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RMHC volunteers enter the kitchens of Ronald McDonald Houses eager to cook meals every evening.
They like to whip up things that will satisfy hungry stomachs and inspire courageous battles against illness or injury.
Because RMHC kids often find themselves facing new frontiers, amidst fear and uncertainty that comes with wrestling diseases and finding a cure, they need a certain amount of hearty comfort food to give them an extra dose of strength for the days ahead.
We think this recipe for mini meatball sandwiches is perfect for the brave kids and families staying at Ronald McDonald Houses. Perhaps it will give them the ‘go get ‘em’ attitude they need to get over that last medical hurdle toward being 100% healthy.
Mini Meatball Sandwiches adapted from The Pioneer Woman
- ½ pound Ground Chuck
- ½ pound Ground Pork
- 1/2 cup homemade bread crumbs
- 2 clove Garlic, Minced
- 1/2 teaspoon Salt
- Freshly Ground Black Pepper
- 2 teaspoons finely chopped parsley
- 2 teaspoons finely chopped basil
- ¼ cup shredded Parmesan Cheese
- 1/2 cup Whole Milk
- 2 Tablespoons Olive Oil
- 1/2 whole Medium Onion, Diced
- 1 jar (large) Marinara Sauce
- 12 whole Dinner Rolls (or Slider Rolls)
- 4 slices Provolone Cheese, Cut Into Four Wedges Each
Mix meat with bread crumbs, garlic, salt, pepper, parsley, basil, parmesan cheese and milk. Mix together with hands until fully combined. Roll into tablespoon-sized balls.
Heat olive oil in a large skillet over medium heat. Add onions and cook for one minute. Add meatballs between the onions and brown for one minute. (You might have to do this in two batches, depending on the size of your skillet.)
Pour in jar of marinara; shake pan gently to mix. Put on lid and simmer for 20 minutes.
When ready to serve, preheat oven to 400 degrees. Cut each dinner roll in half. Place a wedge of Provolone on the top and bottom of each roll. Spoon a meatball with the sauce onto the bottom bun; top with the top bun. Heat in the oven for 2 to 3 minutes until rolls are warm and cheese is melted.