August 24, 2015

Tailgate Recipes: Meatball Sandwiches

I love easy when it comes to tailgate food. (Especially now that we have a toddler.) This recipe is definitely an easy one but also delicious too.

1 small onion, grated
1/4 cup chopped fresh Italian parsley leaves
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup grated Parmesan
1/4 cup dried Italian-style bread crumbs
6 ounces ground beef
6 ounces ground veal
6 ounces ground pork
1/3 cup extra-virgin olive oil
Marinara Sauce
12 Italian rolls, split, warmed on grill
1/3 cup freshly grated Parmesan
3 ounces sliced provolone


To make the meatballs: Whisk the first 7 ingredients in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the beef, veal, and pork. Using about 2 tablespoons of meat for each, shape the meat mixture into 1 1/4 to 1 1/2-inch-diameter meatballs. Place on a baking sheet and broil meatballs until brown on top, about 7 minutes (browning times can vary dramatically, depending on broiler strength). Once cooked, add the meatballs and the marinara sauce together and refrigerate until gameday.

Tailgate Tip: The sandwiches can be assembled then wrapped individually in foil beforehand. Or if you have a generator, you can keep the marinara and the meatballs on the "keep warm" setting in your slow cooker/crock pot.

To make the sandwiches: Spoon meatballs with some sauce over the bottoms of the rolls. Place 1/2 slice provolone on top of meatballs and sprinkle with the Parmesan. Spread more sauce over the roll tops, then fold the tops of the rolls over and serve.

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