Archive | 1:56 pm

meatball sandwich

25 Feb


Dinner…pasta with meatballs and tomato sauce? That’s a bit plain Jane.

Let’s get a little creative and find a different medium for the meatballs and sauce. Fresh baguette! Let’s make meatball sandwiches for dinner!

Serves 2



  • Lean ground beef (or try ground turkey, chicken), .5 lbs
  • Sea salt, pinch
  • Pepper, pinch
  • Fennel seeds, pinch
  • Olive oil, 1/2 tbsp

Tomato sauce:

  • Olive oil, 1 tsp
  • Garlic, 2-3 cloves, smashed and minced
  • Yellow onion, 1 small, chopped
  • Fire roasted whole tomatoes, 1/2 can
  • Fresh basil leaves, as much as you like
  • Sea salt, pinch

Bread and toppings:

  • Fresh baguette
  • Optional Parmigiano Reggiano or Pecorino Romano, sprinkle


1. Prep and brown meatballs: Add salt, pepper, fennel seeds to your ground meat. Roll the meat into small meatballs. Heat up olive oil in medium sized pan, add meatballs. Let brown on each side, flipping them so they are fully browned all around. Remove from pan, set aside.

2. Make the tomato sauce: In the same pan, over medium heat, add a touch more olive oil then your garlic and onions, with a pinch of salt. Cook until translucent and fragrant. Add tomatoes. With a wooden spoon smash the whole tomatoes. Bring to a boil, then down to a simmer, cover and cook for 20 minutes. Add in your browned meatballs and fresh basil. Submerge them in the tomato sauce, cover then cook for another 10 minutes.

3. Prep your bread: Cut baguette, toast if you like, or leave it fresh.

4. Assemble your sandwich: Lay out your baguette onto a plate. Add one thin layer of tomato sauce on the bread, then top with meatballs. Finish with another layer of tomato sauce. Top with a sprinkle of Parmigiano Reggiano or Pecorino Romano (certainly optional), dash of salt and crack of pepper.

Put out some napkins and enjoy!