Meatball Sub Eggrolls
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Meatball Sub Eggrolls
Category
Appetizers
Ingredients
- 1 large egg
- 1 pound ground beef
- 1/4 yellow onion, finely chopped
- 1 1/4 oz. finely shredded Parmesan (about 1/2 c.)
- 1 1/4 oz. finely shredded provolone (about 1/3 c.)
- 3 cloves garlic, finely chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons Italian-seasoned bread crumbs
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cup Savori Arrabbiata or Marinara, divided
- 9 egg roll wrappers
- 2 c. shredded low-moisture mozzarella
- 2-3 tablespoons Fustini's Garlic olive oil
Ingredients
Directions
- Preheat oven to 400°,. Line a baking sheet with parchment. In a medium bowl, lightly beat egg. Add beef, onion, Parmesan, provolone, garlic, parsley, bread crumbs, basil, oregano, salt, and pepper. Gently mix to combine. Portion out 1/2-ounce balls (about 2 teaspoons) of beef mixture (you should have about 36 total). Arrange balls on prepared sheet. Bake meatballs until browned, about 10 minutes. Let cool 5 minutes.
- Transfer meatballs to a large bowl. Add 1/2 cup marinara sauce and toss to coat.
- With one corner of an egg roll wrapper facing you, sprinkle 1/4 cup mozzarella into the center of the wrapper, then arrange 4 meatballs on top, leaving a 1" border. Brush edges of wrapper with water, fold bottom corner up and over filling, then fold in the sides. Tightly tucking as you go, finish rolling wrapper away from you. Repeat with remaining filling and wrappers.
- Brush outside of eggrolls with Garlic oil and airfry for 8-10 minutes, until golden. Serve on a platter with Marinara or Arrabbiata for dipping.
Recipe Note
Time saving shortcut: Use frozen, pre-cooked mini meatballs and thaw before beginning at Step 2. Substitute a spicy oil or Tuscan herb. Adapted from delish.com.