xiaoxl/recipe_data huggingface dataset:
Old Fashioned Peach Cobbler
Category: desserts
By ELETA

I was searching for a peach cobbler recipe that reminded me of the yummy dessert I ate as a young girl in Southeast Missouri. No shortcuts here. Fresh peaches and homemade crust...but worth every minute! Absolutely delicious served warm with vanilla ice cream! Never any leftovers with this dessert!

Ingredients:
2 ½ cups all-purpose flour
3 tablespoons white sugar
1 teaspoon salt
1 cup shortening
1  egg
¼ cup cold water
3 pounds fresh peaches - peeled, pitted, and sliced
¼ cup lemon juice
¾ cup orange juice
½ cup butter
2 cups white sugar
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon butter, melted

Directions:
In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs.  In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown. In a large saucepan, mix the  peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust. Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter. Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 2 hrs 10 mins
Yields: 18 servings

Calories: 337.8
Fat: 17.6 g
Saturated fat: 6.6 g
Carbohydrates: 43.7 g
Sugars: 29.5 g
Dietary fiber: 0.6 g
Protein: 2.3 g
Cholesterol: 25.6 mg
Sodium: 176.9 mg
Sunny Cream of Cauliflower Soup


Ingredients:
olive oil, garlic, onion, light brown sugar, cauliflower, heavy cream, milk, turmeric, curry powder, ground nutmeg

Directions:
Heat oil in a large pot., Saute onions, garlic, brown sugar, salt and pepper till translucent., Add cauliflower and stock cook till fork tender., Puree in vita mix or blender Return to pot with rest of ingredients., Season with salt and pepper if needed.
Spanikopita
Category: appetizers-and-snacks
By SnappySpoons

Phyllo dough and frozen spinach makes this Greek-inspired dish a breeze.

Ingredients:
2 (10 ounce) packages frozen chopped spinach, thawed and well drained
½ cup crumbled feta cheese
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 clove garlic, minced
½ teaspoon salt
1 (16 ounce) package whole wheat phyllo dough
½ cup unsalted butter, melted

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Mix the spinach, feta cheese, mozzarella cheese, Parmesan cheese, garlic, and salt in a bowl. Arrange one sheet of phyllo dough on a clean work surface and brush with melted butter. Cover the remaining phyllo dough with a damp towel. Place a second sheet of phyllo on top and brush with butter, then place a third sheet on top. Cut the buttered phyllo lengthwise into four strips. Place about 1 tablespoon of the spinach mixture on the bottom of each strip. Take the bottom right corner and fold the dough over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Continue folding until all the dough is folded. Arrange the stuffed triangles, seam-side down, on the prepared baking sheet. Lightly brush the triangle with butter. Repeat with the remaining phyllo dough and spinach filling. Bake in the preheated oven until golden brown, about 20 minutes. Cool slightly before serving.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 30 spanikopita

Calories: 182.8
Fat: 9.4 g
Saturated fat: 5.5 g
Carbohydrates: 19.9 g
Sugars: 0.5 g
Dietary fiber: 2.3 g
Protein: 6.5 g
Cholesterol: 25.5 mg
Sodium: 387.6 mg
Chocolate Cherry Bread
Category: breakfast-and-brunch
By jullum

My friend gave me this recipe 15 years ago and it has been a favorite ever since. We prefer sweet, as opposed to tart, dried cherries. You can also use dried cranberries.

Ingredients:
1 cup lukewarm milk
1 (.25 ounce) package active dry yeast
1 large egg
2 tablespoons butter, softened
2 tablespoons white sugar
2 tablespoons brown sugar
2 teaspoons vanilla extract
1 teaspoon salt
3 cups bread flour, or more as needed
¾ cup chocolate chips
¾ cup dried cherries

Directions:
Mix milk and yeast in a small bowl with a fork until frothy, about 5 minutes. Add egg, butter, white sugar, brown sugar, vanilla extract, and salt. Beat for 1 to 2 minutes. Add 1 cup flour. Beat for about 5 minutes. Add remaining 2 cups flour; mix until dough comes together. Turn dough out onto a lightly floured work surface. Knead until dough is smooth and feels rubbery, about 10 minutes. Add additional flour if needed. Add chocolate chips and cherries; knead just until incorporated. Cover dough and let rise in a warm, humid area until doubled, about 1 hour. Punch down dough gently. Let rest for 10 minutes. Divide dough in half; shape into loaves. Transfer loaves to a greased baking sheet and let rise again, about 1 hour more. Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until browned, 20 to 30 minutes.

Prep time: 25 mins
Cook time: 20 mins
Total time: 2 hrs 55 mins
Yields: 2 loaves

Calories: 183.1
Fat: 5 g
Saturated fat: 2.7 g
Carbohydrates: 30.3 g
Sugars: 11.5 g
Dietary fiber: 1.7 g
Protein: 4.5 g
Cholesterol: 17 mg
Sodium: 169 mg
Peanut Butter Logs


Ingredients:
honey, molasses, peanut butter, powdered milk, chocolate chips, raisins, coconut

Directions:
Kneed all ingredients together with your hands, adding enough milk powder to form a stiff but not crumbly dough.  This may be more or less than a cup depending upon how thin your peanut butter and honey are.
Optional ingredients can be kneaded in as well.
Shape into logs about 2-3 inches long and 1 inch in diameter.
Roll in powdered milk, confectioner's sugar or coconut.
Easy Vegetable Beef Soup
Category: soups-stews-and-chili
By Marne

This is the easiest vegetable beef soup recipe that I know of, and it tastes wonderful!

Ingredients:
1 pound ground beef
2 quarts water
1 (14.5 ounce) can diced tomatoes
1  onion, chopped
4  potatoes, peeled and cubed
1 (16 ounce) package frozen mixed vegetables
8 cubes beef bouillon, crumbled
½ teaspoon ground black pepper

Directions:
In a large pot over medium heat, cook beef until brown; drain. In a large pot over medium heat, combine cooked beef, water, tomatoes, onion, potatoes, mixed vegetables, bouillon and pepper.  Bring to a boil, then reduce heat and simmer 45 minutes.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 8 servings

Calories: 253.7
Fat: 8.3 g
Saturated fat: 3.2 g
Carbohydrates: 30.5 g
Sugars: 3.2 g
Dietary fiber: 4.6 g
Protein: 14.6 g
Cholesterol: 34.4 mg
Sodium: 1014.1 mg
Unbelievable Cheese Crisps


Ingredients:
sharp cheddar cheese, jalapeno jack cheese, flour, sugar, salt, cayenne pepper, dry mustard, butter, Worcestershire sauce

Directions:
Mix dry ingredients., Melt butter and stir in, working with hands to make a soft dough., Form into 1 inch balls., Place on an UNGREASED cookie sheet., Bake 10-12 mins  350°F., Serve warm or at room temperature.
Homemade Chicken Chasseur


Ingredients:
olive oil, chicken breasts, salt, fresh ground black pepper, butter, onion, mushroom, fresh garlic cloves, flour, dry vermouth, dry white wine, low sodium chicken broth, crushed tomatoes, dried thyme, fresh parsley

Directions:
In a large, deep frying pan, heat the oil over moderately high heat.
Season the chicken with 1/4 teaspoons each of the salt and pepper and add to ther pan. Cook until browned, turning, about 8 minutes in all. Remove.
Pour off all but 1 tablespoons fat from the pan.
Add the butter to the pan and reduce the heat to moderately low.
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Raise the heat to moderately high.
Add the mushrooms, garlic, and 1/4 teaspoons of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
Add the flour and cook, stirring, for 30 seconds.
Stir in the vermouth and bring back to a simmer.
Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoons salt.
Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes.
Stir in the parsley and the remaining 1/4 teaspoons pepper.
Homemade Pumpkin Pie


Ingredients:
salt, sugar, pumpkin pie spice, eggs, milk, pumpkin

Directions:
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees] for 10 minutes; reduce temperature to slow (325 degrees] and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
Makrout a Louz - Algerian Almond Cakes #2


Ingredients:
granulated sugar, lemons, zest of, eggs, cornflour, icing sugar

Directions:
Place the first 4 ingredients in a large bowl and mix well - traditionally with your hand.
Dust work top with a little cornflour and roll mixture into a sausage shape - approximately the thickness of a frankfurter or average thumb!
Cut the sausage into 3cm pieces. Do this at an angle to create lozange or diamond shapes.
Bake on middle shelf at approx 170c until set & still pale - about 12-14 minutes THEY SHOULD NOT BE DARK.
When cooled slightly, drop one by one into the syrup. Hold on a fork and allow excess to dribble off before slowly dropping into the sugar. Re-dip with sugar 15 mins later and pop into paper cases.
For the syrup you can make it easily by putting 2 cups of water and 1 cup of sugar in a pan and boiling for 10 minutes It needs to be nice and light - just enough to hold the icing sugar on.
My Take on Amish White Bread


Ingredients:
warm water, white sugar, dry yeast, all-purpose flour, wheat gluten, salt

Directions:
Dissolve the sugar into very warm water 125 to 130 degrees. Wait for the mixture to cool to 112 degrees and add the dry yeast. Let that proof for about 5 minutes.
Warm the mixing bowl on your stand mixer with hot water. Stir that around and dump it.
Add the yeast mixture to the mixing bowl and add in your room temperature vegetable oil.
Next, sift in about 5 cups of the all-purpose flour. Add in about 1 tablespoon or so of the wheat gluten. (This will make your bread nice and soft, don't add too much.].
Start mixing, then add in the salt last.
Mix until the dough is soft and comes away from the sides and bottom of the bowl. You may need to add in more flour while it is mixing but only add in a tablespoon at a time. You don't want to have too dry of a dough.
Place the dough in a large lightly oiled bowl, turn to coat then cover with plastic wrap and place in a warm area for about an hour to rise.
Separate into the desired shapes or loaves. This recipe will make about 3 pounds of dough so this will separate into 3 nice 1 pound loaves. I also use this same dough for dinner rolls dividing equally into 18 large (pictured] or 24 normal size dinner rolls.
Cover your dough with plastic wrap and place the loaves back in your warm place to rise for another hour.
Bake in a 350-degree oven for approximately 20 minutes or until the bread is at 175 degrees internal temperature. (We're going to 180 degrees so if you stop it at 175 degrees the carryover will finish baking the bread.
Let cool for a couple minutes in the baking pans then remove the bread to a wire rack to cool completely before putting them into plastic bags or cutting. (You can remove the bread from the pans immediately but you risk smashing the extremely soft bread. A couple minutes makes a huge difference in the structure and final appearance of the hot bread].
Curried Avocado Dip


Ingredients:
fresh cilantro, plain low-fat yogurt, sweetened coconut, fresh lime juice, fresh ginger, curry powder, shallot, salt, avocados

Directions:
Blend all ingredients except the avocado in a food processor until minced.
Scrape down the sides of the bowl to ensure even blending.
Add chopped avocado and blend until very smooth; taste for seasoning.
Chill until time to serve!
Pickled Cucumelon, Mexican Sour Gherkin


Ingredients:
canning salt, melon, water, apple cider vinegar, mustard seeds, cumin seed, epazote, honey, cilantro, chili peppers

Directions:
Place cucamelon in a small bowl sprinkle with salt and top with ice cold water chill for 2 hours.
Rinse and drain.
Heat water, wine vinegar seeds turmeric, epazote and honey to a boil in a nonreactive saucepan.  Remove from heat.
To your sterilized  jars, add raspberry leaves and cilantro, mouse melons, garlic and chili`s.  Top with hot brine and seal in a hot water bath for 10 minutes.
Give it a couple days for flavors to meld. Or save for entertaining. Serve along side olives with cute toothpicks.
Chicken Bean and Veggie Stew


Ingredients:
boneless chicken breasts, zucchini, garbanzo beans, carrots, green peas, diced tomato, onion, garlic cloves, olive oil, paprika, salt, cumin, sage

Directions:
Heat the olive oil in a slow cooker. Add all the other ingredients and mix well., Cook on low for 4 - 6 hours.
Kitchen Sink Hash Brown and Egg Waffle
Category: breakfast-and-brunch
By weedak

As flavorful as you want to make it, this comes together easily and is wonderful for a lazy Sunday, or make them ahead and freeze them. Pop them in the toaster for a hot and tasty breakfast treat you can eat on the go. Easily scalable recipe, and you can sub cauliflower and/or broccoli for a healthier base ingredient. These freeze well and make for a great grab-and-go breakfast snack that you can eat with your hand--holds together well, and isn't greasy! Microwave will not give you the crispy exterior on reheating.

Ingredients:
cooking spray
2 cups frozen shredded hash browns, thawed
2  eggs, beaten
¼ cup milk
¼ cup all-purpose flour
2 tablespoons diced onion, or more to taste
1 tablespoon sriracha sauce, or to taste
2 cloves garlic, minced
½ teaspoon baking powder
salt and ground black pepper to taste

Directions:
Preheat a waffle iron according to manufacturer's instructions; spray with cooking spray. Mix hash browns, eggs, milk, flour, onion, sriracha sauce, garlic, baking powder, salt, and pepper together in a bowl to make batter. Pour 1/4 of the mixture onto the preheated waffle iron; spread to the edges with a spatula. Cook until golden and warmed through, 5 to 7 minutes. Repeat with remaining batter.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 waffles

Calories: 141.3
Fat: 7.8 g
Saturated fat: 2.9 g
Carbohydrates: 22.2 g
Sugars: 1.2 g
Dietary fiber: 1.6 g
Protein: 6.2 g
Cholesterol: 94.2 mg
Sodium: 325.1 mg
Sesame Teriyaki Skewers (Chicken on a Stick)


Ingredients:
boneless skinless chicken thighs, sesame seeds, garlic, Splenda granular

Directions:
Soak bamboo skewers in water for 1 hour to keep from burning later.
Mix all marinade ingredients together in a non-reactive container large enough to hold all of the chicken.
Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour.
Preheat oven to 375 degrees F.
Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan.
Place in oven and bake for about 30 minutes, or until fully cooked through.
Sprinkle with sesame seeds before serving.
Low Cholesterol Eggnog


Ingredients:
egg substitute, sugar, 1% low-fat milk, vanilla, ground nutmeg

Directions:
Whip together egg substitute and sugar, combine with two milks and flavoring., Mix well., Chill overnight., Dust with nutmeg before serving.
Creamy Peppercorn Steaks


Ingredients:
black peppercorns, white pepper, salt, butter, Worcestershire sauce, Tabasco sauce, half-and-half

Directions:
Mix the peppercorns and white pepper.
Rub over both sides of meat.
Chill 1 hour.
Sprinkle salt in large skillet, heat on high until salt starts to brown.
Sear steaks on both sides.
Add butter, reduce heat to med and cook for 2 minutes per side.
Add worcestershire sauce and tobasco, cook each side 2 more minutes, or until desired doneness.
Remove steaks; add cream, cook and stir until smooth.
Simply Crab Cakes #5FIX


Ingredients:
lump crabmeat, egg, mayonnaise

Directions:
Preheat the oven to 400 degrees F.
In a medium bowl combine all of the ingredients and mix together well. Press the mixture into the bottom of a muffin tin, filling the mixture into 9 of the cups. Be sure you're using a non-stick muffin tin.  Place in the oven and bake for 25 minutes, until golden brown on top.
Remove the cakes from the muffin tin carefully and serve with your favorite dipping sauce.
Hand to Mouth Chicken Legs


Ingredients:
plain yogurt, garlic, Dijon mustard, fresh parsley, kosher salt, white pepper

Directions:
Blend all the marinade ingredients and marinate the chicken for 2 hours to overnight.  More is better.
Preheat oven to 375 degrees F.
Combine the crust ingredients in a shallow bowl.
Roll the chicken in the mixture and shake off excess crumbs.
Place on a cookie sheet, lightly sprayed with cooking oil and bake for 50-60 minutes until crunchy on the outside and cooked through on the inside (juices run clear and not pink].
Pan Fried Spinach
Category: side-dish
By RUSTY5

Delicious, and easy to prepare. Great Southern dish. Can be served with any meat as a side dish. Great with cornbread.

Ingredients:
5 slices bacon
2 ⅔ tablespoons butter
¼ cup olive oil
2 tablespoons minced garlic
1  sweet onion, chopped
3 (6 ounce) bags baby spinach leaves
coarse salt and ground black pepper to taste

Directions:
In a skillet over medium heat, fry the bacon until evenly brown and crisp. Drain, crumble, and set aside. Melt the butter and heat the olive oil in a large skillet over medium heat. Mix in the crumbled bacon, garlic, and onion. Cook and stir 2 minutes, then mix in the spinach until evenly coated with the butter and oil. Cover skillet, reduce heat to low, and cook 5 minutes, stirring often, or until spinach is tender. Season with salt and pepper to serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 141.5
Fat: 12.8 g
Saturated fat: 4 g
Carbohydrates: 4.4 g
Sugars: 0.9 g
Dietary fiber: 1.7 g
Protein: 3.8 g
Cholesterol: 15.2 mg
Sodium: 233.6 mg
Banana Cupcakes


Ingredients:
all-purpose flour, baking powder, baking soda, salt, butter, sugar, bananas, eggs, vanilla extract, buttermilk

Directions:
Preheat oven to 350 degrees. Line a cupcake pan with 12 paper baking cups. In a medium mixing bowl stir together, flour, baking powder, baking soda, and salt, set aside.
In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in bananas. Beat in eggs, one at a time, then vanilla. On low speed gradually add flour mixture alternating with milk and beat until blended.
Divide batter evenly between baking cups. Bake until toothpick inserted into the center comes out clean, about 25 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completley.
Cherry Almond Pilaf


Ingredients:
tart cherries, water, sugar, butter, vegetable broth, basmati rice

Directions:
Pit cherries over a medium saucepan to save as much juice as possible.
Once pitted, heat cherries, water and sugar to a boil.
Reduce heat and simmer cherry mixture for 20 minutes.
Drain cherries, reserving juice in a clear glass measuring cup.  Save cherries for later.
Add enough vegetable broth to the cherry juice to equal 2 cups of liquid.  Set cherry/broth liquid aside and discard leftover vegetable broth.
Melt butter in a large skillet.  Add rice and stir to coat in melted butter.
Pour in the cherry juice/vegetable broth mixture and bring to a boil over medium high heat.
Cover and reduce heat to low.  Simmer for 15-20 minutes until rice is tender and all of the liquid is absorbed.  Check the skillet occasionally and stir to make sure that the rice doesn’t stick to the bottom.
Remove from heat, fluff with a fork, fold in cherries and cilantro.
Transfer to a serving dish and sprinkle with toasted almonds.
Golden Crusted Fish and Potato Cakes With Dill Yoghurt


Ingredients:
potatoes, parsley, salt, white pepper, plain yogurt, dill

Directions:
De-bone fish and dice into small cubes (about the size of your little finger tip].
Coarsely grate 4 potatoes and Finely grate 2 potatoes.Gently squeeze some of the excess juice from the grated potatoes (however, don't go overboard].
Combine fish and potato with parsley, salt and pepper.
Add instant mash/potato flakes to bind the mixture together (you may need slightly more or less, depending on the amount of moisture left in your potatoes].
Roll fish cakes by hand, coating them in a mixture of potato flakes and salt.
Place oil in a frying pan (skillet], on medium heat (enough oil to fry, but not too much, as they can absorb quite a bit of oil].
Once up to temperature fry fishcakes for approximately 7 minutes a side, or until golden brown and warm throughout. (You may need to adjust the temperature from time to time to ensure they do not burn].
When finished, place on paper towels to absorb excess oil.
For the dill yoghurt, simply combine dill and yoghurt, and dollop onto your fish cakes.
Serve with rocket (arugula]/salad and your favourite dressing.
Crispy Breadsticks


Ingredients:
olive oil, garlic cloves, fresh Italian parsley, fresh rosemary, fresh coarse ground black pepper, salt, parmesan cheese

Directions:
Combine first 6 ingredients.
Cut bread halves into 1/2-inch-thick slices. Place on baking sheets. Brush with oil mixture, and sprinkle with cheese.
Bake at 425° for 7 to 10 minutes or until cheese melts.
Hunt’s® Tomato and Bacon Tortellini


Ingredients:
bacon, fresh garlic, water, frozen green pea, cracked black pepper

Directions:
Cook bacon in large saucepan or Dutch oven over medium-low heat until crisp. Remove bacon from pan, drain and discard all but 1 tablespoon drippings. Add garlic to drippings; cook 30 seconds or until fragrant.
Add undrained tomatoes, tomato sauce and water; stir. Bring to a boil over high heat; stir in tortellini. Return to a boil; cover and simmer over medium-low heat 6 minutes or until tortellini is tender, stirring gently after 3 minutes.
Add cream cheese; stir until completely melted. Stir in bacon and peas. Return to a boil; simmer 2 minutes. Sprinkle liberally with pepper, if desired.
Bacon Biscuit Balls


Ingredients:
bacon, green peppers, fresh mushrooms, flour, baking powder, dry mustard, egg, milk, bacon drippings

Directions:
Preheat oven to 425 degrees., Fry bacon until crisp., Save the drippings., Crumble the bacon into small pieces., Combine bacon, green pepper and mushrooms., Sift together the flour, dry mustard and baking powder., Mix bacon and vegetables with the flour mixture., Combine the egg, milk and bacon drippings., Add this to the flour and vegetable mixture., Stir mixture with fork until blended well., Drop by teaspoonfuls onto a greased cookie sheet., Bake for about 8 minutes., Serve on wooden toothpicks with any highly seasoned dip.
Chicken Parmesan Mini-Subs


Ingredients:
ground chicken, egg, parmesan cheese, onion powder, garlic powder, mozzarella cheese

Directions:
Preheat the oven to 375F then spray a large baking sheet with cooking spray.
Mix chicken, egg, breadcrumbs, Parmesan cheese, 2 tbsp of the pizza sauce & spices in a bowl.
Shape into 21 small meatballs, about the size of a ping pong ball then place onto the sheet. Bake for 15-18 minutes.
Spoon 1 tbsp of sauce down the middle of each bun. Then sprinkle 1 tbsp of cheese over the sauce.
Place 3 meatballs into each bun then pour 1/2 tbsp of sauce over each ball. Top with the remaining cheese then place back into the oven for 7 minutes.