Ingredients
2lbsground beef,85/15
½cupwhole milk ricotta cheese
1large egg
¼cupunseasoned bread crumbs
¼cupfresh parsley,packed, roughly chopped
1½tbspMcCormick® Oregano Leaves,divided, plus 1½ tsp more
1tspred pepper flakes,divided
4tspkosher salt,divided, plus more to taste
1tbspextra virgin olive oil
1small yellow onion,(¼-inch), diced
2canscrushed tomato
1tbspred wine vinegar
½lblinguine
parmesan cheese,freshly grated, to taste
6Hawaiian rolls,divided
1tbspFrench’s® Yellow Mustard
2roasted peppers,(2-inch)
½head of green leaf lettuce,torn
3tbsppickled red onion
1tubepizza dough
2tbspmozzarella cheese,shredded, low moisture
1large egg
2Hawaiian rolls
1tbspextra virgin olive oil
caesar dressing,to taste
½head of green leaf lettuce,torn
salt and pepper,to taste
3tbsppickled red onion
2tbspunsalted butter,melted
3clovesgarlic,minced
1cupcroutons
fresh basil,for garnish
Preparation
In a large bowl, combine the ground beef, ricotta, egg, bread crumbs, parsley, 1½ tablespoons dried oregano, ½ teaspoon red pepper flakes, and 2 teaspoons salt. Mix well with hands.
Using a 1-inch scoop, portion the mixture into 46 meatballs. Roll with hands into smooth balls.
Heat olive oil in a large pot over medium-high heat. Working in batches, sear the meatballs on all sides, for about 5 minutes until well browned. Remove the meatballs from the pot and set them aside.
To the same pot, add the onion and cook for about 5 minutes until tender. Add the tomatoes, remaining oregano, salt, red pepper flakes, and vinegar, and bring to a boil.
Return the meatballs to the pot with the sauce, cover, and let simmer for 45 minutes, or until the meatballs are cooked through.
Cook the linguine according to the package instructions. Meanwhile, reheat 1½ cups of sauce and 10 meatballs.
To serve, divide the linguine between 2 bowls and top each serving with 5 meatballs and ¾ cup sauce.
Garnish with freshly grated Parmesan cheese. Enjoy!
Cut 6 meatballs in half.
Separate the tops and bottom buns of Hawaiian rolls. Spread the yellow mustard over the bottom buns. Top with the meatballs, roasted red peppers, torn lettuce, and pickled red onions.
Top with the top buns. Enjoy!
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Roll the pizza dough out to an 8×12-inch rectangle and cut into 4 equal pieces. Transfer to the prepared baking sheet.
Spoon 3 meatballs and sauce onto the top center of each piece of dough.
Sprinkle shredded mozzarella across meatballs.
Fold the bottom half of the dough over the meatballs and crimp the edges to seal. Beat the egg, then brush over the dough.
Bake for 15 to 20 minutes, or until golden brown.
Serve and enjoy.
Preheat the oven to 425 degrees F. Tear Hawaiian rolls into small pieces and place in a small bowl.
Season with salt and pepper, to taste, drizzle with olive oil, and spread in a single layer on a baking sheet.
Bake for 15 minutes, until golden and crispy.
In a large bowl, combine the green leaf lettuce, 8 meatballs, croutons, and pickled red onion and drizzle with Caesar dressing. Toss to combine.
Serve and enjoy.
