Easy Meatball Grinder Recipes

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MEATBALL GRINDER



Meatball Grinder image

Provided by Food Network

Categories     main-dish

Time 9h45m

Yield 8 servings

Number Of Ingredients 21

40 Meatballs, recipe follows
8 Rolls, recipe follows, split
Shredded mozzarella, for sprinkling
Grated Parmesan, for sprinkling
3 1/2 teaspoons crushed dried oregano
Two 16-ounce cans diced tomatoes in juice
One 12-ounce can tomato paste
Sea salt
1/2 cup grated Parmesan
1/4 cup breadcrumbs
3 cloves garlic, minced
2 pounds ground beef
2 large eggs
1/2 cup lukewarm water
2 1/4 teaspoons active dry yeast
5 1/2 cups high-gluten flour
1 3/4 cups ice water
1 teaspoon honey
1 1/2 tablespoons sea salt
2 tablespoons extra-virgin olive oil
Garlic oil, for brushing rolls

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.

MEATBALL GRINDERS WITH A YUMMY SAUCE



Meatball Grinders with a Yummy Sauce image

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

3 (14 ounce) cans pizza sauce
1 (10 ounce) jar apple jelly
1 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 (16 ounce) package frozen meatballs
6 hoagie rolls, split lengthwise
1 cup shredded mozzarella cheese

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

WITH LEFTOVERS: SPICY MEATBALL GRINDER



With Leftovers: Spicy Meatball Grinder image

Provided by Ming Tsai

Yield 4 servings

Number Of Ingredients 9

Canola oil, to cook
1 large onion, 1/4-inch dice
16-ounce can whole Napoli tomatoes, strained and roughly chopped
1 tablespoon chipotle puree (in adobo)
Salt and black pepper, to taste
1 lemon, juiced
4 leftover meatballs
Soft baguette (hogie)
1/4 cup chopped flat parsley, for garnish

Steps:

  • In a hot skillet coated lightly with oil, brown the onions. Add the tomatoes, chipotle and season. Add the juice and check for seasoning. Simmer for 10 to 15 minutes and reserve warm.
  • PLATING Split bread in half but not all the way through. Toast then top with sliced meatballs. Liberally top with sauce and garnish with parsley. Serve with homemade potato chips or onion rings.

MEATBALL GRINDERS



Meatball Grinders image

Meatball grinders are perfect for game day. They're hearty enough for a meal or put on sliders for an appetizer. The majority of the work is done in the slow cooker, so it's a hands-off recipe. Lightly frying the meatballs in a skillet, keeps them juicy. As they simmer in the Crock Pot, they absorb the flavors of the tomato sauce. Loaded onto a hoagie roll and topped with Parmesan cheese ... what's not to love?!

Provided by shirley terhaar @shirlann54

Categories     Beef

Number Of Ingredients 15

1/4 cup(s) chopped onion
1 can(s) diced tomatoes, juice and all (15 oz)
1 can(s) tomato sauce (8 oz)
2 tablespoon(s) tomato paste
1 teaspoon(s) dried Italian seasoning
1 pound(s) ground beef or chicken
1/2 cup(s) fresh whole wheat or white bread crumbs [1 slice of bread]
1 - egg, lightly beaten
3 tablespoon(s) finely chopped fresh parsley
2 clove(s) garlic, minced
1/4 teaspoon(s) salt
1/8 teaspoon(s) black pepper
4 small hard rolls split
4 tablespoon(s) grated Parmesan cheese
3 tablespoon(s) olive oil, extra virgin

Steps:

  • Combine onions, diced tomatoes, tomato sauce, tomato paste, and Italian seasoning in a slow cooker. Cover and cook on low for 3 to 4 hours or until onions are soft.
  • During the last 30 minutes of cooking time, make the meatballs. Combine beef, bread crumbs, egg, parsley, garlic, salt, and pepper in medium bowl.
  • With wet hands form the mixture into 12 to 16 meatballs.
  • Put olive oil in skillet heat over medium heat till hot. Add meatballs cook for about 8 to 10 minutes or until well browned on all sides.
  • Remove from heat add to slow cooker. Cook 1 to 2 hours or until meatballs are no longer pink in the center.
  • Place 3 to 4 meatballs in each roll. Divide sauce evenly and spoon over meatballs. Sprinkle with grated Parmesan cheese.

TURKEY MEATBALL GRINDER



Turkey Meatball Grinder image

Provided by Sheila Lukins

Categories     Sandwich     Onion     Tomato     turkey     Kid-Friendly     Lunch     Fall     Winter     Parade     Small Plates

Number Of Ingredients 12

Turkey Meatballs:
2 pounds ground turkey
1 onion, grated
1 tablespoon minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fennel seeds
Salt and pepper, to taste
1 egg, lightly beaten (optional)
2 tablespoons olive oil
About 3 cups of your favorite tomato sauce
8 French rolls (each about 5 inches long and 3 inches wide); or 3 Italian breads (about 15 inches long and 3 inches wide), sliced into 3 pieces each, with the insides pulled out

Steps:

  • 1. Prepare the meatballs: Combine all the ingredients in a bowl. Form into 24 meatballs, about 1 1D2 inches in diameter.
  • 2. Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat and cook the meatballs in batches, shaking the pan occasionally, for about 10 to 12 minutes or until browned and cooked through. Add more oil if necessary. Remove the meatballs to a paper towel to drain.
  • 3. Warm the tomato sauce over medium heat in another skillet. Add the meatballs and cook for 10 to 12 minutes, spooning sauce over them.
  • 4. To serve, spoon about 1/4 cup of tomato sauce into each roll, coating well; spoon 3 meatballs into each bread. Wrap the sandwiches in foil for the road.

EASY MEATBALL GRINDER



Easy Meatball Grinder image

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

1 club size Italian rolls (about 5 inches long) or 1 French roll (about 5 inches long)
3 meatballs (leftover or frozen)
1/2 cup pizza sauce (or leftover Spaghetti sauce)
1/4 cup mozzarella cheese (you can also use sliced Provolone) or 1/4 cup pizza cheese (you can also use sliced Provolone)

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

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