Easy Meatball Grinder Recipes

Steps:

• Slice roll as if making a sandwich but slice all the way through.
• Place each half of the roll in the toaster.
• While roll is toasting, heat up meatballs in sauce in the microwave.
• When roll is toasted to your liking, place both halves on a micro safe plate, cut side up.
• Spoon meatballs (I cut them in half) and sauce equally over each side and sprinkle with cheese.
• Heat in microwave for about 10 seconds or until cheese starts to melt.
• As neatly as possible put the sandwich together and press down slightly.
• Allow to cool for a couple minutes and enjoy.

Steps:

• 1. Prepare the meatballs: Combine all the ingredients in a bowl. Form into 24 meatballs, about 1 1D2 inches in diameter.
• 2. Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat and cook the meatballs in batches, shaking the pan occasionally, for about 10 to 12 minutes or until browned and cooked through. Add more oil if necessary. Remove the meatballs to a paper towel to drain.
• 3. Warm the tomato sauce over medium heat in another skillet. Add the meatballs and cook for 10 to 12 minutes, spooning sauce over them.
• 4. To serve, spoon about 1/4 cup of tomato sauce into each roll, coating well; spoon 3 meatballs into each bread. Wrap the sandwiches in foil for the road.

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• Combine soft bread crumbs, dry bread crumbs, and milk in a large bowl and allow to soak until the bread crumbs absorb most of the milk, about 10 minutes. Add ground beef, Italian sausage, 1 cup marinara sauce, eggs, garlic, Italian seasoning, and red pepper flakes and mix until thoroughly combined. Form into 16 large meatballs.
• Heat 1 cup olive oil in a large pot or Dutch oven over medium-high heat. Cook meatballs until browned, about 10 minutes. Transfer to a baking sheet and bake in the preheated oven until no longer pink in the center, about 10 minutes.
• Bring 1 cup marinara sauce to a simmer in a large saucepan over medium heat. Add cooked meatballs and heat through, about 5 minutes.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, and serrano pepper in the hot oil until onion softens, 5 to 6 minutes. Add Marsala wine, salt, and black pepper; cook until wine has evaporated and onion turns golden, about 10 minutes.
• Spread each hoagie bun with 1/4 cup mascarpone cheese and 1 tablespoon garlic basil spread. Place four meatballs and a spoonful of marinara sauce on top. Sprinkle each sandwich with 1 cup mozzarella cheese.
• Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Top each sandwich with 1/4 of the onion mixture; garnish each sandwich with 2 tablespoons of basil and 2 tablespoons of Parmesan cheese.

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:

• In a hot skillet coated lightly with oil, brown the onions. Add the tomatoes, chipotle and season. Add the juice and check for seasoning. Simmer for 10 to 15 minutes and reserve warm.
• PLATING Split bread in half but not all the way through. Toast then top with sliced meatballs. Liberally top with sauce and garnish with parsley. Serve with homemade potato chips or onion rings.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil. Spray foil lightly with cooking spray.
• Combine onion, bread crumbs, half-and-half, Parmesan cheese, eggs, egg yolk, garlic, basil, parsley, and oregano in a large bowl; stir until well combined. Add ground round and sausage and sprinkle evenly with salt and pepper. Mix well until just combined.
• Dampen hands with water and form mixture into 18 golf ball-sized meatballs. Arrange meatballs on the prepared baking sheet.
• Bake in the preheated oven until browned, 12 to 15 minutes.
• Transfer meatballs to a large pot and add marinara sauce. Simmer over low heat for at least 2 hours before serving.

Steps:

• Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly.
• Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets.
• Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.