Meatball Grinder recipe

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Ingredients

Meatballs:
1 cup soft bread crumbs
1 cup dry bread crumbs
½ cup milk
1 pound ground beef
1 pound sweet Italian sausage
1 cup prepared marinara sauce
2 eggs
1 tablespoon minced garlic
1 tablespoon Italian seasoning
1 teaspoon red pepper flakes
1 cup olive oil for frying
1 cup prepared marinara sauce
Filling:
1 tablespoon olive oil
1 onion, sliced
1 red bell pepper, sliced
1 serrano pepper, sliced
2 tablespoons Marsala wine
salt and ground black pepper to taste
Assembly:
4 Italian-style hoagie buns, split lengthwise
1 cup mascarpone cheese, divided
¼ cup garlic basil spread (see footnote for recipe link)
4 cups shredded mozzarella cheese, divided
½ cup chopped fresh basil, divided
½ cup grated Parmesan cheese, divided

Nutrition Info

985.6 calories
carbohydrate: 64.6 g
cholesterol: 188.9 mg
fat: 60.6 g
fiber: 5.4 g
protein: 44.7 g
saturatedFat: 24.9 g
servingSize: -
sodium: 1789.5 mg
sugar: 13 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 500 degrees F (260 degrees C).

  2. Combine soft bread crumbs, dry bread crumbs, and milk in a large bowl and allow to soak until the bread crumbs absorb most of the milk, about 10 minutes. Add ground beef, Italian sausage, 1 cup marinara sauce, eggs, garlic, Italian seasoning, and red pepper flakes and mix until thoroughly combined. Form into 16 large meatballs.

  3. Heat 1 cup olive oil in a large pot or Dutch oven over medium-high heat. Cook meatballs until browned, about 10 minutes. Transfer to a baking sheet and bake in the preheated oven until no longer pink in the center, about 10 minutes.

  4. Bring 1 cup marinara sauce to a simmer in a large saucepan over medium heat. Add cooked meatballs and heat through, about 5 minutes.

  5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, cook and stir onion, red bell pepper, and serrano pepper in the hot oil until onion softens, 5 to 6 minutes. Add Marsala wine, salt, and black pepper, cook until wine has evaporated and onion turns golden, about 10 minutes.

  6. Spread each hoagie bun with 1/4 cup mascarpone cheese and 1 tablespoon garlic basil spread. Place four meatballs and a spoonful of marinara sauce on top. Sprinkle each sandwich with 1 cup mozzarella cheese.

  7. Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Top each sandwich with 1/4 of the onion mixture, garnish each sandwich with 2 tablespoons of basil and 2 tablespoons of Parmesan cheese.

Recipe Yield

4 sandwiches

Recipe Note

Meatball grinders are perfect for game day. Tender meatballs are simmered in marinara sauce, then loaded into hoagie rolls and topped with mozzarella cheese.

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