Time 1h Yield 7 Number Of Ingredients 13 Steps:
Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes. Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.
Yield 20 meatballs Number Of Ingredients 12 Steps:
In a large mixing bowl, combine ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk. Mix until everything is fully infused together. Roll into 4-5 ounce (113-142 g) meatballs. For even amounts, use a medium-sized ice cream scooper. Preheat oven to 425°F (220°C). Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear. Cook about half way through. They will finish cooking in the oven. In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of the pan to help prevent sticking. Then place meatballs in the casserole dish and add the remaining jar of marinara sauce. Top with 2 cups of shredded mozzarella cheese. Cover in foil and bake at 425°F (220°C) for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked. Serve and garnish with parsley. Enjoy!
Time 1h Yield 6 servings (2 quarts). Number Of Ingredients 13 Steps:
In a large bowl, combine egg, bread crumbs and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large saucepan, brown meatballs; drain. Add the water, celery, corn, potatoes, carrot, onion, bouillon and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer until meat is no longer pink and potatoes are tender, about 25 minutes. Stir in the cheese dip; heat through.
Time 1h Yield 6 bowls, 6 serving(s) Number Of Ingredients 13 Steps:
In a bowl, combine egg, bread crumbs and salt. Crumble beef over mixture and mix well. Shape into 1 inch balls. In a large saucepan, brown meatballs; drain. Add the water, celery, corn, potatoes, carrot, onion, bouillon cubes and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer 25 minutes or until meat is no longer pink and potatoes are tender. Stir in the cheese sauce; heat through.
Time 40m Yield 4 servings Number Of Ingredients 11 Steps:
Preheat the oven to 425 degrees F. Pour the marinara sauce all over the bottom of a 9-by-13-inch baking dish. Cut off one third of the mozzarella and cut the third into 12 small cubes. Grate the remaining mozzarella and set aside. Stuff each meatball with a mozzarella cube, pinching and rolling each to seal the cheese in the center. Place the stuffed meatballs in the baking dish and bake until well browned and cooked through, 22 to 24 minutes. Meanwhile, make the cheese sauce by melting 4 tablespoons butter in a small saucepan over medium heat. Whisk in the flour to make a roux, season with a pinch of salt and pepper and cook, whisking, for 1 minute. While constantly whisking, slowly add the milk. Add the shredded mozzarella and Parmesan, then stir until completely melted. Cover and keep warm until ready to serve. Spread the insides of the rolls with the remaining 4 tablespoons butter. Toast them butter-side down on a large skillet or griddle until golden, 1 to 2 minutes. Set aside. Add 3 meatballs to each of the toasted rolls. Top with a good amount of the cheese sauce, some banana peppers and a sprinkle of parsley to finish.
Time 5h Yield about 9 dozen. Number Of Ingredients 13 Steps:
Preheat oven to 400°. In a large bowl, whisk egg, milk, minced onion, 2 tablespoons chili powder, salt and pepper; stir in crushed crackers. Add beef, sausage and cheese; mix lightly but thoroughly., Shape mixture into 1-in. balls. Place meatballs on greased racks in 15x10x1-in. baking pans. Bake until browned, 15-18 minutes., Meanwhile, in a 5- or 6-qt. slow cooker, combine soup, water, brown sugar and remaining chili powder. Gently stir in meatballs. Cook, covered, on low until meatballs are cooked through, 4-5 hours.
Time 40m Number Of Ingredients 9 Steps:
Heat the oil in a large, deep frying pan and fry the meatballs for 5-10 mins until browned. Tip in the tomatoes, milk, 200ml water and oregano and simmer for 10-15 mins, until the soup thickens a little. Pour in the pasta shapes and simmer until cooked - follow pack timings. Meanwhile, make the cheesy croutons. Heat grill to High, pop the baguette slices on a baking tray and top with the cheese. Grill until melted, keep warm. When the pasta is cooked, remove the soup from the heat and stir in the basil. Divide between bowls and serve with the basil and cheesy croutons on top.
Time 45m Yield 5 Number Of Ingredients 7 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Pour olive oil into a 9-inch square baking dish. Place Boursin cheese in the middle of the dish. Add cherry tomatoes around the cheese, then sprinkle garlic, salt, and pepper over top. Bake in the preheated oven for 20 minutes. Remove from the oven; crush the tomatoes and mix with the melted cheese. Add frozen meatballs and return to the oven; bake until meatballs are heated through, about 15 more minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Remove meatballs and tomato mixture from the oven. Add pasta and mix until well combined. Serve immediately.
More about “cheesy meatball soup recipes”
Time 8h15m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Put meatballs and remaining ingredients except for the Cheez Whiz into the crock pot. Stir gently. Cover and cook on LO for 8 to 10 hours. Before serving, add the Cheez Whiz, stirring gently until blended.
