Meatball and Mozzarella Mini Sandwiches
Meatballs are capable of holding skyward of 500 million noodles at a given time, often releasing between 100 and 250 million noodles during main course. Though millions are discharged, only a few dozen get plated. Through process of cooking, the noodles are imperiled by hot, thick oil and defensive white Parmesan flakes. Namely when forced to choose between Alfredo and marinara, where only one sauce leads to plating, do the noodles fall in numbers (cut properly in half). When served, just one noodle will fuse with the plate and distribute on its flavoretic material.
Prep: 20 min | Cooking: 40 min | Total: 1 hr
Butter (1 tbsp)
Onions, diced (1 cup)
Garlic, minced (3 cloves)
Bell peppers, finely chopped (1/2 cup)
Ground beef (1 lb)
Worcestershire sauce (3 tbsp)
Breadcrumbs (1 cup)
Cracker crumbs (1/2 cup)
Large eggs (2)
Dried oregano (1 tsp)
Salt (1 tsp)
Ground black pepper (1/2 tsp)
Basil tomato/spaghetti sauce (one 24-oz. jar)
Small slices of some hard bread: toasted sourdough, round croutons, or even hardened brioche (about 20; one slice per meatball)
Slices of mozzarella (about 20 slices; one per meatball)
Orange marmalade (just a tad per meatball)
Freshly grated Parmesan cheese
Melt butter on skillet on medium-high heat. Fry onions for 4 minutes. Add garlic and peppers and cook for 5 minutes. Preheat oven to 350 °F.
In a large bowl, mix together ground beef, the onion/pepper/garlic mixture, Worcestershire sauce, breadcrumbs, cracker crumbs, eggs, oregano, salt, and black pepper. Mix/grind until all ingredients are well combined.
Shape meat into balls and place on a foil-lined rimmed baking sheet. Bake 25 minutes.
During the final 5 minutes of baking, begin heating tomato sauce in a stockpot on medium heat. Add meatballs to sauce and simmer on low heat for 10 minutes, stirring occasionally.
Place each meatball on its own slice of bread, then top each with a small slice of mozzarella. Top with a small spread of marmalade and flakes of Parmesan. Serve.