MEATBALL RECIPE INGREDIENTS 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.

THREE-CHEESE MEATBALL MOSTACCIOLI RECIPE: HOW TO MA…

Three-Cheese Meatball Mostaccioli Recipe: How to Ma… image

When my husband travels for work, I make a special dinner for my kids to keep their minds off missing Daddy. This tasty mostaccioli is meatball magic. —Jennifer Gilbert, Brighton, Michigan

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 10 servings.

Number Of Ingredients 14

Ingredients

1 package (16 ounces) mostaccioli
2 large eggs, lightly beaten
1 carton (15 ounces) part-skim ricotta cheese
1 pound ground beef
1 medium onion, chopped
1 tablespoon brown sugar
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/4 teaspoon pepper
2 jars (24 ounces each) pasta sauce with meat
1/2 cup grated Romano cheese
1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
3/4 cup shaved Parmesan cheese
Optional: Torn fresh basil or fresh oregano leaves

Steps:

Preheat oven to 350°. Cook mostaccioli according to package directions for al dente; drain. Meanwhile, in a small bowl, mix eggs and ricotta cheese., In a 6-qt. stockpot, cook beef and onion 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in brown sugar and seasonings. Add pasta sauce and mostaccioli; toss to combine., Transfer half the pasta mixture to a greased 13x9-in. baking dish. Layer with ricotta mixture and remaining pasta mixture; sprinkle with Romano cheese. Top with meatballs and Parmesan cheese., Bake, uncovered, 35-40 minutes or until heated through. If desired, top with basil or oregano.

Nutrition Facts : Calories 541 calories, FatContent 23g fat (11g saturated fat), CholesterolContent 105mg cholesterol, SodiumContent 1335mg sodium, CarbohydrateContent 55g carbohydrate (13g sugars, FiberContent 5g fiber), ProteinContent 34g protein.

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