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Name: Pesto meatball & mozzarella paninis - BA
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: not set
Ingredients: 1 Lb Ground beef; 1 Egg; 4 Sandwich rolls; 4 Oz Fresh mozzarella cheese; 4 Oz Arugula; 2 Cloves Garlc Minced; 2 Zucchini Thin slices; 1 Lemon; 1 Yellow onion Chopped; 1/3 Cup Panko breadcrumbs; 1/4 Cup Parmesan cheese

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INGREDIENTS

1 Lb Ground beef
1 Egg
4 Sandwich rolls
4 Oz Fresh mozzarella cheese
4 Oz Arugula
2 Cloves Garlc ; Minced
2 Zucchini ; Thin slices
1 Lemon
1 Yellow onion ; Chopped
1/3 Cup Panko breadcrumbs
1/4 Cup Parmesan cheese

Servings

INSTRUCTIONS

Wash, dry and prep fresh produce. Make slaw. To the zucchini add 1/2 of the minced garlic add the juice from the lemon. Season with salt and pepper. Drizzle with olive oil. Set Sade to marinade for 10 minutes. Stirring occasionally. Cook arugula in 2T olive oil over medium high heat. Season with salt and pepper. Cook 1-2 minutes. Remove and chop. Put in bowl with Parmesan cheese. Stir. Drizzle in olive oil to make a rough paste. Season with salt and pepper. Wipe out pan. In bowl combine ground beef, onion, breadcrumbs, egg and remaining garlic. Combine and make 24-or more meatballs. Heat 1T olive oil in pan and cook on medium. Turn occasionally. Cook 8-10 minutes. Transfer to bowl of arugula pesto and toss. Add mozzarella cheese, season with salt and pepper. Divide up onto the 4 rolls. Cook in panini machine and serve with slaw.

NOTES

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Pesto meatball & mozzarella paninis - BA

1 Lb Ground beef
1 Egg
4 Sandwich rolls
4 Oz Fresh mozzarella cheese
4 Oz Arugula
2 Cloves Garlc Minced
2 Zucchini Thin slices
1 Lemon
1 Yellow onion Chopped
1/3 Cup Panko breadcrumbs
1/4 Cup Parmesan cheese

Wash, dry and prep fresh produce.  Make slaw. To the zucchini add 1/2 of the minced garlic add the juice from the lemon.  Season with salt and pepper. Drizzle with olive oil. Set Sade to marinade for 10 minutes.  Stirring occasionally.   Cook arugula in 2T olive oil over medium high heat. Season with salt and pepper.  Cook 1-2 minutes.  Remove and chop.  Put in bowl with Parmesan cheese.  Stir. Drizzle in olive oil to make a rough paste.  Season with salt and pepper.  Wipe out pan. In bowl combine ground beef, onion, breadcrumbs, egg and remaining garlic.   Combine and make 24-or more meatballs. Heat 1T olive oil in pan and cook on medium. Turn occasionally. Cook 8-10 minutes.  Transfer to bowl of arugula pesto and toss.   Add mozzarella cheese, season with salt and pepper.  Divide up onto the 4 rolls.  Cook in panini machine and serve with slaw.

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Nutrition

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Serving Size: 1 Serving (408g)
Recipe Makes: 4 Servings

Calories: 628
Calories from Fat: 248 (39%)

Amt Per Serving		% DV

	Total Fat 27.5g	37 %
	Saturated Fat 11g	55 %
	Monounsaturated Fat 10.3g
	Polyunsanturated Fat 2.8g
Cholesterol 99.3mg		31 %
Sodium 958.3mg		33 %
Potassium 931.3mg		25 %
Total Carbohydrate 56.1g		16 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 50.6g
Protein 40.6g		58 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 628

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