Best Meatball Heroes With Quick Pickled Giardiniera Recipes

MINI MEATBALL HEROES

Mini Meatball Heroes image

Provided by Giada De Laurentiis

Time 55m

Yield 12 sandwiches

Number Of Ingredients 26

Ingredients

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
6ounces ground veal
6 ounces ground pork
1/3 cup extra-virgin olive oil
Marinara Sauce, recipe follows, or 26-ounce jar, store-purchased
Twelve 3 to 3 1/2-inch diameter Italian rolls, split, warm
1/3 cup freshly grated Parmesan
3 ounces sliced provolone
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Two 32-ounce cans crushed tomatoes
2 dried bay leaves

Steps:

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.
Heat the oil in heavy large frying pan over medium-high heat. Working in 2 to 3 batches, add the meatballs and saute until browned on all sides, about 5 minutes. Using a slotted spoon, transfer the meatballs to a plate. Pour off any excess oil. Return all the meatballs to the pan. Add the Marinara Sauce. Simmer over medium-low until the sauce thickens slightly and the flavors blend, about 10 minutes. Season the sauce, to taste, with salt and pepper. (The meatball mixture can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before continuing.)
To make the sandwiches: Spoon the hot 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.
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

GIARDINIERA

Giardiniera image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 11

Ingredients

2 cups white wine vinegar
1/4 cup sugar
Kosher salt
2 bay leaves
2 teaspoons fennel seeds
1/2 teaspoon red pepper flakes
1/2 head cauliflower, cut into small florets
1 small bulb fennel, cored and sliced, plus 1/4 cup chopped fennel fronds
1 small red onion, thinly sliced
2 small carrots, halved lengthwise and thinly sliced
4 cloves garlic, crushed

Steps:

Bring the vinegar, sugar, 1 tablespoon salt, the bay leaves, fennel seeds, red pepper flakes and 1 cup water to a boil in a medium saucepan. Add the cauliflower, fennel, red onion, carrots and garlic. Reduce the heat and simmer until the vegetables are crisp-tender, 8 to 10 minutes. Let the vegetables cool in the brine, then refrigerate until chilled. Store in an airtight container in the refrigerator for up to 4 days.

MINI MEATBALL HEROES BY GIADA

Mini Meatball Heroes by Giada image

This recipe comes from Giada De Laurentiis. Mmmmmm....this is on the table in less than an hour! You can use any combination of meats to equal 1-1/2 pounds.

Provided by Charmie777

Categories Lunch/Snacks

Time 40m

Yield 12 mini sandwiches

Number Of Ingredients 17

Ingredients

1 small onion, grated
1/4 cup fresh parsley, chopped
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup parmesan cheese
1/4 cup dried breadcrumbs
6 ounces ground beef
6 ounces ground veal
6 ounces ground pork
1/3 cup olive oil
26 ounces marinara sauce
12 (3 -3 1/2 inch) Italian rolls, split, warm
1/2 cup freshly grated parmesan cheese
3 ounces sliced provolone cheese

Steps:

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 meats.
Using about 2 tablespoons meat for each, shape into 1-1/4 to 1-1/2 inch meatballs. Set aside.
Heat the oil in large frying pan over medium-high heat.
Working in batches, add the meatballs and saute until browned on all sides, about 5 minutes. Drain off excess oil.
Add the marinara sauce and simmer over medium-low heat until sauce thickens slightly, about 10 minutes.
Season to taste with salt and pepper.
To make the sandwiches: spoon the hot meatballs with some sauce over the bottoms of the the rolls.
Place 1/2 slice provolone on the top of meatballs and sprinkle with Parmesan.
Spread more sauce of the rolls tops, the flod the tops of the rolls over and serve.