open faced meatball sandwich

Name: Open Faced Meatball Sandwich
Prep time: 5 min
Cook time: 35 min
Ingredients: 2 ¾ pound(s) ground beef; 4 clove(s) garlic – chopped; 1/4 cup(s) chopped italian parsley; 1/4 cup(s) grated romano cheese; 4 slice(s) white bread; ½ cup(s) milk; ½ cup(s) instant potato flakes or italian breadcrumbs; 3 - eggs; ½ teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 1/2 teaspoon(s) paprika; 1/2 teaspoon(s) garlic powder; 2 tablespoon(s) olive oil

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Catherine Cappiello Pappas

Amityville, NY

Updated on May 29, 2013

A great twist to making meals with meatballs! Quick and easy!

Rate

prep time 5 Min

cook time 35 Min

method ---

yield

Ingredients

2 ¾ pounds ground beef
4 cloves garlic – chopped
1/4 cup chopped italian parsley
1/4 cup grated romano cheese
4 slices white bread
½ cup milk
½ cup instant potato flakes or italian breadcrumbs
3 - eggs
½ teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
2 tablespoons olive oil

How To Make open faced meatball sandwich

Step 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.
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