Meatball Panini Recipes

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MEATBALL SUB PANINI



Meatball Sub Panini image

A new spin on the classic meatball sub. This works great especially when you only have sliced bread on hand and no hoagie rolls. The panini effect keeps the sliced bread from getting soggy.

Provided by Chef Itchy Monkey

Categories     Lunch/Snacks

Time 14m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 5

2 slices sourdough bread or 2 slices white bread
1/2 tablespoon butter, softened
1 -2 meatballs, cooked (I recommend Meatballs Italiano)
2 ounces sliced mozzarella cheese
2 -3 tablespoons marinara sauce

Steps:

  • Pre-heat panini grill to medium-high.
  • Slice meatballs into 1/4" rounds. Warm meatballs and marinara sauce in the microwave.
  • Butter 1 side of each slice of bread, lay butter-side down on your work surface.
  • On one slice of bread, layer ingredients in the following order: 1oz cheese, marinara sauce, meatball slices, more marinara sauce, remaining cheese, top piece of bread, with buttered sides facing out.
  • Place assembled sandwich on the hot grill, and close, pressing down for about a minute. Continue cooking for a few minutes, until golden brown.

EASY MEATBALL PANINI



Easy Meatball Panini image

Make and share this Easy Meatball Panini recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 23m

Yield 4 serving(s)

Number Of Ingredients 5

16 frozen cooked italian style meatballs, about 1 lb
1 (15 ounce) can pizza sauce
4 hoagie rolls
4 slices provolone cheese
1 cup loosely packed large basil leaves or 1 cup spinach leaves

Steps:

  • Preheat Broiler.
  • Combine meatballs and pizza sauce in a large saucepan.
  • Cover and cook over medium low heat for 10 minutes or til heated through, stirring occasionally.
  • Meanwhile, cut a thin slice from the top of each roll, hollow out roll leaving 1/4 to 1/2 inch thick shell, Discard bread from rolls or save for another use.
  • Place hollowed out rolls and roll tops, cut sides up, on baking sheet.
  • Broil 3 to 4 inches from the heat for 1 to 2 minutes or till lightly toasted.
  • Remove roll tops from the baking sheet.
  • Spoon meatballs and sauce into toasted rolls.
  • Top with cheese.
  • Broil about 1 minute more or till cheese is melted.
  • To serve, place basil or spinach leaves on top of cheese and replace roll tops.

MAMA MANCINI'S MEATBALLS



Mama Mancini's Meatballs image

This classic Italian recipe from chef Daniel Mancini is sure to become a favorite in your home.

Provided by Martha Stewart

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

Yield Makes about 1 1/2 dozen

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil
1/4 cup coarsely chopped onion
2 cloves garlic, coarsely chopped
4 (28-ounce) cans whole peeled plum tomatoes
2 bay leaves
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 pounds ground beef chuck
1/2 cup freshly grated Romano cheese, plus more for serving
1 cup dried plain breadcrumbs
1/4 cup finely chopped fresh flat-leaf parsley leaves
1/4 cup finely chopped onion
2 large eggs
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil, for frying
1 pound cooked spaghetti, for serving

Steps:

  • Make the sauce: Heat olive oil in large saucepan over medium heat. Add onion and garlic and cook, stirring, until translucent. Using your hands, crush tomatoes and add to saucepan, along with their juices; stir to combine. Add bay leaves, salt, and pepper. Cover, bring to a boil, and immediately reduce to a simmer.
  • Make the meatballs: Place beef, cheese, breadcrumbs, parsley, onion, eggs, salt, and pepper in a large bowl. Gently mix together by hand to combine. Wet hands with cold water and roll meat mixture into 1 3/4-inch balls.
  • Heat olive oil in a large nonstick skillet over medium heat. Working in batches if necessary, place meatballs in skillet. Cook until browned on all sides, but not cooked through. Transfer meatballs to a paper towel-lined baking sheet to drain.
  • Transfer meatballs to sauce and gently stir from the bottom up to coat with sauce. Cover and let simmer for 30 minutes. Uncover and reduce heat. Continue cooking, stirring every 15 minutes, for 3 hours more. Serve with spaghetti, sprinkled with more cheese, if desired.

MINIATURE MEATBALL PANINI



Miniature Meatball Panini image

These mini meatball sandwiches can be prepared in advance; simply bake, cool, and freeze them in airtight plastic bags. To serve, thaw and reheat in the oven at 325 degrees Fahrenheit for 12 minutes.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 8 to 10 appetizer servings (56 pieces)

Number Of Ingredients 13

1 loaf thin-sliced white bread, such as Pepperidge Farm
2 teaspoons extra-virgin olive oil
1 pound ground pork, or a combination of beef and pork
1 large egg
1/4 cup freshly grated Romano cheese
1/4 cup freshly grated Parmesan cheese
1/4 cup finely chopped fresh flat-leaf parsley
1 clove garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon coarse salt
Freshly ground black pepper
8 tablespoons unsalted butter (1 stick)

Steps:

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a food processor or blender, process the ends of the loaf of bread to fine breadcrumbs, about 1/2 cup. Set the remaining bread aside.
  • In a large bowl, combine the olive oil, meat, egg, cheeses, parsley, garlic, oregano, thyme, salt, pepper, and breadcrumbs. Mix with your hands to combine well.
  • Roll the meat mixture into 1-inch balls and reserve on a baking sheet. Lay 2 slices of bread on work surface. Butter one side of each piece. Place 4 meatballs on the buttered surface of the slice of bread. Top with a second slice of bread, buttered side down, and press firmly to adhere. Use a serrated knife to cut the crusts from the bread. Bake the crusts separately for a "chef's treat." Repeat with the remaining meatballs and bread. This process can be done assembly-line style, lining up slices of buttered bread and assembling a number at a time. Prepare 2 baking sheets at a time if possible.
  • Bake for 15 to 20 minutes or until golden brown. Repeat, if necessary, until all sandwiches are cooked. Remove from the pan and cool. Serve slightly warm.

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