Spicy Italian Meatball Sandwiches

Spicy Italian Meatball Sandwiches might be a good recipe to expand your main course recipe box. This recipe makes 8 servings with 648 calories, 37g of protein, and 34g of fat each. For $2.54 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. 356 people have tried and liked this recipe. This recipe is typical of Mediterranean cuisine. This recipe from Love and Olive Oil requires garlic cloves, fennel seed, bbq sauce, and fresh mozzarella. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is amazing. If you like this recipe, you might also like recipes such as Italian Meatball Sandwiches, Italian Meatball Sandwiches, and Italian Meatball Sandwiches.

Servings: 8

Preparation duration: 55 minutes

Cooking duration: 35 minutes

 

Ingredients:

baby arugula, for topping

2 long crusty baguette

2 jars DeLallo® Pomodoro Fresco Spicy Arrabbiata Sauce

1/2 teaspoon freshly ground black pepper

1 cup freshly made breadcrumbs

1 large egg

1 teaspoon whole fennel seed

2 8-ounce balls fresh mozzarella, sliced

1/4 cup fresh chopped parsley

2 garlic cloves, finely chopped

1 1/2 pounds ground meat (we used equal parts ground beef, bison, and pork)

3/4 teaspoon kosher salt

1 medium onion, finely chopped (about 1 1/4 cups chopped)

1 tablespoon fresh chopped oregano

3/4 cup whole milk

Equipment:

bowl

spatula

whisk

baking sheet

sauce pan

frying pan

aluminum foil

broiler

Cooking instruction summary:

Place meat in a large bowl. Whisk egg and milk together in a small bowl, then add to meat along with breadcrumbs, parsley, oregano, onion, garlic, fennel, and salt and pepper. Gently fold and mix with your hands or a large rubber spatula until ingredients are evenly distributed (do not overmix or your meatballs will be tough).Scoop dough by the tablespoonful, rolling into 1-inch balls. If you want to get specific, each meatball should weigh approximately 3/4 ounce.Place the meatballs on two lightly greased and foil-lined baking sheets. At this point, unless you plan to cook all the meatballs immediately, we recommend freezing half of the meatballs for later use (in which case, halve the remaining ingredients for just 4 sandwiches). Thaw overnight in the refrigerator before cooking.Heat a large, heavy-bottomed saucepan over medium-high heat (or use two saucepans if cooking the entire batch of meatballs). Add a splash of oil if necessary (just enough to prevent sticking in a stainless or enameled saucepan). When hot, add 10-15 meatballs to the pan. Take care not to overcrowd the pan, otherwise the meatballs will not brown properly. Cook until golden brown on the bottom, about 5 minutes, then flip and cook for another 3-5 minutes or until browned and mostly cooked through. Transfer to a plate and repeat with remaining meatballs in batches as necessary.Return all meatballs to saucepan and place over medium heat. Add enough sauce to cover the meatballs, then simmer for about 20 minutes or until sauce is thickened and meatballs are completely cooked through.Preheat broiler to high. Line a clean baking sheet with aluminum foil.To assemble sandwiches, cut baguette into 4 or 5 even pieces (depending on length), then cut a horizontal slit in each piece, leaving a small 'hinge' still attached. Dig out some of the excess bread from the inside of each piece, making somewhat of a 'trough' for the meatballs.Fill sandwiches with meatballs, about 5 meatballs each, and arrange sandwiches, meatball side up, on prepared baking sheet. Top with a few spoonfuls of sauce and sliced cheese. Broil for 2-3 minutes or until cheese is melted and bubbly.Serve warm, topped with baby arugula (if desired).

 

Step by step:


1. Place meat in a large bowl.

2. Whisk egg and milk together in a small bowl, then add to meat along with breadcrumbs, parsley, oregano, onion, garlic, fennel, and salt and pepper. Gently fold and mix with your hands or a large rubber spatula until ingredients are evenly distributed (do not overmix or your meatballs will be tough).Scoop dough by the tablespoonful, rolling into 1-inch balls. If you want to get specific, each meatball should weigh approximately 3/4 ounce.

3. Place the meatballs on two lightly greased and foil-lined baking sheets. At this point, unless you plan to cook all the meatballs immediately, we recommend freezing half of the meatballs for later use (in which case, halve the remaining ingredients for just 4 sandwiches). Thaw overnight in the refrigerator before cooking.

4. Heat a large, heavy-bottomed saucepan over medium-high heat (or use two saucepans if cooking the entire batch of meatballs).

5. Add a splash of oil if necessary (just enough to prevent sticking in a stainless or enameled saucepan). When hot, add 10-15 meatballs to the pan. Take care not to overcrowd the pan, otherwise the meatballs will not brown properly. Cook until golden brown on the bottom, about 5 minutes, then flip and cook for another 3-5 minutes or until browned and mostly cooked through.

6. Transfer to a plate and repeat with remaining meatballs in batches as necessary.Return all meatballs to saucepan and place over medium heat.

7. Add enough sauce to cover the meatballs, then simmer for about 20 minutes or until sauce is thickened and meatballs are completely cooked through.Preheat broiler to high. Line a clean baking sheet with aluminum foil.To assemble sandwiches, cut baguette into 4 or 5 even pieces (depending on length), then cut a horizontal slit in each piece, leaving a small 'hinge' still attached. Dig out some of the excess bread from the inside of each piece, making somewhat of a 'trough' for the meatballs.Fill sandwiches with meatballs, about 5 meatballs each, and arrange sandwiches, meatball side up, on prepared baking sheet. Top with a few spoonfuls of sauce and sliced cheese. Broil for 2-3 minutes or until cheese is melted and bubbly.

8. Serve warm, topped with baby arugula (if desired).


Nutrition Information:

Quickview
649k Calories
36g Protein
34g Total Fat
47g Carbs
21% Health Score
Limit These
Calories
649k
32%

Fat
34g
52%

  Saturated Fat
15g
96%

Carbohydrates
47g
16%

  Sugar
4g
5%

Cholesterol
130mg
44%

Sodium
1139mg
50%

Get Enough Of These
Protein
36g
73%

Selenium
45µg
66%

Vitamin B12
3µg
55%

Vitamin K
50µg
48%

Phosphorus
470mg
47%

Calcium
443mg
44%

Zinc
6mg
42%

Folate
166µg
42%

Vitamin B3
7mg
37%

Vitamin B2
0.61mg
36%

Vitamin B1
0.51mg
34%

Manganese
0.59mg
29%

Iron
5mg
28%

Vitamin B6
0.42mg
21%

Vitamin A
862IU
17%

Magnesium
62mg
16%

Potassium
507mg
15%

Fiber
3g
13%

Copper
0.25mg
13%

Vitamin B5
1mg
11%

Vitamin C
6mg
7%

Vitamin E
0.91mg
6%

Vitamin D
0.73µg
5%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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