Ingredients
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1 1/2 lbs ground beef
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3/4 cup grated parmesan cheese (can use less)
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1/4 cup milk
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2 eggs
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3 -4 tablespoons fresh parsley, finely chopped (or use 2 teaspoons dried parsley)
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1/2 cup crushed corn flake crumbs (more if needed)
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2 tablespoons minced fresh garlic (can use more)
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2 teaspoons seasoning salt
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black pepper (or use cayenne pepper for heat)
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4 cups favorite marinara sauce (see Kittencal's Marinara Pasta Sauce (Vegetarian))
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parmesan cheese or mozzarella cheese, shredded
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6 large rolls (purchase Italian or French rolls, sliced in half lengthwise)
Instructions
- Set oven to 350°F.
- Prepare a baking sheet.
- In a large bowl combine the first 9 ingredients (up to the marinara sauce) mix well with clean hands to combine, if the mixture is too soft then add in a bit more cornflake crumbs.
- Shape into 1-1/2-inch balls, then place on prepared baking sheet.
- Bake the meatballs for about 20 minutes or until cooked and browned.
- Bring the marinara sauce to a simmer on top of the stove.
- Add in the cooked mini meatballs and simmer for about 20 minutes (you can refrigerate this and then use the following day, just rewarm over low heat before using).
- With your fingers press down the bottom part of each bun to create a depression in the middle.
- Spoon about 5-6 meatballs into the depression and then spoon the sauce over to coat.
- Sprinkle with grated Parmesan cheese or mozzarella cheese, if desired.
- Place the tops of buns over and enjoy!