adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Meatball Grinder
Meatball Grinder
0 Likes
Prep Time:
60 minutes
Cook Time:
40 minutes
Total Time:
110 minutes
Game day meatball grinders: tender meatballs in marinara, loaded into hoagie rolls, topped with melty mozzarella.
Ingredients:
  • Meatballs:
  • 1 cup soft bread crumbs
  • 1 cup dry bread crumbs
  • 0.5 cup milk
  • 1 pound ground beef
  • 1 pound sweet Italian sausage
  • 1 cup prepared marinara sauce
  • 2 eggs
  • 1 tablespoon minced garlic
  • 1 tablespoon Italian seasoning
  • 1 teaspoon red pepper flakes
  • 1 cup olive oil for frying
  • Filling:
  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced
  • 1 serrano pepper, sliced
  • 2 tablespoons Marsala wine
  • Assembly:
  • 4 Italian-style hoagie buns, split lengthwise
  • 1 cup mascarpone cheese, divided
  • 0.25 cup garlic basil spread (see footnote for recipe link)
  • 4 cups shredded mozzarella cheese, divided
  • 0.5 cup chopped fresh basil, divided
  • 0.5 cup grated Parmesan cheese, divided
Instructions:
  • Preheat oven to a piping hot 500 degrees F (260 degrees C).
  • In a large bowl, mix together soft bread crumbs, dry bread crumbs, and milk. Let it soak for about 10 minutes until the mixture thickens. Add ground beef, Italian sausage, 1 cup marinara sauce, eggs, garlic, Italian seasoning, and red pepper flakes. Combine everything well and shape the mixture into 16 large meatballs.
  • In a large pot or Dutch oven over medium-high heat, sizzle meatballs in 1 cup of olive oil until beautifully browned, approximately 10 minutes. Finish by baking them in a preheated oven until perfectly cooked through, around 10 minutes.
  • In a large saucepan over medium heat, gently simmer 1 cup of marinara sauce. Stir in cooked meatballs and warm for about 5 minutes until heated through.
  • In a large skillet over medium-high heat, sauté onions, red bell pepper, and serrano pepper in 1 tablespoon of olive oil until onions soften, about 5-6 minutes. Pour in Marsala wine, salt, and black pepper; cook until the wine evaporates and onions become golden, around 10 minutes.
  • Spread a generous layer of mascarpone cheese and garlic basil spread on each hoagie bun. Top with four meatballs, a spoonful of marinara sauce, and a generous sprinkle of mozzarella cheese.
  • Arrange sandwiches on a baking sheet and bake until cheese is melted and buns are toasted, approximately 5 minutes. Finish off each sandwich with a portion of the onion mixture, and then sprinkle each with 2 tablespoons of fresh basil and 2 tablespoons of Parmesan cheese.

Similar Recipes