Meatball Heroes With Quick Pickled Giardiniera Recipes

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MEATBALL HEROES WITH QUICK-PICKLED GIARDINIERA



Meatball Heroes with Quick-Pickled Giardiniera image

Everyone loves a hero and this meatball one is no exception. Traditional meatballs are simmered in a cheesy tomato sauce until full of flavor. To top them off, we quick pickle cauliflower, carrots, celery and bell peppers. The meatballs get spooned into long, soft rolls that have been toasted and smeared with garlic butter, then they are showered with Parmesan and finished with the veggies. This is saucy, crave-able comfort in sandwich form.

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 5 servings

Number Of Ingredients 24

1/2 cup white wine vinegar
1 tablespoon granulated sugar
1 teaspoon fennel seed
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
Kosher salt
1/2 cup finely chopped cauliflower
1/2 cup finely diced carrot (about 1 medium carrot)
1/2 cup finely diced red bell pepper (about 1/2 medium pepper)
1/2 cup finely diced celery
1/2 cup extra-virgin olive oil
6 soft hoagie rolls (3 to 4 ounces each)
1/2 cup whole milk
1 1/2 pounds ground meat (a combination of veal, pork and beef)
1 teaspoon fennel seed
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
2 large eggs
4 cloves garlic, minced
1 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
One 24-ounce jar tomato sauce
1 handful fresh flat-leaf parsley, chopped, for garnish

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.

MINI MEATBALL HEROES BY GIADA



Mini Meatball Heroes by Giada image

This recipe comes from Giada De Laurentiis. Mmmmmm....this is on the table in less than an hour! You can use any combination of meats to equal 1-1/2 pounds.

Provided by Charmie777

Categories     Lunch/Snacks

Time 40m

Yield 12 mini sandwiches

Number Of Ingredients 17

1 small onion, grated
1/4 cup fresh parsley, chopped
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup parmesan cheese
1/4 cup dried breadcrumbs
6 ounces ground beef
6 ounces ground veal
6 ounces ground pork
1/3 cup olive oil
26 ounces marinara sauce
12 (3 -3 1/2 inch) Italian rolls, split, warm
1/2 cup freshly grated parmesan cheese
3 ounces sliced provolone cheese

Steps:

  • To make the meatballs, whisk the first 7 ingredients in a large bowl to blend.
  • Stir in the cheese and bread crumbs.
  • Mix in the meats.
  • Using about 2 tablespoons meat for each, shape into 1-1/4 to 1-1/2 inch meatballs. Set aside.
  • Heat the oil in large frying pan over medium-high heat.
  • Working in batches, add the meatballs and saute until browned on all sides, about 5 minutes. Drain off excess oil.
  • Add the marinara sauce and simmer over medium-low heat until sauce thickens slightly, about 10 minutes.
  • Season to taste with salt and pepper.
  • To make the sandwiches: spoon the hot meatballs with some sauce over the bottoms of the the rolls.
  • Place 1/2 slice provolone on the top of meatballs and sprinkle with Parmesan.
  • Spread more sauce of the rolls tops, the flod the tops of the rolls over and serve.

Nutrition Facts : Calories 291.1, Fat 19.2, SaturatedFat 6.7, Cholesterol 61.9, Sodium 784.4, Carbohydrate 13.6, Fiber 2.1, Sugar 7.5, Protein 15.6

MINI MEATBALL HEROES



Mini Meatball Heroes image

Provided by Giada De Laurentiis

Categories     appetizer

Time 55m

Yield 12 sandwiches

Number Of Ingredients 26

1 small onion, grated
1/4 cup chopped fresh Italian parsley leaves
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup grated Parmesan
1/4 cup dried Italian-style bread crumbs
6 ounces ground beef
6ounces ground veal
6 ounces ground pork
1/3 cup extra-virgin olive oil
Marinara Sauce, recipe follows, or 26-ounce jar, store-purchased
Twelve 3 to 3 1/2-inch diameter Italian rolls, split, warm
1/3 cup freshly grated Parmesan
3 ounces sliced provolone
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Two 32-ounce cans crushed tomatoes
2 dried bay leaves

Steps:

  • To make the meatballs: Whisk the first 7 ingredients in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the beef, veal, and pork. Using about 2 tablespoons of meat for each, shape the meat mixture into 1 1/4 to 1 1/2-inch-diameter meatballs. Place on a baking sheet.
  • Heat the oil in heavy large frying pan over medium-high heat. Working in 2 to 3 batches, add the meatballs and saute until browned on all sides, about 5 minutes. Using a slotted spoon, transfer the meatballs to a plate. Pour off any excess oil. Return all the meatballs to the pan. Add the Marinara Sauce. Simmer over medium-low until the sauce thickens slightly and the flavors blend, about 10 minutes. Season the sauce, to taste, with salt and pepper. (The meatball mixture can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before continuing.)
  • To make the sandwiches: Spoon the hot meatballs with some sauce over the bottoms of the rolls. Place 1/2 slice provolone on top of meatballs and sprinkle with the Parmesan. Spread more sauce over the roll tops, then fold the tops of the rolls over and serve.
  • In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

GIARDINIERA



Giardiniera image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 11

2 cups white wine vinegar
1/4 cup sugar
Kosher salt
2 bay leaves
2 teaspoons fennel seeds
1/2 teaspoon red pepper flakes
1/2 head cauliflower, cut into small florets
1 small bulb fennel, cored and sliced, plus 1/4 cup chopped fennel fronds
1 small red onion, thinly sliced
2 small carrots, halved lengthwise and thinly sliced
4 cloves garlic, crushed

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.

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