Meatball Patty Melts and Fire Roasted Coleslaw

This dinner was so yummy - the patty melts really do taste like meatballs and the marinara ketchup was to die for! I would love to make this meal again for guests. The original amounts of beef/pork were way too much for us. I used 3/4 lb total meats combined and it made 4 patties so I adjusted the recipe below to just 1/2 lb total of the meats combined.  But all in all both the sammies and the coleslaw were incredible.

Meatball Patty Melts, for 2

ingredients

Warm Ketchup...
• 1/8 cup tomato paste
• 1/8 cup beef stock
• 1 clove garlic, minced
• 7.5 oz can tomato sauce
• 1 1/2 tbsp balsamic vinegar
• 1 1/2 tbsp packed light brown sugar
• 1/4 tsp dried oregano
• 1/4 tsp crushed red pepper
• 5 leaves fresh basil, torn

Burgers...
• 1 slice white bread, crumbled
• milk to soak the bread
• 1/4 lb ground beef
• 1/4 lb ground pork
• S&P
• 1/8 cup parsley, chopped
• 1 clove garlic, grated
• 1 1/2 tbsp grated onion
• 1/4 cup parmigiano-reggiano, grated
• EVOO
• 4 slices bread
• Melted garlic butter
• 1/2 cup shredded mozzarella
• 1/2 cup shredded swiss

directions
1. Start off by making the warm ketchup: Combine tomato paste, beef stock & garlic in a small pot over low heat. Stir until combined. Add the tomato sauce, vinegar, brown sugar, oregano and red pepper and bring to a simmer over medium heat, stirring. Add the basil and keep the pot over low heat, simmering for 20 minutes. The sauce will thicken. Keep warm.

2. Now start making those burgas:  Using a food processor pulse the bread (remove the crusts) until crumbled. Soak the bread crumbles in milk to soften. Add the ground meats to a medium size bowl then drain the bread crumbles using your hands (squeezing) and add to the same bowl. Season with S&P, add parsley, garlic, onion, and grated cheese: using your hands mix until just combined.

3. Form into 2 equal patties and make a thumbprint in the center for even cooking. Preheat a grill pan over medium high heat. Once the pan is hot, drizzle  bit of olive oil and cook the patties, turning once for a total of 8 - 9 minutes for medium rare.

4. In a small saucepan bring 2 tbsp butter and 1 clove garlic, smashed to a simmer. Brush one side of each slice of bread with the garlic butter. With butter sides facing out, assemble the sammies. Starting with the warm ketchup, the mozzarella, meat, swiss and more ketchup, ending with the remaining slices of bread. Grill the sammies in a skillet/grill pan until golden and the cheese is melty and gooey.

Fire Roasted Coleslaw, for 2

ingredients

• 1/4 head green cabbage, quartered

• 3 scallions 

• 1/2 tbsp EVOO

• Kosher salt, freshly ground black pepper

• 1 1/2 tbsp mayo

• 1 1/2 tbsp rice wine

• 1/2 cup shredded carrots

directions

1.  Preheat the grill to medium high and brush the cabbage and green onions with olive oil, S&P.

2. Grill the cabbage cut side down first on each side for 2-4 minutes until slightly charred. Grill the scallions for 2 minutes until charred slightly as well. Remove from grill and let cool. 

3. Once slightly cool, remove the core from the cabbage and thinly slice with the onions. 

4. Whisk the mayo, rice wine and EVOO together and add the cabbage, onions and carrots - toss to combine. Season to taste with S&P.

Enjoy!

This recipe was adapted from Every Day with Rachael Ray.