Meatball Panini

Total Time:
1 hr 10 min
Prep:
40 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 large red onion, peeled, cut into eight 1/4- to 1/2-inch-thick rounds
  • 2 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 ciabatta rolls, halved horizontally
  • 1 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target
  • 1 teaspoon red pepper flakes, optional
  • 1 1/3 cups arugula
  • 12 Classic Italian Turkey Meatballs, recipe follows, halved
  • 8 thin slices prosciutto, each about 6- by- 3-inches
  • Eight 1/4-inch-thick slices provolone
  • Classic Italian Turkey Meatballs:
  • 1 cup plain breadcrumbs
  • 1/2 cup finely grated Parmesan
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup whole milk, at room temperature
  • 1 tablespoon tomato paste
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs, at room temperature
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 pound ground dark turkey meat
  • 1 pound spicy Italian turkey sausage links, casings removed
  • Extra-virgin olive oil, for drizzling
Directions

Preheat a grill or panini maker. Brush the onion slices on both sides with the olive oil. Sprinkle with the salt and pepper. Grill the onion slices until tender and lightly browned, 3 to 4 minutes per side. Set aside to cool.

Pull out and remove some of the bread from each half of the rolls. Spoon half of the sauce over the bottom halves of the rolls. Sprinkle with red pepper flakes if using. Add the arugula, meatballs, prosciutto slices, grilled onions and the remaining sauce. Place 2 slices of cheese on top. Add the tops of the rolls and drizzle with olive oil. Using a pastry brush, brush the oil evenly over the tops.

Place the sandwiches in a panini maker and cook until the cheese has melted and the meatballs are heated through, about 5 minutes.

Cut the panini in half and serve.

Classic Italian Turkey Meatballs:

Preheat the oven to 400 degrees F.

In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, tomato paste, salt, pepper, eggs, garlic and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined.

Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs). Place the meatballs on a heavy nonstick baking sheet, spacing apart. Drizzle with olive oil and bake until cooked through, 15 minutes. Yield: 22 to 24 meatballs.


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    I wouldn't have added prosciutto in my meatball sandwiches if not for this recipe. And i happened to stop at a very nice store where i got this prosciutto di Parma - OMG so goooood! Great recipe!
    Delicious.You really need the ciabatta rolls to hold up against the meatballs. Also I was hesitant about scooping out the bread because I love it but decided to follow the recipe. I do not have a panini press but a brick wrapped in tin foil worked fine. Wll make again. 
    Delicious! I loved the combination of flavors. They were out of ciabatta when I went to the grocery store, so I went with a loaf of french bread instead. It wasn't quite sturdy enough, and the sandwich fell apart a bit, but we didn't care.
    Saw Giada make this on her show this weekend and knew just what to do with my leftover Sunday meatballs. This recipe came out delicious and it was easy to make. Just be sure to buy good quality prosciutto and provolone and grill the onion enough so their sweetness comes out. Yummy! Family loved it :
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    This recipe is featured in:

    Great Grilled Mains