Lucinda Scala Quinn's Miniature Meatball Paninis

I'm going to a neighbor's Christmas party tonight and was trying to figure out what I was going to make.  The problem with a lot of potlucks is most people bring desserts or chips and dips.  How many times have you gone to a party without eating dinner because you were rushing home from work and had to throw yourself into the shower and hurriedly get ready to make it in time figuring you'd stuff yourself on appetizers only to find that half the table is desserts and the Hormel salami, cracker and cheese tray is already wiped out because half the guests were in the same situation?  Do yourself and the rest of the guests a favor.  Bring a savory dish!  I made them for the first time last year for Christmas and again for our Halloween party.  One recipe makes about 52 miniature paninis and I doubled it for the Halloween party.  They were so popular, not one was left by the end of the night.  Another thing I like about them is you can make and bake them and then freeze them.  So if you want to make them for a party, do a double batch and freeze half of them and you are ready to go for Christmas or even New Year's!  So miniature paninis for tonight it is!  Here goes:

Lucinda Scala-Quinn’s Miniature Meatball Panini

Ingredients:

·       1 loaf thin-sliced white bread, such as Pepperidge Farm

·       2 tsp. extra-virgin olive oil

·       1 lb. ground pork, or a combination of beef and pork

·       1 large egg

·       1/4 cup freshly grated Romano cheese

·       1/4 cup freshly grated Parmesan cheese

·       1/4 cup finely chopped fresh flat-leaf parsley

·       1 clove garlic

·       1/2 tsp. dried oregano

·       1/2 tsp. dried thyme

·       1/4 tsp. coarse salt

·       freshly ground black pepper

·       8 tbsp. unsalted butter (1 stick)

Directions:

    Preheat the oven to 350º.

    In a food processor or blender, process the ends of the loaf of bread to fine breadcrumbs, about 1/2 cup. Set the remaining bread aside.

    In a large bowl, combine the olive oil, meat, egg, cheeses, parsley, garlic, oregano, thyme, salt, pepper, and breadcrumbs. Mix with your hands to combine well.

    Roll the meat mixture into 1" balls and reserve on a baking sheet. Lay 2 slices of bread on work surface. Butter one side of each piece. Place 4 meatballs on the buttered surface of the slice of bread. Top with a second slice of bread, buttered side down, and press firmly to adhere. Use a serrated knife to cut the crusts from the bread and cut into quarters. Bake the crusts separately for a "chef's treat." Repeat with the remaining meatballs and bread. This process can be done assembly-line style, lining up slices of buttered bread and assembling a number at a time. Prepare 2 baking sheets at a time if possible.

    Bake for 15 to 20 minutes or until golden brown. Repeat, if necessary, until all sandwiches are cooked. Remove from the pan and cool. Serve slightly warm.

    Note:  These mini meatball sandwiches can be prepared in advance; simply bake, cool, and freeze them in airtight plastic bags. To serve, thaw and reheat in the oven at 325º for 12 minutes.

Servings:  8 to 10 appetizer servings (56 pieces)

The recipe calls for white bread, but I've actually done half white and half wheat and there was very little difference.  I like to do a half pork and half beef combination, but you an do also do all pork or all beef.  The first time I made them I used half Parmesan and half Romano, but the last time I made them I did all Romano.  Romano is Parmesan's usually cheaper and stronger flavored cousin.  If you want more bang for your buck, give Romano a try.  I love it.  

I use the Pampered Chef small scoop to measure out the meatballs which makes this part much faster.  I would recommend laying out the bread on the baking sheets and buttering as many as you can first, place the meatballs on the bread, press on the top piece and then slicing off the crusts in that order.  I find that makes the assembling much faster and less monotonous.  

If you are going to freeze them, make sure you thaw them out first before warming them up in the oven, otherwise you're gonna have meatballs with cold centers and soggy crusts.  Enjoy!