Tag: italian

Italian Meatballs

This is our go-to recipe for Italian meatballs. We usually double the ingredients and make a big batch (24 2-ounce meatballs), freezing some for later. They are perfect on sandwiches, over pasta, wrapped in bacon, on pizza, you name it. They’re great fresh but also great to have on-hand frozen for that quick-and-easier lunch or dinner.

Italian Meatballs

These Italian meatballs really need to set up overnight in the fridge to be the right consistency and flavor. We always make 2 ounce balls, but you can make smaller ones if you like. I wouldn’t make them any bigger, though. As much as I do love meatballs, I think there’s a limit. I want them cooked perfectly all the way through. I’ve found that really big meatballs tend to get done on the outside long before the inside.

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The meatballs can be cooked in the oven, on the grill, on a smoker such as the Weber Smokey Mountain Smoker, or in a Char-Broil The Big Easy Oil-less Fryer.

Italian Meatballs

Italian Meatballs

Mike
This is our go-to Italian meatball recipe. We usually double the ingredients and make a big batch (24 2-ounce meatballs), freezing some for later. They are perfect on sandwiches, over pasta, wrapped in bacon, onĀ pizza, you name it.
5 from 1 vote
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Prep Time 12 hours
Cook Time 30 minutes
Total Time 12 hours 30 minutes
Course Main
Cuisine Italian
Servings 16 balls
Calories 172 kcal

Equipment

Ingredients
  

Instructions
 

  • Note: If you use a high-fat ground beef, such as 80/20, you can use 1 pound of beef and 1 pound pork. The less fat in your beef, the more pork you’ll want to use.
  • Place all ingredients in a large bowl and mix well, using your hands.
  • Shape into meatballs (we usually make 2-ounce balls) and place on a wax paper-lined pan.
  • Cover with plastic wrap and refrigerate for at least 12 hours.

Cooking on the stovetop

Cooking in a smoker

  • Smoke at 225 F for 2-3 hours over a light wood such as apple.

Cooking in an oven

  • Bake at 325 F for 25 minutes.

Cooking on the Char-Broil Big Easy

  • Cook for 25-30 minutes.

Notes

Note: Meatballs are done when the internal temperature reaches 165 F.

Nutrition

Calories: 172kcalCarbohydrates: 2gProtein: 12gFat: 13gSaturated Fat: 5gTrans Fat: 1gCholesterol: 55mgSodium: 176mgPotassium: 184mgFiber: 1gSugar: 1gVitamin A: 132IUVitamin C: 2mgCalcium: 62mgIron: 1mg
Keyword Italian, meatballs
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New Jersey Italian Hot Dogs

Wow, what great hot dogs these New Jersey Italian hot dogs are. Fried potatoes and sausages and onions… well, you already know they’ll be good before even trying them. Italian seasoning adds great savory flavor. And last, a fantastic kick from Creole mustard (my favorite). I’m not sure just how Italian Creole mustard is but it works!

New Jersey Italian Hot Dogs

Nothing Fancy, Just Delicious!

I used Ball Park’s new Park’s Finest Signature Seasoned beef franks and found them to have a great complementary flavor. They have a really nice seasoning, very much like a smoked sausage. I think good bratwurst would also be great for these New Jersey Italian hot dogs. But regular good ole beef hot dogs ain’t so bad either!

Zatarain’s makes a Creole mustard that is absolutely crazy good on any kind of hot dog. It has the right seasoning. A little kick. Without being too mustardy. Yeah, you can substitute a whole grain mustard, and your dogs will be good. But Creole mustard makes them great!

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Cookin’ Dogs

Hey, cook the dogs however you want, on whatever you want. Griddle. Grill. Stovetop. Boiled. Broiled. Steamed. Baked. I don’t care. I don’t mean that in a snobby way. I’m just saying you do you. I happen to like mine grilled or air-fried. I get a crunchy skin. And I like that. And I can throw the buns on the grill or into the air fryer if I want them toasted (and I do). I often like to cut a thin slit lengthwise down my hot dog before cooking it. That slit will open up a bit as the dog heats. When I put it on the bun, I put the hot dog slit face-up. It gives the toppings a wonderful place to go. And stay. They don’t pop out with each and every bite!

Also make my oven-baked hot dogs.

New Jersey Italian Hot Dogs

New Jersey Italian Hot Dogs

Based on a recipe from Simply Recipes
Wow, what great hot dogs these New Jersey Italian hot dogs are. Fried potatoes and sausages and onionsā€¦ well, you already know theyā€™ll be good before even trying them.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main
Cuisine American
Servings 4
Calories 414 kcal

Equipment

Ingredients
  

  • 2 tablespoons olive oil
  • 2 large russet potatoes peeled and cut into 1/2″ squares
  • 1 medium green bell pepper sliced into strips
  • 1 medium sweet onion sliced into strips
  • kosher salt
  • ground black pepper
  • Ā½ teaspoon Italian seasoning
  • 4 hot dogs
  • 4 hot dog buns you'll need buns that are larger than the usual hot dog bun. Bratwurst buns works great too!
  • Creole mustard or whole grain

Instructions
 

  • Heat oil in a large skillet over high heat.
  • Add potatoes. Spread them out evenly and let cook 2-3 minutes. Do not stir, you want them to brown.
  • Flip the potatoes and again cook 2-3 minutes, undisturbed. Remove.
  • Add the pepper and onion strips to the skillet.
  • Season with salt and pepper and cook, undisturbed, for 2-3 minutes. Flip and cook 2-3 more minutes without stirring.
  • Add the potatoes back to the skillet along with the Italian seasoning.
  • Stir, reduce heat to medium, cover and let cook 8-10 minutes or until the potatoes are softened.
  • Meanwhile, grill or cook your hot dogs and toast your buns, if desired.
  • Slather the buns with the mustard.
  • Add the dogs and top with the potato mixture.

Notes

Cut a long narrow slit in your dogs before cooking to give the toppings a great place to go!

Nutrition

Calories: 414kcalCarbohydrates: 71gProtein: 14gFat: 9gSaturated Fat: 3gCholesterol: 20mgSodium: 599mgPotassium: 1044mgFiber: 5gSugar: 9gVitamin A: 133IUVitamin C: 39mgCalcium: 134mgIron: 5mg
Keyword hot dogs
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Italian Herb Skillet Bread

Rhodes dinner rolls make for a great, easy accompaniment to any meal. This Italian herb skillet bread version kicks them up a bit by topping them with savory herbs. The bread is soft. It smells amazing while it’s baking. And the flavor is over-the-top fantastic. And there’s nothing easier to make, either!

Italian Herb Skillet Bread

The Perfect Rolls

You can substitute any seasonings you prefer on your Italian herb skillet bread. I found these rolls to be quite yummy with a honey-flavored BBQ rub too. If you don’t have an 8″ skillet, you can make these in a high-rimmed metal baking pan (such as a cake pan). Just make sure the roll dough balls are about 2″ apart. You have to give the rolls space to rise perfectly. Otherwise you won’t end up with perfect bread!

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Also try my garlic Parmesan skillet bread and my rapid rolls, also made in the skillet.

Italian Herb Skillet Bread

Italian Herb Skillet Bread

Based on a recipe from Rhodes
Rhodes dinner rollsĀ make for a great, easy accompaniment to any meal. This Italian herb skillet bread version kicks them up a bit by topping them with savory herbs.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 4 hours 15 minutes
Total Time 5 hours 20 minutes
Course Bread
Cuisine American
Servings 7
Calories 847 kcal

Equipment

Ingredients
  

Instructions
 

  • Lightly grease an 8″ cast iron skillet with shortening (or butter).
  • Place rolls in skillet, starting with one in the middle and the rest around it in a circle. The rolls should be about 2″ apart.
  • Cover the skillet with a towel and place in a warm place.
  • Let rolls rise until touching, 4-5 hours.
  • Preheat oven to 350 F.
  • Combine the herbs with the butter.
  • Gently brush the mixture onto the tops of the rolls.
  • Bake 15-20 minutes or until golden brown.

Notes

Add a little honey to the herb butter mixture before brushing onto the tops for a sweeter bread.

Nutrition

Calories: 847kcalCarbohydrates: 141gProtein: 27gFat: 20gSaturated Fat: 5gCholesterol: 3mgSodium: 1614mgPotassium: 420mgFiber: 12gSugar: 6gVitamin A: 138IUVitamin C: 1mgCalcium: 582mgIron: 11mg
Keyword bread, herbs, Italian, skillet
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Italian Meat Sauce

This is my go-to meat sauce for all things Italian. I use it (with some variations) in lasagna, on pasta, in calzones, on buns for sandwiches… you name it. It uses the simplest of ingredients, goes together easily, and makes the house smell wonderful.

Lasagna

The All-Purpose Mix

As you can tell, I use this for a whole lot of things. All great. This recipe makes a pretty big batch of Italian meat sauce. Since it has so many uses you won’t have any problems using it up. Just follow the recipe section below for adding in the ingredients for each way you can use this sauce. You want a thicker sauce for some dishes, and a thinner sauce with vegetables for others. It’s easy, though, to modify it for darned near anything!

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Oh yeah, make some lasagna on the grill using this sauce and you’ll be happy!

Lasagna

Italian Meat Sauce

Mike
This is my go-to meat sauce for all things Italian. I use it (with some variations) inĀ lasagna, on pasta, in calzones, on buns for sandwichesā€¦ you name it. It uses the simplest of ingredients, goes together easy, and makes the house smell wonderful.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Sauce
Cuisine Italian
Servings 8
Calories 315 kcal

Equipment

Ingredients
  

For the meat

  • 2 pounds ground meat for lasagna I use 1 pound Italian sausage and 1 pound ground beef, but for other uses I use 2 pounds Italian sausage
  • 1 large white onion diced
  • 2-4 cloves garlic minced

For calzones, pasta and sandwiches, add:

  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 8 ounces mushrooms sliced

For the sauce (use half the amounts below if using for lasagna)

Instructions
 

  • Crumble the meat(s) into a large skillet or Dutch oven and brown over medium high heat. Drain fat if desired.
  • Add the onion and cook until softened. If making the sauce for something other than lasagna, also add in the peppers and mushrooms.
  • Add the garlic and cook another minute.
  • Add in all of the sauce ingredients.
  • Bring to a boil and reduce to a simmer and cook, covered, 1-2 hours.
  • Continue cooking with lid off for another hour, adding a bit more water if the sauce is too thick.

Notes

This sauce can be frozen for later use.

Nutrition

Calories: 315kcalCarbohydrates: 6gProtein: 21gFat: 23gSaturated Fat: 9gTrans Fat: 1gCholesterol: 81mgSodium: 86mgPotassium: 494mgFiber: 1gSugar: 3gVitamin A: 531IUVitamin C: 33mgCalcium: 37mgIron: 3mg
Keyword Italian, sauce, spaghetti
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Grilled Italian Chicken Sandwiches

I was perusing Plain Chicken, one of my favorite blogs to follow, when I came across Steph’s great recipe for grilled Italian chicken tenders. I thought to myself, “Self? What do you think about making sandwiches from this recipe?” So that’s what I did. And, boy, what great grilled Italian chicken sandwiches they were! The chicken has a great Italian flavor, complimented by the fresh toppings. It’s oh-so-tender. It’s oh-so-juicy. This sandwich was a great change from my usual.

Grilled Italian Chicken Sandwiches

Deliciousness In Every Bite

You won’t be disappointed with these grilled Italian chicken sandwiches. You don’t have to use chicken tenders. Any cut of boneless chicken will do. I’m a big fan of chicken thighs so next time I make these I’ll use thighs instead. Chicken breasts would work great too. I recommend butterflying them first so that they have an even thickness throughout. That’ll help them cook evenly and faster. It also gives the marinade more surface area to flavor. If the butterflied chicken breast is too large for a single sandwich (and it probably will be), just cut into two pieces.

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Also try my grilled Jamaican jerk chicken sandwiches.

Grilled Italian Chicken Sandwiches

Grilled Italian Chicken Sandwiches

Based on a recipe from Plain Chicken
You wonā€™t be disappointed with these grilled Italian chicken sandwiches. You donā€™t have to use chicken tenders. Any cut of boneless chicken will do. Iā€™m a big fan of chicken thighs so next time I make these Iā€™ll use thighs instead.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 4 hours 10 minutes
Cook Time 15 minutes
Total Time 4 hours 25 minutes
Course Main
Cuisine American
Servings 4
Calories 446 kcal

Equipment

Ingredients
  

For the chicken

For the sandwiches

Instructions
 

  • Combine all of the marinade ingredients except for the chicken.
  • Place into a large resealable baggie and add the chicken.
  • Close and shake to cover.
  • Refrigerate for at least 4 hours.
  • Fire up your grill for direct and indirect cooking.
  • Shake off any excess marinade from the chicken and place over direct heat.
  • Sear then flip and sear the other side.
  • Remove to indirect heat and continue cooking until done (internal temperature of 165 F).
  • Remove and let cool slightly.
  • Toast buns if desired.
  • Slather both sides of the buns with the dressing.
  • Add chicken, lettuce, onion and tomato and serve.

Notes

The chicken is also great sliced thin and served over lettuce as a salad.

Nutrition

Calories: 446kcalCarbohydrates: 44gProtein: 43gFat: 10gSaturated Fat: 1gTrans Fat: 1gCholesterol: 109mgSodium: 1143mgPotassium: 923mgFiber: 4gSugar: 10gVitamin A: 2711IUVitamin C: 16mgCalcium: 82mgIron: 13mg
Keyword chicken, chicken sandwiches, grilled, Italian
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Stuffed Pasta Shells

Welcome to my version of the standard stuffed pasta shells. Glorious large pasta stuffed with tons and tons of ooey-gooey cheeses. Mushroom-laden sauce. No one is going away hungry after devouring some of this goodness. This makes a big batch, enough for a big get-together. I served these stuffed pasta shells with plenty of my gotta-have-it garlic bread. It is definitely the perfect combination. Ok, I threw in a green salad too to keep things on the healthy side. A bit.

Stuffed Pasta Shells

Spice It Up. Just A Bit.

For a kicked-up version use spicy Italian sausage. I did. And I might have slipped in a few good pinches of red pepper flake too.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also try my slow cooker spaghetti and meatballs.

Stuffed Pasta Shells

Stuffed Pasta Shells

Mike
No one is going away hungry after devouring some of this goodness.Ā This makes a big batch, enough for a big get-together.Ā 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Main
Cuisine Italian
Servings 12
Calories 334 kcal

Equipment

Ingredients
  

Instructions
 

  • Preheat oven to 350 F.
  • Cook pasta per package instructions.
  • Drain well.
  • Meanwhile, cook sausage until done. Drain.
  • Combine the eggs, ricotta, parsley, salt, pepper and half of the mozzarella and Parmesan cheeses.
  • Stuff mixture into shells (I used a cookie press, but you can also put the stuffing into a plastic bag, cut a corner off, and squeeze).
  • Place shells into a 9×13 baking dish that has been sprayed with non-stick spray.
  • In a large bowl, combine the pasta sauce, mushrooms, remaining cheese and sausage.
  • Pour over the pasta shells.
  • Bake for 45-60 minutes or until bubbly hot.

Notes

Also great with a little Pecorino-Romano cheese added.

Nutrition

Calories: 334kcalCarbohydrates: 3gProtein: 22gFat: 26gSaturated Fat: 13gTrans Fat: 1gCholesterol: 99mgSodium: 1216mgPotassium: 219mgFiber: 1gSugar: 1gVitamin A: 448IUVitamin C: 1mgCalcium: 429mgIron: 1mg
Keyword stuffed pasta shells
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