Making meatballs may seem like a time intensive process. The cutting, the forming, the chopping, the frying, all of it to make just a few good things. This recipe cuts those steps in half to allow you to make quick meatball sandwiches any night of the week. The secret is the sauce. Making a quick sauce allows you to have something to simmer them in. They won’t fall apart and will in face add plenty of flavor to the sauce, which you can then dole out heavily on the bread and cheese with those meatballs.
- Picking the best bread is a hard part of this recipe.
- You should soak the open sides of the toasted bread with sauce.
- The meatballs should be cracked before the cheese is applied to the sandwich.
“Traditional meatloaf and derivative meatball recipes combine pork, beef, and sometimes veal. But when I used equal parts ground pork with beef, I did not experience a major flavor advantage in the finished sandwich.”
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