We decided to splurge while grocery shopping the other day and we bought some meat (that wasn’t hot dogs)….I know – huge deal. I have had a hankering for some meatball sandwiches for quite a while. We used half of the meat to make burgers and the other half for these miniature meatball sandwiches. Keep in mind that the meatballs are miniature…not the sandwiches.
This recipe is adapted from my Mom’s AMAZING meatball recipe. Seriously, her meatballs are from heaven. Her meatloaf ain’t too shabby either. Frankly, when it comes to meat of any kind (in balls or in loaves) she is the master. Happy Birthday, Mom. Thanks for all the meatballs and meatloaves over the years. This post is dedicated to you!
(for meatballs) (for sandwich)
Ground Beef (Pork is better) Rolls with Fennel Seeds
Worcestershire Sauce Shredded Edam
Bread Crumbs Garlic
Garlic Salt Mayo
1. Preheat the oven to 170C with the fan (350F).
2. Throw the meat (about 1/2 of a package), a pinch of garlic salt, a squirt of ketchup, about 1/2 cup of bread crumbs, and 1 tablespoon of Worcestershire sauce into a bowl. Err on the side of too much Worcestershire sauce; if you skimp on it than you lose a lot of the flavour. It’s usually most effective to mix everything together with your hands.
3. Roll the meat into small meatballs (a little smaller than golf balls) and place them into a greased glass pan. Bake them for 15 minutes.
4. While the meatballs are cooling, prep the rolls on a baking sheet (everything minus the mayo). Lay the bread out open-face, place the meatballs on one side, sprinkling cheese on each side. Bake for about 5 minutes in the oven or until the cheese is melted.
5. Squish the two sides together and take a big delicious bite. I prefer rolls with fennel seeds for an extra kick of flavour.