MEATBALL SANDWICH
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
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
SMASHED MEATBALL SANDWICHES
The secret to this sandwich is the blend of spicy Italian sausage and ground beef in the meatballs. They are simmered in jarred sauce before they are layered with mozzarella, basil, and more sauce. This is a hearty way to head to any picnic.
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 sandwiches
Number Of Ingredients 10
Steps:
- In a large bowl, combine the beef, sausage, and panko. In a small bowl, whisk together the egg, milk, and salt and add to the meat. Use clean hands or a fork to mix the ingredients until evenly combined, being careful not to over-mix. Form the mixture into 8 meatballs.
- Add the marinara sauce to a straight-sided skillet and bring the sauce to a simmer over medium heat. When the sauce is simmering, gently nestle in the meatballs. Turn the heat down to low and cover the pan. Cook for 15 to 20 minutes, flipping the meatballs halfway through.
- Slice each hoagie roll through the center, but do not slice all the way through. This will help keep everything in the sandwich. Working one at a time, tear a slice of cheese in half and place the halves on the base of the roll. Place a few basil leaves on the top half of the roll. Transfer 2 meatballs on top of the cheese and use a fork to smash the meatballs, exposing the meat in the center and spreading it to cover the base of the roll. Spoon a few tablespoons of extra sauce onto the meat. Close the sandwich and transfer it to a square of parchment paper. Tightly wrap the sandwich with parchment paper. Slice each sandwich in half diagonally and serve.
SMASHED MEATBALL BURGERS
Steps:
- In a large bowl, mix together the egg, breadcrumbs, milk and Parmesan and set aside.
- Heat the oil in a skillet over medium-high heat and add the onion and a pinch of salt. Cook, stirring, until softened, 5 to 7 minutes. Add the garlic and fennel seeds and cook for another minute. Set aside to cool.
- Add the ground beef and ground pork to a medium bowl, spreading it out, and sprinkle the surface evenly with 1 teaspoon salt, a few turns of black pepper, a good pinch of crushed red pepper, the oregano and the parsley. Add the cooled onion mixture to the meat mixture. Mix with your hands quickly until just combined (don't overmix). Divide into 6 parts and shape into balls. Sprinkle with salt and pepper.
- Heat a large cast-iron skillet or a griddle over medium heat and add a thin layer of oil. Cook the meatballs on one side until a brown crust is formed, 1 to 2 minutes, then flip and cook for 2 minutes; then smash with a big metal spatula. Top each with a slice of cheese and cook until the cheese is melted and the internal temperature is 160 degrees F, about 5 more minutes.
- Toast the rolls or focaccia either in a skillet or the oven, then spread each side with marinara sauce. Top each with a patty and 2 big leaves of basil. Enjoy!
HEARTY MEATBALL SANDWICH
A cross between meatloaf and meatballs, this sandwich promises to hold together without being messy.
Provided by q
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the ground beef, bread crumbs, onion, salt and pepper, garlic powder, and half of the mozzarella cheese. Form the mixture into a log, and place it into an 8x8 inch baking dish.
- Bake for 50 minutes in the preheated oven, or until the center is no longer pink. Let stand for 5 minutes, then slice into 1/2 inch slices. Place a few slices onto each hoagie roll, cover with marinara sauce, and sprinkle remaining mozzarella cheese over.
- Wrap each sandwich with aluminum foil, and return to the oven for 15 minutes, until bread is lightly toasted and cheese is melted. Let stand 15 minutes before eating. Each sandwich serves 2.
Nutrition Facts : Calories 490.6 calories, Carbohydrate 43.1 g, Cholesterol 75 mg, Fat 21.4 g, Fiber 3 g, Protein 29.3 g, SaturatedFat 8 g, Sodium 1068.5 mg, Sugar 5.1 g
SMASHED SAUSAGE-PARMESAN MEATBALL SLIDERS
Meatballs made with Italian sausage, panko bread crumbs and Parmesan are lightly smashed and sandwiched in a French baguette to make these tasty sliders.
Provided by My Food and Family
Categories Dairy
Time 20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Mix sausage, bread crumbs, egg and 2 Tbsp. cheese until blended; shape into 12 balls.
- Heat large heavy skillet on medium-high heat 3 min. Add sausage balls; cook 4 min. Turn; flatten slightly with spatula. Cook 2 min.; turn. Cook 1 min. or until done.
- Mix mayo, tomatoes and remaining cheese. Place 1 sausage patty on bottom half of each baguette piece; spread with mayo mixture and top of baguette.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 640 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 2 g, Protein 14 g
TASTY MEATBALL SANDWICHES
These sandwiches are so yummy no one will guess frozen meatballs are your secret ingredient! They also make easy appetizers if unexpected guests stop by.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place meatballs in an ungreased 1-qt. baking dish. Combine the next five ingredients; pour over meatballs. Cover and bake at 350° for 1 hour. Serve on rolls.
Nutrition Facts : Calories 365 calories, Fat 5g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 849mg sodium, Carbohydrate 74g carbohydrate (37g sugars, Fiber 3g fiber), Protein 8g protein.
MEATBALL SANDWICHES
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
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.
MEATBALL SANDWICHES
Homemade meatball sandwiches....from the meatballs to the sauce! The meatballs are baked, not fried, and the sauce and meatballs cook cook for almost 2 hours to create a delicious aroma and taste! Mama-mia!
Provided by breezermom
Categories Meatballs
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- Slice the french rolls in half. On one side of each roll, scrape out a hollow trough for the meatballs to nestle inches With the bread you scrape out, save 1 cup of the breadcrumbs for the meatballs. Place the buns back in a plastic bag and set aside.
- For the meatballs:.
- Take the 1 cup of breadcrumbs from the rolls and combine it with the milk in a large bowl; let stand for 5 minutes. Add the sausage and the next 8 ingredients; mix well.
- Shape the mixture into 1 1/2 inch balls. Place the meatballs in a 13 x 9 x 2 inch baking dish. Bake at 450 degrees for 15 to 20 minutes or until browned. Set aside.
- For the Sauce:.
- Saute the green peppers, chopped onion, and 2 cloves minced garlic in oil in a large saucepan until the vegetables are tender. Add the tomatoes, tomato paste, wine, water, sugar, 1 1/2 tsp basil, and 1/4 tsp oregano; stir well.
- Bring to a boil; reduce heat, and simmer, uncovered, 45 minutes or until slightly thickened. Add the reserved meatballs; cover and simmer for 1 hour.
- To assemble the sandwiches:.
- Take the French rolls out of the bag and brush lightly with the softened butter. Place cheese on the flat side of the bread (not the one you hollowed out for the meatballs). I cut my cheese slices in half so that they fit nicely on the bread and cover all the bread.
- Broil 6 inches from the heat until lightly toasted and the cheese is melted and gooey -- watch carefully so the cheese doesn't burn.
- Spoon meatball mixture onto the hollowed out side of the buns, and top with the cheese covered side of the bun. Enjoy!
SAUSAGE MEATBALL SANDWICHES
We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like-merguez or chorizo would work.
Provided by Claire Saffitz
Categories Lunch Sandwich Meatball Sausage Fennel Garlic Mozzarella Tomato Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 10
Steps:
- Using wet hands, lightly roll sausage into 12 golf ball-size balls (about 2 oz. each). Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook meatballs, turning occasionally, until browned all over, 10-12 minutes. Transfer to a plate.
- Add fennel, onion, half of garlic, and 2 Tbsp. oil to same pot; season with salt and pepper and cook, stirring often, until onion is translucent and golden brown around edges, 8-10 minutes.
- Add tomatoes, crushing with your hands as you go, and bring to a simmer. Season with salt and pepper and cook, stirring occasionally, until sauce just begins to thicken, 5-8 minutes.
- Return meatballs to pot, bring to a simmer, and cook, stirring occasionally, until sauce is reduced by half and meatballs are coated and cooked through, 15-20 minutes.
- Meanwhile, heat broiler. Process basil, remaining garlic, and remaining 4 Tbsp. oil in a food processor to a smooth paste; season with salt and pepper. Smear half of basil mixture over cut sides of rolls and place on a rimmed baking sheet. Broil rolls until golden brown, about 2 minutes.
- Place meatballs inside rolls, then top with sauce and mozzarella. Broil until mozzarella is melted and bubbling, about 5 minutes. Spoon remaining basil mixture over sandwiches.
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