Some days, all you need is some comfort food. And man, do these meatballs ever count. Cheese stuffed anything is a good route to go, especially in winter. These were originally a slow cooker recipe, but I used the alternative baked method as I just didn’t have the time to throw these all in and leave them yesterday. Still turned out pretty good.
Cube your mozzarella, and freeze for a half hour minimum on a small plate. Preheat your oven to 400. While the mozzarella chills, combine all other ingredients in a bowl with your hands until you have a single mass of meat. Remove the mozzarella from the freezer, and taking chunks of meat, place the cheese in the middle of the meat chunk and roll the meat around it (see pic 2 for an example of what putting the cheese in looks like, and what the final meatball looks like.
Bake for 20 minutes. There will likely be cheese oozing out of the meatballs at the end of the bake time; this is normal, and a sign you did it right. 😛
And then, dip in some marinara, and enjoy!
This is a very approximate recipe, especially as originally done by areyoutryingtodeduceme, but damn if it isn’t a great nightcap to a day of cooking, unexpected fridge cleaning, and tearing apart the lid of a sealed mason jar to unwedge it from my sink disposal. There are no particulars for this recipe; use whatever beer you want (I used a bottle I was gonna use for another recipe but ended up not), and whatever cheese you want that melts well (I went with an Irish stout Dubliner cheese). It’s also very adaptable to whatever variation you want to put on it.
cheese (I went with the Kerrygold Dubliner with Irish Stout, because don’t you want some beer cheese with your beer cheese?)
Have both your butter and cream cheese out for at least a half hour before hand, to soften up.
Take your cream cheese, dijon, garlic powder (if you use it), and mix it together. You should have more dijon and cream cheese than beer, but not by much. This will leave you with a large amount of beer cheese, to be used for future beer grilled cheesiness.
Take your butter, spread about a third of it on the outside of the bread, leave the buttered sides face up, and melt the remaining butter in a small pan over medium high heat. Once the butter is melted, take the non buttered side and spread beer cheese on it. Put it in the pan, and then layer the cheese on top of it (see pics two and three). Spread more beer cheese on the other non buttered side of the other piece of bread, and then sandwich it on top. Flatten the bread, and then grill it like you would a normal cheese, until a golden brown.
And then, enjoy, for yea, you have beer and grilled cheese. And you can drink the leftover beer with it for even more beerception.
Not really sure what to call these – the original calls them BBQ potatoes, but they’re not barbecued, they’re oven baked, and calling them broth-baked butter garlic potatoes just seems unnecessarily long, however accurate. So, simple oven potatoes these are. 😛 Threw them in after watching the 50th yesterday, and they were quick, simple, and delicious. This recipe is going to be vague, too, as I didn’t really measure anything out, but this is one of those recipes where that’ll work well.
Get a 9 inch cake pan, and pour your chicken stock into it, enough that it’s about a third of the way full. Sprinkle however much garlic powder you want on top of it, and let it sit. Preheat your oven to 350 (mine was at 325 bc it runs hot).
Meanwhile, peel your potatoes, and fit them into the pan so that they fit pretty snugly together (see pic 2). Sprinkle salt and pepper on top of them, and then add some little slices of butter on top of each potato (see pic 3).
Throw the potatoes in the oven for about 40 minutes, until they’re fork-tender. You can let it run for longer if you want a crispier bottom like in the original recipe, but these were pretty tender and tasted fantastic after 40 minutes.