Mini Meatball Sandies
- 1/4 cup finely crushed corn cereal (such as Corn Flakes)
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 large egg, lightly beaten
- 1/2 tablespoon olive oil
- 1 tablespoon ketchup, plus more for serving
- 2 tablespoons grated Romano cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces 96-percent lean ground beef
- Twelve 2 1/2-inch diameter sweet dinner rolls, halved, such as King's Hawaiian
- Put an oven rack in the center of the oven.
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, stir together the cereal, parsley, egg, oil, 1 tablespoon ketchup, cheese, salt, and pepper.
- Add the ground beef and gently stir to combine.
- With damp hands, roll the mixture into 12 mini meatballs.
- Arrange the meatballs on the prepared baking sheet and bake until cooked through, about 15 minutes Cool for 10 minutes.
- Make an indentation in the center of the bottom half of a roll.
- Slice a meatball in half and put in the indentation.
- Add about 1 teaspoon of ketchup to the meatballs and cover with the top half of the roll.
- Repeat with the remaining rolls and filling.
- Arrange the sandies on a platter and serve.
corn cereal, parsley, egg, olive oil, ketchup, romano cheese, kosher salt, freshly ground black pepper, ground beef, diameter
Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/mini-meatball-sandies-recipe.html (may not work)