The Ultimate Meatball Sandwich

My Ultimate Meatball Sandwich recipe was published at AT&T Food & Home, how fun is that?!  When this recipe was featured last year, I made it with Ciabatta rolls purchased at the store.  Now, we make these with French rolls made from soaked grains, so this delicious sandwich just got healthier.  Tender meatballs dressed in savory tomato sauce, smothered in provolone cheese, and tucked into a toasted whole wheat garlic-cheese roll—oh, so good!

Ultimate Meatball Sandwhich

Ultimate Meatball Sandwich Recipe

The bread and meatballs can be made ahead of time and frozen for a quick, easy meal any night of the week.
Serves 6-8
1         Meatball Recipe (below)
1         recipe Whole Wheat French Bread [Sprouted Wheat]
1         jar  tomato sauce
(any favorite, we prefer Bertolli Organic with some red wine added)
2         cloves  garlic — minced
4         tablespoons  butter
1/2    cup  Parmesan cheese — grated
8         slices  provolone cheese

Meatball Recipe

1           pound  ground beef
1           pound  hot Italian sausage
1           pound  ground lamb
1           medium  onion — finely chopped
2           eggs
1/2      cup  milk
1 1/2   teaspoons  Worcestershire sauce
1/2      cup bread crumbs
1           teaspoon  salt
1           teaspoon  pepper
1           teaspoon  unrefined sugar
1/2      teaspoon  ground ginger
1/2      teaspoon  ground nutmeg
1/2      teaspoon  ground allspice
3/4      teaspoon  granulated garlic
1           teaspoon  Italian seasoning
1           teaspoon  oregano
3/4     cup  Parmesan cheese — grated
1/4      cup  fresh parsley — minced

In a medium mixing bowl, beat egg with milk and Worcestershire sauce.  Mix in the bread crumbs, salt, pepper, sugar, cheese, parsley and spices; set aside.  Sauté onion in 2 tablespoons olive oil until caramelized.

Mix meats together, add spice mixture and onion; mix thoroughly. Shape into 1″ meatballs.  Place meatballs on a rimmed baking sheet lined with parchment paper.

Broil on HI until lightly browned, about 6-8 minutes. Cooking time will vary depending on size of meatballs.  Break one open to be sure they are cooked through, extend cooking time if needed.

Preparing the sandwiches:

Place meatballs in sauce and simmer to meld flavors.

Slice the rolls in a manner that will facilitate the sandwich (I often slice and remove 1″ of the center of the roll to minimize the amount of bread). Mince garlic and mix into butter. Spread garlic-butter on cut side of each slice of bread. Sprinkle grated cheese on top of the garlic-butter and lightly toast under a broiler.

Arrange meatballs on one slice of the toasted bread as desired; cover with 2-3 tablespoons of sauce and top with a slice of provolone cheese.

Place the open sandwich under the broiler to melt the cheese. Top with the other side of garlic-cheese toast and enjoy.

Also shared on The Healthy Home Economist Monday Mania and at Hearth & Soul Hop (check them out!).



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