Best Mini Meatball Sandies Recipes

Mini Meatballs image

Provided by Trisha Yearwood

Time 1h30m

Yield 30 medium meatballs or 70 small

Number Of Ingredients 10

2 pounds lean ground beef
8 ounces ground pork
2 cups Italian flavored breadcrumbs
1 cup milk
1/2 cup fresh parsley leaves, finely chopped
4 medium eggs, lightly beaten
2 cloves garlic, minced
1 medium onion, minced
Salt and pepper
Salt and pepper

Steps:

Preheat the oven to 350 degrees F.
In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.

Mini Sausage Meatball Minestra image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
1 1/4 pounds bulk sweet Italian sausage
1 onion, chopped
3 to 4 garlic cloves, chopped
2 large heads escarole, trimmed, washed, and chopped
Salt and freshly ground black pepper
Freshly grated nutmeg
1 (15-ounce) can cannellini beans, drained
2 quarts chicken stock
2 cups short cut pasta, such as mini penne or ditalini
Grated Pecorino Romano
Crusty bread

Steps:

Heat 1 tablespoon of the extra-virgin olive oil in a large skillet over medium-low heat. Roll the sausage into walnut-sized meatballs. Drop them into the skillet and brown on all sides, then remove them to a plate.
Heat the remaining 2 tablespoons extra-virgin olive oil in a large pot over medium heat. Saute the onion and garlic for 5 minutes, then add the escarole and season with salt, pepper, and nutmeg, to taste. Cook until the escarole has wilted. Add the beans and cook until heated through. Stir in the stock and bring to a boil, then add the pasta and cook to al dente.
Return the meatballs back to the pot for the last 4 minutes of cooking. Adjust the seasonings and ladle into serving bowls. Heavily sprinkle each serving with cheese and serve with crusty bread for mopping.

Mini Meatball Sandwiches image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 50m

Yield 12 sandwiches

Number Of Ingredients 11

2 pounds ground chuck or ground beef
1/2 cup panko or other breadcrumbs
1/2 cup milk
2 cloves garlic, minced
1/2 teaspoon salt
Freshly ground black pepper
2 tablespoons olive oil
1/2 medium onion, diced
1 large jar marinara sauce
12 dinner rolls or slider rolls
2 cups grated mozzarella

Steps:

Mix the meat with the breadcrumbs, milk, garlic, salt and pepper, and knead the mixture together with you hands. Roll into heaping tablespoon-sized rolls.
Heat the olive oil in a large skillet over medium heat. Add the onions and cook for 1 minute. Add the meatballs between the onions and brown for 1 minute. (You might have to do this in two batches, depending on the size of your skillet.)
Pour in the jar of marinara and shake the skillet gently to mix. Put on a lid and allow to simmer for 20 minutes.
When ready to serve, cut each dinner roll in half. Place a handful of grated mozzarella on the top and bottom of each roll. Spoon a meatball with the sauce onto the bottom bun; top with the top bun. Serve immediately!

Mini Meatball Hero Sandwiches image

Provided by Kittencalrecipezazz

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs ground beef
3/4 cup grated parmesan cheese (can use less)
1/4 cup milk
2 eggs
3 -4 tablespoons fresh parsley, finely chopped (or use 2 teaspoons dried parsley)
1/2 cup crushed corn flake crumbs (more if needed)
2 tablespoons minced fresh garlic (can use more)
2 teaspoons seasoning salt
black pepper (or use cayenne pepper for heat)
4 cups favorite marinara sauce (see Kittencal's Marinara Pasta Sauce (Vegetarian))
parmesan cheese (optional) or mozzarella cheese, shredded (optional)
6 large rolls (purchase Italian or French rolls, sliced in half lengthwise)

Steps:

Set oven to 350°F.
Prepare a baking sheet.
In a large bowl combine the first 9 ingredients (up to the marinara sauce) mix well with clean hands to combine, if the mixture is too soft then add in a bit more cornflake crumbs.
Shape into 1-1/2-inch balls, then place on prepared baking sheet.
Bake the meatballs for about 20 minutes or until cooked and browned.
Bring the marinara sauce to a simmer on top of the stove.
Add in the cooked mini meatballs and simmer for about 20 minutes (you can refrigerate this and then use the following day, just rewarm over low heat before using).
With your fingers press down the bottom part of each bun to create a depression in the middle.
Spoon about 5-6 meatballs into the depression and then spoon the sauce over to coat.
Sprinkle with grated Parmesan cheese or mozzarella cheese, if desired.
Place the tops of buns over and enjoy!