Meatball Melties

Photo by Pam H.
Adapted from rachaelraymag.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from rachaelraymag.com

Ingredients

  • 1 1/2

    pounds ground beef, pork and veal mix

  • 2/3

    cup breadcrumbs

  • 1/3

    cup finely chopped flat-leaf parsley 1/3 cup grated pecorino-romano cheese

  • 1

    egg, lightly beaten

  • 2

    large cloves garlic, finely chopped

  • 3

    tablespoons grated onion, finely chopped

  • A splash whole milk

  • 1/2

    tablespoon rubbed or ground sage Fresh nutmeg

  • Salt and pepper

  • Extra-virgin olive oil (EVOO) for generous drizzling

  • 8

    deli slices mild or sharp provolone cheese

  • One

    15-ounce can fire-roasted diced tomatoes

  • A few leaves fresh basil, torn

  • A pinch dried oregano or marjoram

  • 4

    ciabatta rolls or 1/4 large ciabatta loaf, split and warmed or toasted

Directions

1. Heat a large cast-iron skillet or griddle pan over medium-high heat. In a large bowl, combine the meat mixture, breadcrumbs, parsley, pecorino-romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper. Form the mixture into 4 patties (thinner at the center and thicker at the edges for even cooking). 2. Drizzle the burgers all over with a liberal amount of EVOO. Place in the hot skillet and cook, turning once, for 10 minutes. Top each burger with 2 slices of provolone and tent with foil to melt. 3. While the burgers are working, in a medium saucepan, heat the tomatoes. Stir in the basil and oregano; season with salt and pepper. 4. Place the burgers on the roll bottoms, then top with the sauce and roll tops.

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