Meatball Heroes With Quick Pickled Giardiniera Recipes

Steps:

• Sweet: Combine all ingredients and refrigerate in a clean, tightly closed glass jar for 2 days before serving.
• Hot: Combine the water, vinegar, and salt in a pan and boil for a minute or so.
• Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover.
• Allow the hot peppers and vegetables to pickle in a cool place for 2 to 3 weeks before serving.

Steps:

• Bring the vinegar, sugar, 1 tablespoon salt, the bay leaves, fennel seeds, red pepper flakes and 1 cup water to a boil in a medium saucepan. Add the cauliflower, fennel, red onion, carrots and garlic. Reduce the heat and simmer until the vegetables are crisp-tender, 8 to 10 minutes. Let the vegetables cool in the brine, then refrigerate until chilled. Store in an airtight container in the refrigerator for up to 4 days.

Steps:

• Combine the carrots, okra, salt, jalapenos, garlic, celery and red bell peppers in a bowl. Add just enough water to submerge the vegetables. Cover and refrigerate overnight.
• Drain and rinse the vegetables. In a clean bowl, mix the oil, vinegar, oregano and pepper. Add the vegetables and mix well. Marinate the mixture overnight in the refrigerator.
• Preheat the grill to medium-low heat. Grill the hot dogs until charred, about 10 minutes.
• Serve the hot dogs in the buns. Spoon some okra mixture over the hot dogs. Place leftover giardiniera in Mason jars and store in the refrigerator for 2 to 3 weeks.

Steps:

• To make the meatballs, whisk the first 7 ingredients in a large bowl to blend.
• Stir in the cheese and bread crumbs.
• Mix in the meats.
• Using about 2 tablespoons meat for each, shape into 1-1/4 to 1-1/2 inch meatballs. Set aside.
• Heat the oil in large frying pan over medium-high heat.
• Working in batches, add the meatballs and saute until browned on all sides, about 5 minutes. Drain off excess oil.
• Add the marinara sauce and simmer over medium-low heat until sauce thickens slightly, about 10 minutes.
• Season to taste with salt and pepper.
• To make the sandwiches: spoon the hot meatballs with some sauce over the bottoms of the the rolls.
• Place 1/2 slice provolone on the top of meatballs and sprinkle with Parmesan.
• Spread more sauce of the rolls tops, the flod the tops of the rolls over and serve.

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.