Pull Apart Garlic Bread Meatball Sandwiches Recipes

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PULL-APART MEATBALL SANDWICHES



Pull-Apart Meatball Sandwiches image

You get the best of both worlds with this sandwich: plenty of juicy meatballs and gooey cheese, but miniature-sized -- so you don't end up with sauce dripped on your shirt. Put a platter on the table and let everyone grab a piece.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 12 sandwiches

Number Of Ingredients 13

1 pound ground beef
1/3 cup fresh parsley leaves, chopped
1/4 cup breadcrumbs
1/4 cup milk
2 cloves garlic, grated
1 large egg
1 cup plus 1 tablespoon grated Parmesan
Kosher salt and freshly ground black pepper
2 cups marinara sauce
One 12-pack pull-apart dinner rolls
6 tablespoons salted butter, melted
1 pound low-moisture part-skim mozzarella, thinly sliced
1 teaspoon dried Italian seasoning

Steps:

  • Mix the beef, parsley, breadcrumbs, milk, garlic, egg, 1/2 cup Parmesan and 1 teaspoon each salt and pepper together in a large bowl. Form into twelve 2-inch meatballs.
  • Combine the marinara with 1/2 cup water in a large saucepot and bring to a simmer over medium heat. Gently add the meatballs to the sauce and simmer until cooked through, about 20 minutes.
  • Preheat the broiler. Split the whole pack of attached dinner rolls in half horizontally. Put the top and bottom halves cut-side up on a baking sheet. Brush with all but 1 tablespoon of the melted butter and broil until toasted, 1 to 3 minutes.
  • Preheat the oven to 400 degrees F. Spread half the mozzarella on the bottom half of the bread. Top with the meatballs, then 1 cup of the marinara sauce. Sprinkle with 1/2 cup Parmesan and top with the remaining mozzarella. Cover with the top bread piece, then brush the roll tops with the remaining tablespoon melted butter. Sprinkle with the remaining tablespoon Parmesan and the Italian seasoning.
  • Bake until the bread is toasted and the cheese is melted, 12 to 15 minutes. Serve.

PULL-APART GARLIC BREAD MEATBALL SANDWICHES



Pull-Apart Garlic Bread Meatball Sandwiches image

Meaty. Cheesy. Easy! Store-bought rolls are transformed into garlic bread with Club House Garlic Powder and Itlaian Seasoning. These ooey-gooey, savoury sandwiches are perfect for party snacking.

Provided by Club House

Categories     Entrees,Sandwiches, Wraps, and Tortillas,

Yield 12

Number Of Ingredients 8

1 can (213 ml) tomato sauce
4 tsps (20 ml) italian seasoning (club house) divided
3 tsps (15 ml) garlic powder (club house) divided
12 oz (340 g) precooked refrigerated meatballs cut in half
1 package tear-apart dinner rolls (12 rolls)
6 slices provolone cheese
1 1/2 cups (375 ml) shredded mozzarella cheese
3 tbsps (45 ml) butter melted

Steps:

  • Preheat oven to 350°F (180°C). Mix tomato sauce, 3 tsp (15 mL) Italian seasoning and 1 tsp (5 mL) garlic powder in large bowl. Add meatballs; stir to coat in sauce mixture. Set aside.
  • Remove rolls from package but do not separate. Cut entire package of rolls in half horizontally, leaving bottom half slightly thicker than top half. Place bottom half of rolls in 13x9-inch (33x23 cm) baking dish, cut side up. Layer provolone cheese over bottom half of rolls. Top with meatballs and sauce. Sprinkle meatballs with mozzarella. Place top half of rolls, cut side down, on top of mozzarella.
  • Mix butter with remaining spices. Brush tops of rolls with butter mixture. Cover with foil. Bake 25 to 30 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 280 Calories

MEATBALL-STUFFED GARLIC BREAD SLIDERS



Meatball-Stuffed Garlic Bread Sliders image

We're getting close to the Super Bowl, and it's not about who wins the trophy, but rather who wins the snack table. If you show up with these super fun sliders, that will be you. The real secret to these beauties is placing the meatball in through the top of the roll, versus splitting and stuffing in the traditional manner. Maybe it's the symmetry, or center of gravity, that makes these just feel right in your hand. If you're short on time, using pre-made meatballs will do.

Provided by Chef John

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time 1h10m

Yield 18

Number Of Ingredients 15

2 tablespoons olive oil, divided
1 yellow onion, diced
5 cloves garlic, minced, divided
1 pound ground beef
2 tablespoons chopped Italian parsley, plus more for garnish
1 large egg
¼ cup plain bread crumbs
1 cup shredded fontina cheese, divided
2 teaspoons kosher salt
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
3 tablespoons unsalted butter
18 dinner rolls
2 cups spicy tomato sauce
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and 2 cloves garlic; cook and stir until onion is soft, about 5 minutes.
  • Place beef in a large bowl. Add onion-garlic mixture, parsley, egg, bread crumbs, and 1 large handful of fontina cheese, reserving the rest for topping. Season with salt, pepper, and cayenne. Mix by hand until just combined. Scoop meat mixture into 24 mini muffin cups; meatballs need not be perfectly round.
  • Bake in the preheated oven until no longer pink in the centers, about 12 minutes. Leave oven on. Let meatballs cool briefly while you make the garlic butter.
  • Melt butter in a saucepan over medium heat. Add remaining minced garlic once butter starts to bubble; stir, then immediately remove from heat. Stir well and set aside.
  • Line a rimmed baking sheet with foil; coat foil with remaining olive oil. Transfer rolls, still attached, to the baking sheet. Cut a hole in the top of each roll, about 2/3 of the way down. Brush garlic butter over the insides and outsides of the rolls.
  • Bake until golden brown, about 8 minutes. Pour about 1 tablespoon tomato sauce into each hole. Stuff meatballs into the holes. Top each roll with a spoonful of tomato sauce and remaining fontina cheese. Sprinkle Parmesan cheese on top.
  • Continue baking until cheese is melted, 12 to 15 minutes. Garnish with more parsley. Let rolls sit for 5 to 10 minutes to firm up; transfer to a serving platter.

Nutrition Facts : Calories 399.6 calories, Carbohydrate 45.6 g, Cholesterol 78.3 mg, Fat 9.8 g, Fiber 2.6 g, Protein 21 g, SaturatedFat 8.3 g, Sodium 653.9 mg, Sugar 1.6 g

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