Best Easy Cheesy Meatballs Recipes

EASY CHEESY MEATBALLS

Easy Cheesy Meatballs image

Provided by Bruce Weinstein

Categories Slow Cooker Beef Cheese Rice Kid-Friendly Dinner Meat Ground Beef Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates

Yield Serves: 3 to 8

Number Of Ingredients 10

Ingredients

Ingredients for a medium (4- to 5 1/2-quart) slow cooker:
3 tablespoons Italian-seasoned tomato paste
3 tablespoons full-bodied red wine, such as a California Zinfandel
2 teaspoons Red wine vinegar
1 1/4 pounds lean ground beef, preferably 93% lean
3 ounces (about 3/4 cup) provolone cheese, finely shredded
1/3 cup uncooked long-grain white rice
1 teaspoon dried oregano
3/4 teaspoon dried thyme
1/2 teaspoon crushed fennel seeds

Steps:

1 Whisk the tomato paste, wine, and vinegar in a shallow bowl.
2 Mix the ground beef, cheese, rice, oregano, thyme, and fennel seeds in a large bowl until the cheese and seasonings are evenly distributed throughout the ground beef.
3 Form the mixture into balls, using about 1/3 cup for each fairly large meatball. As the meatballs are made, roll them in the tomato paste mixture, coating them lightly and evenly, then set them in the slow cooker in a single layer.
4 Once all the meatballs are made, cover the cooker and cook on low for 6 hours, or until the meatballs are firm and cooked through.

EASY CHEESY MEATBALLS

Easy Cheesy Meatballs image

Make Easy Cheesy Meatballs from My Food and Family for a cheesy take on the classic easy meatball recipe that makes for a great weeknight dinner. Serve these cheesy meatballs on top of pasta or save them for a meatball sub!

Provided by My Food and Family

Categories Home

Time 45m

Yield 12 servings, 3 meatballs each

Number Of Ingredients 6

Ingredients

1/3 cup dry Italian-style bread crumbs
1/4 cup milk
1 lb. lean ground beef
1/2 cup KRAFT Grated Parmesan Cheese, divided
1/8 tsp. black pepper
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce

Steps:

Mix bread crumbs and milk in medium bowl. Let stand 15 min.
Heat oven to 350°F. Add meat, 1/4 cup cheese and pepper to bread crumb mixture; mix just until blended. Shape into 36 meatballs, each about 1 inch in diameter. Place in single layer on foil-covered rimmed baking sheet.
Bake 20 min. or until done (160°F). Meanwhile, heat pasta sauce in small saucepan on medium heat.
Transfer meatballs to platter; top with sauce. Sprinkle with remaining cheese.

Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g