MEATBALL GRINDER
Steps:
- Preheat the oven to 500 degrees F.
- Spoon 5 Meatballs and some of the sauce onto each Roll. Sprinkle with some mozzarella and Parmesan. Place on a baking sheet and bake until the cheese is completely melted and the bread is slightly crispy, 3 to 5 minutes. Cut in half and serve warm.
- Combine 2 teaspoons of the oregano, the diced tomatoes, tomato paste and 1 teaspoon salt in a bowl; mix thoroughly.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Combine the Parmesan, breadcrumbs, garlic, 1/2 teaspoon salt and the remaining 1 1/2 teaspoons oregano in a saucepan; mix well.
- Place the ground beef and eggs in a separate bowl. Add the cheese mixture and mix by hand until thoroughly combined.
- Using an ice cream scoop, scoop 4-ounce balls of the meat mixture onto the prepared baking sheet and gently roll with your hands. Bake for 26 minutes.
- Meanwhile, heat the tomato mixture in a saucepan over low heat.
- Place the meatballs in the sauce and keep warm.
- Combine the warm water and yeast in a measuring cup; stir with a fork.
- Place the flour in the bowl of a stand mixer fitted with the dough hook. Add the yeast mixture, ice water and honey and mix until combined, 5 minutes. Add the salt and mix for 2 minutes. Add the olive oil and mix another 6 minutes.
- Turn out the dough, cover with a wet towel and let rest for 10 minutes.
- Cut the dough into four 11-ounce pieces. Pull the opposite edges of one piece together, wrapping them underneath to form a smooth ball. Repeat with the remaining dough. Place the balls in 1 gallon containers or bags and refrigerate overnight.
- Place the dough balls on the counter, uncovered, and cut each in half. Flip the smooth side of one of the pieces over and fold together longways, pinching to seal. Turn the piece of dough over so the seam is on the counter. Repeat with the rest of the dough. Make 3 diagonal slices down each roll. Cover with a damp towel and let rise for 1 hour.
- Preheat the oven to 500 degrees F.
- Transfer the rolls to a baking pan and bake until golden brown, 8 minutes, spraying the rolls with some water after the first minute. Immediately slice the rolls down the center and brush with some garlic oil.
10 WAYS TO USE LEFTOVER MEATBALLS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a meatball dish in 30 minutes or less!
Nutrition Facts :
EASY MEATBALL GRINDER
This is an quick version for when you don't want to use the oven. Especially good if you are only making one!
Provided by Karen..
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Slice roll as if making a sandwich but slice all the way through.
- Place each half of the roll in the toaster.
- While roll is toasting, heat up meatballs in sauce in the microwave.
- When roll is toasted to your liking, place both halves on a micro safe plate, cut side up.
- Spoon meatballs (I cut them in half) and sauce equally over each side and sprinkle with cheese.
- Heat in microwave for about 10 seconds or until cheese starts to melt.
- As neatly as possible put the sandwich together and press down slightly.
- Allow to cool for a couple minutes and enjoy.
Nutrition Facts : Calories 257.3, Fat 9.3, SaturatedFat 4.6, Cholesterol 25.9, Sodium 601.3, Carbohydrate 30.6, Fiber 3.7, Sugar 2.6, Protein 12.2
MEATBALL GRINDERS WITH A YUMMY SAUCE
Sounds a bit odd, but it's fantastic. My best friend gave me the recipe so I made it and it is incredible. She wanted me to share the recipe, so here it is.
Provided by KRYSTALK
Categories World Cuisine Recipes European Italian
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- In a large saucepan, mix pizza sauce, apple jelly, Italian seasoning, salt and pepper. Bring to a low boil over medium heat.
- Place frozen meatballs into the sauce mixture. Cover and simmer over medium heat for 20 minutes, or until meatballs are done, stirring occasionally.
- While the meatballs are cooking, preheat oven to 375 degrees F (190 degrees C). Place the split hoagie rolls on a large baking sheet.
- Place several meatballs and desired amount of sauce in each roll. Layer with mozzarella cheese. Place in the preheated oven for 2 to 3 minutes, or until cheese is melted.
Nutrition Facts : Calories 699.5 calories, Carbohydrate 87.4 g, Cholesterol 69.8 mg, Fat 27.6 g, Fiber 7.1 g, Protein 25.4 g, SaturatedFat 12.3 g, Sodium 2442.1 mg, Sugar 37.9 g
SPICED LAMB MEATBALL STEW
Enjoy spiced lamb meatballs with chickpeas and pomegranate seeds in a harissa sauce for an easy midweek meal. Freeze any leftovers for busy weekdays
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 14
Steps:
- Heat the oil in a large, shallow casserole dish or deep frying pan. Add the meatballs and fry for 3-4 mins, turning regularly, until golden. Remove and set aside.
- Tip the onion into the pan and fry for 7 mins until softened. Stir through the garlic cumin, coriander and cinnamon, and cook for 1 min. Add the harissa, tomatoes and lamb stock, and bring to a simmer. Stir though the chickpeas and meatballs, season and simmer for 10-15 mins until slightly reduced and the meatballs are cooked through.
- Stir through half the herbs, then scatter the rest on top along with the pomegranate seeds.
Nutrition Facts : Calories 454 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 26 grams protein, Sodium 1.02 milligram of sodium
MEATBALL GRINDER
Meatball grinders are perfect for game day. Tender meatballs are simmered in marinara sauce, then loaded into hoagie rolls and topped with mozzarella cheese.
Provided by Allrecipes
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 8
Number Of Ingredients 27
Steps:
- Preheat oven to 500 degrees F (260 degrees C).
- Combine soft bread crumbs, dry bread crumbs, and milk in a large bowl and allow to soak until the bread crumbs absorb most of the milk, about 10 minutes. Add ground beef, Italian sausage, 1 cup marinara sauce, eggs, garlic, Italian seasoning, and red pepper flakes and mix until thoroughly combined. Form into 16 large meatballs.
- Heat 1 cup olive oil in a large pot or Dutch oven over medium-high heat. Cook meatballs until browned, about 10 minutes. Transfer to a baking sheet and bake in the preheated oven until no longer pink in the center, about 10 minutes.
- Bring 1 cup marinara sauce to a simmer in a large saucepan over medium heat. Add cooked meatballs and heat through, about 5 minutes.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, and serrano pepper in the hot oil until onion softens, 5 to 6 minutes. Add Marsala wine, salt, and black pepper; cook until wine has evaporated and onion turns golden, about 10 minutes.
- Spread each hoagie bun with 1/4 cup mascarpone cheese and 1 tablespoon garlic basil spread. Place four meatballs and a spoonful of marinara sauce on top. Sprinkle each sandwich with 1 cup mozzarella cheese.
- Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Top each sandwich with 1/4 of the onion mixture; garnish each sandwich with 2 tablespoons of basil and 2 tablespoons of Parmesan cheese.
Nutrition Facts : Calories 985.6 calories, Carbohydrate 64.6 g, Cholesterol 188.9 mg, Fat 60.6 g, Fiber 5.4 g, Protein 44.7 g, SaturatedFat 24.9 g, Sodium 1789.5 mg, Sugar 13 g
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