieces of bite sized mozzarella from the water and set on work surface. Remove sausages from casings, if bulk not available, and place in a bowl. Combine the meat into a single mound then score it into 4 sections. Each section will yield 3 large sausage meatballs. To form each ball, take a handful of meat and wrap it around a piece of mozzarella. Roll 12 balls. Wash up. Coat balls with a drizzle of olive oil. Bake 18 to 20 minutes until cooked through and evenly browned.
While the balls are cooking, trim ends of clean broccolini and scatter evenly over a baking sheet. Grate or chop 2 to 3 cloves of garlic and drizzle the broccolini and garlic with olive oil, then season with salt and pepper and roast 12 to 15 minutes to crisp the broccolini tops.
While the broccolini is roasting, add tomatoes to a small pot or skillet, mash with a potato masher and season with salt and pepper. Heat over medium heat then simmer to reduce about 8 to 10 minutes.
When the potatoes are tender, drain and return to the hot pot to dry them out a little. Mash the potatoes with 1/2 cup stock or milk, 1/2 to 2/3 cup grated Romano cheese, a few generous handfuls, lots of black pepper and a little salt.
Turn the heat off the tomatoes and stir in 1/2 cup prepared pesto.
Serve three cheese-stuffed sausage balls with tomato-basil sauce on top or underneath, cacio e pepe smashed potatoes and broccolini alongside.
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