Italian Meatball Panini
Deliciously moist and tasty meatballs fragrant with parmesan and parsley, served in lightly toasted, just-off-the-barbie bread rolls.
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Preparation Time
10 minutes
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Cooking Time
10 minutes
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Serves
4
250g beef mince
250g pork mince
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons grated parmesan cheese
2 tablespoons fresh breadcrumbs
425g tub Latina™ Fresh Mediterranean Sauce
4 panini rolls or small Turkish bread rolls
1 tablespoon olive oil
50g rocket
1. Combine beef, pork, parsley, parmesan, breadcrumbs and ½ cup of Latina sauce in large bowl. Mix well. Divide mixture into 12 and roll into balls.
2. Cook meatballs on heated and lightly oiled barbecue hotplate for 4 minutes each side or until cooked through.
3. Meanwhile, slice rolls in half horizontally and drizzle cut sides with oil.
Toast cut-side down on barbecue grill plate until toasted and golden brown.
4. Warm remaining Latina sauce. Coat cooked meatballs in heated sauce and place 3 on each roll. Top with rocket, any remaining sauce and replace lids.
The meatball mixture can be made several hours ahead and stored, covered, in the fridge.
The following products might work well with this recipe: