Meatball sandwich with Parmesan & herbs #124

It´s great fun to take something that´s usually served as an main course and make it smaller, this is a variation to sliders with meatballs cooked in tomato sauce with loads of fresh herbs and Parmesan cheese. Served on a bun with some extra cheese on top makes it a fun dish to serve tapas style.

Meatball sandwich with Parmesan & herbs

ground beef and pork
eggs
milk
parsley
thyme
chives
Parmesan cheese
sage
salt, black pepper
olive oil
garlic
canned tomatoes
onion
baguette
butter

Roughly chop the herbs, garlic and onion and combine in with the ground meat. Add eggs, milk, olive oil, salt, grated Parmesan cheese and pepper. Use the same proportions as you would for normal meatballs or ground meat patties.

Take a bit of the mixed meat and fry it in a pan to make sure you´re satisfied with the seasoning. Once done roll all of the meat into meatballs. Fry on medium heat in some olive oil and butter, when the meatballs are starting to get some color then add the canned tomatoes and let the meatballs simmer for one hour on low heat. Season the sauce if necessary.

Cut the baguette into pieces that will fit one meatball, toast the bread in an toaster or dry pan. Add a meatball to the bread and grate some extra Parmesan on top. Put the lid on and put a wooden skewer trough the bread and meatball to stop it from rolling away, good luck.