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.
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.