Meatball Sandwiches For A George Foreman Type Grill Recipes

Steps:

• In a large bowl, combine the beef, ricotta, Parmesan, bread crumbs, eggs, parsley, garlic, red pepper flakes, and 2 tsp salt. Mix gently just until combined; you don't want to overwork the meat. Form the mixture into 12 meatballs about the size of golf balls, putting them on a lightly oiled baking sheet as you work. Set aside at room temperature.
• Build a hot fire in a charcoal grill or preheat a gas grill to high. Using a grill brush, scrape the heated grill rack clean. Rub the rack with oil. Arrange the meatballs on the grill rack without crowding. Using tongs, grill until browned evenly on all sides and cooked to medium, 8-10 minutes total, depending on grill temperature. Move any meatballs to a cooler area of the grill if they threaten to overbrown. Transfer to a platter or clean baking sheet as they are finished. Let rest for 5 minutes while you assemble the sandwiches.
• Cut the baguette crosswise into fourths and split each piece horizontally. Lay the pieces, cut side down, on the grill. Toast until golden brown, about 3 minutes. Lay the provolone slices on half of the baguette pieces. Place 3 meatballs on top of the cheese-lined baguette slices. Garnish with the pesto and serve right away.

Steps:

• Spray grill with non stick spray.
• Combine hamburger, bread crumbs, onion, basil and egg. Shape into 4 patties (to fit buns).
• Put on grill, close lid and cook 5-7 minutes.
• Top with spaghetti sauce and cheese.
• Place on buns and enjoy.

Steps:

• Preheat both sides of the electric griddle to medium-high heat.
• In a small bowl mix the soft butter with garlic powder.
• Lightly butter all of the roll halves.
• Place on the grill buttered side down and toast until lightly browned; remove and place on a plate/s, then place 2 slices of cheese over 4 bread halves; set aside.
• On one half of the grill place the mushrooms, onion slices and bell pepper, then season lightly with seasoned salt and black pepper.
• On the other side of the grill place the roast beef then season the beef lightly with freshly ground black pepper if desired.
• Cook stirring each group separately as they cook.
• When the veggies are tender and the beef is hot divide the hot beef onto the cheese slices then top with the veggies.
• Top with the remaining bread halves.

Steps:

• In a small bowl scramble the eggs and add a small amount of milk, probably less than the 1/4 that I listed.
• Using a non-stick spray, coat a square tupperware container. About the size of a sandwich.
• Place the egg mixture into the square tupperware container. Set in the microwave for 1 minute.
• Once egg is cooked take out and flip over onto one of the bread slices.
• Next place your meat, cheese, and tomato ontop of the egg. Put other bread slice on and set on the grill until the cheese is melted and the bread is golden brown.
• *NOTE:.
• You may also use a panini press. You may also use your choise of bread, cheese and meats as well. Enjoy!

Steps:

• Slice the french rolls in half. On one side of each roll, scrape out a hollow trough for the meatballs to nestle inches With the bread you scrape out, save 1 cup of the breadcrumbs for the meatballs. Place the buns back in a plastic bag and set aside.
• For the meatballs:.
• Take the 1 cup of breadcrumbs from the rolls and combine it with the milk in a large bowl; let stand for 5 minutes. Add the sausage and the next 8 ingredients; mix well.
• Shape the mixture into 1 1/2 inch balls. Place the meatballs in a 13 x 9 x 2 inch baking dish. Bake at 450 degrees for 15 to 20 minutes or until browned. Set aside.
• For the Sauce:.
• Saute the green peppers, chopped onion, and 2 cloves minced garlic in oil in a large saucepan until the vegetables are tender. Add the tomatoes, tomato paste, wine, water, sugar, 1 1/2 tsp basil, and 1/4 tsp oregano; stir well.
• Bring to a boil; reduce heat, and simmer, uncovered, 45 minutes or until slightly thickened. Add the reserved meatballs; cover and simmer for 1 hour.
• To assemble the sandwiches:.
• Take the French rolls out of the bag and brush lightly with the softened butter. Place cheese on the flat side of the bread (not the one you hollowed out for the meatballs). I cut my cheese slices in half so that they fit nicely on the bread and cover all the bread.
• Broil 6 inches from the heat until lightly toasted and the cheese is melted and gooey -- watch carefully so the cheese doesn't burn.
• Spoon meatball mixture onto the hollowed out side of the buns, and top with the cheese covered side of the bun. Enjoy!

Steps:

• Chop the orange into pieces.
• Combine all ingredients in a Zip-Loc bag.
• Massage the bag for a few minutes.
• Let marinate in the refrigerator for at least an hour.
• Grill breasts for 4-8 minutes, or until juices run clear.