Muffuletta Meatballs Recipes

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MUFFULETTA



Muffuletta image

Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 20

1 cup pimiento-stuffed olives, chopped
3/4 cup olive oil
1 celery rib, finely chopped
1/2 cup sliced pepperoncini, chopped
1/2 cup pitted Greek olives, chopped
1/4 cup cocktail onions, drained and chopped
1/4 cup red wine vinegar
2 tablespoons capers, drained
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
1/2 teaspoon kosher salt
1/2 teaspoon celery seed
1 round loaf (1 pound) unsliced Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mortadella
1/2 pound sliced Swiss cheese
1/2 pound sliced provolone cheese

Steps:

  • In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.

Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.

MUFFULETTA



Muffuletta image

A kalamata and green olive mixture fills a hollowed loaf of Italian bread; add Genoa salami, provolone cheese, tomatoes and onions and you have one delicious sandwich.

Provided by LYNNC51

Categories     Main Dish Recipes     Sandwich Recipes     Heroes, Hoagies and Subs Recipes

Time 2h20m

Yield 4

Number Of Ingredients 10

1 cup pitted kalamata olives
1 cup pitted green olives
½ cup fresh basil leaves
1 tablespoon finely chopped garlic
¼ cup olive oil
1 (1 pound) loaf Italian bread
½ pound thinly sliced Genoa salami
½ pound thinly sliced provolone cheese
3 tomatoes, sliced
1 large red onion, thinly sliced

Steps:

  • Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
  • Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
  • Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.

Nutrition Facts : Calories 1016 calories, Carbohydrate 71.7 g, Cholesterol 95.9 mg, Fat 63.2 g, Fiber 5.6 g, Protein 40.2 g, SaturatedFat 20.2 g, Sodium 3697.7 mg, Sugar 5.4 g

MUFFALETTA



Muffaletta image

Provided by Bobby Flay

Time 25m

Yield 8 servings

Number Of Ingredients 14

1 cup mayonnaise
1/4 cup sherry vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
1 red onion, diced
2 cups each pitted picholine and cerignola olives, coarsely chopped
1 cup roughly chopped piquillo peppers
1 bunch flat-leaf parsley, leaves roughly chopped
1/4 cup chopped fresh oregano leaves
Kosher salt
Freshly ground black pepper
1 muffaletta or small round Italian loaf
2 ounces each thinly sliced Genoa salami, hot soppresata, Salchicon de vic or other dry salami, and serrano ham
2 ounces thinly sliced aged Manchego cheese

Steps:

  • Whisk together the mayonnaise, vinegar, mustard and honey in a large bowl. Add the onion, olives, peppers, parsley and oregano; toss, and season, to taste, with salt and pepper.
  • Slice the bread in half and pull some of interior from the top half. Spread some of the olive salad on each half. You will probably have some salad left; it holds well in the refrigerator.
  • Layer the meat and cheese on the bottom half, alternating layers of each meat with thin layers of cheese. Cover with the top half, press gently, slice, and serve.

MUFFULETTA MEATBALL SUB



Muffuletta Meatball Sub image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 35

8 ounces capicola
8 ounces ham
8 ounces genoa salami
2 pounds ground beef (73/27)
1 1/2 cups whole milk
1 cup Italian breadcrumbs
1/2 cup grated Parmesan
1/2 cup diced onion
1/4 cup fresh parsley leaves, chopped
3 eggs
Salt and freshly ground black pepper
2 tablespoons grapeseed oil
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onions
1/2 cup sliced garlic
1 tablespoon dried oregano
1 teaspoon fresh rosemary needles, chopped
1/2 cup red wine
8 cups canned diced tomatoes
4 cups tomato puree
1/2 cup tomato paste
1/2 cup fresh basil leaves, thinly sliced
Salt and freshly ground black pepper
8 ounces pitted mixed olives
1/2 cup sun-dried tomatoes
1 teaspoon fresh rosemary needles, chopped
1 teaspoon fresh thyme leaves, chopped
2 cloves garlic
Freshly ground black pepper
1/4 cup extra-virgin olive oil
6 sesame hoagie rolls
6 tablespoons butter
6 tablespoons grated Parmesan
3 tablespoons fresh parsley leaves, chopped

Steps:

  • For the meatballs: Preheat the oven to 400 degrees F. In a food processor, combine the capicola, ham and salami, and pulse until the meats are chopped.
  • In a bowl, combine the ground beef, chopped meats, milk, breadcrumbs, Parmesan, onion, parsley and eggs. Mix until combined. Make a small test patty and cook. Taste the patty and then sprinkle the meat mixture with salt and pepper. Portion the meatball mixture into 3-ounce balls and arrange on a sheet pan. Bake the meatballs until three-quarters cooked, about 20 minutes.
  • For the sauce: In a pot, heat the oil. Add the carrots, celery and onions, and saute until tender. Add the garlic, oregano and rosemary, and saute for another 2 minutes. Deglaze the pan with the red wine. Add the tomatoes, tomato puree and tomato paste and stir to combine. Bring the sauce to a simmer and cook for 30 minutes, stirring occasionally to avoid burning.
  • Stir in the basil and season the sauce with salt and pepper.
  • For the tapenade: In a food processor, combine the olives, sun-dried tomatoes, rosemary, thyme, garlic and some pepper, and pulse until finely chopped. Add the oil to the mixture slowly, while pulsing.
  • For plating: Bring the sauce to a simmer in a pot and add the meatballs. Simmer until the meatballs are fully cooked, and then hold hot until ready to serve.
  • Split the hoagie rolls and butter each side. Toast the rolls on a hot skillet or saute pan. Spread about 2 tablespoons of the tapenade on the toasted roll and spoon 3 meatballs into each roll. Top each roll with some tomato sauce, Parmesan and chopped parsley, then serve.

MUFFULETTAS



Muffulettas image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

1/4 cup red wine vinegar
2 garlic cloves, peeled and minced
1 teaspoon dried oregano
1/3 cup olive oil
10 large pitted green olives, chopped
1/3 cup pitted, chopped kalamata olives
1/4 cup chopped roasted red bell peppers
Salt and freshly ground black pepper
1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high)
4 ounces thinly sliced ham
4 ounces thinly sliced mortadella
4 ounces thinly sliced salami
4 ounces sliced provolone
1/2 red onion, thinly sliced
1 1/2 ounces arugula leaves

Steps:

  • Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
  • Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
  • Cut the sandwich into wedges and serve.

MUFFULETTA



Muffuletta image

A sandwich that originated in New Orleans, this recipe is from the Café Maspero in the French Quarter. Traditionally, a muffaletta has venison, but this version uses pastrami, which is the Café Maspero's specialty. The time does not include the 1 hour marinating.

Provided by Scarlett516

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

4 ounces giardiniera, mixed marinated vegetables
3 ounces greek kalamata olives, pitted
3 ounces Sicilian olives, pitted
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground black pepper
4 seeded rolls, sliced
1/2 lb smoked ham, thinly sliced
1/2 lb pastrami, thinly sliced
8 slices genoa salami
8 slices provolone cheese
1 cup olive salad

Steps:

  • Drain the giardiniera and olives. Chop coarsely in a food processor.
  • Remove to a bowl and add the olive oil, garlic, oregano, ground black pepper, and stir well. Set aside and allow to marinate for one hour.
  • Spread 1 tbsp olive salad on each side of the rolls.
  • Place 3 slices of pastrami on each roll, followed by three slices of ham and 2 slices of salami.
  • Top each roll with 2 slices of cheese and place under a broiler until the cheese has melted and the sandwich is warm. Place the top on the roll and serve immediately.

Nutrition Facts : Calories 847.4, Fat 47.3, SaturatedFat 19.3, Cholesterol 192.6, Sodium 3524.7, Carbohydrate 35.3, Fiber 2.3, Sugar 1.5, Protein 68.2

NEW ORLEANS MUFFULETTA SANDWICH



New Orleans Muffuletta Sandwich image

Note The dressing can include a mashed anchovy. The recipe is based off the Central Market recipe. Adopted 7/28 Make at your own risk until I work with it. It might be like the wonderful potatoes. Fantastic or .. not. If you make it please give feedback and tell me what you liked and what you did so I can use this to improve the recipe if needed.

Provided by drhousespcatcher

Categories     Lunch/Snacks

Time 12h30m

Yield 4 serving(s)

Number Of Ingredients 17

2/3 cup green olives, coarsely chopped
2/3 cup black olives, coarsely chopped
1/4 cup pimiento, chopped
1/4 cup cocktail onion, drain and chop
3 garlic cloves, finely minced
1 tablespoon capers
1/3 cup finely chopped parsley
1 teaspoon oregano
1/4 teaspoon black pepper
1/2 cup olive oil
1 tablespoon red wine vinegar
1 Italian bread or 1 French bread
1/4 lb mortadella, thinly sliced
1/4 lb ham, thinly sliced
1/4 lb hard genoa salami, thinly sliced
1/4 lb mozzarella cheese, sliced
1/4 lb provolone cheese, sliced

Steps:

  • OLIVE SALAD:.
  • If using Italian bread use the one with the sesame seeds on top. If you use French bread it is a Liuzza's-style "Frenchuletta" make sure the bread is crisp crusted.
  • Olive Salad:.
  • Combine all ingredients and mix well.
  • Place in tightly covered container in refrigerator and marinate for at least 12 hours before using.
  • SANDWICH:.
  • Split your loaf lenghtwise then spread with olive salad.
  • Place meats and cheeses evenly on bottom half Close. Cut into quarters.
  • NOTE: Feel free to play with the amounts. Each person as a different taste.

Nutrition Facts : Calories 735.3, Fat 65.1, SaturatedFat 19.8, Cholesterol 101.6, Sodium 2367.4, Carbohydrate 7.8, Fiber 2.1, Sugar 1.6, Protein 31.4

MUFFULETTA DRESSING



Muffuletta Dressing image

This recipe is the result of numerous attempts to duplicate (and improve on) a famous New Orleans sandwich. Prep time does not include setting time.

Provided by Toby Jermain

Categories     Vegetable

Time 30m

Yield 7 cups, about

Number Of Ingredients 19

1 cup drained pitted kalamata olive, chopped (or other brine cured Mediterranean)
1 cup drained pitted mediterranean style green olives, chopped
1 (10 ounce) jar chopped pimento stuffed olives, brine reserved
1 large onion, chopped
4 stalks celery, chopped
1/2 cup chopped red sweet bell pepper
6 -8 garlic cloves, minced, more to taste
3 tablespoons drained capers, chopped
1 cup giardiniera, chopped, 1/4 cup brine reserved (Italian pickled vegetables)
1/2 cup mild pepperoncini pepper, chopped, 1/4 cup brine reserved (Italian pickled peppers)
3 tablespoons chopped fresh oregano or 1 tablespoon dried oregano leaves
3 tablespoons chopped fresh basil or 1 tablespoon dried basil
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 teaspoon fresh ground black pepper
1 (2 ounce) can anchovy fillets, drained, rinsed, and finely chopped (optional)
1 teaspoon dry mustard
1/2 cup wine vinegar
1 cup extra virgin olive oil
additional garlic or fresh ground black pepper

Steps:

  • Vegetables can be chopped not too fine in a food processor, but much better done by hand.
  • Combine all vegetables in a medium bowl.
  • Toss with oregano, basil, thyme, and black pepper.
  • Add 1/4 cup olive brine, Giardineria brine, and peperoncini brine, and toss again to combine.
  • Let sit for 1-2 hours.
  • Drain thoroughly, but carefully, to minimize loss of herbs, discarding brine.
  • Return to bowl.
  • In a small bowl, thoroughly combine chopped anchovy fillets, dry mustard, and wine vinegar, and let sit for 10 minutes.
  • Whisk rapidly while adding olive oil in a slow, steady stream until emulsified.
  • Pour dressing over vegetable mixture, and toss to combine thoroughly.
  • Cover, and refrigerate overnight.
  • Bring to room temperature, taste, and adjust amount of garlic and black pepper as desired.
  • We like lots of garlic!
  • Spoon mixture into a sealable container, and refrigerate.
  • Bring to cool room temperature, just enough for olive oil to liquify, and mix thoroughly just before serving.
  • Serving Suggestions: Muffulettas, obviously!
  • Cut Kaiser rolls or really big, round French rolls in half horizontally.
  • Brush cut sides with a little of the liquid from the dressing.
  • Cover bottom of the split rolls with lots of thinly sliced ham, salami, and provolone cheese.
  • Top with several tablespoons of olive dressing and the top of the roll.
  • Salad dressing- Combine some of the olive dressing with more olive oil and wine vinegar.
  • Serve with mixed green, bell peppers, onions, croutons, cheese, etc.
  • Spread or Dip- Combine 1/2 cup olive dressing with softened cream cheese.
  • Serve with assorted crackers.
  • Thin with some of the brine to use as a dip for veggies and/or chips.
  • It's better as a spread on crackers or Melba toast than as a dip, however.

LINDA'S MUFFULETTA SANDWICH NEW ORLEANS STYLE



Linda's Muffuletta Sandwich New Orleans Style image

This sandwich is GREAT served hot or cold! If eating cold make up a day ahead, and let the flavors meld. If serving hot, follow the directions below. This is one AWESOME sandwich to bring to the beach, camping, or to the office for lunch! Here's the recipe to make your own Recipe #269636, and here is the recipe for the Recipe #269638. You wanna talk about a SPECTACULAR sandwich? Here it is folks!

Provided by Lindas Busy Kitchen

Categories     Lunch/Snacks

Time 25m

Yield 1-4 serving(s)

Number Of Ingredients 6

10 inches muffuletta bread, loaf
3 ounces honey-roasted ham, thinly sliced
3 ounces mortadella, with pistachios, thinly sliced
3 ounces genoa salami, very thinly sliced
1 cup olive salad
5 slices provolone cheese

Steps:

  • Preheat oven to 350°F.
  • Cut bread in half horizontally, to form a sandwich bun.
  • Layer the ham on the bottom slice of bread.
  • Add the mortadella, then the salami.
  • Spread the olive salad over the meats evenly.
  • Top with the slices of provolone cheese, and place the sandwich top on.
  • Press down slightly to compress the sandwich.
  • Wrap the sandwich in foil, and bake for 20 minutes, or until the cheese begins to melt into the olive salad.
  • Slice sandwich into 4 quarters.
  • Use toothpicks to secure the layers. Remove.
  • before eating.

Nutrition Facts : Calories 1189.7, Fat 89.2, SaturatedFat 42.9, Cholesterol 249.7, Sodium 4604.8, Carbohydrate 12.8, Sugar 0.9, Protein 82.6

MUFFULETTA MEATBALLS



Muffuletta Meatballs image

The flavors of these tasty meatballs are based on those of the famous New Orleans muffuletta sandwich! From "The Meatball Cookbook Bible"....

Provided by loof751

Categories     Meatballs

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 egg
2 tablespoons milk
2 slices white bread
1/4 lb ham
1/2 lb salami (Genoa or hard salami)
1/2 cup pimento-stuffed green olives
1/2 cup grated Fontina cheese
2 garlic cloves
2 tablespoons chopped fresh parsley
1 tablespoon white wine vinegar
1/2 teaspoon oregano
3/4 lb ground pork
vegetable cooking spray
salt and cayenne pepper

Steps:

  • Tear the bread into small pieces. Finely chop the ham, salami, olives, and garlic.
  • Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and spray with vegetable oil spray.
  • Combine the egg and milk in a large mixing bowl. Add bread, ham, salami, olives, cheese, garlic, parsley, vinegar, and oregano and mix well.
  • Add the pork to the mixing bowl and season with salt and cayenne pepper. Mix very well.
  • Shape meat mixture into 1 1/2 inch meatballs and place on the prepared baking sheet. Spray the tops of the meatballs with vegetable oil spray.
  • Bake at 450 for 12-15 minutes or until cooked through. Serve immediately.

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