Meatball Grinder Recipes

Steps:

• In a large saucepan, mix pizza sauce, apple jelly, Italian seasoning, salt and pepper. Bring to a low boil over medium heat.
• Place frozen meatballs into the sauce mixture. Cover and simmer over medium heat for 20 minutes, or until meatballs are done, stirring occasionally.
• While the meatballs are cooking, preheat oven to 375 degrees F (190 degrees C). Place the split hoagie rolls on a large baking sheet.
• Place several meatballs and desired amount of sauce in each roll. Layer with mozzarella cheese. Place in the preheated oven for 2 to 3 minutes, or until cheese is melted.

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:

• 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:

• 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:

• 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.