Meatball Grinder Recipes

MEATBALL SUBS

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 GRINDERS WITH A YUMMY SAUCE

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.

MEATBALL GRINDER

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.

MARINARA MEATBALL SUB WITH HOMEMADE MEATBALLS

Steps:

• Peel and dice the onion, mince the garlic cloves and chop the fresh oregano and set aside.
• In a large saucepan, heat the olive oil over medium heat.
• Add the onion and garlic, and cook until soft and light golden brown.
• Add the oregano and stir.
• Pour the cans of diced tomatoes with the juice into the pot.
• Bring to a boil, stirring often, Add the salt to taste once the sauce starts bubbling with small bubbles.
• Continue boiling for minutes.
• While the sauce is cooking, make the meatballs.In a large bowl, combine the chopped onion, beef, turkey, bread crumbs, salt, Italian seasoning, red pepper flakes, garlic and Parmesan cheese. Using your hands mix well.
• Shape the mixture into one inch balls, you want to have 18 meatballs.
• Brown the meatballs in a skillet, drain any fat and put the meatballs in the bottom of a large stock pot. Add the marinara sauce over the meatballs.
• Simmer over medium-low heat for 30 minutes.
• Once your meatballs are cooked, slice each roll open but not all the way in half. Add 3 meatballs to each sub roll, top with extra marinara sauce and shredded mozzarella cheese.

ITALIAN CHICKEN MEATBALL GRINDERS

Steps:

• Pre-heat the oven to 375°F.
• Heat a large skillet over medium-high heat. Add a little olive oil to the skillet and brown the meatballs on all sides. Transfer the skillet to the oven and cook for 10 to 15 minutes, until the meatballs are cooked through. Transfer the meatballs to a plate and cover loosely with foil.
• Bring a medium saucepan of salted water to a boil on the stovetop. While the water is coming to a boil, set up an ice bath (fill a large bowl with ice and cold water). Blanch the broccoli rabe in the boiling water for 1 minute and then immediately transfer the broccoli rabe to the ice bath. Remove the broccoli rabe from the ice bath and dry well with clean kitchen towels.
• Add the smashed garlic clove, crushed red pepper flakes and a glug or two of olive oil to a large skillet and then pre-heat the skillet over medium heat. When the garlic is light brown and aromatic, remove it from the pan and discard. Add the broccoli rabe to the pan and sauté for a few minutes. Season with salt.
• Make a slit in the rolls lengthwise. Place them on a baking sheet and press the rolls open. Place 2 slices of the provolone cheese on each roll. Bake the rolls in the oven for about 3 minutes, just to melt the cheese. Remove the sheet from oven. Add some broccoli rabe to each roll, place three chicken meatballs on the broccoli rabe and top with some of the roasted red peppers. Drizzle with a little olive oil and sprinkle some dried oregano on top. Cut the remaining provolone slices in half and place the half-slices on top of the meatballs and peppers. Return the pan to the oven and bake for 5 to 7 minutes, until the cheese has melted and the sandwich is toasty. Serve immediately.

MEATBALL GRINDER

Steps:

• Meatballs Pre-heat the oven to 400 degrees. Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in turkey and all remaining ingredients. Let stand 15 minutes. Line large rimmed baking sheet with foil. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet. DO AHEAD Can be made 1 day ahead. Cover with plastic wrap; chill. Put meatballs into the oven and cook for approximately 15-20 minutes or until slightly browned and cooked through. Sauce Put 1 tablespoon olive oil in a large saucepan over medium high heat and sauté onions until soft. Add garlic and sauté for 1 minute or until brown. Add tomatoes, red pepper, salt and marjoram. Cover and simmer and for 30 minutes or until flavors combine. Assemble the sandwich Preheat the oven to 400 degrees. Cut the bread into 6-inch long sections, then slice in half. Place meatballs on top of bread, cover with sauce, then sprinkle with mozzarella cheese. Place the other piece of bread next to the one with the meatballs and sauce on the baking sheet. Put into the oven and bake for approximately 10 minutes, or until mozzarella is nicely melted. Put the other slice of the bread on top of the meatballs and serve.

EASY MEATBALL GRINDER

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.

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.

TURKEY MEATBALL GRINDER

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.