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Easy Meatball Bomber Recipe on Wooden Table

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.
Course Appetizer, Main Course
Cuisine Italian American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 5 people
Calories 535kcal



  • 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