Easy Meatball Bomber Recipe
This Easy Meatball Bomber Recipe is crowd-pleasing open-faced meatball sandwiches that are as perfect for the big game as they are for weeknight dinner.
Servings 5 people
- 1 lb ground beef 85-90% lean
- 1/4 cup almond flour
- 1 1/2 oz Parmesan cheese finely grated
- 1 large egg yolk
- 2 cloves garlic crushed
- 1 teaspoon dried Italian herb spice mix
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 24 oz jar RAO’s Homemade Marinara Sauce
- 5 slices of your favorite bread I used homemade paleo bread
- 4 oz cheddar shredded
- 2 tablespoons Parmesan cheese finely grated
- Fresh basil for garnish
For the meatballs, use your hands to combine the beef, almond flour, Parmesan, egg yolk, garlic, Italian herb spice mix, salt, and black pepper in a large bowl. Shape the meat into 15 meatballs.
Add the RAO’s Homemade Marinara Sauce to a medium-sized saucepan, and bring to a simmer. Drop the meatballs into the simmering sauce, cover the saucepan, and cook 25 to 30 minutes (no need to stir).
To make open-face meatball bombers (aka, fancy toast), toast the bread in a toaster or under the broiler. Top each slice of toast with 2 tablespoons of sauce from cooking the meatballs and 3 meatballs. Divide the cheddar and Parmesan cheese between them. Broil until the cheese is melted.
Sprinkle fresh basil on top and serve.
Calories: 535kcal | Carbohydrates: 25g | Protein: 30g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 140mg | Sodium: 1317mg | Potassium: 725mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1025IU | Vitamin C: 9.9mg | Calcium: 385mg | Iron: 4mg