Meatball Hero Recipes

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MINI MEATBALL HEROES



Mini Meatball Heroes image

Provided by Giada De Laurentiis

Categories     appetizer

Time 55m

Yield 12 sandwiches

Number Of Ingredients 26

1 small onion, grated
1/4 cup chopped fresh Italian parsley leaves
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup grated Parmesan
1/4 cup dried Italian-style bread crumbs
6 ounces ground beef
6ounces ground veal
6 ounces ground pork
1/3 cup extra-virgin olive oil
Marinara Sauce, recipe follows, or 26-ounce jar, store-purchased
Twelve 3 to 3 1/2-inch diameter Italian rolls, split, warm
1/3 cup freshly grated Parmesan
3 ounces sliced provolone
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Two 32-ounce cans crushed tomatoes
2 dried bay leaves

Steps:

  • To make the meatballs: Whisk the first 7 ingredients in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the beef, veal, and pork. Using about 2 tablespoons of meat for each, shape the meat mixture into 1 1/4 to 1 1/2-inch-diameter meatballs. Place on a baking sheet.
  • Heat the oil in heavy large frying pan over medium-high heat. Working in 2 to 3 batches, add the meatballs and saute until browned on all sides, about 5 minutes. Using a slotted spoon, transfer the meatballs to a plate. Pour off any excess oil. Return all the meatballs to the pan. Add the Marinara Sauce. Simmer over medium-low until the sauce thickens slightly and the flavors blend, about 10 minutes. Season the sauce, to taste, with salt and pepper. (The meatball mixture can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before continuing.)
  • To make the sandwiches: Spoon the hot meatballs with some sauce over the bottoms of the rolls. Place 1/2 slice provolone on top of meatballs and sprinkle with the Parmesan. Spread more sauce over the roll tops, then fold the tops of the rolls over and serve.
  • In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

MEATBALL SANDWICH



Meatball Sandwich image

Meatballs in tomato sauce with melted cheese on a lightly toasted baguette.

Provided by BIGGUY728

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 13

1 pound ground beef
¾ cup bread crumbs
2 teaspoons dried Italian seasoning
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 egg, beaten
1 French baguette
1 tablespoon extra-virgin olive oil
½ teaspoon garlic powder
1 pinch salt, or to taste
1 (14 ounce) jar spaghetti sauce
4 slices provolone cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
  • Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
  • While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!

Nutrition Facts : Calories 780.9 calories, Carbohydrate 78.2 g, Cholesterol 141.2 mg, Fat 31.9 g, Fiber 5.9 g, Protein 43.6 g, SaturatedFat 12.9 g, Sodium 1473.4 mg, Sugar 12.5 g

EASY MEATBALL HERO SANDWICH



Easy Meatball Hero Sandwich image

This meaty sandwich should please the very hungry at lunchtime. It's an easy meal that requires just 10 minutes of prep work. Roast onion, bell pepper, and zucchini with oil, then add the meatballs until cooked through and layer all of the ingredients in a soft hero roll.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 40m

Number Of Ingredients 9

1 onion, halved and sliced
1 yellow bell pepper, ribs and seeds removed, cut into 1/2-inch-wide strips
1 zucchini, halved crosswise then lengthwise and cut into 1/2-inch-wide strips
1 tablespoon olive oil
1/4 tablespoon dried oregano
2 tablespoons balsamic vinegar
Coarse salt
10 mini meatballs
2 hero rolls, split

Steps:

  • Preheat oven to 400 degrees. On a rimmed baking sheet, toss onion, bell pepper, and zucchini with oil and oregano. Bake 15 minutes.
  • Sprinkle vegetables with vinegar, and season with salt; toss to coat. Push vegetables to one side of pan; place meatballs on other end.
  • Bake until meatballs are cooked through and vegetables are tender, about 15 minutes. Serve in rolls.

MEATBALL HERO



Meatball Hero image

Make and share this Meatball Hero recipe from Food.com.

Provided by LMillerRN

Categories     Lunch/Snacks

Time 50m

Yield 2 serving(s)

Number Of Ingredients 9

1 onion, halved and sliced
1 yellow bell pepper, ribs and seeds removed, cut into 1/2-inch-wide strips
1 zucchini, halved crosswise then lengthwise and cut into 1/2-inch-wide strips
1 tablespoon olive oil
1/4 tablespoon dried oregano
2 tablespoons balsamic vinegar
coarse salt
10 frozen mini meatballs (Mini Meatball Appetizers)
2 hoagie rolls, split

Steps:

  • Preheat oven to 400 degrees;.
  • On a rimmed baking sheet, toss onion, bell pepper, and zucchini with oil and oregano.
  • Bake 15 minutes.
  • Sprinkle vegetables with vinegar, and season with salt; toss to coat.
  • Push vegetables to one side of pan; place meatballs on other end.
  • Bake until meatballs are cooked through and vegetables are tender, about 15 minutes.
  • Serve in rolls.

Nutrition Facts : Calories 291.7, Fat 9.7, SaturatedFat 1.4, Sodium 323.6, Carbohydrate 45, Fiber 4.2, Sugar 5.1, Protein 8.3

GREEK MEATBALL HERO



Greek Meatball Hero image

Provided by Amanda Freitag

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 19

1 cup breadcrumbs
1 cup milk
2 pounds ground beef
1 cup crumbled feta
1/2 cup grated Parmesan
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
4 cloves garlic, finely chopped
2 eggs
2 plum tomatoes, diced
1 English cucumber, diced
1 red onion, thinly sliced
3 tablespoons fresh parsley leaves, finely chopped
3 tablespoons olive oil
2 tablespoons lemon juice
Salt
4 hero rolls
8 ounces homemade or store-bought tzatziki

Steps:

  • For the meatballs: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • Mix the breadcrumbs with the milk in a small bowl and rest for 5 minutes. In a large bowl, combine the breadcrumb mixture, the beef, feta, Parmesan, oregano, salt, pepper, garlic and eggs. Portion the meatballs into 3-ounce balls (16 meatballs total), then roll in your hands and place on the prepared baking sheet. Bake until the meatballs start to brown, 15 minutes.
  • For the hero: Place the tomatoes, cucumbers, onions and parsley in a bowl. Drizzle the olive oil and lemon juice into the bowl and gently toss the vegetables to coat. Season the salad with salt and set aside.
  • Split the hero rolls lengthwise three-quarters of the way through (one end should still be connected). Toast the inside of the rolls on a hot griddle. Place the cooked meatballs on the griddle to crisp the outside and heat through. Place 4 meatballs in a toasted hero roll, then dollop 2 ounces of the tzatziki over the top, and finish with some of the salad. Repeat for the remaining hero rolls, then serve.

EASY MEATBALL PARM HERO



Easy Meatball Parm Hero image

Make and share this Easy Meatball Parm Hero recipe from Food.com.

Provided by Neta7853

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups prego traditional Italian sauce
16 cooked frozen meatballs (1 ounce each)
4 long hard rolls, split
1 cup shredded mozzarella cheese
grated parmesan cheese

Steps:

  • Heat sauce and meatballs in a 3 quart saucepan over medium-high heat to a boil.
  • Reduce heat to low. Cook for 20 minutes or until meatballs are heated through, stirring occasionally.
  • Serve meatballs and sauce in rolls.
  • Sprinkle with mozzarella and Parmesan cheese.

Nutrition Facts : Calories 343.5, Fat 11.7, SaturatedFat 4.4, Cholesterol 22.1, Sodium 1086.9, Carbohydrate 44.7, Fiber 1.8, Sugar 12.4, Protein 14.3

MEATBALL HERO SANDWICHES



Meatball Hero Sandwiches image

Categories     Sandwich     Beef     Tomato     Super Bowl     Kid-Friendly     Quick & Easy     Winter     Tailgating     Bon Appétit     Small Plates

Yield Serves 6

Number Of Ingredients 12

Nonstick vegetable oil spray
1 1/2 pounds lean ground beef
1/2 cup grated Parmesan cheese
2 large eggs
1/4 cup chopped fresh parsley (preferably Italian)
1/4 cup crushed cornflakes
3 large garlic cloves, minced
2 1/2 teaspoons dried oregano
1/2 teaspoons ground white pepper
1/2 teaspoon salt
3 cups purchased marinara sauce
6 long Italian or French rolls, split lengthwise, toasted

Steps:

  • Preheat oven to 350°F. Spray heavy large baking sheet with nonstick vegetable oil spray. Combine ground beef, grated Parmesan cheese, eggs, chopped fresh parsley, crushed cornflakes, minced garlic, dried oregano, ground white pepper and salt in large bowl and blend thoroughly. Using moistened hands, shape meat mixture into 1 1/2-inch rounds and place on prepared sheet, spacing evenly. Bake meatballs until just firm to touch and cooked through, about 20 minutes
  • Bring marinara sauce to simmer in heavy large saucepan. Add meatballs to sauce and simmer until sauce thickens slightly, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
  • Gently press center of bottoms of rolls to compact slightly. Spoon 5 or 6 meatballs into depression in each roll. Spoon enough sauce over to coat. Place tops of rolls over and serve.

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