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Ingredients
- 1 x Pepperidge Farm white bread loaf thin-sliced
- 1 lb grnd pork
- 1 lrg egg
- 1/2 c. grated Romano cheese
- 1/4 c. finely-minced fresh flat-leaf parsley
- 1 x garlic clove finely minced
- 1 tsp Italian herbs
- 1 pch coarse salt
- 1 pch freshly-grnd black pepper
- 8 Tbsp. unsalted butter room temperature
Directions
- Preheat oven to 325 degrees. In the bowl of a food processor, process the heels of the bread to fine bread crumbs. Measure 1/2 c., and set aside.
- In a large bowl, combine pork, egg, cheese, parsley, reserved bread crumbs, garlic, herbs, salt, and pepper. Mix well to combine.
- Line a baking sheet with parchment paper. Roll meat mix into 1-inch balls, and place on prepared baking sheet. Lay two slices bread on work surface. Butter one side of each piece. Place four meatballs on the buttered surface of one slice of bread. Top with a second slice of bread, buttered-side down. Press firmly to adhere. Use a serrated knife to cut crusts from bread. Cut sandwich into four equal squares. Transfer to a baking sheet. Repeat with remaining meatballs and bread. (This process can be done assembly-line style, lining up slices of buttered bread and assembling a number of them at a time.)
- Bake sandwiches till the meatballs are cooked through, 30 to 40 min. Cold briefly before serving.
- This recipe yields 56 pcs.
- Yield: 56 pcs
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