Meatball Sandwiches Recipe

• Skill Level: Intermediate
• Servings: 6 to 8 portions
• Nutritional Information per Serving (1 of 8): Calories 859, Total Fat 53 g, Saturated Fat 23 g, Carbohydrates 51 g, Dietary Fiber 4 g, Sugar 11 g, Protein 44 g, Cholesterol 175 mg, Sodium 978 mg
• Total Time: 1 hour 5 minutes
• Preparation Time: 45 minutes
• Cooking Time: 20 minutes

Ingredients

• 1 pound ground beef
• 1 pound ground pork
• 1 pound ground veal
• 1 egg
• 1/2 small onion, finely chopped
• 1 teaspoon dried parsley
• 1 teaspoon granulated garlic
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Provolone cheese, sliced thinly
• Parmesan Parsley Biscuits (recipe below)
• Spaghetti Sauce (recipe below)

Parmesan Parsley Biscuits

• 3 cups all-purpose flour
• 1 cup grated Parmesan cheese
• 1/4 cup sugar
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 stick cold unsalted butter, cut into cubes
• 1/4 cup fresh parsley or chives, chopped
• 1 cup whole milk, chilled

Spaghetti Sauce

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Two 14-ounce cans diced tomatoes
• 20 fresh basil leaves, chopped

Instructions

1. Preheat the oven to 375F.
2. In a large bowl, combine the ground beef, ground pork, ground veal, egg, finely chopped onion, dried parsley, granulated garlic, dried oregano, salt, and black pepper; mix thoroughly.
3. Scoop the mixture into mini muffin tins to form meatballs and bake until the tops are browned, about 15 to 20 minutes.
4. Split the Parmesan Parsley Biscuits, place a meatball on each split biscuit, top with spaghetti sauce and a slice of provolone, and serve.

Parmesan Parsley Biscuits Instructions

1. Preheat the oven to 400F.
2. In a large bowl, whisk together the flour, 1/2 cup Parmesan, sugar, baking powder, salt, and black pepper.
3. Cut in the cold butter with your fingertips until the mixture resembles coarse crumbs; stir in the chopped parsley.
4. Slowly add the chilled milk, tossing with a fork until the dough begins to clump; add a bit more milk if the dough is too dry.
5. Turn the dough onto a floured surface and fold 810 times to develop a firm dough. Cover with a damp towel and rest for 10 minutes.
6. Roll the dough out on a lightly floured surface and cut with a 2-inch biscuit cutter. Place biscuits on a parchment-lined baking sheet.
7. Sprinkle the remaining 1/2 cup Parmesan over the biscuits and bake about 15 minutes, until puffed and golden.

Spaghetti Sauce Instructions

1. In a medium skillet over medium-high heat, saut the chopped onion and minced garlic in olive oil until softened, about 3 minutes.
2. Add the diced tomatoes and simmer until slightly thickened, approximately 25 minutes.
3. Stir in the chopped basil just before serving.