Pizza Parlor Organic Beef Meatball Sandos

Name: Pizza Parlor Organic Beef Meatball Sandos with Garlic Butter Buns & Oven Fries
Yield: 2 servings
Ingredients: 10 oz Ground Beef; 12 oz Potato; 1/2 cup Mozzarella Cheese; 2 clove Garlic; 1/4 cup Breadcrumbs; 1 tbsp Tuscan Heat Spice; 2 Potato; 5 oz Marinara Sauce; tsp Salt, tsp; 1 tbsp Butter, tbsp; 1 tsp Cooking Oil, tsp; tsp Black Pepper, tsp; 1 tsp Olive Oil, tsp

with Garlic Butter Buns & Oven Fries

By Recipe0 System

Bring a comforting Italian-American staple to the dinner table with these sumptuously saucy, marvelously marinara-ey meatball sandwiches. They’re packed with rich, melty mozzarella and plated up with a side of crispy oven fries (because every great sandwich deserves a side of fries). What takes these beefy loaded sandos right over the top? A dose of liquid gold in the form of savory garlic butter brushed on those pillowy buns just before serving.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

10 oz Ground Beef
12 oz Potato
1/2 cup Mozzarella Cheese
2 clove Garlic
1/4 cup Breadcrumbs
1 tbsp Tuscan Heat Spice
2 Potato
5 oz Marinara Sauce
tsp Salt, tsp
1 tbsp Butter, tbsp
1 tsp Cooking Oil, tsp
tsp Black Pepper, tsp
1 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring 1 TBSP butter (2 TBSP for 4) to room temperature. Wash and dry produce.

Trim, peel, and cut potatoes into sticks (like fries—ours were 3 inches long and 1⁄3 inch thick). Peel and mince or grate garlic.
2

Lightly oil a baking sheet. Toss potatoes on one side of sheet with a drizzle of oil, salt, and pepper (spread out across entire sheet for 4 servings). Roast on top rack for 5 minutes (you’ll add more to the sheet then).
3

Meanwhile, in a medium microwave-safe bowl, gently combine beef, panko, half the garlic, 2 tsp Tuscan Heat Spice, ½ tsp salt, and pepper (4 tsp Tuscan Heat Spice and 1 tsp salt for 4 servings). (You’ll use the rest of the Tuscan Heat Spice in the next step.) Form into 6-8 meatballs (12-16 meatballs for 4).

Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully place meatballs on opposite side of sheet (for 4, leave potatoes roasting; arrange meatballs on a second baking sheet and roast on middle rack).

Return to top rack and roast until potatoes are browned and tender and meatballs are browned and cooked through, 14-16 minutes.

Swap in organic beef for beef.
4

While meatballs roast, wash bowl used for beef mixture. When meatballs have 5 minutes left, combine marinara, remaining Tuscan Heat Spice, and a drizzle of olive oil in bowl used for beef.

Cover bowl with plastic wrap; microwave until warmed through, 30-60 seconds. Keep covered until ready to serve
5

Halve buns; toast until golden brown.

While buns toast, combine softened butter, remaining garlic, and a pinch of salt and pepper in a small bowl. TIP: If butter isn’t soft enough, transfer to a microwave-safe bowl and microwave for 10-15 seconds.
6

Transfer meatballs to bowl with sauce; toss until thoroughly coated. Fill bottom buns with saucy meatballs and sprinkle with mozzarella. TIP: For a good “cheese pull,” return open-faced sandwiches to oven until cheese melts, 1-2 minutes.

Close sandwiches and brush top buns with garlic butter.

Divide sandwiches and oven fries between plates and serve.

Ground Beef is fully cooked when internal temperature reaches 160°.

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