Panini with Meatballs and Marinara Sauce
- 20+
- min
cooking time
- 5/6
- servings
- medium
- difficulty
Panini with Meatballs and Marinara Sauce
Panini with Meatballs and Marinara Sauce
Ingredients
- One 15-ounce container Giovanni Rana Marinara sauce
- Olive oil
- 20 small buns
- For the meatballs:
- 8.5 oz ground beef
- 8.5 oz ground pork
- 2 tbsp grated Parmigiano Reggiano cheese
- 1.5 oz breadcrumbs
- 4.5 tbsp milk
- 1 egg
- 1 minced garlic clove
- Parsley
- Salt and freshly ground black pepper to taste
Preparation
Combine beef and pork meat in a large bowl. Add Parmigiano Reggiano, milk, egg, garlic and parsley and mix. Season with salt and freshly ground black pepper to taste. Shape into 2-inches meatballs (around 10-12). Cook them in a frying pan with a drizzle of olive oil to seal the meatballs on both sides. Add Marinara sauce and let it simmer on a low flame until meatballs are ready, around 15-20 minutes Cut the small buns in half and fill with meatballs and sauce.
- 15-30
- medium
- 5-10
- EASY
- 10
- Easy
