Best Meatball Stuffed Pasta Brain Recipes

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BRAIN SLIDERS RECIPE BY TASTY



Brain Sliders Recipe by Tasty image

Zombies and the living will go crazy for these adorable brain sliders. They are easy to whip up and will be devoured in minutes.

Provided by Katie Aubin

Categories     Snacks

Yield 8 servings

Number Of Ingredients 13

8 brioche slider rolls
1 lb ground turkey, preferably dark meat
¼ cup yellow onion, finely diced
1 large egg
½ teaspoon freshly ground black pepper
2 teaspoons kosher salt
2 teaspoons garlic, minced
½ cup ketchup
½ cup BBQ sauce
½ cup shredded low-moisture mozzarella
8 green olives, small pimiento stuffed, halved crosswise
8 squares of foil, 7 in (17 cm)
9 toothpicks, divided

Steps:

  • Use a paring knife to cut out the center of a slider bun, leaving a ¼-inch (6 mm) border around the edge. Remove the bread from the center of the bun and place it in a food processor. Use your fingers to press the remaining bread to the bottom or sides of the bun to make a mini bread bowl. Set the bread bowl on a baking sheet and repeat with the remaining buns.
  • Pulse the bread in the food processor for 20-30 seconds, until it breaks down into fine bread crumbs. Set aside ½ cup (55 G) of the bread crumbs and transfer the rest, about 1 cup (115 G), to a resealable bag and freeze for another use.
  • Make the meatballs: Preheat the oven to 400°F (200°C). Grease the foil pieces with nonstick spray. Set aside.
  • In a medium bowl, combine the ground turkey, reserved ½ cup (55 G) bread crumbs, onion, egg, pepper, salt, and garlic. Gently mix until well combined.
  • Using a 2-ounce ice cream scoop, scoop 8 meatballs onto the prepared baking sheet and roll into balls. Chill for 30-60 minutes to set.
  • Make the sauce: In a medium bowl, mix together the ketchup and barbeque sauce.
  • Roll the foil squares into strips.
  • Remove the meatballs from the refrigerator. Lay a foil strip over the top of each meatball, down the center. Press the foil down the center of the meatball to create an indentation that resembles a brain.
  • Brush the meatballs with the sauce.
  • Using a toothpick, add some texture to the sides of each meatball by pressing the side of the toothpick into the meat to create grooves and ridges.
  • Bake the meatballs for 18-20 minutes, or until the sauce begins to lightly brown on top and the internal temperature reaches 165°F (75°C).
  • Assemble the sliders: Scoop ½ tablespoon of sauce into the bottom of each prepared slider bun. Top the sauce with 1 tablespoon of grated mozzarella cheese. Gently tuck a meatball into the hole in the bun, making sure only a small amount, about ¼ inch (6 mm), of the meatball is inside the bun. Brush the tops with more sauce.
  • Bake for 10 minutes, or until the sauce has set and the bread is toasted.
  • Cut 8 of the toothpicks in half. Insert the ends of the toothpick halves into the rounded side of the halved olives. Make sure that the toothpicks do not stick out the front, which should look like eyeballs.
  • Remove the sliders from the oven and add the eyes by pushing the ends of the toothpicks with the olives into the side of the sliders. Serve immediately, being careful to remove the toothpicks before consuming.
  • Enjoy!

Nutrition Facts : Calories 424 calories, Carbohydrate 41 grams, Fat 19 grams, Fiber 1 gram, Protein 19 grams, Sugar 13 grams

MEATBALL STUFFED SHELL PASTA RECIPE BY TASTY



Meatball Stuffed Shell Pasta Recipe by Tasty image

Here's what you need: ground beef, ground pork, panko breadcrumbs, dried minced onion, grated parmesan cheese, garlic, fresh parsley, large eggs, kosher salt, pepper, ricotta cheese, fresh basil, fresh parsley, grated parmesan cheese, salt, jumbo pasta shell, marinara sauce, parmesan cheese, fresh basil

Provided by Rie McClenny

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

1 lb ground beef
1 lb ground pork
1 cup panko breadcrumbs
½ cup dried minced onion, fine
¼ cup grated parmesan cheese
2 cloves garlic, minced
¼ cup fresh parsley, finely chopped
2 large eggs
1 teaspoon kosher salt
pepper, to taste
15 oz ricotta cheese
½ cup fresh basil, chopped
½ cup fresh parsley, chopped
1 cup grated parmesan cheese
1 pinch salt
12 oz jumbo pasta shell, cooked according to package instructions
32 oz marinara sauce
parmesan cheese, for sprinkling
fresh basil, chopped, for garnish

Steps:

  • In a medium bowl, mix together the beef, pork, bread crumbs, onion, Parmesan cheese, garlic, parsley, eggs, salt, and pepper until just combined.
  • Preheat the oven to 425°F (220°C).
  • Take a walnut-sized portion of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled wire rack set over a baking sheet.
  • Bake the meatballs for 10 minutes, until golden brown.
  • Make the ricotta-herb mixture: combine the ricotta cheese, basil, parsley, Parmesan cheese, and salt in a medium bowl and mix well.
  • Stuff a tablespoon of ricotta mixture into a jumbo shells, then stuff a meatball into the shells.
  • Spread the marinara sauce in the bottom of a 9x13-inch (23x33-cm) casserole dish, then lay in the stuffed shells. Sprinkle Parmesan cheese on top.
  • Bake for 10 minutes, until the marinara sauce is warm.
  • Top with chopped basil.
  • Enjoy!

GIANT SPAGHETTI-STUFFED MEATBALL RECIPE BY TASTY



Giant Spaghetti-Stuffed Meatball Recipe by Tasty image

Here's what you need: hot italian sausage, ground beef, seasoned breadcrumb, fresh parsley, salt, black pepper, garlic powder, onion powder, shredded parmesan cheese, eggs, milk, shredded mozzarella cheese, spaghetti, marinara sauce, shredded parmesan cheese, fresh basil

Provided by Hannah Williams

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

1 lb hot italian sausage
1 lb ground beef
1 cup seasoned breadcrumb
⅓ cup fresh parsley
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
⅓ cup shredded parmesan cheese
2 eggs
½ cup milk
½ cup shredded mozzarella cheese
⅓ lb spaghetti, cooked al dente, with sauce
marinara sauce, to serve
shredded parmesan cheese, to serve
fresh basil, to serve

Steps:

  • In a bowl, add the Italian sausage, ground beef, bread crumbs, parsley, salt, pepper, garlic powder, onion powder, Parmesan, eggs, and milk, and mix until well combined.
  • Line a large glass bowl with plastic wrap, and spray thoroughly with cooking spray.
  • Spread the meat mixture along the bottom and sides of the bowl, about ½-inch (1 cm) thick.
  • Sprinkle mozzarella in the base of the meat mixture, then top the spaghetti with sauce on top.
  • Using the plastic wrap, form the meat into a large ball, ensuring there are no holes or cracks.
  • Preheat oven to 375°F (190°C).
  • Place ball on a foil-lined baking sheet.
  • Bake for 40 minutes.
  • Place a large spoon full of marinara in the center of a plate. Top with the spaghetti-stuffed meatball, marinara, Parmesan, and basil.
  • Enjoy!

Nutrition Facts : Calories 734 calories, Carbohydrate 44 grams, Fat 39 grams, Fiber 2 grams, Protein 46 grams, Sugar 3 grams

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