Meatballs And Mozzarella Sandwiches Recipes

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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

THE PERFECT MEATBALL SANDWICH



The Perfect Meatball Sandwich image

This is The Perfect Meatball Sandwich, made on toasted, buttery garlic bread, with an easy homemade marinara sauce and my favorite beef and sausage meatballs.

Provided by Tracy

Categories     Dinner

Time 30m

Number Of Ingredients 15

1 28-ounce can whole San Marzano tomatoes
¼ cup extra-virgin olive oil
7 cloves garlic (peeled and slivered or minced)
¼ cup water
¼ teaspoon salt (or to taste)
1 ½ teaspoon sugar
¼ teaspoon dried oregano
Pinch crushed red pepper flakes
1 large fresh basil sprig (or ¼ teaspoon dried basil)
4 French rolls
Butter
Garlic powder
12 to 16 large meatballs (fully cooked and warmed)
1 cup shredded mozzarella cheese
Fresh basil (optional for topping)

Steps:

  • With an immersion blender, food processor, or blender, process tomatoes until mostly pureed--the texture of chunky salsa. You can also turn the tomatoes out into a bowl and crush them with your hands (don't discard the juices).
  • In a large skillet, heat oil over medium heat. Once hot, add the garlic and cook just until it starts to turn lightly golden--watch carefully so it doesn't burn! Add the tomatoes and their juices to the skillet along with water, salt, sugar, oregano, red pepper flakes, and sprig of basil. Cover with splatter screen and bring to a good simmer, turning up the heat if necessary. Simmer, stirring occasionally, for 15 to 20 minutes until sauce is thickened. Taste and add more salt if needed.
  • Remove basil sprig.
  • Preheat your oven to 400°F. Butter both sides of your French rolls and sprinkle garlic powder over the top. Place on a baking sheet and bake for 3 to 4 minutes until lightly toasted.
  • Add a couple tablespoons of sauce to both sides of each French roll and top with 3 to 4 meatballs and 1/4 cup of mozzarella. Bake for an additional 2 to 3 minutes, until cheese is melted.
  • Add fresh basil if desired. Serve and enjoy!

Nutrition Facts : Calories 668 kcal, ServingSize 1 serving

MEATBALL MOZZARELLA STICKS RECIPE BY TASTY



Meatball Mozzarella Sticks Recipe by Tasty image

Here's what you need: ground beef, ground pork, onion, garlic, eggs, bread crumbs, salt, pepper, dried basil, dried oregano, dried parsley, string cheese, all-purpose flour, eggs, bread crumbs, marinara sauce

Provided by Matthew Johnson

Categories     Appetizers

Time 30m

Yield 12 servings

Number Of Ingredients 16

1 lb ground beef
1 lb ground pork
½ onion, minced
4 cloves garlic, minced
2 eggs
1 cup bread crumbs
salt, to taste
pepper, to taste
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley
12 sticks string cheese
2 cups all-purpose flour
4 eggs, beaten
3 cups bread crumbs
marinara sauce, to serve

Steps:

  • In a large bowl, add the beef, pork, onion, garlic, bread crumbs, beaten eggs, salt, pepper, dried basil, dried oregano, and dried parsley, red pepper flakes. Mix together to combine.
  • Pick up 2 ounces (55 g) of meat, press into a flat patty on the palm of your hand.
  • Place a mozzarella stick into the center of the patty and wrap the meatball mixture around it to seal it inside. Repeat with the rest of the mixture.
  • Take the meatball-wrapped stick of cheese and dredge it in the flour, coat it in beaten egg, and then roll it in bread crumbs. Repeat with the rest.
  • Place a batch of the sticks into oil at 325°F (180°C), and cook until the outside is golden brown and the beef is cooked through, 5 minutes. Then remove the mozzarella sticks from the fryer and drain on a wire rack. Season with salt.
  • Serve the meatball mozzarella sticks with marinara sauce.
  • Enjoy!

Nutrition Facts : Calories 603 calories, Carbohydrate 65 grams, Fat 20 grams, Fiber 4 grams, Protein 34 grams, Sugar 4 grams

MEATBALLS AND MOZZARELLA SANDWICHES



Meatballs and Mozzarella Sandwiches image

Crustly loaves filled with meatballs, sauce, mozzarella and onions and peppers heated to a crunchy, melty finish. This can be made quick and easy with frozen meatballs and ready made sauce, but we like to make our own turkey meatballs and crusty baguettes. The sandwiches in the photo are made using Bergy's Recipe #33944 (we bake them) and our own sourdough baguettes.

Provided by Red_Apple_Guy

Categories     Meat

Time 1h

Yield 5 sandwiches, 5 serving(s)

Number Of Ingredients 7

30 meatballs (cooked, 1-inch diameter balls. If 1.5-inch balls, use 15 to 20)
1/4 onion (medium, sliced into thin wedges)
1/4 bell pepper (any color, sliced into thin wedges)
8 ounces spaghetti sauce (use your favorite jarred sauce)
3/4 cup mozzarella cheese (packaged, use more if desired)
2 French baguettes (thin. totalling 30 inches or 5 submarine buns)
2 tablespoons olive oil (I like herb flavored)

Steps:

  • Either make your own meatballs (see Bergy's Recip #33944) or use frozen meatballs thawed and heated.
  • Heat the sauce in a sauce pan.
  • Preheat the oven to 375°F.
  • Saute vegetables in the olive oil.
  • Spoon a small amount of sauce onto each bun or 6" section of baguette.
  • Stuff the buns with 3 to 6 meatballs depending on size.
  • Add a bit more sauce to each sandwich.
  • Add salt and pepper if needed.
  • Sprinkle 2 to 3 tablespoons cheese over each set of meatballs.
  • Place on a foil-lined baking sheet so that the sandwiches support each other and.
  • Place into the middle shelf of the oven.
  • Bake for 25 to 35 minutes until buns are browned and crusty.
  • Cool for 5 to10 minutes and serve with a nice salad or fries.

MOZZARELLA-STUFFED MEATBALLS



Mozzarella-Stuffed Meatballs image

Beautifully browned meatballs simmered in marinara sauce and served over pasta hold a delicious surprise: gooey mozzarella cheese.

Provided by Food Network Kitchen

Time 2h50m

Yield 4

Number Of Ingredients 14

2 slices stale white sandwich bread, crusts removed
1/3 cup milk
1 1/2 pounds ground beef
1/2 cup grated Parmesan
1/4 cup chopped fresh parsley
1/2 onion, grated
2 cloves garlic, finely grated
1 large egg
Kosher salt and freshly ground black pepper
18 small cubes (about 1/2 inch) mozzarella, about 5 ounces
6 cups prepared marinara sauce
1/4 cup olive oil
1/2 cup lightly packed fresh basil leaves, torn
Hot cooked pasta, for serving

Steps:

  • Grate the bread into coarse crumbs on the large holes of a box grater; put in a large bowl. Add the milk and set aside for 5 minutes to allow the bread to soak up the milk. Add the beef, Parmesan, parsley, onion, garlic, egg, 1 teaspoon salt and a few grinds of pepper; mix until just combined. Shape the meat mixture into 18 meatballs, working a piece of mozzarella into the center of each and making sure it?s completely covered. Refrigerate for at least 2 hours or up to overnight.
  • Bring the marinara sauce to a very light simmer in a large Dutch oven or large wide pot. Heat half of the oil in a large nonstick skillet over medium-high heat. Working in batches, add the meatballs and cook, turning occasionally and adding the remaining oil as needed, until browned on all sides, about 6 minutes. Transfer the meatballs to the marinara sauce as they are browned.
  • Bring the sauce to a boil, lower the heat, and simmer, covered, gently stirring occasionally, until the meatballs are cooked through, about 15 minutes. Remove from the heat and stir in the basil. Adjust the seasoning with additional salt and pepper. Serve over hot pasta.

MEATBALL SANDWICHES



Meatball Sandwiches image

These crowd-pleasing sandwiches are great when you're hosting a holiday open house or progressive dinner. Keep the meatballs warm in a slow cooker on your buffet table, and guests can serve themselves as they arrive.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 14 servings.

Number Of Ingredients 21

1 egg, lightly beaten
1/2 cup milk
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1-1/2 pounds ground beef
BARBECUE SAUCE:
1 large onion, chopped
2 tablespoons canola oil
2 garlic cloves, minced
3 cups water
1 can (12 ounces) tomato paste
2 teaspoons salt
1 teaspoon sugar
1 teaspoon dried oregano
1/4 teaspoon pepper
1 bay leaf
14 submarine buns (6 inches each), split
1-3/4 cups shredded part-skim mozzarella cheese

Steps:

  • In a large bowl, combine the egg, milk, bread crumbs, onion, salt, garlic powder and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 30-35 minutes or until no longer pink. Drain on paper towels., Meanwhile, for sauce, in a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato paste, salt, sugar, oregano, pepper and bay leaf. Bring to a boil. Add the meatballs. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Discard bay leaf. Spoon five meatballs with sauce onto each bun bottom. Sprinkle with cheese. Replace tops.

Nutrition Facts : Calories 690 calories, Fat 20g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 1519mg sodium, Carbohydrate 96g carbohydrate (12g sugars, Fiber 7g fiber), Protein 30g protein.

EASY SLOW COOKER MOZZARELLA-STUFFED MEATBALLS AND SAUCE RECIPE BY TASTY



Easy Slow Cooker Mozzarella-Stuffed Meatballs And Sauce Recipe by Tasty image

Here's what you need: crushed tomato, onion, garlic, dried basil, dried oregano, pepper, salt, beef, mild sausage, breadcrumb, onion, parmesan cheese, onion powder, garlic powder, dried thyme, dried oregano, salt, pepper, eggs, mozzarella cheese, whole milk, parsley

Provided by Tasty

Categories     Dinner

Yield 14 meatballs

Number Of Ingredients 22

7 cups crushed tomato
⅓ cup onion, chopped
2 cloves garlic, crushed
2 teaspoons dried basil
1 teaspoon dried oregano
½ teaspoon pepper
½ teaspoon salt
1 lb beef
1 lb mild sausage
1 cup breadcrumb
⅓ cup onion, chopped
¼ cup parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
2 eggs
4 sticks mozzarella cheese, cut into 4-5 even pieces each
½ cup whole milk
½ cup parsley

Steps:

  • Combine all sauce ingredients in slow cooker and stir. Set to high and cover while making meatballs, or for 30 minutes. (Or use pre-made/canned sauce.)
  • Combine all meatball ingredients except the mozzarella in a large bowl. Using your hands, mix until fully combined.
  • Take a golf ball sized piece of the ground beef mixture and place a piece of mozzarella in the middle. Press meat around the piece of cheese, fully enclosing it. Repeat until all meat is used.
  • Place meatballs in slow cooker and submerge in sauce.
  • Cover and cook on high for 2-2½ hours, or until meat is fully cooked.
  • Serve by itself or over pasta.
  • Enjoy!

Nutrition Facts : Calories 279 calories, Carbohydrate 20 grams, Fat 14 grams, Fiber 3 grams, Protein 17 grams, Sugar 6 grams

MEATBALL SUB SANDWICH



Meatball Sub Sandwich image

Meatball subs in soggy, falling-apart buns are just the worst. That's why we recommend toasting our Tailgaters Brat Buns for this recipe. The heftier, toasty bread will stand up to all that meaty, marinara, mozzarella goodness.

Provided by Ball Park Buns

Categories     Trusted Brands: Recipes and Tips     Ball Park Buns

Time 1h

Yield 4

Number Of Ingredients 13

5 Ball Park® Tailgaters Brat Buns
1 pound lean ground beef
¼ cup milk
1 egg
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon onion powder
½ teaspoon garlic powder
salt and pepper to taste
1 (24 ounce) jar marinara sauce
1 cup arugula
4 tablespoons shredded mozzarella cheese
Chopped fresh basil or crushed red pepper for garnish

Steps:

  • Preheat oven to 425 degrees F.
  • Toast one bun until golden brown, then place in blender and chop until fine to create crumbs.
  • Place the bread crumbs in a large bowl and add milk. Let soak for 5 minutes.
  • Add ground beef, eggs, Parmesan, Italian seasoning, onion powder, garlic powder, and salt and pepper to the bread crumb mixture and combine well.
  • Divide the mixture into 16 golf ball-sized meatballs, and place on an oiled baking pan.
  • Bake meatballs in oven for 10 minutes.
  • While meatballs are baking, heat marinara in a large pot over medium-high heat. Place the cooked meatballs in the marinara and simmer for 15 minutes.
  • Meanwhile, toast the remaining buns, then evenly distribute arugula or spinach, meatballs and mozzarella onto each bun.
  • Garnish with chopped basil and/or crushed red pepper and serve.

Nutrition Facts : Calories 767.6 calories, Carbohydrate 75.2 g, Cholesterol 142.9 mg, Fat 34 g, Fiber 5.9 g, Protein 35.7 g, SaturatedFat 13 g, Sodium 1363.3 mg, Sugar 16.1 g

MOZZARELLA MEATBALLS



Mozzarella Meatballs image

An ultra rich tomatoey sauce and the mozzarella in the meatballs is a cool little surprise when you cut them open. Perfect for family meals and children will love them. Trust me, it is easier than it looks!

Provided by frances46

Time 1h30m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • For the tomato sauce heat the oil in a decent sized saucepan. When the oil is hot enough add the onion, pepper and garlic. Stir this mixture and cook for a few minutes on a medium heat till it has all softened and the onions are almost see-through. Then add the mushrooms and cook for a few minutes more.
  • Now add the tinned tomatoes, tomato puree, herbs, salt & pepper, wine and oxo cube. Don't worry about pour the wine in after the tinned tommatoes as there is no need to bubble off the alcohol in a dry pan as simmering the sauce later will do this anyway.
  • Bring the sauce to the boil and then simmer for 1/2 an hour to an hour. Keep the lid off of the pan till the sauce as thickened up enough for you, when you can then put the lid back on. If the sauce is too dry at any point add some water. Stir occasionally to check that the sauce isn't sticking to the pan and that it isn't too dry.
  • For the meatballs, soak the breadcrumbs in the wine for 5 minutes. While this is happening use the time to check the sauce and preheat the oven to 125C (in a non fan assisted oven)
  • Add to the breadcrumbs the minced meat, mixed herbs, parmesan, pepper and egg. Mix this all up with your hands.
  • Split this meat mixture into 30 - 40 meatballs roughly. With each meatball flatten it out roughly in one hand, add a cube of mozzarella and shape the meatball so that the mozzarella is sealed inside each one.
  • When the meatballs are all rounded, heat the oil in a frying pan to brown and seal the meatballs in batches. When browned, add the meatballs to an oven dish.
  • Put the meatballs in the oven for 25-30 minutes, and mix them around 1/2 way through so that they all cook evenly.
  • When you take them out, cut a fat one open just to check that they are cooked all the way through. If not quite completely cooked pop back in the oven for 5 more minutes.
  • Serve this with spaghetti. You can either stir the pasta, sauce and meatballs all together and serve, or you can add the sauce to the meatballs in the oven dish, sprinkle with grated cheese and bake for 5 minutes more, till the cheese has melted. Be aware that the quantity of meatballs for this recipe will serve more people than the sauce will, so you can put any leftover meatballs in the fridge for another day :)

MOZZARELLA-STUFFED MEATBALLS



Mozzarella-Stuffed Meatballs image

It's fun to watch my friends eat these meatballs for the first time. They're pleasantly surprised to find melted cheese in the middle. These meatballs are also great in a hot sub sandwich.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

1 egg, lightly beaten
1/4 cup prepared Italian salad dressing
1-1/2 cups cubed bread
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 pound ground pork
1/2 pound ground sirloin
3 ounces fresh mozzarella cheese
2 tablespoons canola oil
1 jar (26 ounces) marinara sauce
Hot cooked pasta

Steps:

  • In a large bowl, combine the first eight ingredients. Crumble pork and beef over mixture; mix well. Cut mozzarella into eighteen 1/2-in. cubes. Divide meat mixture into 18 portions; shape each around a cheese cube. , In a large skillet, cook meatballs in oil in batches until a thermometer inserted in the meat reads 160°; drain. In a large saucepan, heat marinara sauce; add meatballs and heat through. Serve over pasta. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary. Serve with pasta.

Nutrition Facts : Calories 334 calories, Fat 19g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 593mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 2g fiber), Protein 18g protein.

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Web Nov 13, 2014 Directions. Preheat oven to 375 degrees. Add all the smoked paprika, garlic, oregano, and salt into a bowl, and then add the uncooked eggs to the dry mix and stir it …
From food52.com


PARMESAN MOZZARELLA MEATBALL SLIDERS - THE BEST MEATBALL SLIDER …
Web Preheat oven to 425 degrees. Line a baking sheet (with edges) with aluminum foil. Set aside. Heat a large skillet over medium-high heat. Simmer the frozen meatballs with …
From delightfulemade.com


MEATBALL SANDWICH RECIPE - BBC FOOD
Web Method. For the meatballs, put the mince and garlic in a bowl and mix well to combine. Shape into small meatballs with wet hands. Heat the olive oil in a pan and fry the …
From bbc.co.uk


MEATBALL SANDWICH | THE COZY APRON
Web Apr 16, 2021 Once the meatballs have chilled, place a large pan or skillet over medium-high heat, and drizzle in about 2-3 tablespoons of olive oil. Once hot, work in batches to …
From thecozyapron.com


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