The recipe makes you 12 mini meatball sandwiches. I stuck to the original recipe the first time around and we really liked the sandwiches. Realized the ones that I scooped out some of the bread from the bun made it easier to eat, by preventing the meatballs from scooting out of the bun.
I also tried an open faced method which makes you 24 open faced mini meatball sandwiches. Make it by halving the meatballs and placing a half meatball with sauce onto the cheese and half a bun. Although it was a tad messier, it might be an option you'd lean towards for kids needing smaller bites.
Whichever way you eat the sandwiches, these make a comforting filling meal that's easy on the wallet, fast on cook time and satisfying for the family.
Mini Meatball Sandwiches
Recipe from Pioneer Woman
Prep Time: 16 minutes
Cook Time: 20 minutes
1 lb ground chuck or beef
1/2 cup panko or bread crumbs
1 clove garlic, minced
1/2 tsp salt
1/2 cup milk
2 tbsp olive oil
1/2 whole medium onion, diced
1 jar (large) marinara sauce
12 whole dinner rolls (or slider rolls)
4 slices Provolone cheese (cut into 4 wedges each)
1. Mix meat with bread crumbs, garlic, salt, pepper and milk. Knead together with hands. Roll into heaping tbsp sized rolls.
2. Heat olive oil in large skillet over medium heat. Add onions and cook for 1 minute. Add meatballs between onions and brown for 1 minute. (cook in 2 batches if needed)
3. Pour marinara, shake pan to mix. Put lid and allow to simmer for 20 minutes.
4. Slice the rolls in half. Place wedge provolone. Spoon the meatball with sauce then add the top bun.
*Note: I dug a small hole in the top bun to better situate the meatball in the sandwich.
Another option is to make open faced meatball sandwiches.
Other meatball recipes:
Braised Lamb Meatballs
Click and see the other recipes that have become staples in our home from Ree:
Grilled Veggie Burritos
Crash Hot Potatoes
Buffalo Chicken Salad
Pioneer Pasta Salad
Frozen Fruit Cups