Meatball grinders

I’m having one of THOSE weeks. The kind of week where we have something every night, and even though a few of the commitments are social engagements, it still makes for a crowded schedule. The kind of week where I don’t know if I’ll get all my workouts in. The kind of week where fast food is beckoning. Yeah, that kind of week.


It’s also the kind of week where a comforting meal goes a long way toward maintaining sanity. This meal is perfect for those kinds of weeks. It doesn’t take any more time than ordering take out. And it doesn’t come with the extra side of guilt that most restaurants toss in the bag with your buffalo chicken wings… and fries. (Look, I never said we eat great every day. But we try, and recipes like this help.)



Meatball Grinders

½ lb ground beef
2 Tbsp bread crumbs
2 Tbsp minced onion
½ egg white
½ tsp dried oregano
½ tsp dried basil
½ tsp garlic powder
Salt and pepper
½ jar of prepared pasta sauce
2 hoagie rolls
½ cup shredded mozzarella cheese

Heat oven to 375 degrees. Spray a broiler pan with cooking spray. Combine the beef, bread crumbs, onion, egg white and seasonings in a medium bowl. Mix until well combined. Shape beef into 1” meatballs. Bake for 20 minutes. Meanwhile, heat pasta sauce over medium low heat. When meatballs are done drop them into the sauce and stir gently. Turn on the broiler and cover a baking sheet with foil. Broil the rolls until lightly toasted. Top each roll with meatballs and half of the cheese. Broil until cheese is melted.

Notes: Feel free to spice up the pasta sauce to your liking. Red pepper is a must in our house. You can also swap the beef for ground turkey or chicken. If you opt to go with poultry, grate some onion into the meat mixture (about 1 Tbsp should do) to keep it moist.

Serve with: a simple salad.

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