Remember this post the other day for simple tomato sauce? Here is a use for those delicious onions that should not be discarded. See: Sandwich topping. They provide that little extra somethin’ somethin’ – but you’ve already done the work – win!
For me, the star here is the garlic toast. The toasting of the bread provides a sturdy vehicle for the journey of the meatballs from plate to mouth. The meatballs are tender, juicy and smothered in tasty sauce. Serve with a green salad for a satisfying meal. Bring napkins.
Note: This makes more meatballs than the two of us needed for dinner. What to do? Freeze, uncooked, on a baking sheet for a few hours, then store in a Ziploc bag for future dinners.
Meatballs (use this, or your favourite meatball recipe)
½ lb lean ground beef
½ lb ground chicken
½ an onion, finely diced
2 cloves, minced
1/3 cup breadcrumbs
2 tablespoons milk
1 teaspoon dried oregano
1 teaspoon fresh thyme (or about ¼- ½ teaspoon dried thyme)
Salt and pepper
2-4 tablespoons olive oil, for cooking
- Preheat the oven to 400F.
- In a large bowl, combine milk and breadcrumbs until liquid is mostly absorbed.
- Combine remaining ingredients, mindful not to over mix!
- Form into balls of desired size; ours were just smaller than golf balls.
- Heat olive oil in a large skillet/frying pan over medium heat. Place the meatballs on the pan, browning all sides.
- Place the frying pan in the oven and bake until cooked through, about 8-10 minutes (depending on the size of your meatballs)
Mini loaves of ciabatta bread (1 per person), split lengthwise
2 tablespoons butter, softened
1 clove of garlic, finely minced
Salt and pepper to taste
- Combine butter, garlic, salt, and pepper in a small bowl.
- Spread on ciabatta
- Place in bread in oven (at 400F or even set to broil), open faced, until lightly toasted
- Warm approximately ¼ – ½ cup leftover simple tomato sauce per person and onions.
- Place 2-3 meatballs on bread. Smother in sauce and onions.