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Meatball Sandwiches

I have to admit that I have no picture for this recipe. We had them on Thursday night and I was so hungry I completely forgot to take a picture and devoured mine in minutes. So no pictures this time, but you can be assured, they are quite yummy and attractive.


1 pound (or so) of ground beef
1/4 diced red onion
Tablespoon Dijon mustard
2 cloves of garlic, minced
Splash of Worcestershire sauce
3/4 cup of shredded Romano cheese
2 slices of bread (soaked in water)
2 eggs
1/2 tablespoon parsley
Pepper (to taste)
1 jar tomato sauce (whatever kind you like)
Green pepper, sliced
Rest of red onion, sliced
Provolone cheese
Sub rolls


Mix ground beef, red onion, mustard, garlic, Worcestershire sauce, Romano cheese, bread, eggs, parsley and pepper until thoroughly combined. Form into medium sized balls and place in rows on a cookie sheet. Bake in 350 degree oven for 15 minutes (or until cooked in center). Pour tomato sauce into a crock pot and heat on low. When meatballs are cooked, take them out of the oven and place them in the crock pot. Spoon sauce over the top of the meatballs. Heat until meatballs and sauce are warm. Saute green peppers and sliced onions in a sauce pan on medium high heat, just until seared. Toast sub rolls under the broiler with a slice of provolone on each until cheese is melted. Add 3 meatballs and some green peppers and onions to each sub roll. Slice in half and devour immediately. (They’re even better the next day.)

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