Meatball sandwich

I decided to make a meatball sandwich for lunch. It was good!

The meatballs and frozen mini-meatballs I usually have on hand. I use them for sweet and spicy meatballs at Thanksgiving and for spaghetti and meatballs.

I vacuum sealed 5 meatballs and heated them in the sous vide at 130°F from frozen for a half hour.

Also the pizza sauce I opened yesterday to make pizza.

I used the same rolls I used for my chicken sandwich I made earlier this week.

After the meatballs came out of the sous vide I cut them in half (so they wouldn't roll off the bun), and added them to a small sauté pan with some pizza sauce and crushed red pepper flake to finish heating the sauce.

Added to the roll.

And topped with a little shredded mozzarella cheese, mainly because I had it open from making pizza. Melted provolone would probably be good. Maybe Parmesan? Melted it with a torch since the oven wasn't hot.

2024-11-26

I made this again, only slightly changed from before. It was good!

I used these white sub rolls. A single one is around 8" long and the right size for 6 mini-meatballs cut in half.

I used 6 mini-meatballs (3.0 oz.), reheated in the sous vide at 130°F for 30 minutes.

I cut each one in half and cooked them in 3.0 oz. Bove's spicy marinara with added red pepper flakes.

Topped with provolone cheese and melted in the oven for 4 minutes at 350°F.

Served with homemade coleslaw.