I decided to make some of my garlic bread for this sandwich. It was the perfect touch and I highly recommend it. If not, the baguette as is, is just as tasty. I used Newman's Own Organic Tomato Basil Sauce, as my sauce of choice. Works really well with this.
Open Faced Meatball Sub
Cook Time: 30 minutes
Prep Time: 10 minutes
- 1/2 tsp olive oil
- 1 small onion, finely diced
- 2 cloves of garlic, minced
- 1 lb of lean grass fed ground beef
- 1 egg
- salt and pepper to taste
- 1/3 cup whole wheat breadcrumbs
- 2 tbsp fresh parsley, minced
- 1/4 cup freshly grated Parmigiano
- olive oil spray
- 1 whole french baguette, halved and cut into desired sizes (toasted) or My Garlic Bread
- 1 cup (or more) of favorite organic pasta sauce
- freshly grated mozzarella cheese (optional)
- fresh parsley, minced (optional)
Meatballs - Heat the oil in a medium skillet over medium heat. Add the onions and garlic. Saute for 5 minutes, or until softened. Set the mixture aside to cool.
Go ahead and preheat the oven to 400F. Prep a mini muffin tin with olive oil spray in each cup. Or if you are using a cookie sheet, grease the surface.
In a large bowl, add all the meatball ingredients (including the onion mixture) and combine by hand. Do not over mix. Make 24 meatballs (about the size of a ping pong ball) and place each in the mini muffin tin.
Transfer to the oven to bake for 10 minutes, then flip the meatballs to brown on the other side. Bake for another 10 minutes or until fully cooked.
While the meatballs are baking, cut up your baguette, grate your cheese and heat up your tomato sauce.
If you are planning on toasting your baguette in the oven, I would put it in when you flip the meatballs. Should take about 5 minutes or so to toast.
Once everything is ready, it is time to assemble. Place a slice of baguette on the plate and top with desired amount of meatballs. Spoon the tomato sauce over the meat balls and top with the cheese and parsley.
Serve with a fork and knife. Enjoy!