Thursday, July 22, 2010

Mini Meatball Sandwiches

Mini Meatball Sandwiches
serves 6
adapted from

1 pound Ground Chuck Or Ground Beef
½ cups Panko Or Other Bread Crumbs
1 clove Garlic, Minced (I substituted garlic powder)
½ teaspoons Salt
Freshly Ground Black Pepper
½ cups Milk
2 Tablespoons Olive Oil
½ whole Medium Onion, Diced
1 jar (large) Marinara Sauce
12 whole Dinner Rolls (or Slider Rolls)
4 slices Provolone Cheese, Cut Into Four Wedges Each

Mix meat with bread crumbs, garlic, salt, pepper, and milk. Knead together with hands. Roll into heaping tablespoon-sized rolls. Heat olive oil in a large skillet over medium heat. Add onions and cook for one minute. Add meatballs between the onions and brown for one minute. (You might have to do this in two batches, depending on the size of your skillet.) Pour in jar of marinara; shake pan gently to mix. Put on lid and allow to simmer for 20 minutes. When ready to serve, cut each dinner roll in half. Place a wedge of Provolone on the top and bottom of each roll. Spoon a meatball with the sauce onto the bottom bun; top with the top bun. Serve immediately!

Usually when I find a recipe I want to try, I have it saved on my computer for a few weeks before I make it. This recipe only had about a day and a half turnover time! My husband and I both thought it was amazing, even though I forgot to add those two ingredients that should almost ALWAYS be invited to the dinner party, salt and pepper! I'm starting to wonder if I should re-theme this blog into 'almost catastrophic kitchen'.

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