Meatball Sandwich Muffins

I don't know about you, but I do love a Hot Meatball Sandwich.  On those rare occasion that we eat at a Sub shop, the Hot Meatball Sandwich is usually the one I order.  These muffins are inspired by my love for those Meatball Sandwiches. These are made with bread dough and stuffed with pre-made meatballs and chunks of Mozzarella cheese. Dip them in Marinara Sauce and they are Mm Mm good. For this recipe I did use pre made bread dough, like I did for the Reuben Muffins for convenience sake, but of course, you can use whatever kind of dough you would like.  Also, this recipe now a class offered on Skillshare , so if you are interested in the video, just click this link.

Meatballs

Cheese Slices

and bread dough are all the ingredients you need to make these.

Serve Warm 

With Marinara or Spaghetti Sauce

Meatball Sandwich Muffins

Ingredients:
Bread dough: 24 frozen dinner rolls, thawed  (about 2 1/2 pounds bread dough)
24 Pre made Meatballs
24  slices Mozerella or Provolone Cheese (about 2 inches by 2 inches)
Marinara Sauce

Instructions:

1. Preheat oven to 375 degrees.
2. Roll and stretch each roll until it is about 4 inches across.
3. Top with cheese and then Meatball.
4. Stretch dough over meatball and cheese.
5. Squeeze dough together at the seems, to form a dough ball.
6. Place in greased Muffin Tin.
7. Allow to rise 30 - 45 minutes, or until doubled in size.
8. Bake 15 -20 minutes or until golden brown.
9. Remove from oven and cool 5 minutes before serving.
10. Serve with Marinara Sauce for dipping.
11. Enjoy!

Dip

and bite….

and dip and….

bite…. and dip and….

bite…. its like exercise… really it is.

Double Chocolate Muffins

I'm on the count down for the last muffins to be posted during March Madness Muffin Mania Marathon  Month. I have 3 more muffins to share counting these yummy and wholesome Double Chocolate Muffins.  I always think there has to be at least one serving of chocolate whenever we make something   don't you? It should be counted as one of the major food groups right?  If you are a chocolate lover like I am, but also love healthy wholesome food, this recipe is one you will like.  It is made with "White" whole wheat flour, butter, buttermilk and eggs,  cocoa powder and chocolate chips.  

Double Chocolate Muffins

Ingredients:

2 cups "White Wheat" Whole Wheat flour

2/3 cup Cocoa Powder

2 tsp Baking Powder

1/2 tsp salt

1 cup Sucanat or Organic Sugar

1/2 cup Butter, softened

2 Eggs

2 tsp Vanilla

1 cup Buttermilk

1 1/2 cups Chocolate Chips

Instructions:

1. Preheat oven to 400 degrees
2. Prepare a twelve cup muffin pan muffin with Cupcake liners, or spray with cooking spray.
3. In a medium mixing bowl mix together flour, cocoa, baking powder, salt.
4. In a separate mixing bowl, mix together softened butter and sugar with an electric mixer or whisk.  Add eggs one at a time and mix well.  
5. Add buttermilk and vanilla and mix until evenly blended.
6. Add dry ingredients to wet ingredients, stirring until evenly blended.
7. Add Chocolate  Chips and stir until evenly distributed.
8. Divide evenly into the twelve muffin cups.
9. Bake 15- 20 minutes, until tooth pick comes out clean.
10. Delicious served warm or cold with butter.

Reuben Sandwich Muffins

This muffin was inspired by the Corned Beef left overs I had this week.  I cooked up a nice one in  crockpot last week, and had quite a bit left over.  When Corned Beef goes on sale the week of St. Patrick's day, I always buy one or two. It has become a seasonal treat the way turkey is at Thanksgiving time. One of Steve's favorite sandwiches is the Reuben Sandwich, which is reason number #2 for this muffin. I was looking at my left over Corned Beef and thought why not a Reuben Sandwich in Muffin format.  So here they are.  They turned out delicious, and were very good served with potato salad.

Begin by gathering your ingredients:

2 cups Corned Beef cooked and chopped

8 oz of Sauerkraut, well drained.

10 oz  Swiss, Provolone or Monterey Jack Cheese (this will be 2-3 cups shredded)

1/4 cup finely chopped onions

One recipe for 24 rolls (For this I used Rhodes frozen dough/rolls).  You will be using 2 rolls for each muffin. Stretch and roll each piece of dough flat to where it is about 4 inches across its base.

 Corned Beef for your first layer.

Top with minced onion.  I added onion to these, because I love the little bit of onion flavor and crunch added to it.  I realize it isn't typically used in a Reuben Sandwich, so put it on or leave it off as you like.

Next  a layer of Sauerkraut.

Finally top with cheese.

You can adjust the amounts as you like, but don't be shy, put as much as you can get on them.

Take another rolled out piece of dough...

...and place on top of the filling.

It will look a little like hamburger buns at this point.

You will bring the muffin together by stretching the top dough over the bottom dough….

… tucking it underneath little by little….

...as you go around the muffin...

….until it is evenly tucked in underneath the entire muffin. 

 It will look like this.

Place it in a well greased muffin pan.

Fill pan entirely and allow to rise about 30 minutes.

Bake at 350 degrees 15-20 minutes, or until golden brown.

Allow to cool slightly and then place into a nice serving bowl.

We like it served with mustard, but if you like it with Russian dressing as is traditionally done; by all means serve it  that way. 

Reuben Sandwich Muffins

Ingredients:

Bread dough: 24 frozen dinner rolls (about 2 1/2 pounds)

2 cups chopped, sliced or shredded Corned Beef (already cooked)

8 oz Sauerkraut (well drained)

1/4 cup diced onion

10 oz Cheese such as Swiss, Provolone or Mozerella, shredded

Instructions:

1. Preheat oven to 350 degrees.
2. Begin by thawing dough if it is frozen.
3. Stretch and roll out the rolls until they are 3-4 inches across.
4. Layer the ingredients on top of 12 of the rolls as follows: beef, onion, sauerkraut, cheese.
5. Place a second piece of flattened dough on top.
6. Seal together into one muffin, by stretching the top dough around and behind the bottom dough until you have evenly tucked it under the entire muffin.  You should have a roll shape. See pictures above for example.
7. Place into a 12 cup muffin pan.
8. Allow rolls to raise 30 minutes.
9. Bake 15-20 minutes, until lightly golden brown.
10. Allow to cool about 5 minutes, then remove from muffin tin and serve.

Enjoy!