Cheese Crisp Meatball Shooters

• Produce

  • 1 1/2 tsp Basil, dried
  • 4 cloves Garlic
  • 2 1/2 tsp Marjoram
  • 1/2 cup Onion
  • 2 1/2 tsp Powdered garlic
  • 1 can Tomatoes

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 2 tbsp Tomato paste

• Baking & Spices

  • 1/2 tsp Black pepper
  • 2 lb Meatloaf mix
  • 2 1/2 tsp Salt
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 3/4 cup Breadcrumbs

• Dairy

  • 8 oz Castello havarti herb & spice cheese
  • 1 cup Parmesan cheese, grated

• Other

  • 1 can (28 oz. tomatoe puree

Found on mantitlement.com

Description

Ingredients

• 2 T. olive oil
• ½ c. onion, chopped
• 4 cloves garlic, minced
• 1 t. salt
• 2 T. tomato paste
• 1 t. garlic powder
• 1 t. oregano
• ½ t. sugar
• 1 can (28 oz.) crushed tomatoes
• 1 can (28 oz.) tomatoe puree
• 2 lb. meatloaf mix (a combination of beef, pork and veal)
• ¾ c. breadcrumbs
• ½ t. black pepper
• 1½ t. salt
• 1½ t. garlic powder
• 1½ t. oregano
• 1½ t. dried basil
• 1 c. grated parmesan cheese
• 3 eggs, beaten
• 8 oz. shredded Castello® Havarti Herb & Spice cheese

Directions

• Start by making the marinara sauce.
• Add the oil to a medium sized pot and heat over medium heat.
• Once the oil is warm, add the diced onion and cook while stirring for 3-4 minutes.
• Next add in the minced garlic and salt and stir for another minute.
• Stir in the oregano, garlic powder, sugar and tomato paste and let cook for 2 minutes.
• Pour in the 2 cans of tomatoes and stir well.
• Partially cover and let simmer, stirring occasionally for 30 minutes.
• Heat the oven to 400 degrees.
• Add all the ingredients for the meatballs in a large bowl and mix well to combine.
• Make golf ball sized meatballs with your hands and place them on a parchment lined baking sheet.
• Bake for 15 minutes until the meatballs are just cooked through in the center.
• Take the meatballs out and cover with foil to keep warm.
• Place a fresh piece of parchment down on the baking sheet.
• Place 2 T. mounds of the shredded havarti on the baking sheet. These will spread so youll want to space them out, I only did 6 per sheet.
• Bake for 6 minutes then take out and let cool for one minute.
• Using a spatula, carefully lift up a cheese crisp and place it in on a muffin tin upside down to cool. Using your fingers, slightly press the cheese around the muffin tin to form a cup.
• Let cool for 5 minutes then repeat with the next batch.
• Assemble the cups by placing one meatball in each cheese cup and topping with a spoonful of the sauce and some grated parmesan cheese.

Nutrition