Mini meatballs on poppy seed rolls

Monday, September 20, 2010

Sometimes the urge just hits me to go all out for a meal and then when I get going, I decide to make it simple. This recipe fits both those categories :)

What you'll need:

For mini meatballs:
  • 1 lb ground beef
  • 1 garlic clove
  • Italian seasoning
  • 1 can tomato sauce
For poppy seed rolls:
  • 2 c warm water
  • 2 Tbl active dry yeast
  • 1/2 c light brown sugar
  • 1/4 c non-instant dry milk powder*
  • 1 Tbl salt
  • 1/4 c poppy seeds
  • 3 c all purpose flour
  • 3 c whole wheat flour
*You can omit the dry milk or use 1 c milk in place of one of the cups of water. If you use regular milk (which I did), scald it first and let it cool off until it is lukewarm.

Pour warm water/milk into a large bowl. Sprinkle yeast on top and whisk until dissolved. Add brown sugar and 1 cup of the all purpose flour and allow to sit for about 10 minutes. Stir in dry milk, if using, the salt and the poppy seeds and 1 cup of all purpose flour until well combined. Add remaining flours, 1 cup at a time, stirring well after each addition, until the dough has pulled away from the sides of the bowl. Turn dough onto a lightly floured counter and knead until smooth. Place in a lightly oiled bowl and cover with a damp towel or plastic wrap. Place in a warm location and allow to double in size, 1 - 1 1/2 hours.

Just look at all those delicious poppy seeds!

Punch the dough down and turn out onto a lightly floured counter. Divide into rolls and place on a greased or wax paper lined baking sheet.

Spray with water and allow to rise for 30 more minutes. Preheat oven to 400°

Place ground beef in a bowl. Press (or finely dice) garlic clove into meat and add Italian seasoning to taste (I used about a tablespoon & a half). Add salt & pepper to taste and mix thoroughly. I always mix mine with my hands because it seems to mix better to me that way but you can use a spoon if you'd like. Shape into 1" balls and place in a skillet over medium heat. Cover and cook until the meatballs are light brown. Remove lid and increase heat to medium high. Cook, turning meatballs, until all sides are browned. Add tomato sauce, cover and reduce heat to low. Allow to simmer while bread bakes.

Bake rolls @ 400° for 20 - 25 minutes or until well browned and baked through. 

Cool slightly on rack. Slice in half lengthwise and add 3 to 4 meatballs and plenty of tomato sauce to each sandwich. Top with your choice of cheese (I used provolone) and serve. Yum!

ground beef - $1.89/lb
garlic - 89¢/clove
yeast - 59¢/package
brown sugar - $2.12/bag
poppy seeds - $2.45/jar
all purpose flour - $1.89/bag
whole wheat flour - $2.25/bag
Total - $6.11

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If we are what we eat, then I'm fast, cheap and easy! C'mon into the kitchen with me... Let's do some Happy Cooking!

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