Best Cheese Stuffed Bacon Meatballs Aaron Mccargo Jr Recipes
CHEESE STUFFED BACON MEATBALLS (AARON MCCARGO, JR.)
Yummy meatballs from Foodnetwork's "Big Daddy's House" - These are really really yummy. The recipe calls for applewood smoked bacon but my grocery store didn't have that so I substituted with regular bacon.
Provided by FeelinYummy
Categories Cheese
Time 45m
Yield 8-12 meatballs, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the bacon slices on a sheet pan. Put in the oven and bake until crisp, about 8 to 10 minutes. Remove the bacon from the pan to a cutting board and chop. Set aside.
- In a large bowl, mix together the beef, Worcestershire, onion soup mix, bread crumbs, black pepper, stock and the chopped bacon.
- Form portions of the meat around the mozzarella to make smooth balls. Arrange the meatballs on a sheet pan with a rack and bake until thoroughly browned, about 10 to 15 minutes.
- Serve with Pasta and Marinara Sauce.
MINI SHEPHERD'S PIE-SO GOOD!
A great recipe from Aaron McCargo on Big Daddys' House. On Food Network, this recipe has 52 outstanding reviews! You can sub turkey or even veggie crumbles for the ground beef! Kids can help make this dish and have fun doing it! This can also be made in a 9x13" pan. This is good frozen and microwaved. Great to take in your lunch bag, to a picnic, or to a tailgate party! Enjoy! A little history: The key to dating Shepherd's pie is the introduction (and acceptance) of potatoes in England. Potatoes are a new world food. They were first introduced to Europe in 1520 by the Spanish. Potatoes did not appeal to the British palate until the 18th Century. (Foods America Gave the World, A. Hyatt Verrill, page 28). Shepherd's Pie, a dish of minced meat (usually lamb, when made with beef it is called "Cottage Pie") topped with mashed potatoes was probably invented sometime in the 18th Century by frugal peasant housewives looking for creative ways to serve leftover meat to their families. It is generally agreed that it originated in the north of England and Scotland where there are large numbers of sheep--hence the name. The actual phrase "Shepherd's Pie" dates back to the 1870s, when mincing machines made the shredding of meat easy and popular."
Provided by Sharon123
Categories Potato
Time 1h10m
Yield 12 mini pies
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F.
- Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside. You will probably need to smash them down with the back of a spoon.
- Heat the 2 tbls. oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.
- Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined.
- Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
- Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar cheese.
- Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife. Enjoy!
BUFFALO CHICKEN CHEESE BALLS
For a high-impact appetizer at your next party, serve Aaron McCargo Jr's Buffalo Chicken Cheese Balls from Big Daddy's House on Food Network.
Provided by Aaron McCargo Jr.
Categories appetizer
Time 30m
Yield 15 to 20 balls
Number Of Ingredients 16
Steps:
- Have oil heated to 350 degrees F.
- Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
- Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
- When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
- To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.
CHEESE-STUFFED MEATBALLS
I am eating this as I write - it's a recipe I got from the Williams-Sonoma catalog. They came out just delicious and the extra meatballs will be my lunch and dinner this week. One caveat - seal the cheese in the meatballs securely, or it will melt out when simmering in the sauce. It was a bit tedious to make, but not difficult. There are quite a few steps. The sauce was a bit of a pain for me to make (didn't have a tomato press), so I used premade. But I think this is the way I'll make my meatballs from now on!
Provided by Glutton
Categories Pork
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the milk and bread crumbs.
- Whip eggs in separate bowl. Then add to larger bowl along with the meats, parsley, garlic and pepper.
- Mix ingredients briefly with hands.
- Form into 2 inch balls.
- Seal cheese cube into center of each meatball.
- In a large skillet set on medium-high, heat oil to almost-smoking, browing meatballs for about a minute or so.
- Transfer meatballs to tray (lined with paper towels).
- Discard oil and place tomato sauce in skillet, heating to medium-high until it starts to simmer.
- Add meatballs, cover and reduce heat to medium-low.
- Cover, simmer for 30 minutes.
- Uncover and cook for 10 minutes more.
- Serve over pasta with grated cheese, or place in Italian bread buns to make grinders.
Nutrition Facts : Calories 486.7, Fat 30.7, SaturatedFat 12.2, Cholesterol 171.8, Sodium 1306.9, Carbohydrate 19.2, Fiber 2.7, Sugar 6.8, Protein 33
HARICOT VERTS CASSEROLE: APPLEWOOD-SMOKED BACON/CRISPY SHALLOTS
The classic Thanksgiving side dish from Gaylord Palms Resort goes upscale in executive Chef Paul Player's delicious take on the green bean casserole.
Provided by rillemily
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat a large sauté pan over medium heat. Add bacon and sauté until halfway cooked. Stir in carrot, onion, celery and garlic. Sauté until vegetables are golden brown. Add veal stock and red wine, stirring to loosen any browned bits on the bottom of the pan. Simmer until liquid is reduced by half. Sift in flour and stir until smooth. Add haricot verts and simmer until sauce is thick and beans are crisp-tender, 4 to 5 minutes. Slowly stir in softened butter until fully incorporated. Season with nutmeg, salt and pepper. Place in a large casserole dish and garnish with crispy shallots.
- Crispy Shallots: Preheat deep fryer to 275 degrees. Thinly slice shallots on a bias to create small matchsticks. In a medium bowl, mix flour, Old Bay, paprika and cayenne. Dredge shallot sticks in the flour mixture until evenly coated. Shake off excess flour and place in deep fryer. Cook just until golden brown. Remove and drain on paper towels, adding salt and pepper while they are still hot.
Nutrition Facts : Calories 300.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 52.7, Carbohydrate 45, Fiber 6.8, Sugar 5.6, Protein 6.8
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