Miniature Meatball Panini Recipes

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MEATBALL PANINI



Meatball Panini image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 25

1 large red onion, peeled, cut into eight 1/4- to 1/2-inch-thick rounds
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ciabatta rolls, halved horizontally
1 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target
1 teaspoon red pepper flakes, optional
1 1/3 cups arugula
12 Classic Italian Turkey Meatballs, recipe follows, halved
8 thin slices prosciutto, each about 6- by- 3-inches
Eight 1/4-inch-thick slices provolone
1 cup plain breadcrumbs
1/2 cup finely grated Parmesan
1/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/4 cup whole milk, at room temperature
1 tablespoon tomato paste
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs, at room temperature
2 cloves garlic, minced
1 small onion, finely chopped
1 pound ground dark turkey meat
1 pound spicy Italian turkey sausage links, casings removed
Extra-virgin olive oil, for drizzling

Steps:

  • Preheat a grill or panini maker. Brush the onion slices on both sides with the olive oil. Sprinkle with the salt and pepper. Grill the onion slices until tender and lightly browned, 3 to 4 minutes per side. Set aside to cool.
  • Pull out and remove some of the bread from each half of the rolls. Spoon half of the sauce over the bottom halves of the rolls. Sprinkle with red pepper flakes if using. Add the arugula, meatballs, prosciutto slices, grilled onions and the remaining sauce. Place 2 slices of cheese on top. Add the tops of the rolls and drizzle with olive oil. Using a pastry brush, brush the oil evenly over the tops.
  • Place the sandwiches in a panini maker and cook until the cheese has melted and the meatballs are heated through, about 5 minutes.
  • Cut the panini in half and serve.
  • Preheat the oven to 400 degrees F.
  • In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, tomato paste, salt, pepper, eggs, garlic and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined.
  • Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs). Place the meatballs on a heavy nonstick baking sheet, spacing apart. Drizzle with olive oil and bake until cooked through, 15 minutes. Yield: 22 to 24 meatballs.

EASY MEATBALL PANINI



Easy Meatball Panini image

Make and share this Easy Meatball Panini recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 23m

Yield 4 serving(s)

Number Of Ingredients 5

16 frozen cooked italian style meatballs, about 1 lb
1 (15 ounce) can pizza sauce
4 hoagie rolls
4 slices provolone cheese
1 cup loosely packed large basil leaves or 1 cup spinach leaves

Steps:

  • Preheat Broiler.
  • Combine meatballs and pizza sauce in a large saucepan.
  • Cover and cook over medium low heat for 10 minutes or til heated through, stirring occasionally.
  • Meanwhile, cut a thin slice from the top of each roll, hollow out roll leaving 1/4 to 1/2 inch thick shell, Discard bread from rolls or save for another use.
  • Place hollowed out rolls and roll tops, cut sides up, on baking sheet.
  • Broil 3 to 4 inches from the heat for 1 to 2 minutes or till lightly toasted.
  • Remove roll tops from the baking sheet.
  • Spoon meatballs and sauce into toasted rolls.
  • Top with cheese.
  • Broil about 1 minute more or till cheese is melted.
  • To serve, place basil or spinach leaves on top of cheese and replace roll tops.

HAM-AND-CHEESE PANINI



Ham-and-Cheese Panini image

This ham-and-cheese panini is a delicious and filling sandwich sure to please the whole family.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 4 sandwiches

Number Of Ingredients 7

2 tablespoons unsalted butter
4 cups thinly sliced shallots
2 teaspoons fresh thyme
1/4 cup grainy Dijon mustard
8 slices rustic white bread, sliced 1/2-inch thick
8 slices Gruyere cheese
8 ounces sliced cooked ham

Steps:

  • Melt butter in a medium skillet over medium-low heat; add shallots. Cover and cook, stirring occasionally, until softened, about 10 minutes. Add thyme and continue cooking until onions are caramelized, about 5 minutes. Remove from heat and set aside.
  • Spread 1 1/2 teaspoons mustard on one side of a slice of bread. Top with a slice of cheese, 2 ounces ham, 1/4 of the shallot mixture, and another slice of cheese. Spread 1 1/2 teaspoons mustard on a second slice of bread and place mustard side down on top of cheese to form a sandwich. Repeat process three times with remaining mustard, bread, cheese, ham, and shallots.
  • Brush top and bottom of each sandwich with olive oil. Place in a panini grill and press until bread is crisp and brown, and cheese has melted slightly, 9 to 10 minutes. If using a grill pan, preheat over medium-high heat. Place a heavy pan on top of sandwiches and press down. Cook, turning once, 2 to 3 minutes per side. Cut sandwiches in half and serve immediately.

QUICK AND YUMMY MEATBALL PANINI'S



Quick and Yummy Meatball Panini's image

A semi-homemade recipe I came up with trying to please my son's craving for a meatball grinder (New England name for a sub or hoagie) and my wish not to waste a loaf of ciabatta bread I had bought the day before. The result? My son said they were "amazing" and he was glad I didn't order out and I thought they were quite yummy myself! FYI - the infused olive oil can be stored in the refrigerator in a sealed container to be used later in the week in any pasta or italian dish. The leftover sauce and meatballs, if any, can be saved for later use as well.

Provided by FeelinYummy

Categories     Lunch/Snacks

Time 25m

Yield 4 panini sandwiches, 4 serving(s)

Number Of Ingredients 7

1 loaf ciabatta, sliced in half lengthwise and then in quarters to make 4 sandwiches
1 (26 ounce) jar marinara sauce
12 ounces frozen meatballs (varies depending on size of meatballs)
3 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons italian seasoning
4 slices mozzarella cheese (deli sliced)

Steps:

  • Add olive oil, garlic and Italian seasoning to a small saucepan and heat over low heat, stirring occasionally.
  • Add marinara sauce and meatballs to a medium sauce pan and heat over medium heat, stirring occasionally.
  • When the sauce is hot and the meatballs are heated all the way through turn off the heat and remove meatballs from the sauce.
  • Remove the olive oil from the heat and over a small bowl, pour the oil mixture through a small metal strainer.
  • Using the back of a metal spoon, scrape the bottom of the strainer, pushing the garlic "paste" into the bowl.
  • Brush a thin layer of the flavored oil onto the cut sides of the bread.
  • Spread a thin layer of marinara sauce over one side of the bread.
  • Cut each meatball in half and place them in an even layer over the marinara sauce.
  • Place a slice of mozzarella cheese over the meatballs.
  • Place the other slice of bread on top of the cheese covered meatballs.
  • Heat an indoor grill pan over medium high heat.
  • Place the sandwiches on the grill and cover with a bacon press or other heavy object and cook just until nice grill marks appear.
  • Turn the sandwiches over and place the bacon press on top and cook just long enough to see grill marks.
  • Serve.

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