Description
This Spicy Mini Meatball Grilled Cheese recipe combines juicy, flavorful ground beef meatballs simmered in a rich tomato sauce with melted fontina and provolone cheeses, all sandwiched between crispy, buttery whole grain bread. A perfect twist on a classic grilled cheese, adding a spicy, savory punch with herbs and red pepper flakes. Ready in 45 minutes, it’s a comforting and satisfying meal for two.
Ingredients
For the Mini Meatballs and Sauce
- 1 pound lean ground beef
- 1/3 cup romano cheese
- 1/4 cup panko bread crumbs
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 1 (14-ounce) can diced tomatoes
- 1 tablespoon unsalted butter
- Pinch of salt and pepper (for sauce)
For the Grilled Cheese Sandwiches
- 2 tablespoons softened butter (for spreading)
- 4 slices seedy whole grain bread (or your favorite bread)
- 4 ounces fontina cheese, freshly grated
- 2 ounces provolone cheese, freshly grated
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef, romano cheese, panko bread crumbs, minced garlic, dried basil, dried parsley, crushed red pepper flakes, salt, and pepper. Mix gently until just combined to avoid tough meatballs. Form the mixture into mini meatballs about slightly less than 1-inch in diameter.
- Cook the Meatballs: Heat a large skillet over medium-high heat and add the olive oil. Add the mini meatballs and cook them, turning occasionally, until browned on all sides, about 5 minutes. They do not need to be fully cooked through at this stage as they will simmer in the sauce next.
- Simmer in Tomato Sauce: Reduce the skillet heat to medium-low. Add the canned diced tomatoes, unsalted butter, and a pinch of salt and pepper. Stir to combine. Cover the skillet and let the meatballs simmer in the sauce for 15 minutes, allowing them to cook through and the flavors to meld.
- Prepare the Bread for Grilling: Spread about half a tablespoon of softened butter on the outsides of each bread slice. This will help achieve a golden, crispy crust during cooking.
- Assemble and Cook the Grilled Cheese: Heat a skillet or griddle over medium heat. Place one slice of the buttered bread in the skillet, butter side down. Sprinkle some grated fontina cheese over this bread slice. Cut some of the simmered meatballs in half and place them over the cheese layer. Add a little more fontina cheese on top of the meatballs, then cover with a second slice of buttered bread, butter side up. Cook the sandwich until the bread is golden brown and crispy, and the cheese has melted, about 3-4 minutes per side. Adjust heat as needed to prevent burning.
- Serve: Remove the grilled cheese from the skillet, slice if desired, and serve immediately while hot and melty.
Notes
- Use freshly grated cheeses for better melting and flavor.
- Adjust crushed red pepper flakes to taste for desired spice level.
- You can substitute other types of cheese like mozzarella or cheddar if preferred.
- Using whole grain bread adds a nice texture and heartiness to the sandwich.
- Leftover meatballs and sauce can be refrigerated up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
