Michigan Meatballs Food

MEATBALL SANDWICH

Meatball Sandwich image

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

Ingredients

1 pound ground beef
¾ cup bread crumbs
2 teaspoons dried Italian seasoning
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 egg, beaten
1 French baguette
1 tablespoon extra-virgin olive oil
½ teaspoon garlic powder
1 pinch salt, or to taste
1 (14 ounce) jar spaghetti sauce
4 slices provolone cheese

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

MICHIGAN MEATBALLS

Michigan Meatballs image

You can make these large for dinner or smaller for appetizers. These are moist and tender and make their own gravy. Great with potatoes, noodles, or rice.

Provided by ElaineAnn

Categories Meat

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs ground chuck
1 egg, slightly beaten
1 cup sour cream
1 1/2 cups coarse unseasoned bread crumbs
1 (1 ounce) package dry onion soup mix
2/3 cup flour
2 teaspoons paprika
1/2 cup butter
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of mushroom soup
2 1/2 cups water

Steps:

Mix together ground chuck, slightly beaten egg, sour cream, bread crumbs and dry onion soup mix.
Mix flour and paprika well. Shape meatballs, then roll in flour and paprika mixture.
Brown slowly in 1/2 cup butter in large deep skillet.
After browning add soups and water.
Cover skillet with tight-fitting lid and simmer for 30 minutes.

Nutrition Facts : Calories 547.7, Fat 33.6, SaturatedFat 16.2, Cholesterol 146.4, Sodium 1111.7, Carbohydrate 31.4, Fiber 1.6, Sugar 2.9, Protein 29.2

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