**Muffuletta Meatballs: A Unique Taste of New Orleans**
Indulge in the vibrant flavors of New Orleans with our delectable Muffuletta Meatballs. These meatballs are a culinary masterpiece, combining the classic flavors of a muffuletta sandwich with the hearty satisfaction of meatballs. These tender and juicy meatballs are crafted with a blend of ground beef, pork, and veal, seasoned with a captivating blend of herbs and spices. Stuffed with a savory olive salad, capicola, and provolone cheese, these meatballs are a burst of flavor in every bite. Whether you serve them as an appetizer, a main course, or atop a bed of pasta, these Muffuletta Meatballs are sure to impress.
**Recipes Included:**
1. **Classic Muffuletta Meatballs:**
- This recipe provides a step-by-step guide to making traditional Muffuletta Meatballs from scratch.
2. **Air Fryer Muffuletta Meatballs:**
- Learn how to make delicious Muffuletta Meatballs in your air fryer, a healthier alternative with crispy exteriors and juicy interiors.
3. **Oven-Baked Muffuletta Meatballs:**
- This recipe offers a simple method for baking Muffuletta Meatballs in the oven, resulting in tender and flavorful meatballs.
4. **Muffuletta Meatball Sliders:**
- Discover how to turn Muffuletta Meatballs into savory sliders, perfect for parties or game day gatherings.
5. **Muffuletta Meatball Soup:**
- Transform your Muffuletta Meatballs into a hearty and comforting soup, packed with flavor and vegetables.
With these diverse recipes, you'll have the opportunity to explore the versatility of Muffuletta Meatballs and enjoy their unique taste in various forms.
MUFFULETTA MEATBALL SUB
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 35
Steps:
- For the meatballs: Preheat the oven to 400 degrees F. In a food processor, combine the capicola, ham and salami, and pulse until the meats are chopped.
- In a bowl, combine the ground beef, chopped meats, milk, breadcrumbs, Parmesan, onion, parsley and eggs. Mix until combined. Make a small test patty and cook. Taste the patty and then sprinkle the meat mixture with salt and pepper. Portion the meatball mixture into 3-ounce balls and arrange on a sheet pan. Bake the meatballs until three-quarters cooked, about 20 minutes.
- For the sauce: In a pot, heat the oil. Add the carrots, celery and onions, and saute until tender. Add the garlic, oregano and rosemary, and saute for another 2 minutes. Deglaze the pan with the red wine. Add the tomatoes, tomato puree and tomato paste and stir to combine. Bring the sauce to a simmer and cook for 30 minutes, stirring occasionally to avoid burning.
- Stir in the basil and season the sauce with salt and pepper.
- For the tapenade: In a food processor, combine the olives, sun-dried tomatoes, rosemary, thyme, garlic and some pepper, and pulse until finely chopped. Add the oil to the mixture slowly, while pulsing.
- For plating: Bring the sauce to a simmer in a pot and add the meatballs. Simmer until the meatballs are fully cooked, and then hold hot until ready to serve.
- Split the hoagie rolls and butter each side. Toast the rolls on a hot skillet or saute pan. Spread about 2 tablespoons of the tapenade on the toasted roll and spoon 3 meatballs into each roll. Top each roll with some tomato sauce, Parmesan and chopped parsley, then serve.
MUFFULETTAS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
- Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
- Cut the sandwich into wedges and serve.
NEW ORLEANS MUFFULETTA RECIPE
This muffuletta sandwich recipe is made in the authentic New Orlean's style! Flavorful and delicious, your muffuletta can be prepared in minutes so you can enjoy it any time of day.
Provided by Laura Fuentes
Categories Lunch
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Slice the round bread in half and open both sides on a flat surface.
- Brush both inner sides of the bread with oil from the Olive Salad or extra virgin olive oil, go a little heavier on the bottom.
- Begin layering thre ham, salami, and mortadella on the bottom half of the bread. Top with cheeses.
- Next, add the olive salad from the center out and spread it, leaving about a half-inch around the edge. Place the top half of the bread over the olive mixture, and press down to let the bread absorb the olive salad juices.
- Using a bread knife, slice into 4 to 6 wedges.
- Optional: place the whole sandwich, before slicing, on a large baking sheet, and toast/warm-up in a 350F preheated oven for about 5 minutes.
Nutrition Facts : ServingSize 1 sandwich slice, Calories 689 calories, Sugar 2.5g, Sodium 2162.5mg, Fat 44.2g, SaturatedFat 14.4g, Carbohydrate 45.1g, Fiber 4.6g, Protein 29g, Cholesterol 78.6mg
MUFFULETTA
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 main-course servings
Number Of Ingredients 15
Steps:
- In a small saucepan, combine 1/2 cup of the oil, the carrot, celery, cauliflower, oregano, thyme and 3 tablespoons water. Bring to a boil, lower the heat, and simmer, covered, until the vegetables are somewhat tender, about 6 minutes. Transfer the vegetable mixture to a small bowl and stir in the olives, pimento and salt. Set aside to cool.
- When the olive-vegetable salad has cooled, stir in the parsley.
- Slice the bread in half lengthwise. Using your hands, scoop out the inside of each bread half to make a shallow pocket. Brush the inside of the top half with the remaining 2 tablespoons oil. Fill the bottom bread half with the olive-vegetable salad and pack it down with your hands. Layer the provolone, mortadella and soppressata over the salad (without letting any hang over the sides).
- Cover with the top bread half and tightly wrap the sandwich with plastic wrap. Place the sandwich on a cutting board or baking sheet and weigh it down with a heavy object, such as a cast-iron skillet, for at least 1 hour or up to 3 hours.
- Remove the plastic wrap and cut the sandwich into fourths or sixths. Serve.
MUFFULETTA MEATBALLS
The flavors of these tasty meatballs are based on those of the famous New Orleans muffuletta sandwich! From "The Meatball Cookbook Bible"....
Provided by loof751
Categories Meatballs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Tear the bread into small pieces. Finely chop the ham, salami, olives, and garlic.
- Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and spray with vegetable oil spray.
- Combine the egg and milk in a large mixing bowl. Add bread, ham, salami, olives, cheese, garlic, parsley, vinegar, and oregano and mix well.
- Add the pork to the mixing bowl and season with salt and cayenne pepper. Mix very well.
- Shape meat mixture into 1 1/2 inch meatballs and place on the prepared baking sheet. Spray the tops of the meatballs with vegetable oil spray.
- Bake at 450 for 12-15 minutes or until cooked through. Serve immediately.
ITALIAN MUFFULETTA
I first made this hearty sandwich for my husband, friends and family who were helping to build our deck. It was a big hit, and I've made it several times since then. -Dana Schmitt, Ames, Iowa
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first five ingredients; set aside., Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). , Spoon half of olive mixture over bottom half of bread. Layer with turkey, Swiss cheese, salami, provolone cheese, bologna and remaining olive mixture. Replace bread top. Cut into six wedges.
Nutrition Facts : Calories 542 calories, Fat 32g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 2078mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.
MUFFULETTA
Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.
Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
REAL N'AWLINS MUFFULETTA
These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving -- it keeps for at least a month! Note: Use round bread loaves for real muffuletta.
Provided by jenn
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time P1DT40m
Yield 8
Number Of Ingredients 22
Steps:
- To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
- To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
- Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.
Nutrition Facts : Calories 987.3 calories, Carbohydrate 63.2 g, Cholesterol 97.3 mg, Fat 62.8 g, Fiber 4.1 g, Protein 41.4 g, SaturatedFat 19.3 g, Sodium 3464.9 mg, Sugar 1.8 g
MUFFULETTA
Here is The Times's take on a classic New Orleans sandwich, built between slices of light, airy sesame bread, and layered thick with olive salad and cold cuts. It is among the best picnic sandwiches on the planet.
Provided by The New York Times
Categories easy, lunch, quick, main course
Time 30m
Yield Serves 6 to 8
Number Of Ingredients 18
Steps:
- Make the olive salad by combining all ingredients in a large bowl. Set aside to marinate.
- Assemble the muffuletta by slicing the loaf of bread horizontally into 2 large pieces, with the top piece 2/3 the size of the bottom piece. Hollow out the top piece by removing the soft bread inside, leaving 1/2 inch of bread near the crust. Spread half of the olive salad on the bottom piece. Begin layering the meats, starting with the soppressata and adding 1/4 of the provolone cheese between each layer of meat except for the last.
- Spread the remaining olive salad on the last layer of meat and top with the hollowed bread. Press down lightly and let sit at least 10 minutes. To serve, slice into 6 or 8 wedges. It will keep for several hours in the refrigerator wrapped in plastic.
Nutrition Facts : @context http, Calories 567, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 33 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 1535 milligrams, Sugar 19 grams, TransFat 0 grams
HEARTY MUFFULETTA
Famous in Louisiana, muffulettas are cold cuts, cheese and olive salad layered into an Italian bread shell. I was happy when a friend and co-worker gave me this recipe so I could make them myself. More than a meal, it's a dining experience! -Ruth Hayward, Lake Charles, Louisiana
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine first 12 ingredients. Cover and refrigerate at least 8 hours. Drain, reserving 2 tablespoons liquid., Cut loaf of bread in half; hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Brush cut sides of bread with reserved liquid. Layer bottom of bread shell with salami, half of the olive mixture, cheese, remaining olive mixture and ham. Replace bread top. Cut into wedges to serve.
Nutrition Facts : Calories 378 calories, Fat 19g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1103mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the meatballs will be. Look for fresh, flavorful bread, high-quality ground beef and pork, and a good olive salad.
- Soak the bread in milk: This will help to make the meatballs moist and tender. Be sure to squeeze out any excess milk before adding the bread to the meat mixture.
- Season the meatball mixture well: Don't be afraid to use plenty of garlic, oregano, and Parmesan cheese. You can also add other herbs and spices to taste.
- Form the meatballs into small, uniform balls: This will help them to cook evenly. You can use a meatball scoop or your hands to form the meatballs.
- Brown the meatballs in a skillet before baking them: This will help to give them a nice crust and flavor.
- Bake the meatballs until they are cooked through: The meatballs should be cooked to an internal temperature of 165 degrees Fahrenheit.
- Serve the meatballs with your favorite dipping sauce: Muffuletta meatballs are traditionally served with a Creole mustard sauce, but you can also serve them with marinara sauce, barbecue sauce, or your favorite dipping sauce.
Conclusion:
Muffuletta meatballs are a delicious and versatile appetizer or main course. They are easy to make and can be customized to your liking. So next time you are looking for a tasty and satisfying dish, give muffuletta meatballs a try!
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