Mozzarella Meatball Sandwiches Recipes

THE PERFECT MEATBALL SANDWICH

Steps:

• With an immersion blender, food processor, or blender, process tomatoes until mostly pureed--the texture of chunky salsa. You can also turn the tomatoes out into a bowl and crush them with your hands (don't discard the juices).
• In a large skillet, heat oil over medium heat. Once hot, add the garlic and cook just until it starts to turn lightly golden--watch carefully so it doesn't burn! Add the tomatoes and their juices to the skillet along with water, salt, sugar, oregano, red pepper flakes, and sprig of basil. Cover with splatter screen and bring to a good simmer, turning up the heat if necessary. Simmer, stirring occasionally, for 15 to 20 minutes until sauce is thickened. Taste and add more salt if needed.
• Remove basil sprig.
• Preheat your oven to 400°F. Butter both sides of your French rolls and sprinkle garlic powder over the top. Place on a baking sheet and bake for 3 to 4 minutes until lightly toasted.
• Add a couple tablespoons of sauce to both sides of each French roll and top with 3 to 4 meatballs and 1/4 cup of mozzarella. Bake for an additional 2 to 3 minutes, until cheese is melted.
• Add fresh basil if desired. Serve and enjoy!

MOZZARELLA-STUFFED MEATBALLS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble pork and beef over mixture; mix well. Cut mozzarella into eighteen 1/2-in. cubes. Divide meat mixture into 18 portions; shape each around a cheese cube. , In a large skillet, cook meatballs in oil in batches until a thermometer inserted in the meat reads 160°; drain. In a large saucepan, heat marinara sauce; add meatballs and heat through. Serve over pasta. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary. Serve with pasta.

MEATBALL SANDWICH

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!

SMASHED MEATBALL SANDWICHES

Steps:

• In a large bowl, combine the beef, sausage, and panko. In a small bowl, whisk together the egg, milk, and salt and add to the meat. Use clean hands or a fork to mix the ingredients until evenly combined, being careful not to over-mix. Form the mixture into 8 meatballs.
• Add the marinara sauce to a straight-sided skillet and bring the sauce to a simmer over medium heat. When the sauce is simmering, gently nestle in the meatballs. Turn the heat down to low and cover the pan. Cook for 15 to 20 minutes, flipping the meatballs halfway through.
• Slice each hoagie roll through the center, but do not slice all the way through. This will help keep everything in the sandwich. Working one at a time, tear a slice of cheese in half and place the halves on the base of the roll. Place a few basil leaves on the top half of the roll. Transfer 2 meatballs on top of the cheese and use a fork to smash the meatballs, exposing the meat in the center and spreading it to cover the base of the roll. Spoon a few tablespoons of extra sauce onto the meat. Close the sandwich and transfer it to a square of parchment paper. Tightly wrap the sandwich with parchment paper. Slice each sandwich in half diagonally and serve.

HEARTY MEATBALL SANDWICH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the ground beef, bread crumbs, onion, salt and pepper, garlic powder, and half of the mozzarella cheese. Form the mixture into a log, and place it into an 8x8 inch baking dish.
• Bake for 50 minutes in the preheated oven, or until the center is no longer pink. Let stand for 5 minutes, then slice into 1/2 inch slices. Place a few slices onto each hoagie roll, cover with marinara sauce, and sprinkle remaining mozzarella cheese over.
• Wrap each sandwich with aluminum foil, and return to the oven for 15 minutes, until bread is lightly toasted and cheese is melted. Let stand 15 minutes before eating. Each sandwich serves 2.

MEATBALLS AND MOZZARELLA SANDWICHES

Steps:

• Either make your own meatballs (see Bergy's Recip #33944) or use frozen meatballs thawed and heated.
• Heat the sauce in a sauce pan.
• Preheat the oven to 375°F.
• Saute vegetables in the olive oil.
• Spoon a small amount of sauce onto each bun or 6" section of baguette.
• Stuff the buns with 3 to 6 meatballs depending on size.
• Add a bit more sauce to each sandwich.
• Add salt and pepper if needed.
• Sprinkle 2 to 3 tablespoons cheese over each set of meatballs.
• Place on a foil-lined baking sheet so that the sandwiches support each other and.
• Place into the middle shelf of the oven.
• Bake for 25 to 35 minutes until buns are browned and crusty.
• Cool for 5 to10 minutes and serve with a nice salad or fries.