MEATBALL HEROES WITH QUICK-PICKLED GIARDINIERA
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
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.
GREEK MEATBALL HERO
Steps:
- For the meatballs: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Mix the breadcrumbs with the milk in a small bowl and rest for 5 minutes. In a large bowl, combine the breadcrumb mixture, the beef, feta, Parmesan, oregano, salt, pepper, garlic and eggs. Portion the meatballs into 3-ounce balls (16 meatballs total), then roll in your hands and place on the prepared baking sheet. Bake until the meatballs start to brown, 15 minutes.
- For the hero: Place the tomatoes, cucumbers, onions and parsley in a bowl. Drizzle the olive oil and lemon juice into the bowl and gently toss the vegetables to coat. Season the salad with salt and set aside.
- Split the hero rolls lengthwise three-quarters of the way through (one end should still be connected). Toast the inside of the rolls on a hot griddle. Place the cooked meatballs on the griddle to crisp the outside and heat through. Place 4 meatballs in a toasted hero roll, then dollop 2 ounces of the tzatziki over the top, and finish with some of the salad. Repeat for the remaining hero rolls, then serve.
MEATBALL HEROS WITH TRI-COLORED PEPPERS
Steps:
- Preheat the broiler.
- Heat the oil in a large skillet over a medium heat. Add the onions, peppers, and salt and saute for 15 minutes, stirring occasionally.
- Cut the bread into quarters crosswise and cut each quarter in half, being careful not to cut all the way through, so the 2 haves stay connected. Scoop the soft center out of the bread.
- Put the bread, open-faced, on a baking sheet. Place 1 meatball and some sauce on 1 side of each piece of bread. Top with some of the pepper mixture. Moisten the other side of each sandwich with a little sauce and sprinkle with the cheese. Broil until the cheese is melted, about 4 minutes.
Nutrition Facts : Calories 412 calorie, Fat 12 grams, SaturatedFat 3.6 grams, Sodium 753 milligrams, Carbohydrate 51 grams, Fiber 3.5 grams, Protein 23 grams
MEATBALL HERO
Make and share this Meatball Hero recipe from Food.com.
Provided by LMillerRN
Categories Lunch/Snacks
Time 50m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees;.
- On a rimmed baking sheet, toss onion, bell pepper, and zucchini with oil and oregano.
- Bake 15 minutes.
- Sprinkle vegetables with vinegar, and season with salt; toss to coat.
- Push vegetables to one side of pan; place meatballs on other end.
- Bake until meatballs are cooked through and vegetables are tender, about 15 minutes.
- Serve in rolls.
Nutrition Facts : Calories 291.7, Fat 9.7, SaturatedFat 1.4, Sodium 323.6, Carbohydrate 45, Fiber 4.2, Sugar 5.1, Protein 8.3
MEATBALL HERO SANDWICHES
Categories Sandwich Beef Tomato Super Bowl Kid-Friendly Quick & Easy Winter Tailgating Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Spray heavy large baking sheet with nonstick vegetable oil spray. Combine ground beef, grated Parmesan cheese, eggs, chopped fresh parsley, crushed cornflakes, minced garlic, dried oregano, ground white pepper and salt in large bowl and blend thoroughly. Using moistened hands, shape meat mixture into 1 1/2-inch rounds and place on prepared sheet, spacing evenly. Bake meatballs until just firm to touch and cooked through, about 20 minutes
- Bring marinara sauce to simmer in heavy large saucepan. Add meatballs to sauce and simmer until sauce thickens slightly, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
- Gently press center of bottoms of rolls to compact slightly. Spoon 5 or 6 meatballs into depression in each roll. Spoon enough sauce over to coat. Place tops of rolls over and serve.
EASY MEATBALL HERO SANDWICH
This meaty sandwich should please the very hungry at lunchtime. It's an easy meal that requires just 10 minutes of prep work. Roast onion, bell pepper, and zucchini with oil, then add the meatballs until cooked through and layer all of the ingredients in a soft hero roll.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. On a rimmed baking sheet, toss onion, bell pepper, and zucchini with oil and oregano. Bake 15 minutes.
- Sprinkle vegetables with vinegar, and season with salt; toss to coat. Push vegetables to one side of pan; place meatballs on other end.
- Bake until meatballs are cooked through and vegetables are tender, about 15 minutes. Serve in rolls.
MEATBALL PARMESAN
Whether you scoop this onto a toasted semolina hero roll for a sandwich, or serve it straight from the pan with garlic bread on the side, meatball Parmesan makes a filling, savory meal. You can form the meatballs up to a day ahead and keep them in the fridge until you're ready to fry. But they are best fried just before baking. Serve this with some kind of crisp green vegetable on the side.
Provided by Melissa Clark
Categories dinner, lunch, meatballs, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400. Remove crusts from bread slices and discard. Tear remaining bread into small pieces and place in a small bowl. Pour milk over bread and let stand until liquid is almost absorbed, 5 to 10 minutes.
- In a large bowl, combine pork or veal, beef, soaked bread, onion, 1/4 cup Parmesan, the parsley, the garlic, the salt and the pepper until just combined. Form meat into golf-ball-size rounds. (You should have about 25 meatballs.) Meatballs can be formed up to 24 hours ahead, covered and refrigerated before frying.
- Fill a large skillet with 1/4-inch oil. Place over medium-high heat. When oil is hot, fry meatballs in batches, turning occasionally, until golden brown, 8 to 10 minutes per batch. Transfer fried meatballs to a paper towel-lined plate.
- Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Scatter half the meatballs over the Parmesan and top with half the mozzarella pieces. Top with half of the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
- Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.
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ITALIAN SAUSAGE MEATBALL HEROES RECIPE | BON APPéTIT
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3.7/5 (4)Author Bon Appétit Test KitchenServings 4
- Preheat oven to 400°F. Mix sausage, 1/2 cup marinara, Parmesan, 2 tablespoons parsley, and 2 tablespoons basil in large bowl. Using wet hands, shape mixture into 8 meatballs. Bring 2 tablespoons parsley, 2 tablespoons basil, remaining marinara, and meatballs to boil in large skillet. Cover, reduce heat, and simmer until meatballs are cooked through, turning often, about 20 minutes.
- Place baguette bottoms on baking sheet; spread each with about 2 tablespoons sauce from skillet. Cut meatballs in half in skillet; overlap 4 halves on each baguette bottom. Spoon remaining sauce over meatballs, then sprinkle mozzarella over, dividing equally. Bake until cheese melts, about 5 minutes. Sprinkle with remaining parsley and basil and cover with baguette tops.
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