stuffed meatballs

Mountain Meatballs are giant, stuffed with Cheddar Cheese meatballs, nestled in a rich, tasty sauce make the most delicious comfort dinner

Mountain Meatballs

t Olive Oil

Red Onions finely chopped

1.3 kg Lean Ground Beef

Dijon Mustard

t Dried Oregano

t Ground Cumin

t Coriander Seeds crushed

Breadcrumbs fresh

Eggs

Salt and Black Pepper

Cheddar Cheese grated

TB Olive Oil

Red Onion finely chopped

Red Bell Pepper chopped

Yellow Bell Pepper chopped

TB Fresh Garlic crushed

Red Chilies de-seeded and finely chopped

t Paprika

Tomato Sauce (Ketch-Up)

Worcestershire Sauce

Cider Vinegar

Molasses

Coffee hot, strong

Cherry Tomatoes halved

Parsley

Pre-heat the oven to 240 deg C (...

Pre-heat the oven to 240 deg C ( 460 deg F ) – spray a large roasting dish with cooking oil

Meatballs:  Heat the Oil in a large skillet –...

Meatballs:  Heat the Oil in a large skillet – saute the Red Onion until soft – remove from skillet and leave to cool completely

Place the Ground Beef, Mustard, Oregano, Cumin, Coriander...

Place the Ground Beef, Mustard, Oregano, Cumin, Coriander seeds, Breadcrumbs and the Eggs in a large mixing bowl – add the cooled Onion – season to taste with Salt and Black Pepper and mix thoroughly

Divide the Meatball mixture in eight equal portions...

Divide the Meatball mixture in eight equal portions – roll into balls (the balls will be slightly bigger than a Tennis ball) – make and indentation in each Meatball – divide the Cheese in eight and press into the indentations – press the Meatballs to close securely

Arrange the Meatballs in the prepared roasting dish...

Arrange the Meatballs in the prepared roasting dish – bake 30 – 45 minutes or until golden – remove from the oven

Sauce: Meanwhile, using the same skillet – heat...

Sauce: Meanwhile, using the same skillet – heat the Oil for the sauce – saute the Onion, both Bell Peppers, Garlic, Chili and Paprika until soft stir in the Tomato Sauce, Worcestershire Sauce, Cider Vinegar, Molasses, Mustard, Coffee and Tomatoes – reduce heat to medium low and simmer until the sauce has thickened ( about 20 minutes )

Spoon away most of the fat in the...

Spoon away most of the fat in the Meatball roasting pan – pour over the Sauce and return to the oven for 5 minutes or until heated through

Remove from the oven – sprinkle with Parsley...

Remove from the oven – sprinkle with Parsley and serve

Juicy, flavorful Italian style meatballs stuffed with melty mozzarella cheese - perfect for dipping in your favorite marinara or alfredo sauce!

Slow Cooker Mozzarella Stuffed Meatballs

beef

bread crumbs ((panko

garlic garlic

onion powder

Italian seasoning

salt

black pepper

mozzarella cheese sticks ((string cheese))

marinara or alfredo sauce (for dipping)

Chop each cheese stick into half inch pieces (about 6-8 pieces for each cheese stick). Place on a plate and chill in the freezer until ready to use.

Add ground beef, bread crumbs, egg and egg yolk, garlic, onion powder, Italian seasoning and salt and pepper to a bowl. Mush the ingredients together with your hands until everything comes together.

Remove cheese from freezer. Scoop out about 4 tablespoons of meat mixture and roll into a ball. Gently push a piece of chilled mozzarella into the middle of the meatball. Roll the ball in your hands to cover the hole where the mozzarella cheese was pushed in. Place inside a greased slow cooker and repeat with remaining meat and cheese.

When all meatballs are in the slow cooker (*see note for alternate cooking method), cover and cook on high for 1-2 hours or on low 3-4 hours until meat it cooked through (no longer pink). The cheese may start melting out of the meatballs, that's okay.

If desired, sprinkle with a bit of fresh chopped parsley or dried Italian seasoning for garnish. Serve with your favorite marinara or alfredo sauce for dipping.&nbsp;

Smoked meatballs stuffed with mozzarella cheese, slowly smoked on the grill, and then finished with a BBQ sauce glaze. These are the ultimate game day food or appetizer for your next gathering.&nbsp;

Smoked Stuffed BBQ Meatballs

beef (80/20)

pork

pork panko breadcrumbs

dry rub (we used the one in the notes below)

thyme

red onion, diced

garlic,

Worcestershire sauce

cheese,

mozzarella cheese sticks,

barbecue sauce

Preheat your smoker to 225 degrees F. We used apple wood chunks with lump charcoal on our Big Green Egg.

While the smoker is warming, prepare the meatballs by combining all ingredients (less the BBQ sauce and mozzarella cheese) and combine with your hands. Be gentle just mix enough so it's all together.

Prepare meatballs by rolling a little over a tablespoon in size and then using your thumb, press a small indent and place cheese in the fold. Then work the meatball again around the cheese so you have the meat surrounding the cheese. That's why we go with larger meatballs.

Place meatballs in the smoker until the internal temperature reaches 155 degrees (about 45 minutes) when checking the internal temperature of the meat. Then place the meatballs in a heat proof dish (or cast iron skillet) with the BBQ sauce and return to your smoker and close lid.

When the meatballs reach an internal temperature of 165 degrees (or about 15 more minutes) they are done. Serve warm!!!

Polpette - Southern Italian Meatballs stuffed with smoked mozzarella and spicy salami are exactly the thing you didn't know was missing in your at home Italian repertoire!

Southern Italian Stuffed Meatballs

½ pork

½ lb ground beef

bread crumbs

eggs

tbsp kosher salt

parmigianno regianno (plus extra for garnish)

2% milk

oz smoked mozzarella

oz spicy salami (calabrese?)

Combine ground pork, ground beef, bread crumbs, eggs, salt, parmesan cheese, and milk in a large mixing bowl.&nbsp; Stir together with your hands until the mixture has just come together but all the eggs and breadcrumbs are evenly distributed all the way through&nbsp;

Take 2-3 tbsp of ground meat mixture and pat if flat into a patty form&nbsp;

Wrap half of a slice of spicy salami around a small piece of smoked mozzarella cheese and add it to the top of the ground meat&nbsp;

Take another 2-3 tbsp of ground meat and flatten it over the top of the salami and mozzarella and the other ground meat patty&nbsp;

Pinch the two ground meat patties together closing the salami and mozzarella into the meatball.&nbsp; Roll to seal completely and place onto a greased baking tray.&nbsp;&nbsp;

Repeat the remaining meat, salami and mozzarella. You'll use around two greased baking sheets in total.&nbsp; Place both trays of meatballs in the refrigerator to chill for 15 min&nbsp;&nbsp;

While the stuffed meatballs chill, preheat the oven to 550.&nbsp; Do not turn the oven to broil yet.&nbsp;&nbsp;

Bake the meatballs at 550 for 10 minutes

Turn the oven to broil and broil the meatballs for an additional 5 minutes.&nbsp; The outsides should be browned and bubbly.&nbsp; A metal skewer inserted briefly to the center of one meatball should come out hot.&nbsp;&nbsp;

Add fresh parmesan and parsley to the top of the meatballs and serve with pasta

https://www.youtube.com/watch?v=iS2wmZQk22U

Southern Italian Meatballs stuffed with smoked mozzarella and spicy salami - these are heaven!

Fire up the grill and thrill your tastebuds with these over-the-top cheesy stuffed meatballs filled with parmesan, ricotta, green onions, and bacon! Don't forget to smother them in bacon cream sauce too!

Cheesy Ricotta Bacon &amp; Parmesan Stuffed Meatballs on the Big Green Egg

lb pork

XL eggs

milk

Parmesan

oregano

basil

garlic

crispy bacon, minced

cheddar

whole milk ricotta

Tablespoons peppercorns (pink/black/rainbow), crushed

sea salt

red pepper flakes

Tablespoons chopped garlic chives

green onions,

Tablespoons butter

bacon

flour

heavy cream

Parmesan cheese

green onion, chopped

tsp parsley

In a bowl add the bread and the milk, press down to soak the bread and let sit for 10 minutes.

After 10 minutes, strain the bread from the milk and place the wet bread in a bowl with the rest of the meatball ingredients  If there is any milk left, discard it. Since you&#8217;re stuffing these meatballs with a moist mixture, there&#8217;s no need for the milk.

Meatballs

To a food processor, add in the ricotta, 1/3cup Parmesan cheese, salt, oregano, basil, red pepper flakes, and crushed peppercorns. Process until smooth and combined.

Remove to a bowl and add in the remaining 1/4 cup Parmesan cheese, bacon, garlic chives, cheddar, and green onions. Mix to combine.

When mixed, it should be very thick and something when you use a small cookie scoop, it holds together snug/tightly.

Cheesy Filling

Using a large cookie scoop, scoop some meat, make a well, and, using a small cookie scoop, scoop the cheese filling.

Place the filling in the middle of the meat and seal to close. Shape snugly. Place on a parchment-lined pan and once all the meatballs are shaped, cover and chill for one hour.

Stuff the Meatballs

Light up the grill and preheat to 375F. Once at temperature, add a 10-12″ cast iron pan to the grate and drizzle in carefully about 1 – 1 1/2 Tablespoons of olive oil.

Once the oil starts to smoke you’ll want to add in your meatballs. Using heat-safe tongs, carefully add your meatballs to the pan. Do not crowd them. If you have to cook them in batches, chill the ones that are waiting to be cooked.

Close the lid and cook for about 5 minutes and carefully turn. If it doesn’t move, don’t force it as you’ll tear the meatball open. Cook for about 5 minutes on each side until cooked fully through.

If you have more to grill up, transfer the cooked ones to a dish and tent with foil to keep warm.

If your grill is running too hot, move the pan to indirect heat OR add the EGGspander set to your Big Green Egg and raise up the pan.

Plate and tent with foil loosely if there are more to cook. If desired, serve with bacon cream sauce.

To a hot skillet add the butter and bacon drippings. Add in the flour and whisk to combine. Cook for 3 minutes, whisking occasionally.

Slowly add in the cream, whisking constantly. Once it&#8217;s all in, let it cook for 5 minutes or until it starts to thicken. Be sure to whisk and scrape the bottom. Add in the cheese, salt, pepper, green onion, and parsley.  Cook until the mixture coats the back of the spoon.

Taste for seasoning. If desired, add 3/4 teaspoon of garlic powder (I like it however Mr. Fantabulous didn&#8217;t like the garlic addition).

Let's Make BGE Grillin' Magic!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1651356162/ddbs7fgyb6huyljdn3ye.mp4

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Top Tags

Mountain Meatballs

Slow Cooker Mozzarella Stuffed Meat...

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Cheesy Ricotta Bacon & Parmesan...

Top 5 stuffed meatballs recipes from across the web

The most viewed stuffed meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mountain Meatballs

Slow Cooker Mozzarella Stuffed Meat...

Smoked Stuffed BBQ Meatballs

Southern Italian Stuffed Meatballs

Cheesy Ricotta Bacon &amp; Parmesan...

The most viewed stuffed meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Cheesy Ricotta Bacon & Parmesan...