- Home
- Beef
- How To make Lisas' Hot Italian Meatball Sandwiches
How To make Lisas' Hot Italian Meatball Sandwiches
1 lb good quality ground beef
1/2 lb ground pork
1/2 cup cornflake crumbs
1/4 cup evaporated milk
1 egg
2 Tablespoons dried onion flakes
1 8 oz block mozarella cheese
1 teaspoon italian seasoning
2 cups your favorite pizza sauce
6 slices mozarella cheese
6 submarine sandwich rolls
Combine beef, pork, crumbs, milk, egg, italian seasoning, and onion. Mix well and form into 1 1/2 inch meatballs. Cube the mozarella into 1/2" cubes.Press 1 cube into each meatball, cover well with the meat.Place on ungreased cookie sheet and bake for 18-20 minutes. In a saucepan heat the pizza sauce. Add meatballs and warm through. Slice a V shaped lengthwise cut into sub rolls. Use the cut out for breadcrumbs later. Pile down the cut 5-6 meatballs. Spoon on sauce and lay a slice of mozarella cut in half so it covers the length of the roll on the top of the sandwich. Place under the broiler for 2-3 minutes or till bubbly.
How To make Lisas' Hot Italian Meatball Sandwiches's Videos
Everyday Manna with Lisa Smith: Greek Meatballs
Everyday Manna with Host: LIsa Smith
Program #1126
Today's Menu:
Greek Meatballs
Orzo with Parmesan Cheese
Loaf Bread with Herb Spread
Find recipes and more online at: everydaymanna.net
For business inquiries, please contact Lisa Smith at everydaywithlisa@gmail.com
Fore more information on the Everyday Manna Program, please visit our website:
everydaymanna.net or call Living Faith Television at: 276.676.3806
Meatball Stuffed Zucchini Boats and Cheesy Tomato Bake
In this video I show you how to make meatball stuffed zucchini boats and cheesy tomato bake!
Get the recipes here:
Homemade Italian Meatballs:
Homemade Tomato Sauce The Easy Way:
Eating Bari Italian Foods' *$10 MEATBALL SUB* in Chicago ????????????????
This is Bari, one of Chicago's most iconic sub shops and Italian grocers. Their meatball sandwich is supposed to be one of the best in the city. Let's try them out.
???? OUR PATREON PAGE
???? THE MERCHANDISE ON OUR WEBSITE IS AVAILABLE HERE
???? Get Shoutout from us!
???? DONATE TO OUR PAYPAL!
???? Shoot us a text!
312-847-2322
???? OUR GIPHY PAGE:
????️ OUR SKETCH CHANNEL
???? Join our Discord Server
Music from our Epidemic Sound Subscription
Our mailing address to send us items:
Sean Ely and Corey Wagner
3023 N. Clark St.
Unit 847
Chicago, IL 60657
????????????????????????????????????????????????????
OUR PATREON MEMBERS:
$35 per month - LIVING THAT GOUDA LIFE LEVEL
Slippy Jones (bumped up!)
Charlie Harris (new patron!)
MASSIVE SHOUTOUT TO JESSI MOTHS for a $378 full-year donation on Patreon!!
Kourtny Basinger
???? Rob G???? (highest donation giver ever!)
Dawn Kotecki
Kiel McClelland
Cindy Brown
Brian Yaczik
Garrett Lenox
Brian Yaczik
HUGE SHOUTOUT TO LS for the $269.08 full-year donation on Patreon!!
$30 per month - LIVING THAT GOUDA LIFE LEVEL
Steven Carrington
Kourtny Basinger
Mitch
David Knopf
Eric Bartgis
Matthew Fritz
Ronald Ely
Dan Hunt
$25 per month - JUST LET IT BRIE LEVEL
Alex Andrews
Jamie Gordon-Kamm
Cody Leach
Amanda Sartain
Matt Williams
Christopher Protain
William Tyler Finnell
$20 tier - TIME TO CHEESE GRATE THE LINE
Brent Gilliam
Derek Anderson
Cedric Hurst
$15 tier - FETA ME SOME EARLY CONTENT
Charles Currier
Jeremy Walden
$10 tier - GIMME THAT CHEDDAR
Jeffrey D'Agostino
Christie Pollard (paid entire $108 up front!)
Billy Harris
David Black
Christopher Reeves
Richard Mayers
Kelsey Reagan
Gregory Tait
Charley Carey
Tom Keller (paid the $108 year in full!)
Lisa Anderson (paid the $108 year in full!)
Matthew Bookin (paid the $108 year in full!)
Kevin Kreiner
Bill Barrett (paid the $108 year in full!)
Damien Wilson
Sean Hanley
Karla Lindeman
Chris McKay
Keith Matras
Erin Bell (paid the $108 year in full!)
Matthew Menentowski
Derek Strong
Alana Packard-Armendariz
Brooke Winkler
Derek Strong
Jacquie Desmond
Sapan Patel
Ryan Buckman
Kyle Hopfensperger
Art Brown
Chris Michela
Monica Mars
TEAM WELBY!!
Matt Verdi
Orin Dix
Kevin Fandry
Jacob Reed
Arthur Brown
MrVkng9099
Nick Wass
Kori Koschalk-Newmister
Debbie Ely
Cinny Hayes
Jackie Heroux
$6 tier for the man from Gotham City
Batman himself
$5 tier - MELT CHEESE ON EVERYTHING
Kyle Kelm
Chuck Gordon
Evil Ernie
Lea Bonikowski
Nick Sakinksy (paid for a full year all at once! Legend!)
Andrew Lyons (paid for a full year all at once! Legend!)
Michael Goodrich
Jamie
Curtis Kolbe
Jason Green
Pinche Borracho
Robert Cabbage
Ross Golding
Andre Smith
Toni Cooper
Kathy Jones
Shelly Hudson
Bill Sinkinson
Dustin Ring
Alex Kalogeropoulos
CJ Gall
Jeff Ohlrich
Hannah-Elizabeth Morris
Michael Goodrich
Big Mitch
Steven Carrington
Michael Malone
James Smith
CJ Moore
WonderMedia
Shay and Julie Moore
Dustin Anderson
Steven Berger
Joseph Rutherford
Steve Bradford
Chris Voss
Justin E
Lee Lawson
Steven Edgell
Juliet Bagel
Doug Clemann
Jason Jones
Christopher Haines
Eric Ely
Eric McCloskey
Anjelica Jesus
Michael Hopper
$3 tier - THE NACHO CHEESE FOUNTAIN
Patrick Canale
Jason Harrison
Brian Finley
Drew Braston
Jewel M
Hansel Infante
Bailey Medlin
Johnny Is
Andy Armstrong
David Cooper
Dewey Cole
Molly
David Jackson
$2 tier that Courtney Rioux started herself because she's AWESOME
$1 tier - THE CHEESE SINGLES LEVEL
Christopher George JW
Kevin E
Robert Johnson
Mr Rican
Daniel
Dalton
Kevin Bastian
Juliet Hagle
Christopher George JW
Brianne Gasser
SMitchell
Jonathan Smith
Gavin Provost
Dimitri Kaye
Jeremy C
Partrick
Dawnn Gray
Hunter
Joe S
Doug H
Brandon Long
Scott Hinden
Dean Diamond
The Midwest Brew Review
Ryan Brown
Adam Ehlers
Robert Mattei
Tiffany Myton
Colleen Maxwell
Justin Hazard
Amanda Harvey
Nearly Worthless
Jo Espanol
Josue Baez
It's Raining Babies
Joe Norskov
Sean Levings
Michael Medhurst
Matt Lewis
#BariFoods #MeatballSub #FoodReview #SeanEly #CoreyWagner #N6WC #BariItalian #Grocery
Easy basic meatball recipe
Meatballs are an ancient food preparation technique, and different cultures have different meatballs. These are based on the Italian style of meatball popularized in films like Lady and the Tramp. Those meatballs are small enough that there should be three to five of them on the plate with spaghetti, or a similar number lined up in a sub. However, there are as many kinds of meatball as there are people, so if you want bigger meatballs that’s fine, though you may need to cook them for longer to make sure they’re done all the way through.
In order to encourage the ground meat and flavorings to all stick together and hold their shape, two tools are used: egg and panade. The protein-rich fluid of the egg helps to bind with the proteins in the meat and envelop other things, such as small pieces of aromatic material – garlic, chili, rosemary, etc. The egg’s yolk in particular contains a great deal of lecithin, which helps promote emulsification between the fats in the meat and the moisture in the flavorings.
The term panade refers to the mixture of breadcrumbs with milk or cream. This mixture is extremely helpful in creating meatballs which both hold their shape and have a pleasant texture. It serves primarily to ensure that the finished product is still moist and tender. It is best to combine the breadcrumbs with the dairy early in order to let the mixture sit, so that the breadcrumbs completely absorb the liquid.
Makes enough for 6-8 people.
Equipment:
• 1 large mixing bowl
• 1 grater with large and small holes
• 1 roasting pan (lined for ease of cleanup)
Ingredients:
1 lb ground beef regular
1 lb ground pork
1⁄4 cup breadcrumbs
2 Tbsp cream or milk
1 ea egg
1 ea shallot
1⁄2 ea onion optional
2-5 cloves garlic minced
1⁄4-1⁄2 cup parmesan grated
1⁄2 Tbsp basil dried
1⁄2 Tbsp oregano dried
1⁄2 tsp thyme dried
1⁄4 tsp fennel seed
1⁄4 tsp rosemary dried
1⁄4 tsp cayenne or pepper flakes
1 Tbsp salt
1 tsp black pepper
Procedure:
1. Preheat the oven to 350°F.
2. Combine the breadcrumbs with the cream or milk and combine well. Allow to stand.
3. In the mixing bowl, grate the shallot, optional onion, and garlic. Use small holes for the garlic; large holes are sufficient for shallot and onion.
4. If using whole spices or herbs (like rosemary), either chop them or blast them in a spice grinder.
5. Add all remaining ingredients, including the panade, to the bowl.
6. Carefully and thoroughly mix all the ingredients together to form a homogeneous mixture. Avoid working the meatball material any more than necessary; longer mixing times produce more rubbery meatballs.
7. Divide the meatball mixture into 32 meatballs, spaced out on a sheetpan for baking: divide the mixture in half, and then in half again. From each of those four balls of mixture, take half in turn, and produce four meatballs from it. Doing this eight times produces 32 meatballs.
8. Place the pan of meatballs into the center of the preheated oven and bake them for 30 minutes, checking after 20.
Music:
Could you finish this 3lb meatball sub???
Aunt Dot's Italian Meatballs
I am so honored to have Aunt Dot as my guest!!!! She makes her Italian meatballs with me and they are fantastic!!! I love her to the moon and back!
Meatballs
1 lb of beef
1 egg
1/4 - 1/3 cup of parmesan cheese
1/2 cup of Italian breadcrumbs
2-3 t of dried minced garlic
2 t of dried basil
Warm water - 1/4 cup
salt and pepper to taste
olive oil to fry
Italian sauce to simmer meatballs