Meatball Scone Sandwiches

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 pound ground veal
  • 1 egg
  • 1/2 small onion, chopped
  • 1 teaspoon dried parsley
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Parmesan Parsley Scones, recipe follows
  • Spaghetti Sauce, recipe follows
  • Provolone cheese, thinly sliced
  • For the Parmesan Parsley Scones
  • 3 cups plain flour
  • 1 cup grated Parmesan
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 113g stick chilled unsalted butter, cut into cubes
  • 1/4 cup chopped fresh parsley or chives
  • 1 cup whole milk, chilled
  • For the Spaghetti Sauce
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 (14-ounce) cans diced tomatoes
  • 20 fresh basil leaves, chopped

Preheat oven to 190°C.

In a large bowl, combine the beef, pork, veal, egg, onion, parsley, garlic, oregano, salt, and pepper and mix until well combined. Scoop the mixture into mini muffin tins. Bake until browned, about 15 to 20 minutes. Serve on split scones with sauce and cheese.

Parmesan Parsley scones:

Preheat oven to 200°C.

In a large bowl, combine flour, 1/2 cup Parmesan, sugar, baking powder, salt, and pepper. Whisk until well blended. Add butter and combine with fingertips until a coarse meal forms. Mix in parsley. Gradually add milk, tossing with a fork until moist clumps form. Add extra milk if mixture is dry. Put dough on a floured work surface, folding 8 to 10 times until it becomes firm. Let rest for 10 minutes under a damp towel. Roll out on lightly floured work surface. Using a 2-inch-diameter biscuit ring, cut out scones and put on a parchment lined baking sheet. Sprinkle with remaining 1/2 cup cheese and bake until scones are puffed and golden, about 15 minutes.

Yield: 12 scones

Prep Time: 20 minutes

Cook Time: 15 minutes

Spaghetti Sauce:

In a medium pan over high heat, saute onion and garlic in olive oil until softened, about 3 minutes. Add tomatoes and allow to simmer until slightly reduced and thickened, about 25 minutes. Stir in fresh basil just before serving.

Yield: 6 to 8 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

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