Meatball Panini
Serves: 5
Fatima Kris
1 January 1970
Based on User reviews:
38
Spice
41
Sweetness
50
Sourness
32
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
3 tsp
Kosher Salt1.333333 cups
Arugula1 cup
Plain Breadcrumbs1 cup
Grated Parmesan (finely)1 cup
Basil (chopped fresh)1 tbsp
Tomato Paste2 large
Egg (at room temperature)2 cloves
Garlic (minced)1 small
Onion (finely chopped)Directions:
1
Watch how to make this recipe
2
Preheat a grill or panini maker
3
Brush the onion slices on both sides with the olive oil
4
Sprinkle with the salt and pepper
5
Grill the onion slices until tender and lightly browned, 3 to 4 minutes per side
6
Set aside to cool
7
Pull out and remove some of the bread from each half of the rolls
8
Spoon half of the sauce over the bottom halves of the rolls
9
Sprinkle with red pepper flakes if using
10
Add the arugula, meatballs, prosciutto slices, grilled onions and the remaining sauce
11
Place 2 slices of cheese on top
12
Add the tops of the rolls and drizzle with olive oil
13
Using a pastry brush, brush the oil evenly over the tops
14
Place the sandwiches in a panini maker and cook until the cheese has melted and the meatballs are heated through, about 5 minutes
15
Cut the panini in half and serve
16
Preheat the oven to 400 degrees F
17
In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, tomato paste, salt, pepper, eggs, garlic and onions
18
Using a wooden spoon, stir to blend
19
Add the ground turkey and sausage meat
20
Using fingers, gently mix all the ingredients until thoroughly combined
21
Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs)
22
Place the meatballs on a heavy nonstick baking sheet, spacing apart
23
Drizzle with olive oil and bake until cooked through, 15 minutes
24
Yield: 22 to 24 meatballs