Monday, March 1, 2010

Day 90, Meatball Sandwiches

I had some hamburger thawed out and wasn't sure what to do with it. This is what I found to make.

Meatball Sandwiches

1 pound ground beef
3/4 cup bread crumbs
2 tsp Italian seasoning
2 tbsp grated Parmesan cheese
1 egg beaten
6-8 long buns of your choice: bollio, brat, etc.
olive oil
garlic powder
1 jar pureed spaghetti sauce
6-8 slices provolone cheese

Preheat oven to 350 degrees F. In a large bowl, mix the bread crumbs, Italian seasoning Parmesan cheese and egg. Add ground beef and knead until mixed thoroughly. Shape into half-dollar sized meatballs, makes about 18. Place in a baking tray on a raised slotted broiling sheet to allow the fat to drip off. Bake for 15 to 20 minutes until cooked through.
Meanwhile brush interior of sliced buns with olive oil and sprinkle with garlic powder. Place on a baking sheet and toast for 3-4 minutes until lightly toasted. This can be done in the oven with the meatballs for the last few minutes.
Meanwhile, heat the sauce in a small pan on the stove over medium heat. Spoon some sauce onto each bun, add 2-3 meatballs to each bun, spoon more sauce over each meatball to coat, place 1 slice provolone cheese on each sandwich. Heat the sandwiches open faced for 2-3 minutes more in the oven to melt the cheese. Let cool slightly so you can handle them, close the sandwiches and serve.

Serves 6-8

If you wish, place the meatballs into the warmed sauce to coat them instead of placing the sauce directly on the buns. I cut the buns so they were still attached on one side instead of cutting them all the way through. Making the meatballs with cheese mixed in allowed for a better cheese flavor. If you really like garlic, add some minced garlic in with the ground beef mixture. I always mix the dry ingredients with the eggs and/or milk before mixing with the ground beef for a moister meat. Placing the meatballs on a raised pan allows the excess fat to drip off and the meatballs to come out dry instead of sitting in the fat at the bottom.

Flavor Rating: Great, everyone loved it.

Ease of Preparation: Moderate, you have to watch the buns so they don't burn.

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