Meatball Sandwiich by Janis Andersen

Meatball Sandwich

Cheese and Mushroom Sauce

A quick and easy recipe made with things usually found in the cupboard. Good for a quick lunch or a satisfying meal anytime.

Preparation: 45 minutes Life Experience Recipe
Makes about 30 meatballs Janis Andersen
  • 1 pound lean ground beef
  • 1/2 cup dry bread or cracer crumbs
  • 1/4 cup milk
  • 1 egg
  • 1 tablespoon dried minced onions
  • Hot dog buns or your favorite sandwich rolls
  • 1 teaspoon parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon ground black pepper
  • 1 each 10 3/4-ounce cans condensed cream of mushroom soup and condensed cheddar cheese soup, undiluted
  1. Place onion flakes in milk and set aside for 10 minutes.
  2. Place soups in microwave safe bowls and set aside.
  3. In a medium bowl, mix milk and onion mixture with all remaining ingredients except soups. Mix until thoroughly blended.
  4. Shape mixture by rounded teaspoonfuls into 3/4-inch balls. In nmedium hot frying pan with a bit of olive oil, in batches, browm meatballs well on all sides and meat balls are cooked through.
  5. Remove cooked meatballs to rack or paper towels to drain.
  6. Warm soups in microwave until smooth and spread easily. Place 4 to 6 meatballs in warmed bun and spoon on soups as desired.

The sandwiches are wonderful hot as well as cold. At a picnic, or at a buffet, place the ingredients on the table and let everyone make their own sandwiches. Add some sauteed mushrooms and sauteed onions for a real taste treat. I have a confession to make: sometimnes, when time is short, I use prepared, frozen meatballs. They are usually Italian-style in spice. Although they are not as good as these meatballs in this recipe, they will certainy do quite well in a pinch.

The makings set out for the buffet. When holding for any period of time, I add a bit of marinara sauce to keep the meatballs from drying out. It adds to the flavor of the sandwich.

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Latest revision done March 2017
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