Mini Meatball Sandwiches Pioneer Woman Recipes

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MINI MEATBALL SLIDERS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 24 sliders

Number Of Ingredients 10



Mini Meatball Sliders image

Steps:

  • Combine the beef, breadcrumbs, milk, garlic, 1/2 teaspoon salt, and pepper to taste in a large bowl and knead the mixture together with your hands. Roll into heaping-tablespoon-size balls.
  • Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring, until slightly softened, about 2 minutes; remove to a plate. Heat the remaining 1 tablespoon olive oil in the skillet over medium heat. Add the meatballs and cook, turning, until browned all over, about 1 minute. (You might have to do this in 2 batches.)
  • Pour in the marinara sauce and return the onion to the skillet; gently stir. Cover and simmer 20 minutes.
  • When ready to serve, split the dinner rolls and sprinkle some mozzarella on the bottom rolls. Top each with a meatball, some sauce and more mozzarella and sandwich with the top rolls.

2 pounds ground beef (preferably chuck)
1/2 cup panko or other breadcrumbs
1/2 cup whole milk
2 cloves garlic, minced
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1/2 onion, diced
1 24-ounce jar marinara sauce
24 dinner rolls
2 cups grated mozzarella cheese

TEX MEX MEATBALLS

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 125 meatballs

Number Of Ingredients 14



Tex Mex Meatballs image

Steps:

  • Line 2 baking sheets with parchment paper. Combine the ground beef, bread crumbles, milk, cilantro, parsley, chili powder, cumin, salt, garlic powder, onion powder, pepper and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions, then place 1 piece of cubed pepper jack into each portion and roll them into balls with your hands. Place the meatballs on the lined baking sheets and freeze for the meatballs to firm up, 10 to 15 minutes.
  • Heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in 5 batches of 25, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels. Serve over rice, in tacos or as appetizers, recipes follow.
  • To freeze: Put the cooked meatballs in a single layer on lined baking sheets and put in the freezer. Once frozen, divide them into freezer bags, about 25 per bag, and return them to the freezer.
  • To reheat: Place the frozen meatballs on a baking sheet and bake in a preheated oven at 350 degrees F for 15 minutes.
  • For meatballs over rice (8 servings): Divide 2 cups cooked rice among 8 serving plates. Top with 3 meatballs each, then spoon on 2 tablespoons salsa and 2 tablespoons sour cream on each. Sprinkle with chopped cilantro and add a wedge of lime to each plate.
  • For meatball tacos (8 servings): Warm 8 large soft corn tortillas in a microwave, about 30 seconds. Put one on each serving plate, then top each with 2 tablespoons shredded iceberg lettuce, 3 meatballs, 2 tablespoons grated Cheddar and 2 tablespoons pico de gallo. Fold up and serve.
  • For meatball appetizers (25 meatballs): Pour 1 1/2 cups guacamole into a bowl. Put the bowl on a platter and surround the bowl with 25 meatballs. Stick toothpicks into some of the meatballs. Put some spare toothpicks in a container and put on the platter. Garnish with cilantro leaves.

5 pounds ground beef
1 1/2 cups crumbled stale bread
3/4 cup milk
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
4 large eggs
1 pound pepper jack cheese, cut into small cubes
1/4 cup olive oil

CRISPY ITALIAN WRAP

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 10



Crispy Italian Wrap image

Steps:

  • Cut a straight line from the center of the tortilla to the bottom edge. Imagine the tortilla in four quadrants. Spread the pesto on the lower left quadrant, then sprinkle over the Parmesan. Lay the spinach on the upper left quadrant and top with the pepperoncini peppers and olives. Spread the marinara in the upper right quadrant and top with the meatball halves. Sprinkle the mozzarella on the final quadrant.
  • Fold the pesto quadrant onto the spinach quadrant. Fold the double layer onto the meatball quadrant, then fold onto the quadrant with the mozzarella so that you are left with a triangle.
  • Heat the butter in a nonstick skillet over a medium heat. When the butter has melted, add the tortilla and cook until golden and crisp on the outside, 2 to 3 minutes per side. Remove from the skillet and enjoy.

One 12-inch flour tortilla
1 tablespoon prepared pesto
1 tablespoon grated Parmesan
1/4 cup baby spinach
1 tablespoon sliced pepperoncini peppers
1 tablespoon sliced green olives
1 heaping tablespoon marinara
3 frozen store-bought meatballs, thawed and halved
1/4 cup grated mozzarella
2 tablespoons salted butter

MINI MUFFULETTAS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h25m

Yield 8 to 12 servings

Number Of Ingredients 19



Mini Muffulettas image

Steps:

  • For the spicy olive spread: Mix together the pimientos, olives, mayonnaise, peppers, vinegar, oregano, green onions, salt and pepper in a bowl until well combined. Set aside.
  • For the sandwiches: Without separating the rolls, slice the entire top off the set of Hawaiian rolls. Place the bottoms on a baking sheet.
  • Lightly dress the iceberg in the olive oil and vinegar, then set aside.
  • Smear the spicy olive spread on the bottom half of the rolls. Next, layer on half the meats and cheeses. Top with the iceberg, followed by the remaining meats and cheeses. Finally replace the top half of the rolls.
  • Wrap with plastic wrap or foil and place in the fridge for at least 2 hours or up to 24. Remove to a cutting board, then slice the rolls and serve.

One 3-ounce jar pimientos, drained
1 cup mixed pitted olives, chopped
1/4 cup mayonnaise
1/4 cup spicy cherry peppers, chopped
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
3 green onions, thinly sliced
Kosher salt and freshly ground black pepper
One 12-ounce/12-count package Hawaiian bread rolls
1 cup thinly sliced iceberg lettuce
1 teaspoon olive oil
1/2 teaspoon red wine vinegar
6 ounces sliced salami
6 ounces soppressata
6 ounces prosciutto
6 ounces sliced mortadella
6 ounces thin deli-sliced roast beef
6 ounces provolone, sliced
6 ounces mozzarella, sliced

MEATBALL SUBS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 8 subs

Number Of Ingredients 16



Meatball Subs image

Steps:

  • For the meatballs: Preheat the oven to 450 degrees F.
  • In a bowl, combine the ground beef and breadcrumbs. Add the milk, onion, parsley, salt, pepper, garlic and egg. Mix to combine.
  • Scoop out 2 tablespoons of the meatball mixture and roll into a ball. Continue with the remaining meatball mixture, making about 40 meatballs. Arrange the meatballs in a single layer in a large rectangular baking dish or foil pan. Bake, uncovered, until the meatballs are cooked through, about 25 minutes.
  • Pour the marina over the meatballs, then continue to bake until the sauce is heated through, about 10 minutes more. Toss the meatballs to coat in the sauce and set aside.
  • For the rolls: Turn the oven temperature down to 375 degrees F.
  • Stir together the butter and garlic in a small bowl. Tear off the tops of the rolls, creating a nice boat to hold the meatballs. Transfer the rolls and torn pieces to a baking sheet and brush generously with the garlic butter. Bake until golden brown, about 10 minutes.
  • Build the meatball subs: Load 5 meatballs into each roll. Spoon over some of the sauce. Top with some onions and sprinkle over the basil and Parmesan. Serve with more sauce and the toasted bread pieces.
  • Reheating instructions: Reheat the meatballs in a pan, covered, at 350 degrees F until warmed through, about 25 minutes.

2 pounds ground beef
1 cup unseasoned breadcrumbs
1 cup milk
1/4 cup grated onion
3 tablespoons finely minced fresh parsley
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cloves garlic, pressed
1 large egg, beaten
Two 24-ounce jars store-bought marinara sauce
8 tablespoons (1 stick) salted butter, melted
2 cloves garlic, pressed
8 sub rolls
1 onion, thinly sliced
1/4 cup torn fresh basil
1/2 cup grated Parmesan cheese

MINI MEATBALL SANDWICHES

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 12 sandwiches

Number Of Ingredients 11



Mini Meatball Sandwiches image

Steps:

  • Mix the meat with the breadcrumbs, milk, garlic, salt and pepper, and knead the mixture together with you hands. Roll into heaping tablespoon-sized rolls.
  • Heat the olive oil in a large skillet over medium heat. Add the onions and cook for 1 minute. Add the meatballs between the onions and brown for 1 minute. (You might have to do this in two batches, depending on the size of your skillet.)
  • Pour in the jar of marinara and shake the skillet gently to mix. Put on a lid and allow to simmer for 20 minutes.
  • When ready to serve, cut each dinner roll in half. Place a handful of grated mozzarella on the top and bottom of each roll. Spoon a meatball with the sauce onto the bottom bun; top with the top bun. Serve immediately!

2 pounds ground chuck or ground beef
1/2 cup panko or other breadcrumbs
1/2 cup milk
2 cloves garlic, minced
1/2 teaspoon salt
Freshly ground black pepper
2 tablespoons olive oil
1/2 medium onion, diced
1 large jar marinara sauce
12 dinner rolls or slider rolls
2 cups grated mozzarella

MINI MEATBALL SUBS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 12 mini subs

Number Of Ingredients 8



Mini Meatball Subs image

Steps:

  • Preheat the oven to 375 degrees F. Line the bottom of a sheet pan with parchment paper.
  • Flatten each roll into a 6-inch round. Onto each flattened roll, add a half slice of provolone, 1 tablespoon of marinara sauce, a meatball and, finally, a slice of the deli peppers.
  • Fold opposite sides of each roll up and over the meatball, pinching them together. Continue folding and pinching the sides together until the meatball and filling are completely encased in the dough. Place seam-side down onto the prepared sheet pan.
  • Mix together the olive oil, Parmesan and red pepper flakes in a small bowl. Brush the top of each roll with the mixture. Bake until golden and crisp, 16 to 18 minutes. Serve with warm marinara on the side.

12 frozen dinner rolls, thawed and risen
6 slices provolone, halved
3/4 cup marinara sauce, plus more for serving
12 frozen Italian meatballs, thawed
1/2 cup sliced deli peppers
3 tablespoons olive oil
1 tablespoon grated Parmesan
Pinch of crushed red pepper flakes

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