MEATBALL SUB EGG ROLL
Make and share this Meatball Sub Egg Roll recipe from Food.com.
Provided by Food.com
Categories Meatballs
Time 1h30m
Yield 8 egg rolls
Number Of Ingredients 7
Steps:
- Toss the meatballs with 1/4 cup of the marinara sauce.
- Arrange an egg roll wrapper in front of you in a diamond shape. Brush the borders with beaten egg. Spoon about 2 tablespoons of the mozzarella into the center of the wrapper, then mound with meatballs (also about 2 to 3 tablespoons) and top with 2 basil leaves. Be sure to leave about 1 inch between the filling and the edges of the wrapper. Fold the end of the wrapper nearest you over the filling. Fold each side over the top, and then carefully roll the wrapper into a tight cylinder, tucking and tightening as you go.
- Repeat with the remaining wrappers until all the filling is used up. As you go, remember to keep wrappers you have not yet used, as well as finished egg rolls, covered with a towel to prevent them from drying out.
- Add 4 to 5 inches of oil to a heavy-bottomed pot or Dutch oven and heat to 350 degrees F.
- Fry the egg rolls in batches, 4 at a time, until the wrappers are golden brown, 6 to 8 minutes. Transfer to a paper-towel-lined baking sheet.
- Serve with the remaining marinara sauce for dipping.
Nutrition Facts : Calories 239, Fat 9.7, SaturatedFat 4.7, Cholesterol 72.7, Sodium 616.2, Carbohydrate 25.5, Fiber 2.2, Sugar 6, Protein 11.7
MINI MEATBALL SUBS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 12 mini subs
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Line the bottom of a sheet pan with parchment paper.
- Flatten each roll into a 6-inch round. Onto each flattened roll, add a half slice of provolone, 1 tablespoon of marinara sauce, a meatball and, finally, a slice of the deli peppers.
- Fold opposite sides of each roll up and over the meatball, pinching them together. Continue folding and pinching the sides together until the meatball and filling are completely encased in the dough. Place seam-side down onto the prepared sheet pan.
- Mix together the olive oil, Parmesan and red pepper flakes in a small bowl. Brush the top of each roll with the mixture. Bake until golden and crisp, 16 to 18 minutes. Serve with warm marinara on the side.
MEATBALL SUBS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 8 subs
Number Of Ingredients 16
Steps:
- For the meatballs: Preheat the oven to 450 degrees F.
- In a bowl, combine the ground beef and breadcrumbs. Add the milk, onion, parsley, salt, pepper, garlic and egg. Mix to combine.
- Scoop out 2 tablespoons of the meatball mixture and roll into a ball. Continue with the remaining meatball mixture, making about 40 meatballs. Arrange the meatballs in a single layer in a large rectangular baking dish or foil pan. Bake, uncovered, until the meatballs are cooked through, about 25 minutes.
- Pour the marina over the meatballs, then continue to bake until the sauce is heated through, about 10 minutes more. Toss the meatballs to coat in the sauce and set aside.
- For the rolls: Turn the oven temperature down to 375 degrees F.
- Stir together the butter and garlic in a small bowl. Tear off the tops of the rolls, creating a nice boat to hold the meatballs. Transfer the rolls and torn pieces to a baking sheet and brush generously with the garlic butter. Bake until golden brown, about 10 minutes.
- Build the meatball subs: Load 5 meatballs into each roll. Spoon over some of the sauce. Top with some onions and sprinkle over the basil and Parmesan. Serve with more sauce and the toasted bread pieces.
- Reheating instructions: Reheat the meatballs in a pan, covered, at 350 degrees F until warmed through, about 25 minutes.
MEATBALL SUBS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 52m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat oven to 450 degrees F.
- Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
- Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
- Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of Oven Fries.
- Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.
MEATBALL SANDWICH
Meatballs in tomato sauce with melted cheese on a lightly toasted baguette.
Provided by BIGGUY728
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
- Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
- While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!
Nutrition Facts : Calories 780.9 calories, Carbohydrate 78.2 g, Cholesterol 141.2 mg, Fat 31.9 g, Fiber 5.9 g, Protein 43.6 g, SaturatedFat 12.9 g, Sodium 1473.4 mg, Sugar 12.5 g
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4.5/5 (4)Total Time 40 minsCategory Appetizer RecipesCalories 444 per serving
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MEATBALL SUB EGG ROLLS - THE CANDID APPETITE
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Estimated Reading Time 5 minsTotal Time 45 mins
- Preheat oven to 375°F. Line a baking sheet with parchment paper or foil, grease slightly with cooking spray and set aside.
- In a large bowl, combine the ground sirloin, 1 egg, bread crumbs, Parmesan, parsley, milk, salt, pepper, granulated garlic, granulated onion, Italian seasoning, fennel seeds, and red pepper flakes until just incorporated. You don't want to overwork the meat or else you'll end up with dry tough meatballs. Using a tablespoon, portion out the meat mixture and roll out into tiny balls. Place on the prepared sheet and bake until golden brown and cooked through, about 15 to 18 minutes. Remove from the oven and let cool to room temperature.
- To assemble the egg rolls, dollop the center of each wrapper with marinara sauce and spread out slightly. Then top with three meatballs in a row. Sprinkle with cheese and top with fresh basil. Whisk the remaining egg with a splash of water for the egg wash. To roll the egg rolls, bring the sides in towards the center and roll tightly, sealing the edge with the egg wash. Continue until all the egg rolls are rolled.
- Fill a heavy duty pot halfway up with vegetable oil and bring up to 350°F. Once hot, carefully lower a few egg rolls at a time and fry until golden brown and crispy, about 3 to 5 minutes. Using a slotted spoon, transfer the egg rolls onto a plate lined with paper towels or a wire rack set over a baking sheet. Bring the oil back up to temperature before continuing to fry the rest.
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