What to do with those left over meatballs you will inevitably have after a spaghetti dinner feast like the one my family had on Sunday night? The traditional meatball sub, I would surmise, is the most common reincarnation and, admittedly, as tasty one at that. However, in my experience, meatball subs tend to get soggy and limp due to an excess of tomato sauce and end up reminding me more of a wet dish sponge than the tasty crispy flavorful sandwich it could be. My version is a bit more dainty than the usual meatball sandwich (can you even use the word dainty in the same sentence with meatball sandwich?) and not nearly as bulky, but with all the flavor and even oozy cheese.
I heated the sauce and the meatballs in a covered sauce pan over medium heat for about 10-15 minutes until they were warmed through. Leftover french baguette is sliced on the diagonal to create a little more surface space, drizzled with olive oil and toasted on both sides. Next, slice the meatballs into and place them on the crostini. Spoon over a little bit of sauce and top with a generous shaving of Parmesan cheese. Place the tiny sandwiches under the broiler for just a minute to melt the cheese. Deliciously crispy little toasts with tasty tomatoey meatballs and even melted cheese without any soggy sponge effect!
Those are so cute! When I was in seventh grade, I made sandwiches to take to school out of leftover chicken meatballs...SO MESSY with out with ordinary sandwich bread in a fold-top bag. Your idea is so much cuter and more practical and delicious.
ReplyDeleteNice way to deal with the leftovers. My husband, who loves Italian food, does that too with our leftover meatballs.
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