Last week at the Housetrends office, we had our monthly cultural gathering, during which we come together, share ideas and move forward as a team. This month, Tara, our senior graphic designer, catered it for us with these yummy meatball sandwiches using Pioneer Woman’s recipe. Tara used jarred San Marzano Marinara sauce and followed the Pioneer Woman recipe as written, making it an easy process all around. The result was a hearty meatball lunch with just the right amount of zing to the sauce.
Adapted from: Pioneer Woman
- 1 pound Ground Chuck Or Ground Beef
- 1/2 cup Panko Or Other Bread Crumbs
- 1 clove Garlic, Minced
- 1/2 teaspoon Salt
- Freshly Ground Black Pepper
- 1/2 cup Milk
- 2 Tablespoons Olive Oil
- 1/2 whole Medium Onion, Diced
- 1 jar (large) Marinara Sauce
- Crusty hoagie bread of your choosing or use dinner rolls to make sliders, as Pioneer Woman did.
- 4 slices Provolone Cheese, Cut Into Four Wedges Each
Mix meat with bread crumbs, garlic, salt, pepper, and milk. Knead together with hands. Roll into heaping tablespoon-sized rolls.
Heat olive oil in a large skillet over medium heat. Add onions and cook for one minute. Add meatballs between the onions and brown for one minute. (You might have to do this in two batches, depending on the size of your skillet.)
Pour in jar of marinara; shake pan gently to mix. Put on lid and allow to simmer for 20 minutes.
For the photo shoot, we served our meatballs on crusty hoagie bread. Place a wedge of Provolone on the top and bottom of each sandwich. Spoon the meatball with the sauce onto the bottom bun; top with the top bun.
Serve and enjoy!
Photos by: Connie Kimsey