Italian Meatball Heroes Recipes

MINI MEATBALL HEROES

Steps:

• To make the meatballs: Whisk the first 7 ingredients in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the beef, veal, and pork. Using about 2 tablespoons of meat for each, shape the meat mixture into 1 1/4 to 1 1/2-inch-diameter meatballs. Place on a baking sheet.
• Heat the oil in heavy large frying pan over medium-high heat. Working in 2 to 3 batches, add the meatballs and saute until browned on all sides, about 5 minutes. Using a slotted spoon, transfer the meatballs to a plate. Pour off any excess oil. Return all the meatballs to the pan. Add the Marinara Sauce. Simmer over medium-low until the sauce thickens slightly and the flavors blend, about 10 minutes. Season the sauce, to taste, with salt and pepper. (The meatball mixture can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before continuing.)
• To make the sandwiches: Spoon the hot meatballs with some sauce over the bottoms of the rolls. Place 1/2 slice provolone on top of meatballs and sprinkle with the Parmesan. Spread more sauce over the roll tops, then fold the tops of the rolls over and serve.
• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

ITALIAN SAUSAGE MEATBALL HEROES

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Mix sausage meat,1/2 cup marinara sauce, Parmesan cheese, 2 tablespoons parsley, and 2 tablespoons basil in large bowl.
• Using wet hands, shape mixture into 8 meatballs.
• Bring 2 tablespoons parsley, 2 tablespoons basil, remaining marinara, and meatballs to boil in large skillet.
• Cover; reduce heat; simmer until meatballs are cooked through, turning often, for about 20 minutes.
• Place baguette bottoms on a baking sheet; spread each with about 2 tablespoons sauce from the skillet.
• Cut meatballs in half in skillet; overlap 4 halves on each baguette bottom. Spoon remaining sauce over meatballs.
• Sprinkle mozzarella over top, dividing equally.
• Bake until cheese melts, about 5 minutes.
• Sprinkle with remaining parsley and basil.
• Cover with baguette tops.

CHEF JOHN'S ITALIAN MEATBALLS

Steps:

• Cover a baking sheet with foil and spray lightly with cooking spray.
• Soak bread crumbs in milk in a small bowl for 20 minutes.
• Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
• Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
• Preheat an oven to 425 degrees F (220 degrees C).
• Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
• Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

CLASSIC ITALIAN MEATBALLS

Steps:

• In a large bowl mix together the ground beef, egg, bread crumbs, parmesan cheese, minced garlic, chopped parsley, salt and pepper. Slowly add the milk until you have a soft compact mixture.Form the mixture into small balls.
• In a large pan add the olive oil, garlic, tomato puree/passata, salt, fresh basil, oregano and water. Mix to combine.
• Add the meatballs and gently mix to cover them in sauce. Cover the pan and cook on low/medium (more low than medium) heat for approximately 15- 20 minutes, uncover and continue to cook for another 15-20 minutes or until cooked through and the sauce has thickened. If you find the sauce thickening too much then add a little more water.
• Serve immediately as a main dish or over your favourite al dente pasta. Top with freshly grated parmesan cheese before serving. Enjoy!

ITALIAN SAUSAGE MEATBALL HEROES

Steps:

• 1. Preheat oven to 400°F.
• 2. Mix sausage, 1/2 cup marinara, Parmesan, 2 tablespoons parsley, and 2 tablespoons basil in large bowl. Using wet hands, shape mixture into 8 meatballs.
• 3. Bring 2 tablespoons parsley, 2 tablespoons basil, remaining marinara, and meatballs to boil in large skillet. Cover, reduce heat, and simmer until meatballs are cooked through, turning often, about 20 minutes.
• 4. Place baguette bottoms on baking sheet; spread each with about 2 tablespoons sauce from skillet. Cut meatballs in half in skillet; overlap 4 halves on each baguette bottom. Spoon remaining sauce over meatballs, then sprinkle mozzarella over, dividing equally.
• 5. Bake until cheese melts, about 5 minutes. Sprinkle with remaining parsley and basil and cover with baguette tops.

MINI MEATBALL HEROES BY GIADA

Steps:

• To make the meatballs, whisk the first 7 ingredients in a large bowl to blend.
• Stir in the cheese and bread crumbs.
• Mix in the meats.
• Using about 2 tablespoons meat for each, shape into 1-1/4 to 1-1/2 inch meatballs. Set aside.
• Heat the oil in large frying pan over medium-high heat.
• Working in batches, add the meatballs and saute until browned on all sides, about 5 minutes. Drain off excess oil.
• Add the marinara sauce and simmer over medium-low heat until sauce thickens slightly, about 10 minutes.
• Season to taste with salt and pepper.
• To make the sandwiches: spoon the hot meatballs with some sauce over the bottoms of the the rolls.
• Place 1/2 slice provolone on the top of meatballs and sprinkle with Parmesan.
• Spread more sauce of the rolls tops, the flod the tops of the rolls over and serve.

MEATBALL HERO SANDWICHES

Steps:

• Preheat oven to 350°F. Spray heavy large baking sheet with nonstick vegetable oil spray. Combine ground beef, grated Parmesan cheese, eggs, chopped fresh parsley, crushed cornflakes, minced garlic, dried oregano, ground white pepper and salt in large bowl and blend thoroughly. Using moistened hands, shape meat mixture into 1 1/2-inch rounds and place on prepared sheet, spacing evenly. Bake meatballs until just firm to touch and cooked through, about 20 minutes
• Bring marinara sauce to simmer in heavy large saucepan. Add meatballs to sauce and simmer until sauce thickens slightly, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
• Gently press center of bottoms of rolls to compact slightly. Spoon 5 or 6 meatballs into depression in each roll. Spoon enough sauce over to coat. Place tops of rolls over and serve.