I didn't really grow up in a meatball house. 9 times out of 10 our pastas were vegetarian, topped with loads of cheeses. The other 1/10 of the time our pasta was served with sausages or shrimp.
But as an adult, I make meatballs on a fairly regular basis. Because they're so easy and versatile. We still use them atop of spaghetti, but since Thatkid was a little thing they also serve as quick meals on their own. Thatkid can put away a bowl of JUST meatballs. And they freeze beautifully, which means they are always at hand (which I use to my advantage when I need a little something extra for our lunches.)
What I've never done with meatballs is served them as hamburgers. Until now. But really, it makes total sense. Like I said, meatballs are delicious in their own right, but topped with cheese and tomato makes them even better. Sandwiched between a warm rosemary roll, what's not to like?
Italian Meatball Burgers (From Cooking Light)
6 frozen ciabatta rolls with rosemary and olive oil
8 oz sweet turkey Italian sausage
1 Tbsp chopped fresh basil
2 tsp chopped fresh oregano
1/2 tsp fennel seeds, crushed
1/4 tsp salt
1/4 tsp garlic powder
1 lb ground sirloin
1/2 cup shredded sharp provolone cheese
6 large basil leaves
6 Tbsp lower-sodium marinara sauce
- Preheat grill to medium high heat. Bake rolls according to package directions. Split rolls.
- Remove casings from sausage. Combine sausage, chopped basil, and next 5 ingredients. Divide meat mixture into 6 equal portions with moist hands, shaping each into a 1/2 inch thick patty. Press thumb in center of each patty, leaving a nickel sized indentation.
- Place patties on grill rack coated with cooking spray; grill 6 minutes. Turn patties over; grill 2 minutes.
- Sprinkle cheese evenly over patties and grill 6 minutes. Remove from grill, let stand 5 minutes,
- Placce 1 basil leaf on bottom half of each roll. Top each with 1 patty, 1 Tbsp marinara sauce, adn roll top.