Open Faced Meatball Sandwich Recipe
If you like a hearty meatballs then you will love this lower carb open faced meatball sandwich recipe! It is a gluten-free quick and easy weeknight dinner ready in as little as 20 minutes and makes dinners a breeze!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- 26 ounce jar marinara sauce
- 1 bag frozen meatballs (about 4-5 small meatballs per bread slice) or (2-3 medium size meatballs per slice)
- 8 slices gluten-free bread
- 1 cup shredded cheese (use less or more depending on how much you like)
- fresh parsley and grated Parmesan cheese for garnish (optional)
Preheat the oven to 350 degrees F. Line a baking pan with parchment paper and set aside.
Heat the meatballs and marinara sauce in a large sauce pan. Cover and heat on medium-high for about 10 minutes or until heated through.
While the sauce and meatballs are heating, toast the bread in a toaster to slightly brown. Add each slice of toasted bread to the prepared baking sheet.
When the meatballs and sauce are finished heating, top each slice of bread with desired amounts of meatballs and sauce. Sprinkle your desired amount of cheese on top of each open faced sandwich. Bake for about 5 minutes until the cheese is melted. Garnish with fresh parsley and optional Parmesan cheese.
Best eaten with a fork and knife:-).
Best served with a side salad for extra vegetables!
Recipe is 2 loaded slices per person. Servings will depend on person. I eat only one slice and so does my 4 and 7 year old, but my husband eats two himself. Nutrition is based off 2 loaded slices of bread per person.
For gluten-free, make sure a frozen bag of meatballs says it is gluten-free. Most meatballs contain breadcrumbs. You can also make homemade ones using this recipe.
Calories: 628kcal | Carbohydrates: 35g | Protein: 36g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 122mg | Sodium: 1465mg | Potassium: 1090mg | Fiber: 4g | Sugar: 10g | Vitamin A: 985IU | Vitamin C: 13.9mg | Calcium: 315mg | Iron: 5mg