Best Pizza Stuffed Meatball Hoagies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STUFFED MEATBALL HOAGIES



Stuffed Meatball Hoagies image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 37

8 cups Basic Red Sauce, recipe follows
1 large egg
1 pound lean ground beef
1/2 cup chopped yellow onion
1 tablespoon minced garlic
1 tablespoon minced parsley leaves
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
1 teaspoon ketchup
1 teaspoon Essence, recipe follows
1/2 teaspoon salt
4 to 6 (6-inch) hoagie buns
2 tablespoons olive oil
1/2 pound coarsely grated mozzarella cheese
4 to 6 tablespoons finely grated Parmesan
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons olive oil
1 1/2 cups chopped yellow onion
1 tablespoon minced garlic
1/2 teaspoon salt
2 (15-ounce) cans tomato sauce
3 tablespoons tomato paste
2 cups water
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
2 (28-ounce) cans whole peeled tomatoes

Steps:

  • Pour the Basic Red Sauce into a large, heavy pot and bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl and stir well to combine.
  • Using your hands, divide the meatball mixture into 12 even portions and roll into smooth meatballs. Place meatballs on a plate as they are formed. When all the meatballs are shaped, gently place the balls into the simmering sauce 1 at a time. Simmer the sauce, uncovered, for at least 10 minutes before stirring. The meatballs should begin to float to the top when they are able to be stirred. Stir gently and continue to simmer for an additional 20 to 30 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pot.
  • Using oven mitts or pot holders, remove the sauce from the heat and cover to keep warm. Preheat the oven to 450 degrees F.
  • Using a sharp knife, slice a thin layer off the top of each hoagie bun and, using your hands, remove some of the bready interior to form a hollowed-out submarine shape. Brush the inside of the hollowed out buns with the olive oil. Divide half of the grated mozzarella evenly between the hoagie buns and bake, uncovered, until the cheese is melted and buns are lightly golden, about 3 to 4 minutes. Remove from the oven and ladle some of the hot tomato sauce into the buns. Place 2 or 3 meatballs inside each bun and top with more sauce. Divide the remaining mozzarella cheese among the tops of the buns and sprinkle with the Parmesan. Return to the oven and bake until bubbly and hot throughout and the cheeses are golden brown, 4 to 6 minutes.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.
  • Heat the olive oil in a large, heavy pot over medium heat. Add the onions, garlic, salt, basil, oregano, and pepper, and cook, stirring, until soft, about 5 minutes. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onion and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low and simmer, uncovered, for 45 minutes, stirring occasionally with a long-handled wooden spoon.
  • Using oven mitts or pot holders, remove the pot from the heat and use the sauce as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.

STUFFED MEATBALL PIE RECIPE BY TASTY



Stuffed Meatball Pie Recipe by Tasty image

Here's what you need: pizza dough, olive oil, garlic, salt, pepper, tomato puree, dried basil, dried oregano, tomato paste, low-moisture mozzarella, meatballs, caramelized onions, bell peppers, Parmesan

Provided by Matthew Johnson

Categories     Dinner

Yield 10 servings

Number Of Ingredients 14

1 lb pizza dough, divided
2 tablespoons olive oil
8 cloves garlic, minced, divided
salt, to taste
pepper, to taste
3 cups tomato puree
1 tablespoon dried basil
1 tablespoon dried oregano
12 oz tomato paste
1 lb low-moisture mozzarella, sliced
2 lb meatballs
2 cups caramelized onions
3 cups bell peppers, chopped, sauteed
Parmesan, to serve

Steps:

  • Preheat oven to 450°F (230°C).
  • Cut a 1 pound ball of pizza dough in half and roll out two large discs of dough.
  • Spray the inside of a springform pan with cooking spray and lay in one of the dough discs. Press the dough into the corners.
  • Sprinkle the olive oil, 2 cloves of the minced garlic, salt, and pepper on the dough and brush to cover the surface. Press the bottom of the dough with a fork.
  • Bake until the dough is cooked and lightly golden brown, 15 minutes.
  • Mix together the tomato puree, dried basil, 4 cloves of minced garlic, dried oregano, and tomato paste in a bowl. Season to taste with salt and pepper.
  • Into the partially cooked bottom layer of pizza dough, shingle a layer of mozzarella slices and then a layer of the homemade marinara sauce.
  • Spiral the meatballs in the dish as tightly as possible. Cover with more marinara sauce.
  • Add a layer of caramelized onions, and more sliced mozzarella.
  • Add the green, yellow, and orange bell peppers on top of the mozzarella.
  • Cut the second piece of dough into strips to form into a lattice pattern on top of the pie.
  • Brush with 2 tablespoons more of olive oil, 2 cloves minced garlic, and kosher salt.
  • Bake for 40 minutes to an hour, or until the dough on top is browned and the sauce, meatballs, and cheese are heated through.
  • Slice the pie, serve with extra marinara sauce and grated parmesan.
  • Enjoy!

Nutrition Facts : Calories 615 calories, Carbohydrate 50 grams, Fat 34 grams, Fiber 6 grams, Protein 29 grams, Sugar 15 grams

PIZZA HOAGIES



Pizza Hoagies image

My husband and three sons love these crispy sandwiches filled with a moist pizza-flavored mixture. I often make them on a weekend and double the recipe. On week-nights when I'm busy or helping my son with homework, I pop the sandwiches in the oven and have a family-pleasing dinner on the table without a lot of effort. -Barbara Mery Bothell, Washington

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 8

1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) pizza sauce
1/4 cup chopped ripe olives
2 teaspoons dried basil
1 teaspoon dried oregano
8 hoagie or submarine sandwich buns or French rolls
2 cups shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in pizza sauce, olives, basil and oregano. Cook for 10 minutes or until heated through. , Cut 1/4 in. off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Sprinkle 2 tablespoons cheese inside each shell. Fill each with about 1/2 cup meat mixture. Sprinkle with remaining cheese, gently pressing down to flatten. Replace bread tops. , Individually wrap four sandwiches tightly in foil; freeze for up to 3 months. Place remaining sandwiches on a baking sheet. Bake at 375° for 15 minutes or until heated through. , To use frozen hoagies: Place foil wrapped hoagies on baking sheets. Bake at 375° for 60-70 minutes or until heated through.

Nutrition Facts : Calories 611 calories, Fat 21g fat (8g saturated fat), Cholesterol 59mg cholesterol, Sodium 1144mg sodium, Carbohydrate 73g carbohydrate (8g sugars, Fiber 5g fiber), Protein 29g protein.

MEATBALL HOAGIES



Meatball Hoagies image

Homemade Hoagies in just 20 minutes! Whip up these tasty sandwiches when you're wondering what's for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 4

2 cups any variety tomato pasta sauce or Slow Cooker Spaghetti Sauce*
24 frozen cooked meatballs (from 16-oz bag)
4 hoagie buns, split
1 cup shredded mozzarella cheese (4 oz)

Steps:

  • In 2-quart saucepan, heat tomato pasta sauce and meatballs over medium heat 15 minutes, stirring occasionally, until thoroughly heated.
  • Place each bun on serving plate. Fill each with up to 6 meatballs. Sprinkle with 1/4 cup cheese.

Nutrition Facts : Calories 540, Carbohydrate 53 g, Cholesterol 105 mg, Fiber 4 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 1450 mg, Sugar 14 g, TransFat 1 g

Related Topics