Crave Wednesday: Italian Meatball Burgers

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

cooking spray

1/2 cup shredded sharp provolone cheese

6 large basil leaves

6 Tbsp lower-sodium marinara sauce

1. Preheat grill to medium high heat.  Bake rolls according to package directions.  Split rolls.
2. 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.
3. Place patties on grill rack coated with cooking spray; grill 6 minutes. Turn patties over; grill 2 minutes.  
4. Sprinkle cheese evenly over patties and grill 6 minutes.  Remove from grill, let stand 5 minutes,
5. Placce 1 basil leaf on bottom half of each roll.  Top each with 1 patty, 1 Tbsp marinara sauce, adn roll top.