Grilled Meatball Sandwich Food

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GRILLED MEATBALL SANDWICH



Grilled Meatball Sandwich image

Grilled meatballs, grilled bread, and a peppery arugula-walnut pesto make this sandwich one to remember.

Provided by Eli Sussman

Categories     Beef     Backyard BBQ     Meat     Tailgating     Grill     Grill/Barbecue     Advance Prep Required     Sandwich     Summer     Arugula     Walnut     Meatball

Yield 4-6 servings

Number Of Ingredients 13

2 lb (1 kg) ground beef
1/2 cup (4 oz/125 g) ricotta cheese
1/4 cup (1 oz/ 30 g) freshly grated Parmesan cheese
1/4 cup (1/3 oz/10 g) Panko bread crumbs
4 large eggs, lightly beaten
2 Tbsp minced fresh flat-leaf parsley
1 garlic clove, minced
1 tsp red pepper flakes
Kosher salt
Oil for grill
1 large baguette
8 oz (250 g) thinly sliced Provolone cheese
Arugula Pesto

Steps:

  • In a large bowl, combine the beef, ricotta, Parmesan, bread crumbs, eggs, parsley, garlic, red pepper flakes, and 2 tsp salt. Mix gently just until combined; you don't want to overwork the meat. Form the mixture into 12 meatballs about the size of golf balls, putting them on a lightly oiled baking sheet as you work. Set aside at room temperature.
  • Build a hot fire in a charcoal grill or preheat a gas grill to high. Using a grill brush, scrape the heated grill rack clean. Rub the rack with oil. Arrange the meatballs on the grill rack without crowding. Using tongs, grill until browned evenly on all sides and cooked to medium, 8-10 minutes total, depending on grill temperature. Move any meatballs to a cooler area of the grill if they threaten to overbrown. Transfer to a platter or clean baking sheet as they are finished. Let rest for 5 minutes while you assemble the sandwiches.
  • Cut the baguette crosswise into fourths and split each piece horizontally. Lay the pieces, cut side down, on the grill. Toast until golden brown, about 3 minutes. Lay the provolone slices on half of the baguette pieces. Place 3 meatballs on top of the cheese-lined baguette slices. Garnish with the pesto and serve right away.

GRILLED MEATBALLS



Grilled Meatballs image

Provided by Food Network

Categories     main-dish

Time 6h10m

Yield 6 slices

Number Of Ingredients 21

4 cups plain yogurt
3 cloves garlic, finely minced
3 tablespoons olive oil
1 tablespoon lemon juice, or to taste
1/4 cup chopped fresh mint
Salt and freshly ground pepper
1 pound red onions, thinly sliced
1 tablespoon salt
1/2 cup chopped fresh flat leaf parsley
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
2 pounds ground beef
1 1/2 cups grated onion
2 minced garlic cloves
2 eggs, lightly beaten
1 tablespoon chopped fresh thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon salt, or to taste
Olive oil for brushing
6 pita breads, warmed
Sliced tomatoes

Steps:

  • Make yogurt sauce:
  • Line a large sieve with cheesecloth and place it over a bowl. Spoon the yogurt into the sieve and refrigerate for 4 to 6 hours to drain off the excess water. You should end up with 1 1/2 to 2 cups drained yogurt. Place the yogurt in a bowl and stir in the garlic, olive oil, and lemon juice. Fold in the mint and season to taste with salt and pepper. Cover and refrigerate until needed.
  • Make the onion salad:
  • Place the onion slices in a colander and sprinkle with salt. Toss and let stand for 15 minutes. Rinse well and pat dry. In a bowl, combine the onions, parsley, coriander, and turmeric. Toss well and set aside.
  • Preheat the grill or broiler.
  • In a bowl, combine the beef, onions, garlic, eggs, thyme, pepper, and 1/2 teaspoon salt. Mix until mixture holds together well. Form into twelve 3-inch ovals, about 1 1/2-inches wide and thread them onto metal skewers.
  • Brush the meatballs with olive oil and sprinkle with salt. Place the skewers on an oiled grill rack or broiler pan and grill or broil, turning to brown on all sides, until cooked through, about 8 minutes.
  • Remove the skewers from the grill or broiler and slip the meatballs off the skewers. Cut the pitas into halves and place a meatball into each half. Serve with the yogurt sauce, onion salad, and tomato slices on the side

MEATBALL SANDWICH



Meatball Sandwich image

This mouthwatering meatball sandwich is prepared with saucy beef meatballs and creamy provolone cheese on garlicky ciabatta!

Provided by Ingrid Beer

Categories     Sandwich

Time 40m

Yield Serves 4

Number Of Ingredients 16

1 pound organic ground beef (85/15)
1 egg
2 ounce French-style roll, processed to a fine breadcrumbs (or 3/4 cup prepared breadcrumbs)
1/4 cup grated parmesan cheese
1 tablespoon chopped, flat-leaf parsley
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon black pepper
Pinch red pepper flakes
3 tablespoons half and half, or milk
Olive oil
24 ounces marinara sauce
4 ciabatta rolls, sliced in half
1 clove garlic, peeled of paper
4 slices provolone cheese
Fresh basil leaves or flat-leaf parsley, for garnish

Steps:

  • Begin by gathering and prepping all of your ingredients according to the ingredients list above to have organized and ready for use.
  • To a large bowl add your ground beef, plus all of the ingredients up to and including the half and half (or milk). Using your hands, gently mix the ingredients together to combine everything well, and portion out roughly 1 ounce size meatballs, rolling them between your palms (you should end up with about 21 meatballs). Chill for 30 minutes.
  • While the meatballs chill, if preparing my homemade marinara sauce, then prepare that according to instructions. If using store-bought marinara sauce, then add it to medium-size sauce pan or pot, and gently heat until hot.
  • 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 brown the meatballs, swirling/moving the pan around gently to help the meatballs keep their round shape, browning them on all sides, about 3 minutes or so. Remove and keep them in a bowl or on a plate to hold, and repeat with the rest of the meatballs. (They will not be completely cooked through at this point.)
  • Once all the meatballs are browned, add them into your hot marinara sauce and allow the meatballs to very gently simmer in the sauce, covered, for about 10 minutes, or until cooked through.
  • Next, turn your oven on to the "broil" setting, and prepare a large baking sheet. Place the sliced ciabatta rolls, cut-side up, onto the baking sheet and toast until golden, about 1-2 minutes. Remove from oven (leave the broiler on), and rub the garlic clove over each slice, then drizzle with a touch of olive oil.
  • To assemble, spoon about 5 of the meatballs plus some of the sauce onto the bottom halves of the toasted ciabatta rolls, and top the meatballs with a slice of provolone cheese. Place back under the broiler for about 1-2 minutes just until the cheese is gooey and melted.
  • Sprinkle over some of the fresh basil or parsley, and cover with the top of the ciabatta roll, pressing down a bit. Cut in half, if desired, and serve hot.

Nutrition Facts : Calories 854 calories per sandwich

10 CLASSIC ITALIAN SANDWICHES



10 Classic Italian Sandwiches image

These Italian sandwiches are totally perfect for lunch! From Caprese to meatloaf to meatball subs, you'll count down the minutes until lunch is served with these easy recipes.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

The BEST Caprese Sandwich
Italian Grilled Cheese Sandwich
Toasted Italian Sub Sandwiches
Italian Pinwheels
Italian Meat Loaf Sandwiches
Italian Sandwich With Prosciutto Di Parma
Italian Tuna Salad Sandwich
Mortadella Focaccia Sandwich
Meatball Subs
Grilled Marshmallow Nutella

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an Italian sandwich in 30 minutes or less!

Nutrition Facts :

GRILLED ITALIAN MEATBALLS



Grilled Italian Meatballs image

I started making these in the Spring of 2006 when we moved to a new house and I found a meat market with the best Italian sausage I have ever had. The sausage I use already has red and green bell peppers and diced onions in it. It is the only stuff I buy now. I cook on a charcoal grill, and it really adds to the overall flavor in a way gas just could not. Prep time does not include the time it takes for charcoal to ash over. The lid should be closed the whole time unless turning or moving the meatballs.

Provided by Morrison

Categories     Pork

Time 50m

Yield 20-25 meatballs

Number Of Ingredients 10

2 lbs sausage (I use mild Italian sausage)
1 lb hamburger
1/2 cup Italian seasoned breadcrumbs (I use Progresso bread crumbs)
2 tablespoons dried basil
2 large eggs
1/2 cup grated romano cheese (reserve half for additional topping) or 1/2 cup parmesan cheese (reserve half for additional topping)
1/2 red bell pepper (diced)
1/2 green bell pepper (diced)
1 medium onion (diced)
6 cups marinara sauce (I use Jo Mama's World Famous Spaghetti sauce)

Steps:

  • Combine all ingredients except pasta sauce in a large mixing bowl and mix thoroughly.
  • If using charcoal- build your fire and make it low-medium heat, about 225-250°F Coat the grates with oil or non-stick spray.
  • Shape mixture into balls slightly smaller than a baseball, but bigger than a golf ball and then set them aside. UPDATE: I started using a 1/4 cup measuring cup to scoop the mixture and it makes the meatballs just the right size.
  • Pour half of the sauce in a grill (oven) safe stock pot or roasting pan that will be large enough to hold all the meatballs. Place the pot/pan on the grill away from the direct heat when the fire is ready.
  • When the grill is ready place the meatballs directly over the heat and sear on both the top and bottom for 3-5 minutes per side.
  • When you are done searing the meatballs, place them away from the direct heat (I have a top rack on my grill and place them here).
  • Let them cook for 5-8 more minutes or until the meatballs are firm, but not fully cooked and then place all the meatballs in the pot/pan and place that directly over the heat source.
  • Cook for an additional 8-10 minutes or until the internal temperature reaches 155-160 degrees F (you could also cut a meatball in half to make sure that the meat is no longer pink in the middle).

GRILLED ITALIAN MEATBALL BURGERS



Grilled Italian Meatball Burgers image

I just love these burgers! They're a big hit with kids and adults. I serve them with sliced green peppers, tomato and onion slices and a jar of crushed red peppers on the side for adults. Kids enjoy them best "as is." -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 12

1 large egg, lightly beaten
1/3 cup seasoned bread crumbs
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon dried thyme
1-1/2 pounds lean ground beef (90% lean)
1/2 pound Italian turkey sausage links, casings removed
3/4 cup shredded part-skim mozzarella cheese
8 kaiser rolls, split
1 cup roasted garlic Parmesan spaghetti sauce, warmed

Steps:

  • In a large bowl, combine the first 7 ingredients. Crumble beef and sausage over mixture and mix well. Shape into 8 burgers. , On a lightly oiled rack, grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear. , Sprinkle burgers with cheese; cook 2-3 minutes longer or until cheese is melted. Remove and keep warm., Grill or broil rolls for 1-2 minutes or until toasted. Serve burgers on rolls with spaghetti sauce.

Nutrition Facts : Calories 399 calories, Fat 14g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 743mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.

GRILLED MEATBALL SANDWICH



Grilled Meatball Sandwich image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 17

1/2 cup walnut pieces
1 garlic clove, minced
2 cups packed arugula leaves
1/2 cup grated Parmigiano-Reggiano cheese
1 tsp. kosher salt, plus more, to taste
1 cup extra-virgin olive oil
2 lb. ground beef
1/2 cup ricotta cheese
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup panko bread crumbs
4 eggs, lightly beaten
2 Tbs. minced fresh flat-leaf parsley
1 tsp. red pepper flakes
2 tsp. kosher salt
Oil for grill
1 large baguette
8 oz. thinly sliced provolone cheese

Steps:

  • To make the arugula pesto, in a food processor, combine the walnuts, garlic, arugula, Parmigiano-Reggiano and the 1 tsp. salt and pulse to blend. With the machine running, pour in the olive oil through the feed tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings with salt. Set aside.
  • In a large bowl, combine the ground beef, ricotta, Parmigiano-Reggiano, bread crumbs, eggs, parsley, garlic, red pepper flakes and salt. Mix gently just until combined; you don't want to overwork the meat. Form the mixture into 12 meatballs about the size of golf balls, putting them on a lightly oiled baking sheet as you work. Set aside at room temperature.
  • Build a hot fire in a charcoal grill or preheat a gas grill to high. Using a grill brush, scrape the heated grill rack clean. Rub the rack with oil.
  • Arrange the meatballs on the grill rack without crowding. Using tongs, grill until the meatballs are browned evenly on all sides and cooked to medium, 8 to 10 minutes total, depending on the grill temperature. Move any meatballs to a cooler area of the grill if they threaten to overbrown. Transfer to a platter or a clean baking sheet as they are finished. Let rest for 5 minutes while you assemble the sandwiches.
  • Cut the baguette crosswise into 4 pieces and split each piece horizontally. Lay the pieces, cut side down, on the grill. Toast until golden brown, about 3 minutes. Lay the provolone slices on half of the baguette pieces. Place 3 meatballs on top of the cheese-lined baguette slices. Garnish with the pesto, cover the sandwiches with the remaining baguette pieces and serve immediately.

GRILLED BOLOGNA SANDWICH



Grilled Bologna Sandwich image

Make and share this Grilled Bologna Sandwich recipe from Food.com.

Provided by Chuck Hughes

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 8

5 slices garlic bologna, such as Alexander and Hornung
2 tablespoons oil, more if needed
5 slices onions
1 slice swiss cheese
1 onion roll
1 teaspoon mustard
4 pickle chips
handful potato chips

Steps:

  • Slice the bologna into 1/8-inch strips.
  • Oil a flat top grill and cook the bologna on it until it crisps nicely.
  • Saute the onions on the flat top until caramelized.
  • Once caramelized, put the onions on top of the bologna. Add a slice of Swiss cheese.
  • Toast the onion roll. Spread with the mustard, add the bologna, onions and cheese, the pickles and a '"smosh" of potato chips.

Nutrition Facts : Calories 1489.2, Fat 101.5, SaturatedFat 27.4, Cholesterol 104.2, Sodium 2373.2, Carbohydrate 112.1, Fiber 8.2, Sugar 5.4, Protein 36.6

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From foodchannel.com


GRILLED MEATBALL CHIMICHURRI SANDWICHES - RECIPES, COOKING ...
I love nothing more than a good meatball. But when I think of meatballs, I don’t necessarily think of summer. I think of them being more in the “cozy comfort food” category that you’re supposed to crave on a cold, wintery day. Well, I wanted to change that and bring you a more summer-fied version. A version that you could throw on the grill…maybe this weekend …
From thenomr.com


GRILLED ANDOUILLE MEATBALL SANDWICHES - JOHNSTON'S
Home » Grilled Andouille Meatball Sandwiches. By skim. Posted May 14, 2015. In BBQ & Grilling, Ground Pork, Recipes, Sandwiches & Wraps 0. Jump to Recipe Print Recipe. Grilled Andouille Meatball Sandwiches. Recipe Created by Brian Misko, House of Q (www.houseofq.com). “One place that I love to visit is Louisiana. After many trips to New …
From johnstons.ca


MEATBALL GRILLED CHEESE SANDWICH - FOODY SCHMOODY BLOG
Heat a skillet or griddle over medium/high heat. Brush the outer sides of bread with the butter and place on heated skillet. Press down with spatula. Cook 2-3 minutes until golden brown. Carefully flip over and cook another 2-3 minutes. Sandwich is done when golden brown and cheese melted. Enjoy!
From foodyschmoodyblog.com


SPICY MEATBALL GRILLED CHEESE SANDWICHES | DENNIS THE PRESCOTT
This, friends. This is comfort food. Quick, easy, and just jam-packed with marinara-soaked deliciousness. Late-night eating done right. Make this recipe y'all. Meatball Grilled Cheese Sandwiches Makes 4 sandwiches Meatballs 1 ¼ pounds ground beef ⅓ cup parmesan cheese ¼ cup breadcrumbs 2 garlic cloves, minced 2 tablespoons minced fresh basil leaves 1 …
From dennistheprescott.com


GRILLED MEATBALL CHIMICHURRI SANDWICHES — PUNCHFORK
Ingredients. 1 tablespoon Carlini 100% Extra Virgin Olive Oil olive oil; 1 shallot (minced) 2 garlic cloves (minced) 1 pound Simply Nature 100% Grass Fed (Organic Grass Fed Ground Beef )
From punchfork.com


GRILLED MEATBALL SANDWICH - LUNCH RECIPES
Grilled Meatball Sandwich might be just the main course you are searching for. One serving contains 1422 calories, 78g of protein, and 105g of fat. This recipe serves 4. The Fourth Of July will be even more special with this recipe. Head to the store and pick up olive oil, kosher salt, kosher salt, and a few other things to make it today. From ...
From fooddiez.com


GRILLED MEATBALL BURGERS WITH MARINARA AND MOZZARELLA - …
Directions. Preheat an outdoor grill to medium heat. Meanwhile, crumble the beef and pork into a mixing bowl. Sprinkle the breadcrumbs, ½ cup of the grated cheese, the parsley, garlic and oregano over the meat. Beat the egg and yolk with 1 teaspoon salt and several grinds of pepper in a small bowl until blended. Pour over the meat mixture.
From lidiasitaly.com


GRILLED ITALIAN MEATBALL SANDWICH WITH PESTO SAUCE ...
Directions. Preheat the grill for about 30 minutes. Take ground meat in a bowl. Drop in half of the parmesan cheese, ricotta cheese, salt, pepper, fresh flat leaf parsley, dried oregano, red pepper flakes, minced garlic, panko crumbs and eggs.
From islandgrillstone.com


GRILLED MEATBALL SANDWICH - BIGOVEN.COM
Grilled Meatball Sandwich recipe: source: Epicurious source: Epicurious Add your review, photo or comments for Grilled Meatball Sandwich. not …
From bigoven.com


EASY GRILLED MEATBALLS RECIPE - FOOD FANATIC
Directions. In a large bowl, mix together ground beef, bread crumbs, salt, parsley, black pepper, ketchup and egg. Mix until combined and form into 8 meatballs. Refrigerate for at least 15 minutes. Lightly oil grill and preheat gas grill to medium heat. Place 2 to 3 meatballs on wooden or metal skewers and place on hot grill.
From foodfanatic.com


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