Italian Chicken Meatball Grinders Recipes

ITALIAN CHICKEN MEATBALL GRINDERS

Steps:

• Pre-heat the oven to 375°F.
• Heat a large skillet over medium-high heat. Add a little olive oil to the skillet and brown the meatballs on all sides. Transfer the skillet to the oven and cook for 10 to 15 minutes, until the meatballs are cooked through. Transfer the meatballs to a plate and cover loosely with foil.
• Bring a medium saucepan of salted water to a boil on the stovetop. While the water is coming to a boil, set up an ice bath (fill a large bowl with ice and cold water). Blanch the broccoli rabe in the boiling water for 1 minute and then immediately transfer the broccoli rabe to the ice bath. Remove the broccoli rabe from the ice bath and dry well with clean kitchen towels.
• Add the smashed garlic clove, crushed red pepper flakes and a glug or two of olive oil to a large skillet and then pre-heat the skillet over medium heat. When the garlic is light brown and aromatic, remove it from the pan and discard. Add the broccoli rabe to the pan and sauté for a few minutes. Season with salt.
• Make a slit in the rolls lengthwise. Place them on a baking sheet and press the rolls open. Place 2 slices of the provolone cheese on each roll. Bake the rolls in the oven for about 3 minutes, just to melt the cheese. Remove the sheet from oven. Add some broccoli rabe to each roll, place three chicken meatballs on the broccoli rabe and top with some of the roasted red peppers. Drizzle with a little olive oil and sprinkle some dried oregano on top. Cut the remaining provolone slices in half and place the half-slices on top of the meatballs and peppers. Return the pan to the oven and bake for 5 to 7 minutes, until the cheese has melted and the sandwich is toasty. Serve immediately.

ITALIAN CHICKEN MEATBALLS

Steps:

• For the meatballs: Position an oven rack in the middle of the oven and preheat on the broiler setting. Line a sheet pan with foil and coat with cooking spray.
• Add the chicken, pesto, mozzarella, Parmesan, balsamic glaze, salt, black pepper and crushed red pepper to a large bowl. Mix well with clean hands and form into 15 meatballs, about a third of a cup each, adding them to the prepared sheet pan as you go.
• Broil until the meatballs are browned and cooked through (165 degrees F internally), 14 to 16 minutes.
• For the salad: Add the arugula to a platter. Drizzle over the olive oil and balsamic glaze, then toss lightly. Top with the cherry tomatoes, peppers and Parmesan. Add the meatballs and serve.

EASY MEATBALL GRINDER

Steps:

• Slice roll as if making a sandwich but slice all the way through.
• Place each half of the roll in the toaster.
• While roll is toasting, heat up meatballs in sauce in the microwave.
• When roll is toasted to your liking, place both halves on a micro safe plate, cut side up.
• Spoon meatballs (I cut them in half) and sauce equally over each side and sprinkle with cheese.
• Heat in microwave for about 10 seconds or until cheese starts to melt.
• As neatly as possible put the sandwich together and press down slightly.
• Allow to cool for a couple minutes and enjoy.

ITALIAN CHICKEN MEATBALLS

Steps:

• Heat your oven to 325°F.
• In a dry skillet over medium heat, toast the fennel seeds and red chili flakes until their aroma begins to smell smoky and more pronounced. Do not let them burn. Remove them from heat and grind them, in a coffee or spice grinder, with 1 teaspoon -each- of dried basil, marjoram, and thyme. Set this spice blend aside.
• In a skillet over medium heat, sauté the three ounces Vidalia onions, green bell pepper, and celery in 1 1/2 tablespoons extra virgin olive oil.
• Season the vegetables with 1/4 teaspoon -each- of salt and black pepper. (Adjust to reflect personal tastes.) Add 5 cloves of minced garlic and continue to sauté until the vegetables are completely softened.
• Add the three tablespoons skim milk to the vegetables and cook to further soften them until all the milk appears to have been absorbed.
• Remove the vegetables from heat and cool for a few minutes.
• In a bowl, mix the ground chicken, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 egg, 1 ounce parmesan cheese, and the spice blend (see step 2, above) with a wooden spoon. Blend thoroughly.
• Add the cooled vegetables and stir them in to the chicken mixture, completely incorporating the them.
• Keeping one hand dry, form small, golf-ball sized balls (about 1-1/2 inches in diameter) from the meat and roll in the flour. Roll the floured meatballs in your hand to remove the excess. (NOTE: You will probably use a cup of flour, but only an ounce or so will stick to the meatballs when you knock off the excess.) This will make approximately 20 meatballs.
• In a skillet over medium, heat 2 tablespoons extra virgin olive oil until hot. Add the meatballs (do not over-crowd; do this in several batches if necessary) and lightly brown them on one side, first, before flipping them over and doing the other. Each side should take about 3 minutes.
• When all the meatballs have been browned, set them aside and -in the skillet where they were browned- sauté 3 minced garlic cloves and the 1 ounce of minced shallot. Add the diced tomatoes, teaspoon of both marjoram and thyme, and the 1/4 teaspoon of both salt and black pepper. Mix together and bring to a simmer.
• Simmer, uncovered, for 5 minutes.
• Place the browned meatballs in a baking dish and pour the tomato mixture over them. Put the meatballs and sauce in the oven for 45 minutes.
• Remove the finished meatballs, place them on a platter, and garnish with 1 ounce grated parmesan cheese and 1 ounce finely chopped green onion.
• Serve family style with rice, pasta, gnocci, or broccoli.