Milanese Meatball Heros Recipe
Yummy milanese meatball heros is sure to sweep off your feet!!! The main ingredient in milanese meatball heros is meat meatloaf. Pamper everyone with milanese meatball heros as main dish. Stop thinking! try this milanese meatball heros recipe immediately.
Ingredients
2 medium tomatoes
1/3 cup (packed) parsley sprigs
1 egg white
2 tablespoons tomato paste
2 tablespoons fine unseasoned breadcrumbs
3 cloves garlic, minced or crushed through a press
1 1/2 teaspoons oregano
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 pound ground veal
1 tablespoon olive or other vegetable oil
4 small hero rolls (about 4 1/2 inches long) or 2 long rolls (each about 9 inches long)
1/4 cup mayonnaise
2 tablespoons plain yogurt
1/2 teaspoon lemon juice
2 teaspoons grated lemon zest (optional)
Directions
1 Preheat the broiler. Thinly slice the tomatoes. Mince the parsley.
2 In a medium bowl, lightly beat the egg white. Beat in 2 tablespoons of the parsley, the tomato paste, breadcrumbs, 2 of the garlic cloves, the oregano, salt, black pepper and red pepper flakes.
3 Add the veal to the egg-white mixture and mix until well blended. Form the mixture into 24 slightly flattened meatballs (about 1 heaping tablespoon each).
4 In a large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add the meatballs and cook until well browned on the outside and medium-rare on the inside, about 6 minutes. Remove the meatballs to a plate and cover loosely to keep warm.
5 Meanwhile, split the rolls in half horizontally (if using long rolls, cut them in half crosswise first). Place them on a broiler pan and broil 4 inches from the heat until toasted, 30 seconds to 1 minute.
6 In a small bowl, combine the remaining parsley, 1 clove of garlic, the mayonnaise, yogurt, lemon juice and lemon zest (if using).
7 Spread the rolls lightly with the lemon-garlic mayonnaise. Top with the tomato slices. Place 6 meatballs in each sandwich.
2 In a medium bowl, lightly beat the egg white. Beat in 2 tablespoons of the parsley, the tomato paste, breadcrumbs, 2 of the garlic cloves, the oregano, salt, black pepper and red pepper flakes.
3 Add the veal to the egg-white mixture and mix until well blended. Form the mixture into 24 slightly flattened meatballs (about 1 heaping tablespoon each).
4 In a large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add the meatballs and cook until well browned on the outside and medium-rare on the inside, about 6 minutes. Remove the meatballs to a plate and cover loosely to keep warm.
5 Meanwhile, split the rolls in half horizontally (if using long rolls, cut them in half crosswise first). Place them on a broiler pan and broil 4 inches from the heat until toasted, 30 seconds to 1 minute.
6 In a small bowl, combine the remaining parsley, 1 clove of garlic, the mayonnaise, yogurt, lemon juice and lemon zest (if using).
7 Spread the rolls lightly with the lemon-garlic mayonnaise. Top with the tomato slices. Place 6 meatballs in each sandwich.
