MEATBALL MELTIES
Meatball Melties
Provided by The Rachael Ray Staff
Number Of Ingredients 23
Steps:
- Heat a large cast-iron skillet or griddle pan over medium-high heat
- In a large bowl, combine the meat mixture, breadcrumbs, parsley, Pecorino Romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper
- Form the mixture into 4 patties (thinner at the center and thicker at the edges for even cooking)
- Drizzle the burgers all over with a liberal amount of EVOO
- Place in the hot skillet and cook, turning once, for 10 minutes
- Top each burger with 2 slices of provolone and tent with foil to melt
- While the burgers are working, in a medium saucepan, heat the tomatoes
- Stir in the basil and oregano; season with salt and pepper
- Place the burgers on the roll bottom, then top with the sauce and roll tops
MEATBALL MELTIES
These sandwiches are delicious! My family raved about them. I will be making these often. I got the recipe from Rachael Ray magazine.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat a large skillet or griddle pan over medium-high heat.
- In a large bowl, combine the meat mixture, breadcrumbs, parsley, pecorino-romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper.
- Form the mixture into 4 patties (thinner at the center and thicker at the edges for even cooking).
- Drizzle the burgers all over with a liberal amount of olive oil.
- Place in the hot skillet and cook, turning once, for about 10-15 minutes.
- Top each burger with 2 slices of provolone and tent with foil to melt.
- While the burgers are cooking, in a medium saucepan, heat the tomatoes.
- Stir in the basil and oregano; season with salt and pepper.
- Place the burgers on the roll bottoms; then top with the sauce and roll tops.
Nutrition Facts : Calories 432.5, Fat 27.4, SaturatedFat 10.6, Cholesterol 162.7, Sodium 175.3, Carbohydrate 9.7, Fiber 2, Sugar 3.5, Protein 35.3
MELTING MEATBALL MACARONI
This recipe has all the elements of comfort food: beef and pork meatballs with an oozing cheesy filling, a rich tomato sauce and pasta
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 17
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the pork and beef mince with the fennel seeds, chilli, 1 tsp oregano and some seasoning in a large bowl until combined. Divide and shape into 18 meatballs with a nugget or two of taleggio in the middle (save some for the top), then chill for 10 mins.
- Heat 1 tbsp oil in a large pan (use a flameproof casserole dish if you can - it'll save on washing up). Add the onion and a pinch of salt and sizzle until softened (about 8 mins). Stir in the garlic and cook for 1 min more, then add the tomato purée, wine, tomatoes, passata, bay leaves, sugar, the remaining oregano and lots of seasoning, then cover with a lid and simmer for 20 mins. Meanwhile, arrange the meatballs on a baking tray lined with foil, drizzle with the remaining oil and bake for 10 mins.
- Cook the pasta in a pan of boiling salted water according to packet instructions, then drain, reserving some water. If the pan isn't ovenproof, tip the sauce into a casserole dish. Stir the pasta into the sauce, along with the liquid from the meatballs and some pasta water if it needs thinning. Turn the grill to a medium-high setting.
- Nestle the meatballs into the pasta, so that they poke out the top. Scatter the remaining taleggio over the top and grill for 5-10 mins until the cheese and meatballs are golden. Serve with crusty bread, if you like.
Nutrition Facts : Calories 646 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 1.8 milligram of sodium
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