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Meatball and Mozzarella Panini
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5 from 2 votes

Meatball and Mozzarella Panini

Meatball and Mozzarella Paninis are full of tasty homemade meatballs, tomato sauce, and melty mozzarella cheese in a piece of buttery crispy flatbread. 
Course Sandwich
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6

Ingredients

Tomato Sauce

  • 3 tablespoons olive oil
  • 1/2 cup diced onion
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes

Meatballs

  • 2 pounds lean ground beef
  • 2 eggs
  • 1 cup dried Italian bread crumbs
  • 2 tablespoons worcestershire sauce
  • 1 (1-ounce) packet dry onion soup mix
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes

Panini

  • 6 pieces flatbread, or you can use pita pockets
  • 24 slices mozzarella cheese
  • 4 tablespoons butter

Instructions

  • Heat oil over medium-high heat in a medium saucepan. Add onion and cook 3 minutes. Add garlic and cook 2 more minutes.
  • Add remaining ingredients and simmer for 15 minutes.
  • To make meatballs, preheat oven to 400 degrees. Combine all ingredients in a large bowl, mixing well.
  • Shape into 24 meatballs and place on a lightly greased baking sheet.
  • Bake for 20 to 25 minutes, or until cooked through. Let meatballs cool for 15 minutes before slicing. (Or you can refrigerate them at this point and use them in the next 48 hours.)
  • The flatbread will be more pliable and less likely to tear if you microwave it. Stack them on a plate and cover them with a damp paper towel. Microwave for 30 to 40 seconds.
  • Lay 2 slices of mozzarella on one end of flatbread. 
  • Cut meatballs in half and arrange them on top of cheese. Spoon desired amount of tomato sauce on top. Place 2 more slices on mozzarella over the sauce and fold the other half of the bread over.
  • Using the butter to coat a nonstick pan or a panini press, cook each sandwich on both sides until golden and the cheese is melted.