Meatball Sandwiches from The Weeknight Cook by Brigit Binns
Prepare the meatballs In a large bowl, combine the bread crumbs and milk. Let stand for 5 minutes. In a frying pan over medium-high heat, warm the 1 tablespoon oil. Add the onion and garlic and sau...
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Cooking tools:
- Mixing bowl
- Skillet
- Stove
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- Fresh mozzarella cheese, 6 oz (180 g), thinly sliced
- Roasted Tomato Sauce or purchased marinara sauce, 2 cups (16 fl oz/500 ml)
- Crusty rolls, 4, each 6 inches (15 cm) long, split
- Egg, 1, beaten
- Fresh flat-leaf (Italian) parsley, 3 tablespoons minced
- Yellow onion, 1 small, finely chopped
- Garlic, 1 clove, minced
- Ground (minced) beef, 1½ lb (750 g)
- Salt
- freshly ground pepper
- Milk, 2 tablespoons
- Olive oil, 1 tablespoon, plus more for frying
- Fresh bread crumbs, ½ cup (1 oz/30 g) (see tip)
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