Summer is here!! which means the oven gets a break for a little bit. For me, it’s all about grillin’ and chillin’ by the pool in the hotter months here on Long Island, or maybe packing a picnic and heading to the beach for the day! This does not mean that the food can’t be delicious, easy and comforting! We are so lucky on the island to be surrounded by not only great restaurants, but amazing farms as you head east. My favorite thing to do is to try to head to the many farmer’s markets that are open during these months. You find some of the greatest local, artisanal products and produce.

Aside from enjoying what Long Island has to offer, I will be taking a few trips this summer as well and share any new restaurant finds. In fact, I am leaving for Disney TOMORROW!!! so excited!!! Now, you might think that I won’t have much to talk about in the way of food, but trust me, Disney has some amazing restaurants and when you have been fortunate enough to go 30+ times you find some delicious places to dine at. I look forward to making reservations at our family favorites every time we go! I’ll also be heading back to DC and down to Ocean City, Maryland. Seriously, being a teacher is grueling but it’s so nice to get to recharge and be able to relax during these summer months!

In honor of my pending Disney trip, I thought this would be very fitting — One of my all time favorite Disney Movies and not to mention best food moment ever!! Nothing beats sharing food with the ones you love! Bella Notte!!

We’ve been trying to be creative and use what’s in the house the past few days since we didn’t want to food shop before leaving for vacation. I noticed we had some chopped meat in the freezer and of course, had some frozen sauce. I didn’t want pasta, but I remembered seeing an episode of “Giada at Home” a few weeks ago and she made meatball panini!! Perfect! I had (almost) everything haha. All I needed to get was bread and cheese. I didn’t have the prosciutto, so decided to just leave it out, but next time I make these, I will defiantly make sure to have that! and only had chopped meat not the meat combo the recipe called for. These sandwiches were so easy to put together and would be even easier if you had some leftover meatballs from a previous nights dinner. I had to break my “summer cooking rule” and turn the oven on to bake the meatballs, but it was sooo worth it! On the side, my mom cooked up some broccoli rabe that we obviously decided would be much better sandwiched on the panini as we started eating.

Meatball Panini

Ingredients
1 large red onion, peeled, cut into eight 1/4- to 1/2-inch-thick rounds
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ciabatta rolls, halved horizontally
1 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target
1 teaspoon red pepper flakes, optional
1 1/3 cups arugula
12 Classic Italian Turkey Meatballs, recipe follows, halved
8 thin slices prosciutto, each about 6- by- 3-inches
Eight 1/4-inch-thick slices provolone
Classic Italian Turkey Meatballs:
1 cup plain breadcrumbs
1/2 cup finely grated Parmesan
1/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/4 cup whole milk, at room temperature
1 tablespoon tomato paste
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs, at room temperature
2 cloves garlic, minced
1 small onion, finely chopped
1 pound ground dark turkey meat
1 pound spicy Italian turkey sausage links, casings removed
Extra-virgin olive oil, for drizzling

Directions
Preheat a grill or panini maker. Brush the onion slices on both sides with the olive oil. Sprinkle with the salt and pepper. Grill the onion slices until tender and lightly browned, 3 to 4 minutes per side. Set aside to cool.

Pull out and remove some of the bread from each half of the rolls. Spoon half of the sauce over the bottom halves of the rolls. Sprinkle with red pepper flakes if using. Add the arugula, meatballs, prosciutto slices, grilled onions and the remaining sauce. Place 2 slices of cheese on top. Add the tops of the rolls and drizzle with olive oil. Using a pastry brush, brush the oil evenly over the tops.

Place the sandwiches in a panini maker and cook until the cheese has melted and the meatballs are heated through, about 5 minutes.

Cut the panini in half and serve.

Classic Italian Turkey Meatballs:
Preheat the oven to 400 degrees F.

In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, tomato paste, salt, pepper, eggs, garlic and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined.

Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs). Place the meatballs on a heavy nonstick baking sheet, spacing apart. Drizzle with olive oil and bake until cooked through, 15 minutes. Yield: 22 to 24 meatballs.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/meatball-panini-recipe.html?oc=linkback

Grill it good…if you don’t have a Panini Grill… just use your stove!

Quick, easy, and delicious!

Love and sugar, Kristen xo.