Meatballs That Dont Fall Apart Recipes

PULL-APART MEATBALL SANDWICHES

Pull-Apart Meatball Sandwiches image

You get the best of both worlds with this sandwich: plenty of juicy meatballs and gooey cheese, but miniature-sized -- so you don't end up with sauce dripped on your shirt. Put a platter on the table and let everyone grab a piece.

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 12 sandwiches

Number Of Ingredients 13

Ingredients

1 pound ground beef
1/3 cup fresh parsley leaves, chopped
1/4 cup breadcrumbs
1/4 cup milk
2 cloves garlic, grated
1 large egg
1 cup plus 1 tablespoon grated Parmesan
Kosher salt and freshly ground black pepper
2 cups marinara sauce
One 12-pack pull-apart dinner rolls
6 tablespoons salted butter, melted
1 pound low-moisture part-skim mozzarella, thinly sliced
1 teaspoon dried Italian seasoning

Steps:

Mix the beef, parsley, breadcrumbs, milk, garlic, egg, 1/2 cup Parmesan and 1 teaspoon each salt and pepper together in a large bowl. Form into twelve 2-inch meatballs.
Combine the marinara with 1/2 cup water in a large saucepot and bring to a simmer over medium heat. Gently add the meatballs to the sauce and simmer until cooked through, about 20 minutes.
Preheat the broiler. Split the whole pack of attached dinner rolls in half horizontally. Put the top and bottom halves cut-side up on a baking sheet. Brush with all but 1 tablespoon of the melted butter and broil until toasted, 1 to 3 minutes.
Preheat the oven to 400 degrees F. Spread half the mozzarella on the bottom half of the bread. Top with the meatballs, then 1 cup of the marinara sauce. Sprinkle with 1/2 cup Parmesan and top with the remaining mozzarella. Cover with the top bread piece, then brush the roll tops with the remaining tablespoon melted butter. Sprinkle with the remaining tablespoon Parmesan and the Italian seasoning.
Bake until the bread is toasted and the cheese is melted, 12 to 15 minutes. Serve.

TURKEY MEATBALLS WITH SPINACH AND FETA

Turkey Meatballs with Spinach and Feta image

Hands-down the best baked turkey meatballs that are juicy and won't fall apart! A slice of soaked toasted bread adds moisture to the meatballs and works with an egg and some good olive oil to bind the meat mixture together. Serve these ground turkey meatballs with salad, or in my rich homemade pasta sauce over pasta or rice. Also delicious as an appetizer to feed a crowd!

Provided by Suzy Karadsheh

Categories Dinner

Number Of Ingredients 11

Ingredients

2 cups baby spinach
1 slice whole wheat bread (crust removed)
1 pound ground turkey
1 yellow onion (grated)
3 garlic cloves (minced)
1/2 cup feta cheese (crumbled)
1 egg (beaten)
1/2 cup chopped fresh parsley
1 tablespoon dried crushed mint
1 tablespoon extra virgin olive oil
Kosher salt and black pepper

Steps:

Preheat the oven to 400 degrees F.
Toast the bread until just brown then transfer it to a bowl and add water to cover. Allow it to soak for about 5 minutes or until very tender. Discard the water and squeeze the bread very dry and crumble it a bit with your hands.
In a skillet heat 1 tablespoon extra virgin olive oil. Add the spinach and cook briefly over medium heat until just wilted. Remove from the heat and let cool briefly.
Make the meatball mixture. In a large mixing bowl, add the ground turkey, onions, garlic, crumbled feta, egg, parsley, and mint. Add the bread and wilted spinach. Season with a big pinch of kosher salt and black pepper. Mix well to combine.
Form the mixture into balls (golf ball size) and arrange them on a large lightly oiled sheet pan.
Bake in the heated oven for about 30 minutes or until fully cooked through.
Transfer to the top rack and turn the broiler on for just a couple of minutes or until the tops are browned.
Serve immediately with salad of your choice.

Nutrition Facts : Calories 252.8 kcal, Carbohydrate 8.8 g, Protein 34.2 g, Fat 9.5 g, SaturatedFat 2.8 g, TransFat 0.1 g, Cholesterol 113.3 mg, Sodium 433.2 mg, Fiber 1.7 g, Sugar 2.4 g, UnsaturatedFat 5 g, ServingSize 1 serving

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