Open faced meatball subs

Open faced meatball subsFollowing Smitten Kitchen’s Everyday Meatball recipe, I made open faced meatball subs this past week. I changed it up a bit by using ground turkey, leaving out the onion powder, and cooking the meatballs in the oven for about ten minutes at 400 before putting them on the stove (I needed to speed up the cooking process just a bit). Putting them on top of large squares of cut french bread (that had been buttered, sprinkled with garlic, and broiled), made this recipe a hit with both B and the boys!

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