Panini with Meatballs and Marinara Sauce
20+
min
cooking time
5/6
servings
medium
difficulty

Panini with Meatballs and Marinara Sauce

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Ingredients

  • One 15-ounce container Giovanni Rana Marinara sauce
  • Olive oil
  • 20 small buns
  • For the meatballs:
  • 8.5 oz ground beef
  • 8.5 oz ground pork
  • 2 tbsp grated Parmigiano Reggiano cheese
  • 1.5 oz breadcrumbs
  • 4.5 tbsp milk
  • 1 egg
  • 1 minced garlic clove
  • Parsley
  • Salt and freshly ground black pepper to taste
20+
min
cooking time
5/6
servings
medium
difficulty

Preparation

Combine beef and pork meat in a large bowl. Add Parmigiano Reggiano, milk, egg, garlic and parsely and mix. Season with salt and freshly ground black pepper to taste. Shape into 2-inches meatballs (around 10-12). Cook them in a frying pan with a drizzle of olive oil to seal the meatballs on both sides. Add Marinara sauce and let it simmer on a low flame until meatballs are ready, around 15-20 minutes Cut the small buns in half and fill with meatballs and sauce.


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