Mini Meatball Sammies
Mini Meatball Sammies
Yield 8 servings
2 tablespoons extra-virgin olive oil
1/2 onion
1 small carrot
1 stalk celery
3 pinches fresh thyme
1 14-ounce can crushed tomatoes
1/3 pound ground sirloin
1/3 pound ground pork
1/3 pound ground veal
1 large egg
3 cloves garlic
1/2 cup bread crumbs
2 tablespoons milk
1/4 cup grated cheese
1/4 cup fresh flat-leaf parsley
2 pinches crushed red pepper flakes
1 cup chicken stock to thin sauce
4 hot dog buns
4 slices mozzarella cheese
Preheat oven to 400°F. Place a medium-size sauce pot over medium-high heat, add EVOO. Add the onion, carrot and celery, and cook for about 3-4 minutes. Add the thyme and cook for another minute. Add the crushed tomatoes, turn heat down to low and cook for 10-15 minutes.
In a medium-size mixing bowl, combine meats with egg, garlic, bread crumbs, milk, grated cheese, parsley, red pepper flakes and season with salt and pepper. Form into mini meatballs. Add the meatballs to the sauce and cook for 15-20 minutes or until cooked through. Thin the sauce with chicken stock as the sauce thickens, or as needed.
Cut about 1/4 inch off of each end of the bun and then cut in half so you 2 mini buns. Place a couple strips of cheese on each mini bun and then place a couple meatballs on that. Top with a little sauce and enjoy!
Grilled Meatball Caesar Salad
Grilled Meatball Caesar Salad
Yields 4 servings
8 slices bacon, chopped
1 pound ground beef, pork, and veal combined (you can also use ground chicken)
1 egg beaten
2 cloves garlic, grated
1 cup grated Parmigiano Reggiano cheese, divided
1 cup roasted garlic croutons, pulverized
1/2 bunch of parsley, chopped
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Zest and juice of 1 lemon
2 cloves garlic, cracked away from skin and grated, divided
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
A few shots of hot sauce, such as Tabasco
1 teaspoon Worcestershire sauce
3 hearts of romaine, chopped
Preheat grill to high. In a nonstick skillet, cook chopped bacon pieces over medium-high heat until crispy. Remove to a paper-towel lined plate and reserve.
In a medium-size bowl, combine the ground meat with the egg, 1 clove of grated garlic, half of the Parmigiano Reggiano cheese, the bacon, the crushed croutons, the chopped parsley, and some salt and pepper. Mix all ingredients together with clean hands and roll into 12 medium-size meatballs, each about 2 inches round. Drizzle the meatballs with olive oil and grill for about 5 minutes per side or until cooked through. If using ground chicken, make sure that they are fully cooked through.
While the meatballs are grilling, whisk the lemon zest and juice, the remaining clove of grated garlic, mustard, anchovy paste, hot sauce and Worcestershire together then stream in the olive oil. Coat the romaine in the dressing then season with pepper and a handful of grated cheese to taste. Top salad with meatballs and serve.
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