Onion, pickled banana peppers and shredded cabbage top smoky BBQ-flavored hoagies with an extra kick from jalapeño pepper.
- 16 cooked Classic Meatballs
- ½ (18- to 20-ounce) bottle smoky BBQ sauce
- 4 hoagie rolls, split
- 2 tbsp olive oil
- 2 cups coarsely shredded green cabbage
- 1 small red onion, cut into slivers
- 2 pickled banana peppers, cut into rings*
- ¼ cup banana pepper brine
- 1 jalapeño pepper, seeded and finely chopped; for garnish*
- Preheat broiler to HIGH. In a medium saucepan, combine cooked meatballs and BBQ sauce. Cook over medium heat for 3 to 5 minutes or until heated through, stirring occasionally.
- Brush cut sides of rolls with olive oil. Place on baking sheet, cut sides up. Broil 6 inches from heat for 1 to 2 minutes or until lightly toasted.
- In a medium bowl, combine cabbage, red onion, banana peppers and brine; toss to coat.
- Spoon cabbage mixture onto rolls. Top with meatballs and BBQ sauce. Garnish with jalapeño pepper, if desired.
- *Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
A base of white rice is topped with meatballs, peppers, pea pods, carrots, green onions, teriyaki sauce and seasoned rice wine vinegar.
- 2 cups long-grain white rice
- 1 tbsp cornstarch
- 5 tbsp water, divided
- 1 small orange, juiced
- ½ cup teriyaki sauce
- ¼ cup packed brown sugar
- 2 tbsp seasoned rice wine vinegar
- 1 ½ tsp minced ginger
- 3 cloves garlic, minced
- 24 cooked Classic Meatballs
- 2 sliced fresh pineapple rings
- 2 tbsp vegetable oil
- 1 cup fresh pea pods, halved
- 2 medium carrots, peeled and julienned
- 1 small yellow bell pepper, seeded and cut into ½-inch strips
- 1 small red bell pepper, seeded and cut into ½-inch strips
- ½ tsp kosher salt
- Green onions, cut lengthwise into thin strips; for garnish
- Cook rice according to package directions.
- Meanwhile, stir together cornstarch and 1 tablespoon water until dissolved; set aside. In a large saucepan, whisk together orange juice, teriyaki sauce, brown sugar, remaining 4 tablespoons water, rice vinegar, ginger and garlic. Bring to a boil; reduce heat. Stir cornstarch mixture, then stir into teriyaki mixture. Cook and stir for 1 to 2 minutes or until slightly thickened.
- Add meatballs to teriyaki mixture. Reduce heat to low. Simmer, uncovered, until meatballs are heated through. Remove from heat; cover to keep warm.
- In a large cast-iron skillet, cook pineapple rings for 6 to 10 minutes or until slightly charred, turning halfway through. Transfer to a cutting board; cut into small pieces. Set pineapple aside.
- Heat vegetable oil in the cast-iron skillet over medium-high heat. Add pea pods, carrots and yellow and red bell pepper strips; stir-fry for 3 to 5 minutes or until crisp-tender. Sprinkle with salt.
- To serve, divide rice among 4 serving bowls. If desired, thread 3 meatballs onto each of 8 small bamboo skewers. Top rice with pineapple pieces, stir-fried vegetables and meatballs. Spoon teriyaki sauce over each serving. Garnish with green onions, if desired.
Flatbread pizza crusts serve up a heaping helping of meatballs, tomatoes, mozzarella and basil-flavored olive oil.
- 1 (15-ounce) package thin flatbread pizza crusts (2 crusts)
- 2 tbsp tablespoons basil-flavored olive oil
- ½ cup purchased tomato-and-basil pasta sauce
- ½ tsp kosher salt
- 1 (16-ounce) package sliced fresh mozzarella cheese
- 4 small Campari tomatoes, thinly sliced
- 12 cherry tomatoes, halved
- 10 cooked Classic Meatballs, halved
- 1 cup shredded mozzarella cheese
- ½ tsp cracked black pepper
- Fresh basil, for garnish
- Baby arugula, for garnish
- Preheat oven to 425°F. Line a large baking sheet with parchment paper. Place flatbread crusts on prepared baking sheet.
- Brush crusts with basil-flavored olive oil. Spread with pasta sauce; sprinkle with salt. Top with sliced fresh mozzarella. Arrange tomato slices and cherry tomatoes on top. Add meatballs; sprinkle with shredded mozzarella. Sprinkle with black pepper.
- Bake for 12 to 15 minutes or until cheese is bubbly and golden brown. Garnish with basil and arugula, if desired.
Standard meatballs are made with a combination of meat, bread crumbs, eggs, onion, milk, salt and pepper. They can be served as appetizers or the star attraction.
- 1 cup plain panko bread crumbs
- ⅓ cup whole milk
- 2 large eggs, lightly beaten
- 1 cup grated fresh Parmesan cheese
- ¼ cup grated yellow onion
- ¼ cup finely chopped fresh parsley
- 2 tbsp chopped fresh oregano
- 2 tsp Worcestershire sauce
- 4 cloves garlic, minced
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ¼ tsp crushed red pepper
- 1 pound 85% lean ground beef
- 1 pound 70% lean ground pork
- 2 tbsp olive oil
- In a large bowl, stir together bread crumbs and milk until combined. Let stand for 5 to 10 minutes to soften.
- Stir in eggs, Parmesan cheese, onion, parsley, oregano, Worcestershire sauce, garlic, salt, black pepper and crushed red pepper.
- Break ground beef and pork into chunks and add to bowl. Using your hands, gently mix until combined, being careful not to overmix. Cover and refrigerate for 30 minutes.
- Shape meat mixture into 56 small meatballs, using about 2 tablespoons meat mixture for each ball.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add one-third of the meatballs to the skillet. Cook until golden brown on all sides. Reduce heat to low. Cover and cook an additional 5 minutes or until internal temperature reaches 160°F. Remove from skillet. If desired, drain on paper towels. Repeat to cook remaining meatballs.
- Note: To keep meatballs warm while cooking remaining meatballs, preheat oven to 180°F. Place cooked meatballs on a wire rack in a rimmed baking pan and keep warm in oven.
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