Fried Meatball Sandwiches With Giardiniera Recipes

MEATBALL HEROES WITH QUICK-PICKLED GIARDINIERA

Steps:

• Preheat the oven to 425 degrees F.
• For the giardiniera: Combine the vinegar, sugar, fennel seed, red pepper flakes, oregano, 2 teaspoons salt and 1 cup water in a medium saucepan over a medium-high heat and bring to a boil. Reduce the heat to medium. Add the cauliflower and carrots and cook until slightly softened, 3 to 4 minutes. Add the bell pepper and celery and cook until the vegetables are crisp-tender, an additional 2 to 3 minutes.
• In a 1-quart mason jar, combine 1/2 cup of the pickling liquid with the olive oil. Strain the vegetables and spices and transfer to the mason jar. Seal and shake to combine. Set aside at room temperature to continue marinating while you make the heroes.
• For the meatball heroes: Finely dice 1 of the hoagie rolls into 1/4-inch pieces and put in a large bowl. Pour the milk over it and set aside to soak for 5 minutes.
• Add the ground meat, fennel seed, red pepper flakes, oregano, eggs, half of the garlic, 1/2 cup of the Parmesan, a three-finger pinch of salt and a healthy crack of black pepper to the soaked bread and, using clean hands, delicately combine. Using wet hands, roll the meat mixture into fifteen 1 1/2-inch rounds (about 1/4 cup each), place on a rimmed baking sheet and bake until lightly golden and juicy, about 10 minutes. Set aside.
• While the meatballs are baking, melt the butter in a small saucepan over medium-low heat. Once melted, add the remaining garlic and cook until fragrant but still pale, 1 to 2 minutes.
• Slice the remaining 5 hoagie rolls in half lengthwise down the tops and place on a rimmed baking sheet. If the rolls are very bready, remove some of the insides to create a space for the meatballs to sit. Using a pastry brush or spoon, brush the garlic-butter mixture over the cut sides of the rolls. Bake until the rolls are golden, 4 to 5 minutes.
• Add the tomato sauce to a large pot over medium heat. Add 1/2 cup water to the jar of sauce, seal the lid, shake and pour into the pot; this will ensure you get every last drop. Add the meatballs to the tomato sauce, bring to a simmer and cook until the sauce is warm and the meatballs are cooked through, an additional 5 to 7 minutes.
• Place 3 meatballs inside of each toasted hoagie roll, top with some steamy sauce, shower with the remaining 1/2 cup grated Parmesan, top with the giardiniera and parsley and enjoy immediately.

MEATBALL PARM SANDWICHES

Steps:

• Make the meatballs: Preheat the broiler. In a large mixing bowl, whisk together the eggs, pecorino, parsley, garlic and some salt and pepper until it is all incorporated. Add the ground meats and breadcrumbs and, using your God-given hands, get after it and mix away. Do not overwork the meat or it will turn meatloaf-y. You want it loose and supple.
• Using your hands again, make 6 loose patties to match the size of your bread. Heat some oil in a large heavy-bottomed cast-iron pan (or use a griddle pan) over medium heat. In batches, fry the patties until golden brown, 4 to 5 minutes per side. Transfer to a baking sheet.
• For the sandwich build: Toast the split buns under the broiler, about 3 minutes. Spoon 3 tablespoons of sauce on top of each patty and top with a few slices of mozzarella. Place the patties under the broiler until melted and golden, 3 to 5 minutes. Place the patties on the buns and top with giardiniera and roasted red peppers. Cut in half and serve with the remaining marinara sauce on the side.

SMASHED MEATBALL SANDWICHES

Steps:

• In a large bowl, combine the beef, sausage, and panko. In a small bowl, whisk together the egg, milk, and salt and add to the meat. Use clean hands or a fork to mix the ingredients until evenly combined, being careful not to over-mix. Form the mixture into 8 meatballs.
• Add the marinara sauce to a straight-sided skillet and bring the sauce to a simmer over medium heat. When the sauce is simmering, gently nestle in the meatballs. Turn the heat down to low and cover the pan. Cook for 15 to 20 minutes, flipping the meatballs halfway through.
• Slice each hoagie roll through the center, but do not slice all the way through. This will help keep everything in the sandwich. Working one at a time, tear a slice of cheese in half and place the halves on the base of the roll. Place a few basil leaves on the top half of the roll. Transfer 2 meatballs on top of the cheese and use a fork to smash the meatballs, exposing the meat in the center and spreading it to cover the base of the roll. Spoon a few tablespoons of extra sauce onto the meat. Close the sandwich and transfer it to a square of parchment paper. Tightly wrap the sandwich with parchment paper. Slice each sandwich in half diagonally and serve.

GIARDINIERA

Steps:

• Bring the vinegar, sugar, 1 tablespoon salt, the bay leaves, fennel seeds, red pepper flakes and 1 cup water to a boil in a medium saucepan. Add the cauliflower, fennel, red onion, carrots and garlic. Reduce the heat and simmer until the vegetables are crisp-tender, 8 to 10 minutes. Let the vegetables cool in the brine, then refrigerate until chilled. Store in an airtight container in the refrigerator for up to 4 days.

MEATBALL SANDWICHES

Steps:

• Slice the french rolls in half. On one side of each roll, scrape out a hollow trough for the meatballs to nestle inches With the bread you scrape out, save 1 cup of the breadcrumbs for the meatballs. Place the buns back in a plastic bag and set aside.
• For the meatballs:.
• Take the 1 cup of breadcrumbs from the rolls and combine it with the milk in a large bowl; let stand for 5 minutes. Add the sausage and the next 8 ingredients; mix well.
• Shape the mixture into 1 1/2 inch balls. Place the meatballs in a 13 x 9 x 2 inch baking dish. Bake at 450 degrees for 15 to 20 minutes or until browned. Set aside.
• For the Sauce:.
• Saute the green peppers, chopped onion, and 2 cloves minced garlic in oil in a large saucepan until the vegetables are tender. Add the tomatoes, tomato paste, wine, water, sugar, 1 1/2 tsp basil, and 1/4 tsp oregano; stir well.
• Bring to a boil; reduce heat, and simmer, uncovered, 45 minutes or until slightly thickened. Add the reserved meatballs; cover and simmer for 1 hour.
• To assemble the sandwiches:.
• Take the French rolls out of the bag and brush lightly with the softened butter. Place cheese on the flat side of the bread (not the one you hollowed out for the meatballs). I cut my cheese slices in half so that they fit nicely on the bread and cover all the bread.
• Broil 6 inches from the heat until lightly toasted and the cheese is melted and gooey -- watch carefully so the cheese doesn't burn.
• Spoon meatball mixture onto the hollowed out side of the buns, and top with the cheese covered side of the bun. Enjoy!

MEATBALL SANDWICHES

Steps:

• In a large bowl, combine the egg, milk, bread crumbs, onion, salt, garlic powder and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 30-35 minutes or until no longer pink. Drain on paper towels., Meanwhile, for sauce, in a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato paste, salt, sugar, oregano, pepper and bay leaf. Bring to a boil. Add the meatballs. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Discard bay leaf. Spoon five meatballs with sauce onto each bun bottom. Sprinkle with cheese. Replace tops.