Open-Faced Beef Stroganoff Meatball Sandwiches

By Tarah716

Ingredients

• for the meatballs:
• 2 lbs ground lean beef
• 1 egg
• 1/4 cup whole milk
• 1 1/2 cups breadcrumbs
• 2 teaspoons Worcestershire sauce
• 2 tablespoons yellow onion, minced
• salt and pepper to taste
• for the sauce:
• 2 cups mushrooms
• 1/3 cup yellow onion, diced
• 3 tablespoons unsalted butter
• 3 tablespoon all-purpose flour
• 1 1/2 cups chicken or beef broth
• 3/4 cup sour cream
• 1 teaspoon Worcestershire sauce
• salt and pepper to taste
• 4 to 5 sub rolls, halved
• 2 cups provolone cheese, shredded

Details

Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from climbinggriermountain.com

Preparation

Step 1

Preheat oven to 350 degrees.

for the meatballs:
Spray a baking sheet with non-stick cooking spray. In a large bowl, combine all ingredients. Roll the beef mixture into a 1-inch balls and place on baking sheet. Bake for about 15 to 20 minutes or until cooked through. Remove from oven and set aside.

To make the sandwich, spray another baking sheet with non-stick cooking spray. Place sub slices on the baking sheet and top with three to four meatballs. Pour the sauce over the meatballs and top with provolone. Repeat the process with remaining sandwiches. Place baking sheet under broiler for a couple of minutes or until cheese is bubbly and brown. Remove from oven and serve immediately.

for the sauce:
In a large skillet, melt butter. Add the onion, Worcestershire, mushroom, s&p, and cook until softened about 5 minutes. Add the flour, stir, and cook for about a minute. Pour in the stock and stir until thickened. Reduce heatt to simmer and stir in the sour cream. Remove skillet from heat.