Baked Meatball Sandwiches


By the time this post is published our vacation will be nearing it’s end. I’m just going to go out on a limb here and say that I will be sad. It’s always sad when vacations end, but oh well. I’m sure I will have tons of stories to share. Let’s talk meatballs. Meatballs are totally hit or miss for me, especially the traditional ones. I am a big fan of putting my own spin on meatballs in the form of Thai-style and/or Mexican-style, but rarely do I make a traditional meatball. In this recipe, I decided to throw together beef and pork to produce a truly spectacular meatball. The biggest problem I have with the things, is that they tend to dry out quickly. I think I have a solution to this problem: douse them in marinara and bake them! I find this to be the best way to prepare them because they stay super moist. Also, be careful with the amount of bread crumbs you throw into the mix. This can most certainly dry out almost any great meatball recipe. This is a great recipe and it’s great for those soon to be Fall months. These meatballs are hearty, delicious, and filling too! They go great on a roll or on top of spaghetti!





I found this beer pairing quite challenging. I have the biggest issue pairing beer with marinara sauce. I’m not sure why. I feel like you get a lot of acid in marinara. A light beer sounds great, but it often gets lost with the flavors going on in the marinara sauce (because they are so bold). I feel like stouts and porters sometimes clash with marinara also. I thought that a red ale was the perfect way to go and Ska Brewing has a great one with their Pinstripe Red Ale. It’s a solid brew and it’s packed full of flavor. It’s such a pretty color and is just bold enough to not get lost in the marinara. It’s a great brew, so give it a try!

Have a great evening everyone!