Loaded Lamb Meatball Hoagie Recipes

Steps:

• Preheat the broiler. Place the eggplants on a foil-lined baking sheet and broil, turning once, until blackened and tender, about 20 minutes. Let cool slightly.
• Meanwhile, chop 1/2 cup herbs. Mix with the lamb, breadcrumbs, pine nuts, 1 tablespoon olive oil, the garlic, egg, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Shape the mixture into 12 large meatballs and place on a plate.
• Peel off the eggplant skin; discard. Transfer the flesh to a colander and let drain 5 minutes, then transfer to a food processor and pulse until chopped. Scrape into a bowl and stir in 2 tablespoons olive oil and the yogurt; season with salt and pepper.
• Line the baking sheet with a clean sheet of foil. Arrange the meatballs on the pan and broil until golden brown and cooked through, 6 to 8 minutes, turning once halfway through.
• Toss the pomegranate seeds, remaining 1 cup herbs and 2 teaspoons olive oil, and the lemon juice in a bowl; season with salt and pepper. Spoon the eggplant mash into shallow bowls and top with the meatballs and pomegranate mixture; serve with lemon wedges.

Steps:

• Put the lamb into a bowl and add the scallions. Sprinkle over the spices, salt, and semolina, and then beat the egg adding to the bowl. Work everything together thoroughly with your hands, and then cover with plastic wrap and leave in the refrigerator for half an hour.
• Line a baking sheet with plastic wrap and scoop out a scant teaspoon of the mixture. Roll in your hands to form the meatball and place on the lined baking sheet. Have a bowl of cold water beside you to dampen your hands with; this helps them not get too sticky for rolling the meatballs.
• When you are ready to cook them, heat about 1/2-inch of oil in a frying pan. Line another baking sheet with kitchen towel, and when the oil is hot, fry the meatballs in batches without overcrowding the pan. Cook them for about a minute a side, or until golden brown all over.

Steps:

• Put the hot sauce and butter in a small skillet and heat until melted and combined. Let cool slightly, then pour over the shredded chicken in a medium bowl and toss to coat completely.
• To assemble the sandwich, spread the chicken in an even layer on the bottom half of the bread. Top with the sliced celery and an ample amount of shredded lettuce. Spread the Blue Cheese Ranch on the top half of the bread and close the sandwich, using toothpicks to secure it. Cut into pieces and serve.
• Stir together the blue cheese, mayonnaise, sour cream, chives, vinegar, onion powder and garlic powder in a medium bowl until well incorporated. Season with salt and pepper.

Steps:

• For the hoagies:
• Preheat frying pan over medium-high heat. Cut the hoagie rolls horizontally to open up and make a pocket. Add the blended oil to the pan and stir in the onions. Put the steak on top of onions and add 1/2-ounce of the butter. Cover the pan for 2 1/2 minutes. The meat should have a cooked appearance on top and rare underneath. Using a fork and spatula separate steak from the onions. When the meat is cooked add the salt, remaining butter, and provolone. Cover to the pan to melt the cheese. Divide the steak mixture among the hoagie rolls and serve. If you like, you can add the optional ingredients to the steak mixture before serving.

Steps:

• In a large bowl, combine the first 7 ingredients.
• Crumble beef over mixture and sprinkle with cracker crumbs.
• Mix gently.
• Shape into 1 inch balls.
• Place in ungreased 15x10 inch baking pan.
• Bake at 350 degrees for 20-25 minutes or until meat is no longer pink.
• Drain on paper towels.
• For Sauce:.
• In a large sauce pan, combine the tomato sauce, parmesan cheese, oregano, basil, parsley and salt.
• Bring to a boil over medium heat.
• Add meatballs.
• Reduce heat, cover and simmer for 20 minutes or until heated through.
• serve meatballs and sauce on buns.
• Top with mozzarella cheese if desired.

Steps:

• Preheat oven to 375 degrees.
• Mix meatball ingredients into a bowl.
• Form 2-inch diameter sized meatballs with your fingers (this recipe yields 12-15 golf ball-sized meatballs) Line up the meatballs on a baking sheet, and pop in the oven.
• Bake for 30 minutes or until cooked through.
• While meatballs are baking, mix all of the ingredients for your yogurt sauce together in a small bowl. Place in refrigerator.
• To make sandwiches, toast pita, and slice pita in half. Slather the inside of each pita with the yogurt sauce. Tuck arugula into each pita.
• Slice meatballs in half and tuck halves into pitas and enjoy.