Life has been busy and I haven’t been spending as much time as I want in the kitchen. Last night’s foodie adventure helped motivate me to get back into the kitchen on my day off. I grabbed my inspiration for lunch from Giada’s latest cookbook, “Weeknights with Giada“.
The thing that most surprised me about this recipe was that she used corn flakes cereal as one of the ingredients. The corn flakes did help keep the meatballs light and added a little more texture. Giada used these meatballs to make mini sandwiches in her cookbook. This recipe makes 12 mini meatball sandwiches. If you are cooking just for one, I would just plan to make pasta the next day and use the leftover meatballs. Hope you enjoy the recipe and happy cooking!
1/4 cup finely crushed corn flakes
1 tablespoon chopped fresh flat-leaf parsley leaves
1 large egg, lightly beaten
1/2 tablespoon olive oil
2 tablespoons ketchup
2 tablespoons grated pecorino romano cheese
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces ground beef (96% lean)
12 Sweet dinner rolls (like King’s Hawaiian) – Remember you can always use the meatballs in other recipes if you are just cooking for yourself.
Place your over rack in the center of your oven and preheat to 375 degrees.
In a medium bowl, stir together the corn flakes, parsley, egg, oil, 2 tablespoons ketchup, the cheese, salt and pepper. Add in the ground beef and combine. With damp hands, roll the mixture into 12 mini meatballs. Line a baking sheet with parchment paper and place the meatballs on it, spacing it evenly.
Bake for 20 minutes until cooked and let them cool for 10 minutes. Serve them with pasta or you can make mini sandwiches by using King’s Hawaiian bread. Cut the meatballs in half and place in a halved pie of bread. I ended up adding a little more salt and pepper at the end for a little more flavor. It’s up to your personal preference. Add a little more ketchup on top and then add the top half of your roll on top. Enjoy!