Ingredients:
Meatballs:
5 slices D'ITALIANO Sesame Seed Sliced Bread
1 cup milk
2 eggs
1/2 cup Grated Parmesan cheese
1/2 cup finely chopped italian parsley
1 tsp garlic powder
1/2 tsp onion powder
3 tsp salt
1 kg medium ground beef
Flour for dredging meatballs (about half a cup)
enough vegetable oil to coat bottom of non stick frying pan
1/2 bottle of beer
6 D'ITALIANO Sausage Buns or 4 D'ITALIANO Tuscan Herb Foccaccia Buns
1 tbsp of olive oil for coating outsides of buns or foccaccia before grilling on panini press
Topping:
1 cup baby arugula
1 cup spinach
250 ml jar of roasted red peppers (drained)
1 avocado sliced
2 tbsp olive oil
3 tbsp balsamic vinegar
1/4 tsp of salt
pinch black pepper
250 grams smooth ricotta cheese
shaved Parmigiano Reggiano for garnish
Directions:
1. Place sliced bread into food processor and pulse until it turns into crumbs
2. Place crumbs into large bowl and add next seven ingredients: milk, eggs, parmesan cheese, parsley, garlic, onion powder, and salt. Stir until well blended.
3. Add ground beef and mix well.
4. Roll mixture into 1 inch meatballs, dredge each one lightly into flour and place on a cookie sheet until all have been made.
5. Cover the bottom of a non stick frying pan with vegetable oil enough for frying. Set stove top to medium heat.
6. Fry meatballs (about 10 minutes) turning occasionally until golden brown
7. Place cooked meatballs into another frying pan as they become ready (You will have enough meatballs to make this recipe twice, you can freeze remaining meatballs in a freezer bag for the next time or use them for spaghetti and meatballs another night during the week accopanied by D'TALIANO Garlic bread)
8. While meatballs are cooking, take roasted red peppers and slice into strips, place into medium bowl.
9. Add baby arugula and spinach to bowl.
10. Peel and slice avocado, add to salad.
11. Now take meatballs and place frying pan back onto medium heat, add 1/2 bottle of beer and coat meatballs with beer until it thickens slightly. remove from heat.
12. Separate buns and brush with a light coat of olive oil. Grill on panini press until golden lines form.
13. Add olive oil, balsamic and salt to salad topping.
Time to assemble:
Add layer of ricotta to bottom of bun
Add layer of meatballs
Arrange salad overtop of meatballs
Place shaved parmigiano over salad
Place top bun layer overtop
A D'ITALIANO BON APPETIT!!