Open Faced Meatball Sandwich Recipes

OPEN FACED MEATBALL SUB

Steps:

• Make the Mini Meatballs: In a large bowl, using hands, mix together all ingredients until combined well. using 1 tablespoon mixture for each, roll into balls.
• Mini meatballs can be made ahead. Transfer to a baking sheet and freeze until solid, about 1 hour. Divide between two heavy-duty resealable plastic bags, seal and freeze up to 3 weeks. Let stand at room temperature 10 minutes before cooking.
• Make the Meatball Subs: Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add meatballs and turn to coat. Reduce heat to medium and cook, turning occasionally, until browned and cooked through, about 15 minutes. Transfer meatballs to a large saucepan and cover.
• Wipe skillet clean; add remaining 2 tablespoons oil with the onion and cook over medium-high heat, stirring occasionally, until just softened, about 4 minutes. Add bell pepper; cook, stirring, until softened and just starting to brown, 6 to 8 minutes.
• Heat broiler and place rack 6 inches from heat. Place rolls, cut side up on a baking sheet. In saucepan with meatballs, add sauce and heat over medium heat until warm, about 2 minutes; spoon onto each roll. Cover with onion-bell pepper mixture and top each with 2 cheese halves. Broil until cheese is melted, 1 to 2 minutes.

MEATBALL SANDWICH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
• Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
• While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!

THE PERFECT MEATBALL SANDWICH

Steps:

• With an immersion blender, food processor, or blender, process tomatoes until mostly pureed--the texture of chunky salsa. You can also turn the tomatoes out into a bowl and crush them with your hands (don't discard the juices).
• In a large skillet, heat oil over medium heat. Once hot, add the garlic and cook just until it starts to turn lightly golden--watch carefully so it doesn't burn! Add the tomatoes and their juices to the skillet along with water, salt, sugar, oregano, red pepper flakes, and sprig of basil. Cover with splatter screen and bring to a good simmer, turning up the heat if necessary. Simmer, stirring occasionally, for 15 to 20 minutes until sauce is thickened. Taste and add more salt if needed.
• Remove basil sprig.
• Preheat your oven to 400°F. Butter both sides of your French rolls and sprinkle garlic powder over the top. Place on a baking sheet and bake for 3 to 4 minutes until lightly toasted.
• Add a couple tablespoons of sauce to both sides of each French roll and top with 3 to 4 meatballs and 1/4 cup of mozzarella. Bake for an additional 2 to 3 minutes, until cheese is melted.
• Add fresh basil if desired. Serve and enjoy!

TASTY MEATBALL SANDWICHES

Steps:

• Place meatballs in an ungreased 1-qt. baking dish. Combine the next five ingredients; pour over meatballs. Cover and bake at 350° for 1 hour. Serve on rolls.

OPEN FACED MEATBALL SANDWICH

Steps:

• 1. For the Sandwich: Left over tomato sauce or ketchup Shredded mozzarella or your favorite cheese Your favorite bread In a medium bowl; crumble the sliced bread and soak the bread in the milk. Place the ground beef in a large bowl. Add the eggs, grated Romano cheese, parsley, garlic, and instant potatoes or bread crumbs. Add the bread soaked in the milk. Add the seasonings. Mix the meat thoroughly and form into meat balls. Heat a large frying pan with the olive oil. Add the meatballs, but do not overcrowd the pan. Toast the bread and place the sliced meatballs on the bread top with sauce or ketchup and the shredded cheese.

OPEN-FACED MEATBALL SANDWICHES

Steps:

• In a large bowl, combine the first nine ingredients. Crumble turkey over mixture and mix well. Shape into 1-in. meatballs. In a large skillet coated with cooking spray, brown meatballs in batches; drain. , Place meatballs in a large saucepan. Add the pasta sauce; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. , Spoon meatballs and sauce onto bun halves; sprinkle with mozzarella cheese and Parmesan cheese if desired.

OPEN FACED MEATBALL SANDWICHES (HEALTHY)

Steps:

• In a large bowl, combine first 9 ingredients. Crumble Turkey over mixture;mix well.
• Shape into meatballs 1 inch each.
• In a large skillet coated with nonstick cooking spray, brown meatballs in batches if necessary. Drain.
• Place meatballs in a large saucepan.
• Add the pasta sauce;bring to a boil. Reduce heat;cover and simmer for 10-15 minutes or until meat is no longer pink.
• Spoon meatballs and sauce onto buns;sprinkle with cheese.

SLOW-COOKER MEATBALL SANDWICHES

Steps:

• Place meatballs and sauce in a 3- or 4-qt. slow cooker. Cook, covered, on low 3-4 hours or until meatballs are heated through. , On each bun bottom, layer cheese, meatballs and, if desired, pepperoncini; replace tops.