Best Meatball Stuffed Tomato Recipes

Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu) image

Provided by Food Network

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 17

6 cups olive oil or vegetable oil, for frying
1 medium-sized head cauliflower (about 1 pound)
1 1/2 pounds ground beef, lamb, or veal
1 small onion, finely chopped
1/2 teaspoon ground cinnamon
1/2 cup chopped fresh parsley leaves
1 1/2 teaspoons tabil (a Tunisian spice blend of coriander seed, caraway seed, garlic powder, cayenne pepper)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs beaten
All-purpose unbleached flour, as needed, for dredging
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons tomato paste
1 cup water
1 1/2 teaspoons harisa (Tunisian hot chili paste of guajillo chili peppers, garlic, oil, caraway, and coriander)
1/2 teaspoon ground red chili

Steps:

Preheat frying oil in a deep-fryer or 8-inch deep saucepan to 375 degrees F.
Bring a saucepan of lightly salted water to a boil and cook the whole cauliflower until tender, about 10 minutes. Drain well and break into small florets.
Place the meat, onion, cinnamon, parsley, tabil, salt, and pepper in a food processor, in batches if necessary, and process until well blended. Remove to a bowl.
Have a bowl of water handy to keep your hands wet while making meatballs. Meatballs are formed by flattening a lemon-sized portion of meat into a thin patty and wrapping the patty around a cauliflower floret to completely enclose. Form into an oval shape, then dip into the eggs and dredge in flour, tapping off any excess flour.
Cook the meatballs in oil until golden, about 4 minutes, without crowding the fryer. Remove with a slotted spoon to paper toweling to drain.
Heat the extra-virgin olive oil over medium-high heat in a large saucepan. Dissolve the tomato paste in the water, and add to the pan along with harisa and ground red chili. Add the meatballs and cook covered until most of the liquid evaporates, about 25 minutes. Add a little water to rehydrate sauce if it is dries out before that time. Serve meatballs covered with sauce.

Meatball Stuffed Tomato image

Provided by Lynn Socko @lynnsocko

Categories Turkey

Number Of Ingredients 10

20 - mini turkey meatballs-see link below
4 - tomatoes
2 tablespoon(s) each of unsalted butter and olive oil
3 clove(s) garlic cloves, crushed
1/2 - onion, chopped
8 - mushrooms, sliced
1 cup(s) chicken or turkey stock-homemade or low sodium
1-2 tablespoon(s) cornstarch
- asagio or parmesan cheese, grated
- salt & pepper to taste

Steps:

https://www.justapinch.com/recipes/main-course/turkey/sweet-italian-turkey-meatballs.html
Cut top of tomatoes off and scoup out insides. Set aside.
For Sauce: Place onions and garlic in skillet with olive oil & butter. Cook over low heat till onions are tender. Add mushrooms. Now mix together 1 c. of room temp. chicken or turkey broth with 1-2 Tbsp. of cornstarch. Mix well and add to veggie mix. Stir well and let thicken. Place meatballs in skillet and reheat.
OPT: Place tomato on plate in micro and cook for about 2 min. Stuff with meatballs and veggie sauce. Top with grated parmesan.
More stuffed tomato recipes you might want to check out: https://www.justapinch.com/recipes/side/vegetable/stuffed-tomato-delight.html https://www.justapinch.com/recipes/main-course/beef/steak-and-veggie-stuffed-tomatoes.html https://www.justapinch.com/recipes/appetizer/cheese-appetizer/cheesy-pasta-stuffed-tomatoes.html