Ultimate Meatball Hoagies
We've been dreaming about these hoagies all week. Unfortunately my husband and I contracted the death flu and have been really too sick to cook for quite some time. Last night, however, we couldn't wait another day.
These "burgers" are more the consistency and texture of meatballs. They are soft, and moist, with the most incredible flavor. The exterior was perfectly crispy from
an extra step in the process.
1 lb ground beef 80% lean
1 lb ground turkey
1 cup minced red onion
1 cup panko bread crumbs
1.5 cup shredded white bread soaked in a few splashes of milk
1 cup shredded mozzarella cheese
1/2 cup mayo
2 tbsp minced garlic
Salt, pepper, parsley, red pepper flakes
2 tbsp flour, separate on a plate
Ciabatta rolls (2)
Fresh Mozzarella cheese, sliced
Fresh Basil leaves
Throw all ingredients except flour into a bowl. Mash with your hands and mix well.
In a frying pan, drizzle in 2 tbsp olive oil. Heat on medium.
Form base ball size patties. Flatten slightly. Gently pat each side with flour. Place in heated pan. Allow to cook each side 3-4 minutes or until cooked thru.
While meatballs are cooking, cut 2 ciabatta rolls in half. Place slices of provolone on each bun. Broil until cheese is melted and bubbly.
Once the meatball hamburgers are done cooking, slide onto bottom portion of ciabatta. Top with a healthy ladle of marinara sauce, 2 slices of mozzarella cheese, and 2 or 3 fresh basil leaves.