Meatball Grinders

Super Bowl food is about much more than a variety of chips & dip. This meatball grinder recipe is already straight forward and simple to make, but if you want to take some shortcuts, you can always store buy a marinara sauce or an arrabiata sauce if you want something a tad spicy.

The meatballs and sauce can be made a day ahead. So, come Superbowl Sunday you can stay out of the kitchen and enjoy the party.


RECIPE OVERVIEW

In a small bowl combine milk & breadcrumbs. Set aside.

Heat the olive oil over medium heat in a sauté pan, cooking the onions until soft and slightly carmel in color. In a large mixing bowl combine all of the ingredients, including the sautéed onions.

Using your hands, mix until all ingredients are well blended and combined. Mold the mixture into 1 in meatballs.  Place them on a non stick baking sheet. (I lined my with parchment because things tend to stick to my pan.) Bake for 15 minutes.

While meatballs are cooking, start the sauce. In a medium sauce pan heat oil. Add garlic and red chili flakes cooking until fragrant. You don’t want them to darken or burn.

Pour in the tomato, adding in a bay leaf, sugar, salt & pepper. Let it simmer on medium heat stiffing occasionally until thickened. Do this for about 20 minutes.

Add cooked meatballs into the sauce. Let simmer on low until ready to serve. No need to worry about the meatballs overcooking or drying out. The liquid of the sauce will keep them nice and moist.

To assemble the sandwich, slice bread in half length wise. Cut into individual sized sandwiches. Fill with meatballs and sauce. Top with a couple slices of cheese. Pop that in the oven until the cheese is nicely melted. You can also use the broiler to help melt the cheese. (Optional, garnish with some parsley).

 

Meatball Grinders

Recipe Type: Sandwich

Cuisine: Italian American

Author: U. Kiano Moju

Serves: 8 Sandwiches

Ingredients

  • 1 lb ground beef
  • 2 french baguettes
  • 8 slices fontina cheese, halved
  • 28 oz can crushed tomatoes
  • 1 cup italian bread crumbs
  • 1/3 cup whole milk
  • 1 cup yellow onion, finely diced
  • 2 TBSP parsley, chopped
  • 1.5 TBSP sugar
  • 1 TSBP olive oil
  • 2 TBSP parsley, chopped
  • 4 tsp minced garlic
  • 1 tsp fennel seeds
  • 1 tsp red pepper flakes
  • 1 egg
  • 1 bay leaf
  • kosher salt & fresh ground pepper

Instructions

  1. Preheat the oven to 350 degrees
  2. In a small bowl combine milk & breadcrumbs. Set aside.
  3. Heat the olive oil over medium heat in a saute pan, and sauté the onions until soft and slightly carmel in color.
  4. In a large mixing bowl combine beef, sauteed onion, breadcrumb mixture, egg, 2 tsp garlic, fennel seeds, parsley, salt & pepper.
  5. Using your hands, mix until all ingredients are well blended and combined. Mold the mixture into 1 in meatballs. Place them on a baking sheet. ( Line with parchment or foil for easy cleanup). Bake for 15 minutes.
  6. While meatballs are cooking, start the sauce. In a medium sauce pan heat oil. Add remaining 2 tsp garlic and red chili flakes cooking until fragrant. You don’t want them to darken or burn.
  7. Pour in the tomato, adding in a bay leaf, sugar, salt & pepper. Let simmer on medium heat stiffing occasionally until thickened, about 20 minutes.
  8. Add cooked meatballs into the sauce. Let simmer on low until ready to serve. No need to worry about the meatballs overcooking or drying out. The liquid of the sauce will keep them nice and moist.
  9. To assemble the sandwich, slice bread in half length wise. Fill with meatballs and sauce. Top with a couple slices of cheese. Pop that in the oven until the cheese is nicely melted.
RecipesKiano MojuSandwhich