The Albert A Meatball Sub Diners Drive Ins And Dives Recipes

Steps:

• Preheat the oven to 500 degrees F.
• Spoon 5 Meatballs and some of the sauce onto each Roll. Sprinkle with some mozzarella and Parmesan. Place on a baking sheet and bake until the cheese is completely melted and the bread is slightly crispy, 3 to 5 minutes. Cut in half and serve warm.
• Combine 2 teaspoons of the oregano, the diced tomatoes, tomato paste and 1 teaspoon salt in a bowl; mix thoroughly.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Combine the Parmesan, breadcrumbs, garlic, 1/2 teaspoon salt and the remaining 1 1/2 teaspoons oregano in a saucepan; mix well.
• Place the ground beef and eggs in a separate bowl. Add the cheese mixture and mix by hand until thoroughly combined.
• Using an ice cream scoop, scoop 4-ounce balls of the meat mixture onto the prepared baking sheet and gently roll with your hands. Bake for 26 minutes.
• Meanwhile, heat the tomato mixture in a saucepan over low heat.
• Place the meatballs in the sauce and keep warm.
• Combine the warm water and yeast in a measuring cup; stir with a fork.
• Place the flour in the bowl of a stand mixer fitted with the dough hook. Add the yeast mixture, ice water and honey and mix until combined, 5 minutes. Add the salt and mix for 2 minutes. Add the olive oil and mix another 6 minutes.
• Turn out the dough, cover with a wet towel and let rest for 10 minutes.
• Cut the dough into four 11-ounce pieces. Pull the opposite edges of one piece together, wrapping them underneath to form a smooth ball. Repeat with the remaining dough. Place the balls in 1 gallon containers or bags and refrigerate overnight.
• Place the dough balls on the counter, uncovered, and cut each in half. Flip the smooth side of one of the pieces over and fold together longways, pinching to seal. Turn the piece of dough over so the seam is on the counter. Repeat with the rest of the dough. Make 3 diagonal slices down each roll. Cover with a damp towel and let rise for 1 hour.
• Preheat the oven to 500 degrees F.
• Transfer the rolls to a baking pan and bake until golden brown, 8 minutes, spraying the rolls with some water after the first minute. Immediately slice the rolls down the center and brush with some garlic oil.

Steps:

• Preheat the oven to 400 degrees F.
• In a medium pot, add the lentils and 2 quarts water. Set the pot over high heat and bring the water to a boil. Reduce the heat to low and simmer the lentils until soft but not falling apart, about 25 minutes.
• Pour the cooked lentils through a colander and let cool. In a large frying pan set over a medium-high heat, saute the carrots, onions, celery, garlic, thyme and salt with the 1/4 cup olive oil until the vegetables soften, about 10 minutes.
• When the vegetables are tender and beginning to brown, stir in the tomato paste. Cook, stirring constantly, until the paste darkens, about 3 minutes. Stir in mushrooms and saute, stirring frequently, until completely cooked and browned on edges, about 15 minutes. Remove vegetables from frying pan and set aside to cool.
• In a large mixing bowl, combine cooled vegetables with lentils and all remaining ingredients, save for the 2 tablespoons olive oil and the pesto. Mix until well combined. Place the mixture in the refrigerator to cool completely, about 25 minutes.
• Drizzle the remaining 2 tablespoons olive oil into a large 9-by-12-inch baking dish, making sure to coat evenly. Roll the lentil mixture into round, golf-ball-size meatballs, making sure to pack the balls firmly. Place lentil balls into the oiled baking dish, making sure none of the meatballs touch one another.
• Roast the lentil balls until firm and cooked through, about 30 minutes. Allow the meatballs to cool for five minutes before removing them from the tray. Serve with pesto.
• Preheat the oven to 350 degrees F.
• Spread the walnuts out on a 9-by-13-inch baking dish and roast until golden brown, about 12 minutes. Set the nuts aside to cool.
• Fill a large stockpot three-quarters of the way full with water and bring to a rolling boil over high heat. Next, fill a large bowl with ice water.
• Drop the spinach and basil into boiling water and give the leaves a stir. After 1 minute, remove the greens and plunge them into ice water. Discard the boiling water.
• Once cool, remove the greens from the ice bath and squeeze them dry. Give them a rough chop and transfer to a food processor.
• Add the salt, olive oil and Parmesan to the food processor and blend until a uniform, pesto-like consistency is reached.

Steps:

• Total Time: 50 min Prep 20 min Inactive 10 min Cook 20 min Yield: 4 servings For the meatballs: Preheat oven to 550 degrees F. In a medium mixing bowl, add the eggs and whisk well. Add oregano, basil, pepper, salt, onions, bread crumbs and garlic and mix well. Add the ground beef and combine well. Using your hands or a 2-ounce scoop, roll meat into 1 1/2 to 2-inch balls and place on a baking sheet. Use a baking sheet that has a lip on it, as the meatballs will create a lot of moisture. Bake for approximately 20 minutes or until the balls are sizzling and brown on the outside but still nice and pink in the center. For the buns: Add warm water and yeast to the mixing bowl of a stand mixer. Let the yeast work for approximately 10 minutes. Add flour, salt and sugar and mix on low for approximately 10 minutes. Check consistency and add more flour or water to create a sticky ball that is slightly moist to the touch. Turn mixer up a notch and mix until the dough is nice and soft. It should not stick to the bowl and should be able to be lifted out with ease. On a cornmeal dusted work surface roll the dough into a flat round approximately 6 inches wide. Brush with olive oil and sprinkle sesame seeds on top. Place dough on a sheet pan. Cut round into 4 equal wedges, but do not separate and bake in the preheated 550 degree F. oven until golden brown (approximately 10 minutes). Do not over-bake, as there is still 1 more bake to go. For the sauce: Place all the sauce ingredients in a large bowl and whisk well. For The Albert! Cut buns in half, horizontally. Place bun halves side by side on a baking sheet. Cut 5 or 6 meatballs in half and pile on buns. Ladle approximately 1 cup of sauce on top of meatballs. Put as much of the grated mozzarella cheese on top that will stay and lightly sprinkle with oregano and basil. Put the baking sheet in the oven and bake until the cheese has melted and the edges of buns are nicely toasted. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Steps:

• Preheat the oven to 450 degrees F. Cut the meatballs in half and place in the oven. Bake until the meatballs are warmed, 3 to 4 minutes. Cut the roll horizontally (careful not to cut all the way through.) Place the warmed meatballs on one side of the roll. Spread the sauce evenly over the meatballs and the other side of the roll. Spread the mozzarella over the meatballs. Spread the Parmesan over the other side of the roll. Sprinkle the oregano over the entire roll. Place the sub in the oven and bake until the cheeses are melted and the edges of the roll are browned, 2 to 3 minutes.

Steps:

• In a saute pan over medium-high heat, cook the diced onions and canola oil until the onions are translucent, about 5 minutes. Place the ground sausage, beef, breadcrumbs, cream, cheese, mustard, oregano, thyme, eggs and some salt and pepper in large mixing bowl. Add the sauteed onions to the bowl and mix the ingredients by hand, until completely incorporated.
• Preheat the oven to 375 degrees F.
• Form the meatball mixture by hand into balls slightly larger than a golf ball, repeat for the remaining meat. Place all the meatballs on a sheet pan and cook until fully cooked throughout, 45 minutes to 1 hour.
• Drain all excess grease and let the meatballs cool. Serve alone with some marinara sauce, with spaghetti and marinara or in a meatball sub sandwich.

Steps:

• Preheat the oven to 350° F. In a large bowl, combine the bread crumbs, cheese, basil, parsley, crushed red pepper, salt, and pepper. Mix well. In a separate bowl, combine the eggs and milk. Beat until the yolks are broken and well incorporated with the milk. Refrigerate until ready to use. Preheat a small fry pan on the stove top on medium heat, and add the olive oil and garlic. Cook the garlic until it just begins to brown, around 3 to 4 minutes and remove from heat. Set aside at room temperature. Add the ground meat to the bowl with the dry ingredients. Gently mix the meat with the dry ingredients until slightly incorporated. (Mixing too aggressively makes the meat tough) Add the milk and egg mixture, along with the warm water and the garlic. Combine until fully incorporated. The mixture should be loose but still able to maintain its form. Form the meatballs into 7 to 8-ounce portions, just bigger than a baseball but not as big as a softball, and put them into a 2-inch deep baking pan. Be sure the sides do not touch to ensure even cooking. Bake until the meatballs reach an internal temperature of 165 degrees F on an instant-read thermometer, about 1 hour to 1 hour and 10 minutes. Transfer the meatballs to a serving platter and serve.