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:
covered percent of daily need
