Best 5 Cheese Stuffed Meatballs With Creamy Gravy Recipes

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Indulge in a culinary journey with our delectable Cheese-Stuffed Meatballs with Creamy Gravy. These tender and juicy meatballs, meticulously crafted with a blend of ground beef and pork, are generously filled with a core of melted cheese that oozes out with every bite. Immerse yourself in the symphony of flavors as the savory meatballs are enveloped in a rich and velvety creamy gravy, creating a harmonious balance of textures and tastes. As a delightful accompaniment, we present two additional recipes: a refreshing Cucumber Salad with a tangy dressing that cuts through the richness of the meatballs, and a classic Mashed Potato recipe for a comforting and creamy side dish. Embark on this culinary adventure and treat your taste buds to an unforgettable feast.

Let's cook with our recipes!

MOZZARELLA-STUFFED MEATBALLS



Mozzarella-Stuffed Meatballs image

Beautifully browned meatballs simmered in marinara sauce and served over pasta hold a delicious surprise: gooey mozzarella cheese.

Provided by Food Network Kitchen

Time 2h50m

Yield 4

Number Of Ingredients 14

2 slices stale white sandwich bread, crusts removed
1/3 cup milk
1 1/2 pounds ground beef
1/2 cup grated Parmesan
1/4 cup chopped fresh parsley
1/2 onion, grated
2 cloves garlic, finely grated
1 large egg
Kosher salt and freshly ground black pepper
18 small cubes (about 1/2 inch) mozzarella, about 5 ounces
6 cups prepared marinara sauce
1/4 cup olive oil
1/2 cup lightly packed fresh basil leaves, torn
Hot cooked pasta, for serving

Steps:

  • Grate the bread into coarse crumbs on the large holes of a box grater; put in a large bowl. Add the milk and set aside for 5 minutes to allow the bread to soak up the milk. Add the beef, Parmesan, parsley, onion, garlic, egg, 1 teaspoon salt and a few grinds of pepper; mix until just combined. Shape the meat mixture into 18 meatballs, working a piece of mozzarella into the center of each and making sure it?s completely covered. Refrigerate for at least 2 hours or up to overnight.
  • Bring the marinara sauce to a very light simmer in a large Dutch oven or large wide pot. Heat half of the oil in a large nonstick skillet over medium-high heat. Working in batches, add the meatballs and cook, turning occasionally and adding the remaining oil as needed, until browned on all sides, about 6 minutes. Transfer the meatballs to the marinara sauce as they are browned.
  • Bring the sauce to a boil, lower the heat, and simmer, covered, gently stirring occasionally, until the meatballs are cooked through, about 15 minutes. Remove from the heat and stir in the basil. Adjust the seasoning with additional salt and pepper. Serve over hot pasta.

STUFFED MEATBALLS



Stuffed Meatballs image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 9 servings

Number Of Ingredients 14

1 pound 80/20 beef
1 pound 93/7 beef
5 large eggs
2 cups seasoned breadcrumbs
1 cup grated Parmesan
2 tablespoons dried parsley
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 cup shredded mozzarella
5 slices spicy capicola, diced
5 slices sharp provolone, diced
5 slices Black Forest ham, diced
5 slices Genoa salami, diced

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the ground meat with the eggs and mix well. Add the meat mixture and breadcrumbs to the bowl of a small stand mixer fitted with a paddle attachment and mix until well combined. Add the Parmesan, parsley, garlic powder, salt and pepper and mix on medium speed for 3 minutes (do not over mix). Scoop out 18 meatballs using an ice-cream scoop (or form the meatballs to ice-cream-scoop size). Mix the mozzarella, capicola, provolone, ham and salami in a mixing bowl. Stuff each meatball by making a hole in the middle and placing 1 tablespoon of the meat-and-cheese mixture in the center. Seal the meatballs well by pinching them back together. Bake, covered with foil, 45 minutes.

CHEESE STUFFED MEATBALLS WITH CREAMY GRAVY



Cheese Stuffed Meatballs with Creamy Gravy image

Great comfort food here. I love using the velveeta but a lot of it oozes out of meatballs. I have also used other cheeses like swiss and hard Italian cheese that doesn't ooze out as much.

Provided by barbara lentz

Categories     Beef

Time 40m

Number Of Ingredients 21

MEATBALLS
1 lb ground beef or venison
1 lb ground pork
1/4 c milk
1 c bread crumbs
1/4 c parmesan cheese grated
1/4 c fresh parsley minced
2 large eggs
4 clove garlic minced
salt and pepper
1/2 lb velvetta cheese or any cheese of your choosing
CREAMY GRAVY
4 Tbsp butter
1 medium onion diced
3 clove garlic minced
1/4 c flour
2 1/4 c beef broth
1 knorr homestyle beef bouillon
2 Tbsp worcestershire sauce
1 c sour cream
2 Tbsp fresh thyme minced

Steps:

  • 1. Mix all ingredients for meatballs together except for Velveeta Shape into balls and wrap each ball around a small piece of cheese. Place balls on baking sheet and bake at 350 degrees for 20 to 30 minutes depending on the size of meatballs.
  • 2. Meanwhile make the gravy. Add the butter to skillet and saute the onion and garlic until translucent. Stir in the flour and make a roux. slowly stir in the beef broth and bouillon. Cook until thickened. Stir in the Worcestershire sauce and the sour cream. Lastly add the minced thyme.
  • 3. Serve gravy over meatballs. Can make this a complete meal by serving meatballs and gravy over mashed potatoes or noodles.

CHEDDAR STUFFED MEATBALLS



Cheddar Stuffed Meatballs image

"This recipe came from my grandmother many years ago," says Linda Chaput of North Bay, Ontario. "It's absolutely delicious. You can also use cream of mushroom soup instead of tomato or add a piece of onion to the cheese in the center."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 8

1/4 cup chopped onion
2 tablespoons beaten egg
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound lean ground beef
8 cubes cheddar cheese (1/2 inch each)
2/3 cup condensed tomato soup, undiluted

Steps:

  • In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Divide into eight portions. Shape each portion around a cheese cube., Place meatballs in an 8x4-in. glass loaf pan coated with cooking spray; top with soup. Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink.

Nutrition Facts : Calories 350 calories, Fat 18g fat (9g saturated fat), Cholesterol 156mg cholesterol, Sodium 972mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 30g protein.

GORGONZOLA FILLED MEATBALLS, BAY AND ONION CREAMY TOMATO GRAVY



Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

1 1/2 pounds ground veal
1 pound ground beef
Salt and pepper
2 cloves garlic, grated or minced
1 large egg, plus 1 egg yolk
2 handfuls grated Parmigiano-Reggiano
2 handfuls plain bread crumbs
3 tablespoons sliced or finely chopped sage leaves
3 tablespoons extra-virgin olive oil
8 ounces Gorgonzola
1 tablespoon butter
2 fresh bay leaves
1 onion, finely chopped
1 cup chicken stock
1 (15-ounce) can crushed tomatoes
1/2 cup cream

Steps:

  • Preheat oven to 400 degrees F.
  • Place meat in a mixing bowl and season with salt, pepper, add in garlic, eggs, cheese, bread crumbs and sage. Mix meat, roll into 8 large balls and arrange in a baking dish. Coat balls with 2 tablespoons extra-virgin olive oil. Using the end of a wooden spoon, make an indentation half way into each ball and fill the cavity with some Gorgonzola. Bake until golden and cooked through, 15 to 20 minutes.
  • Heat 1 tablespoon extra-virgin olive oil and butter in a sauce pot over medium heat, add bay and onions and season with salt and pepper. Add chicken stock and tomatoes and heat through, stir in cream, reduce heat to medium-low and simmer to thicken slightly 8 to 10 minutes.
  • Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside, if desired.

Tips:

  • Choose the right ground meat. A combination of ground beef and ground pork is often used for meatballs, but you can also use all beef, all pork, or even a mixture of ground chicken and turkey. Just be sure to adjust the cooking time accordingly.
  • Season the meat well. Don't be afraid to add plenty of herbs and spices to the meat mixture. This will help to give the meatballs flavor and depth.
  • Use a light hand when mixing the meat. Overworking the meat will make the meatballs tough. Just mix until the ingredients are evenly combined.
  • Form the meatballs into uniform sizes. This will help them to cook evenly.
  • Brown the meatballs before simmering them in the gravy. This will help to seal in the juices and prevent the meatballs from falling apart.
  • Use a flavorful gravy. The gravy is an important part of this dish, so be sure to use a recipe that you like. You can use a simple tomato sauce, a creamy Alfredo sauce, or even a rich brown gravy.
  • Serve the meatballs over pasta, rice, or mashed potatoes. This will help to soak up the delicious gravy.

Conclusion:

Cheese-stuffed meatballs with creamy gravy is a classic comfort food dish that is sure to please everyone at the table. With just a few simple ingredients, you can create a delicious and satisfying meal that is perfect for any occasion. So next time you're looking for a quick and easy recipe, give these cheese-stuffed meatballs a try. You won't be disappointed!

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