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Blue Cheese stuffed meatball sandwich

Blue Cheese stuffed meatball sandwich

6 servings
Cheesy Roasted/Toasted

ingredients

For the meatballs:

  • ¾ cup italian seasoned breadcrumbs
  • ¾ cup skim milk
  • 3 eggs whites, beaten
  • 1½ tbsp chopped fresh parsley
  • 1½ pounds ground beef
  • 3 oz , or about 3/4 of a package, chilled Castello® Traditional Danish Blue, cut into 1/3-inch cubes
  • 2 tsp vegetable oil
  • 2¾ cups marinara sauce
  • ¾ cup water
  • salt, to taste
  • pepper, to taste

For the sandwiches

  • 2 (7-ounce) petite baguette, each cut in half lengthwise, then crosswise into 3 sections
  • 1 tbsp chopped fresh parsley
  • ¼ white onion, sliced
  • 1½ cups firmly packed spring greens

preparation

1. Place the breadcrumbs and milk in a large bowl and stir to combine. Allow to sit for 5 minutes, then stir in the egg whites and parsley.

2. Add the ground beef, season generously with salt and pepper, then knead with your hands until fully combined.

3. Divide the meat into 36 portions, these will make the meatballs. Form each portion of meat into a disk and hold in the palm of your hand.

4. Place a cube of blue cheese in the middle of the disk, then fold the meat over the cheese and roll into a ball, so that the cheese is in the middle. Repeat with the remaining meat and blue cheese.

5. Preheat the oven to 400ºF.

6. Place a large, nonstick skillet over medium-high heat. Add the vegetable oil followed by the meatballs. Cook, turning until the meatballs are browned on 2 sides, about 4 minutes per side.

7. Add marinara sauce and water to the skillet with the meatballs and reduce the heat to low. Gently simmer the meatballs while you prepare the rest of the ingredients for the sandwiches.

8. Place the cut baguette pieces directly on the oven rack, cut side down. Toast until lightly browned, about 4 minutes. Remove and place on a cutting board. You are now ready to assemble your sandwiches.

9. Place 6 meatballs onto each of the bottom toasted bread pieces and top with a small amount of sauce. Top with parsley, onion and spring greens. Repeat with the other sandwiches.