I am in a comfort food mode if you can’t see it by looking at my last few posts. I seek out the creamy, savory, flavorful meals I remember from being a kid or that make me feel warm and good inside. I know food can’t solve everything but right now, it is okay.
Sometimes comfort food is homemade meatballs. We made a huge batch of meatballs. You can double or even triple this recipe and freeze them for use on busy nights. I love having frozen meatballs on hand but find the pre-made bagged ones usually too salty and lacking in flavor.
It was fun sitting with the big bowl of meat between us and rolling the meatballs together. This is a great way to get your kids involved with cooking dinner. Let them help you roll the meatballs. They don’t need to be perfectly shaped and sometimes mine like making their own and eating the ones they made!
These meatballs were super tasty and tender. One secret to a great meatball is to not over cook them or overwork the meat. You want them just mixed through and then take them out of the oven just after they have cooked through. We haven’t had homemade meatballs in ages so this was a great treat.
The gooey cheese and sauce made the meal extra comforting to all of us. These were so filling we only ate one sandwich each!
For my mostly gluten-free son I can make a batch of these with gluten-free bread crumbs and serve his sandwich on a gluten-free roll.
I served the sandwiches with a green side salad.
meatballs: (this recipe will leave you with some extra to freeze)
- 1 1/2 lbs. ground beef
- 1 1/2 lbs. ground pork
- 2 large eggs
- 1 cup homemade bread crumbs
- 2/3 cup Parmesan cheese, grated
- 3 heaping teaspoons garlic, minced
- 2 heaping teaspoon fennel seed, crushed
- 2 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- meatballs – packaged or homemade
- pasta sauce – your favorite
- mozzarella and Parmesan cheese – freshly shredded
- good quality hot dog or sandwich rolls
- Preheat oven to 350 degrees. Line 2-3 rimmed baking sheets with parchment paper.
- Mix all meatball ingredients in a large bowl until just blended. Roll into 1/2 oz to 1 oz. meatballs.
- Bake for 10 minutes and then roll the meatballs over. Bake for another 5 minutes and check if they are done. If not bake for another 2-3 minutes until just cooked through. Do not over bake.
- Remove from oven and allow to cool for 5 minutes.
- Turn on broiler in oven. Line a rimmed baking sheet with parchment paper.
- Toast the rolls for your sandwiches.
- Place meatballs on bottoms of rolls and cover with mozzarella and Parmesan cheese. Place the bottom rolls and meatballs in the broiler for 1-2 minutes to melt cheese and let it start to brown just a bit. Watch carefully as they can go from brown to burnt very quickly.
- Remove pan from oven and add warmed pasta sauce to the top of the sandwiches. Cover with the top of the rolls and serve.