- baguettes for sandwiches - To taste
- meat to choose from - 900 Grams
- parsley - 2 st. spoons
- Parmesan cheese - 1/3 Cup
- Salt - 3/4 Teaspoons
- red pepper flakes - 1 pinch
- small cloves of garlic - 2 pieces
- onion powder - 1 teaspoon
- Worcestershire sauce - 1 teaspoon
- big egg - 1 piece
- olive oil - To taste
- tomato sauce - 4 cups
- large yellow onions - 2 pieces (caramelized onions)
- butter - 1 Art. spoon (caramelized onion)
- olive oil - 1 st. spoon (caramelized onion)
- salt - To taste (caramelized onions)
- grated cheese Gruyer - 2 cups (optional)
1. Make meatballs. Extract the pulp from the baguettes for the sandwiches. Put aside the crusts aside, you will later fill them up. Bread pulp crushed in a food processor and ripped to small pieces. You will need 1 1/3 cup fresh crumbs for meatballs, you will get the necessary amount of bread pulp from 2-3 pieces of baguettes for sandwiches. 2. Bread pulp put in a large bowl and mix with 3/4 cup warm water and all the other ingredients for meatballs, except for olive oil and tomato sauce. Mix with a fork, breaking the lumps, until all the components are distributed evenly. Form the balls with a diameter of 5 cm and put on a tray. 3. Heat a few spoons of oil in a large frying pan and fry the meatballs in several batches until they are browned. Finished meatballs put on paper towels. 4. Add the olive oil and tomato sauce in the frying pan. Lay the meatballs, close the lid and simmer for 25-30 minutes. 5. Preheat olive oil and butter in a large frying pan over medium heat. Add the chopped onion, sprinkle with salt and pepper. Fry, stirring, until the onion is soft and golden brown. It takes about 30 minutes. 6. Put the meatballs in breadcrumbs. Sprinkle with caramelized onion and grated cheese. Bake sandwiches in the oven until the cheese melts.
Servings: 6-8