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Meatball Panini

jfm0830jfm0830 Posts: 879
edited January 22 in EggHead Forum
This panini recipe from the Perfect Panini cookbook creates a classic meatball sandwich and has you make the sauce, breadcrumbs and meatballs from scratch. Additionally I made a change that tasted great, but wasn't without it's problems. I grilled the meatballs instead of browning them in the oven or in a frying pan. This created a few problems: the meatballs were soft & I was worried they wouldn't stay on the skewers I wanted to use without some extended time in the fridge. I placed them directly on the grill and although I had oiled the grill, I needed to use a little more oil because I had some "stickage" problems. Where these meatballs were getting sliced up to go on the paninis I didn't sweat the few meatballs that stuck a bit to the grill grate. The paninis had great flavor, but the sauce was a bit controversial. Three folks thought the sauce was bland, two thought is was great with lots of subtle flavors. I was in the bland camp but I have to disqualify myself because I was standing out in the smoke while grilling the meatballs. My taste buds probably can't be trusted. So we'll call it a draw. All I know is next time I will make a different sauce. The fact there will be a next time tells you the rest of the recipe was great.

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The first step was to sautee some onions & garlic





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The sauce used Italian Seasoning, garlic, petite diced tomatoes, salt & pepper





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The ingredients were added to the pan with the onions & they were simmered for 20 minutes. Lastly they were pureed with an immersion blender.





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The meatballs started the same way, by sautéing some onions & garlic.





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The recipe suggested fresh breadcrumbs, so I took some Portuguese rolls which were at their sell-by date and cut them into strips and dried them out in a 350 degree oven. Then they were coarsely cut up.





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The meatballs used: Italian seasoning, oregano, salt, olive oil, milk, pepper, chopped fresh parsley, breadcrumbs, grind beef & ground pork.





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The breadcrumbs were soaked in milk for 5 minutes.





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The remaining ingredients, except for the meat, were added next.




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After the meat was added & mixed, I used a 1/4 cup measuring cup to measure out equal portions of the mixture which was formed into the meatballs



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The meatballs were grilled for 5 minutes a side x 4 sides. I did have some "stickage" issues & next time I will use a grill basket or more oil on the grate. Where the meatballs get sliced up it wasn't a big deal, other than I should have known better with such soft meatballs.



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Assembly time: The rolls were cut from a loaf of ciabatta & brushed on the outside with olive oil.





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The insides of the bottom slices of ciabatta bread receive half of the tomato sauce.





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The thinly sliced mozzarella cheese comes next.




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The meatballs were sliced and are added next.





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The remaining sauce is next.





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The last item to go on was some chopped pepperonchini.





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The Egg was preheated & stabilized at 375 degrees. The paninis grilled for 6 minutes.





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Time to eat! A fresh garden salad completed this tasty meal.

Jim
BBQ Website: grillin' & smokin'

Middlesex County, MA
Two Large BGE's & Too Many Eggcessories to Count

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