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Meatball Panini
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jfm0830
Posts: 987
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.
The first step was to sautee some onions & garlic
The sauce used Italian Seasoning, garlic, petite diced tomatoes, salt & pepper
The ingredients were added to the pan with the onions & they were simmered for 20 minutes. Lastly they were pureed with an immersion blender.
The meatballs started the same way, by sautéing some onions & garlic.
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.
The meatballs used: Italian seasoning, oregano, salt, olive oil, milk, pepper, chopped fresh parsley, breadcrumbs, grind beef & ground pork.
The breadcrumbs were soaked in milk for 5 minutes.
The remaining ingredients, except for the meat, were added next.
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
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.
Assembly time: The rolls were cut from a loaf of ciabatta & brushed on the outside with olive oil.
The insides of the bottom slices of ciabatta bread receive half of the tomato sauce.
The thinly sliced mozzarella cheese comes next.
The meatballs were sliced and are added next.
The remaining sauce is next.
The last item to go on was some chopped pepperonchini.
The Egg was preheated & stabilized at 375 degrees. The paninis grilled for 6 minutes.
Time to eat! A fresh garden salad completed this tasty meal.
Jim
Comments
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Great looking meal.Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
I love a good meatball sub. Or panini in this case. Looks outstanding, Jim.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Drooling here!_____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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Looks fantastic!!!
Your posts always make me hungry
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
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WOW!
Looks fantastic!"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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Looks great! Love the brick-in-foil technique.. Will make these some day
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You win at life Jim!"I've made a note never to piss you two off." - Stike
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Just finished lunch and hungry just looking! Wow Jim, another fantastic cook and documentation!
LBGEGo Dawgs! - Marietta, GA -
incredible pictures!!! food looks awesone
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Why in hell don't you just use a panini press inside?
Lol jk broski. . Looks great
Sing us a song...you're the panini man
Please make us one tonight
Cause we're all in the mood for some meatballs
And you got them looking just right
La la la la la la...Green egg, dead animal and alcohol. The "Boro".. TN -
Thanks guys for looking and commenting as always!
@henapple you may have been joking, but I was asked this on one of my last post and there are some good reasons here are just a few:
It does have some big advantages for me at least, your mileage may vary:
-Most home panini grills can fit 2 or at most 4 paninis. Doing paninis on a grill you are only limited to by the size of your grill.
-I already owned either the sheet pans for my old method, or the Half Moon CI Grill Griddles. My total out of pocket was for a few fire bricks.
-One less appliance to store in the Kitchen. I don't like having gear in the Kitchen that isn't used fairly regularly.
-In these days of cheap Made in China appliances, I know the sheet pans, or CI grill griddle will outlast a panini grill.
-You can make these anywhere you have a grill: camping, tailgating, day trip to the park...No electricity required
-This may just be me, but I love going outdoors to cook a meal. Even though I have a nice newly renovated Kitchen, I don't get the same fun factor making something indoors.
Jim -
I was playing off of that....why do I egg bread on the egg? Because I can and want to.Green egg, dead animal and alcohol. The "Boro".. TN
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Great looking! @jfm0830 Jim, this is a good simple marinara sauce I use for meatball subs. I am fortunate enough to have garden tomatoes on hand all year because I can my own so I am a little spoiled. If for some reason I need to use store bought tomatoes for an Italian recipe, I only use San Marzano tomatoes. IMO they make a big difference. I also tend to use more garlic and wine, just my preferences. http://www.formerchef.com/2009/09/01/how-to-make-basic-marinara-sauce/Extra Large, 2 Large, Medium, Mini Max, Weber Summit gasser, Weber Q. Mankato, MN
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Excellent presentation! Wonderful images. Thanks for sharing
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Thanks guys for looking and commenting.
@scooter759 thanks for sharing the recipe. It does look pretty simple but it reads tasty. Thanks again for sharing! -
Eating at Jim's house is on my bucket list! Awesome cook man!
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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