MEATBALL OVEN RECIPE RECIPES

Name: Meatball Subs
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 1/2 pounds ground sirloin; 1 large egg, beaten; 1 cup (3 handfuls), Italian bread crumbs; 1 medium onion, chopped fine; 4 cloves garlic, crushed and minced; 1/2 teaspoon crushed red pepper flakes; 2 teaspoons (several drops) Worcestershire sauce,; 1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped; 1/4 cup (a couple of handfuls) grated Parmigiano or Romano; Coarse salt and black pepper; 2 tablespoons extra-virgin olive oil, (2 turns around the pan); 4 cloves garlic, crushed and chopped; 1/2 teaspoon crushed red pepper flakes; A handful flat-leaf parsley leaves, chopped, about 2 tablespoons; 1/2 teaspoon dried oregano; One 28-ounce can crushed tomatoes; One 14-ounce can chunky style crushed tomatoes; Salt and freshly ground black pepper; 4 semolina crusty sub rolls, with or without sesame seeds; One 10-ounce bag (2 1/2 cups) shredded Provolone or Italian 4-cheese blend; Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish; Oven Fries, as an accompaniment, recipe follows; 4 medium white skinned potatoes, each cut into 8 wedges lengthwise; Extra-virgin olive oil, to coat; Grill seasoning blend or coarse salt and black pepper

MEATBALL SUBS RECIPE | RACHAEL RAY | FOOD NETWORK

Meatball Subs Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 52 minutes

Prep Time 20 minutes

Cook Time 32 minutes

Yield 4 servings

Number Of Ingredients 25

Ingredients

1 1/2 pounds ground sirloin
1 large egg, beaten
1 cup (3 handfuls), Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons (several drops) Worcestershire sauce,
1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
1/4 cup (a couple of handfuls) grated Parmigiano or Romano
Coarse salt and black pepper
2 tablespoons extra-virgin olive oil, (2 turns around the pan)
4 cloves garlic, crushed and chopped
1/2 teaspoon crushed red pepper flakes
A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
1/2 teaspoon dried oregano
One 28-ounce can crushed tomatoes
One 14-ounce can chunky style crushed tomatoes
Salt and freshly ground black pepper
4 semolina crusty sub rolls, with or without sesame seeds
One 10-ounce bag (2 1/2 cups) shredded Provolone or Italian 4-cheese blend
Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish
Oven Fries, as an accompaniment, recipe follows
4 medium white skinned potatoes, each cut into 8 wedges lengthwise
Extra-virgin olive oil, to coat
Grill seasoning blend or coarse salt and black pepper

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 PIZZA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Meatball Pizza Recipe: How to Make It - Taste of Home image

I always keep meatballs and pizza crusts in the freezer to make this specialty on the spur of the moment. Add a tossed salad and you have a delicious dinner. —Mary Humeniuk-Smith, Perry Hall, Maryland

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 prebaked 12-inch pizza crust
1 can (8 ounces) pizza sauce
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
1 small onion, halved and sliced
12 frozen fully cooked Italian meatballs (1/2 ounce each), thawed and halved
1 cup shredded part-skim mozzarella cheese
1 cup shredded cheddar cheese

Steps:

Preheat oven to 350°. Place crust on an ungreased 12-in. pizza pan or baking sheet., Spread sauce over crust; sprinkle with garlic powder, Italian seasoning and Parmesan cheese. Top with onion and meatballs; sprinkle with remaining cheeses. Bake 12-17 minutes or until cheese is melted.

Nutrition Facts : Calories 321 calories, FatContent 16g fat (8g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 755mg sodium, CarbohydrateContent 28g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 17g protein.

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