MEATBALL SUB ON A STICK
Steps:
- Preheat the oven to 375 degrees F.
- In a small pot over medium heat, add the olive oil, Italian seasoning, salt and garlic. Bring to a simmer and simmer for 5 minutes.
- Transfer the oil mixture to a large bowl and toss with the bread cubes. Spread the cubes in an even layer on a baking sheet and bake until golden brown, about 10 minutes.
- Skewer a bread cube followed by a meatball, basil leaf and mozzarella ball, then repeat so there is 2 of everything on the skewer. Repeat with the remaining skewers.
- Line up the skewers on a platter and sprinkle with grated Parmesan. Serve with warm marinara sauce for dipping.
MEATBALL SUBS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 52m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat oven to 450 degrees F.
- Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
- Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
- Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of Oven Fries.
- Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.
MEATBALL SUBS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 8 subs
Number Of Ingredients 16
Steps:
- For the meatballs: Preheat the oven to 450 degrees F.
- In a bowl, combine the ground beef and breadcrumbs. Add the milk, onion, parsley, salt, pepper, garlic and egg. Mix to combine.
- Scoop out 2 tablespoons of the meatball mixture and roll into a ball. Continue with the remaining meatball mixture, making about 40 meatballs. Arrange the meatballs in a single layer in a large rectangular baking dish or foil pan. Bake, uncovered, until the meatballs are cooked through, about 25 minutes.
- Pour the marina over the meatballs, then continue to bake until the sauce is heated through, about 10 minutes more. Toss the meatballs to coat in the sauce and set aside.
- For the rolls: Turn the oven temperature down to 375 degrees F.
- Stir together the butter and garlic in a small bowl. Tear off the tops of the rolls, creating a nice boat to hold the meatballs. Transfer the rolls and torn pieces to a baking sheet and brush generously with the garlic butter. Bake until golden brown, about 10 minutes.
- Build the meatball subs: Load 5 meatballs into each roll. Spoon over some of the sauce. Top with some onions and sprinkle over the basil and Parmesan. Serve with more sauce and the toasted bread pieces.
- Reheating instructions: Reheat the meatballs in a pan, covered, at 350 degrees F until warmed through, about 25 minutes.
VIKING MEATBALL ON A STICK - COPYCAT
This is food served at Fairs and Nordic gatherings.The meatballs can be made and mixed, then refrigerated, cooked partially, then dipped in a batter and deep fried to finish cooking. This is always served at the Montana State Fair. This is goooood eating!!!!! Excellent with wild game/venison/ buffalo, but make sure you add the ground pork!
Provided by Montana Heart Song
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, mix the three meats.
- Saute onion in butter until translucent, not brown.
- In a separate container, add eggs, oatmeal and milk. Beat.
- Add all of the spices to the egg mixture and mix well.
- Add the cooked minced onions and the liquid.
- Beat until fluffy.
- Form meatballs with 1/2 cup meat.
- Preheat oven 400*.
- Spray Pam on baking pans.
- Place meatballs on greased pans, bake 15 minutes.
- Cool.
- Insert a wooden stick in the middle of each meatball.
- Heat oil to 375*.
- Dip in the pancake batter. Batter should not be drippy.(A spoon can be used to cover the top of the meatball by the stick.).Cook until a golden brown. Roll to cook all sides.
- Serve with a napkin wrapped around the stick.
- Dip the "Viking" in any condiments. I quarantee that you can't eat just one!
Nutrition Facts : Calories 298.3, Fat 17.6, SaturatedFat 7.4, Cholesterol 156.7, Sodium 705.1, Carbohydrate 7.5, Fiber 0.9, Sugar 1, Protein 26
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