HAPPY LABOR DAY!
Although, we have not officially reached the first day of fall (Sept. 23), this part of the year often begins with a tinge of melancholy. Even so, there are many ways to appreciate Canada’s most sentimental season.
Part of our country’s appeal is its four season’s: Winter, Spring, Summer & Fall. We are entering the season of the fall harvest and the leaves on the trees begin their transformation to stunning shades of orange, red and yellow.
Labor day week-end gives us an opportunity to enjoy family and friends before summer is officially over. I remember as a kid, once we arrived at the Labor Day week-end all those ‘lazy, hazy, crazy days of summer were gone’. Back to school for another year. So, whatever your choice of relaxation is, you know good food will play a big part in the week-end gatherings.
Meatball bombs are a round homemade ‘hot pocket’. They have everything in them you need to make a great tasting meal. Serve two bombs per person. That means each person gets two meatballs, two dinner rolls, lots of sauce, and some gooey, cheesy goodness. Serve these with a simple side salad to round out the entire meal.
Speaking of Hot Pockets, I’m sure most everyone has tried them at some time since they have been around for over 40 years.
Probably the one lasting memory if you have, is you know that the first bite of the microwavable, molten-in-the-middle meal will burn at least three layers clean off the roof of your mouth.
The frozen creations known as Hot Pockets were created by two Jewish Iranian brothers Paul and David Merage, who immigrated to the United States from Tehran. In 1977, the Merage brothers founded Chef America Inc. and set out to create a portable sandwich whose dough would actually retain its crispness after a few minutes in the microwave. Their creation, which debuted in 1980, was called the Tastywich, but it didn’t last long with its original name. By 1983, after some recipe tweaking, the Tastywich had a new name and Hot Pockets officially hit the market.
History aside, if you’re looking for some flavorful garlic bread meatball bombs, this is just the dish for you! And, you have the choice to use a lot of prepared ingredients from your grocery store, or you can make them all from scratch. There are options for both types in this recipe.
| Servings |
|
- 1 Tbsp active dry yeast
- 1 1/3 cup lukewarm water
- 1 Tbsp sugar
- 1 Tbsp olive oil
- 1 tsp salt
- 3 1/2 cups flour
- 1 egg + 1 Tbsp water for egg wash
- 454 gm ground beef
- 1/2 cup onion, finely chopped or grated
- 1 clove garlic, minced
- 1 egg
- 30 gm Parmesan cheese, grated
- 1/4 cup Panko crumbs
- 1 tsp EACH dried basil & thyme
- 1/2 tsp cardamom
- 1/2 tsp EACH salt & pepper
- 1/2 cup butter,
- 3 cloves garlic, finely minced
- 1 tsp dried parsley
- 1/2 tsp dried oregano
- 1/4 tsp smoked paprika
- 2 Tbsp butter,
- 2 Tbsp flour
- 1 cup half & half cream
- 1 cup beef broth
- 1/2 tsp salt
- 1/2 tsp soy sauce
- 1/8 tsp white pepper
Ingredients
Dinner Rolls
Meatballs
Garlic Butter
White Sauce
|
Rate this recipe!
|
- Dissolve yeast & sugar in lukewarm water & allow to sit a few minutes until frothy. Add oil, salt, & 2 1/2 cups flour, beat until smooth. Stir in enough remaining 1/2 cup flour to form a stiff dough..
- Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning to grease the top. Cover: let rise in a warm place until doubled, about an hour.
- Punch down the dough. Divide the dough into 18 pieces. Pinch the ends of each dough piece together in the center. Place seam side down. Use the palm of your hand to gently roll each dough ball until smooth and round.
- Place the dough balls in a parchment lined baking dish. Cover & allow rise until doubled in size, about 30 minutes.
- Preheat the oven to 350F.
- Lightly brush with egg wash. Bake until golden brown, 20-25 minutes. Remove rolls to a wire rack.
- Preheat oven to 350 F.
- In a large bowl, combine all ingredients for the meatballs & mix well. Divide mixture into 18 meatballs & place on a foil lined baking tray. Bake 35 minutes or until meatballs are cooked through. Remove from oven & set aside.
- In a saucepan, cook butter & flour until bubbly. Slowly add broth & cream; boil for a FEW minutes, add soy, salt & pepper. Set aside.
- Hollow out the top of each roll with a sharp knife. The hole will need to be slightly bigger than the meatballs, but not so deep that you puncture the bottom.
- Set the rolls into a 9×13" baking pan which has been coated with non-stick cooking spray. Set aside.
- Whisk together garlic butter ingredients. Using the back of a teaspoon, liberally smear the holes of the dinner rolls with the garlic butter. Use all of the butter evenly into each dinner roll.
- Spoon about a tablespoon of the prepared sauce into each of the hollowed out dinner rolls. Place a cooked meatball into each hole. Top each meatball with the remaining sauce mixture. Evenly distribute the cheese over each of the dinner rolls. Sprinkle on the Italian seasoning.
- Bake for 10-12 minutes, or until the cheese is melted and bubbly. Remove from oven.
- Using a sharp knife, slice between each dinner roll. Garnish with parsley if you wish.
- For a QUICK & EASY meal use:
- 12 (store bought) dinner rolls
- 12 frozen meatballs, cooked
- FOR SAUCE:
- 1/2 cup dried tomato paste
- 2 cups marinara sauce
- 1 Tbsp olive oil
- NOTE: I found for the original recipe it was easier to make the meatballs & sauce first, then the rolls. Just a suggestion!