Meatball grilled cheese

Do you have leftover meatballs ? Do yourself a favour and create this protein- packed upgrade to the childhood classic grilled cheese.

I searched many recipes before I came up with this one and took something I liked from each one – the result was a very delicious and substantial sandwich that was NOT soggy as I had feared (this has kept me from trying any meatball based sandwiches my entire life !).

Try this and you too soon might find yourself making a few extra meatballs on spaghetti night to ensure meatball grilled cheese night can directly follow!

Meatball Grilled Cheese

Nice hearty bakery bread like a French or Italian loaf

Medium cheddar (about 1/2 cup per sandwich)

Mozzarella (same amount as cheddar per sandwich)

minced garlic (one clove will do 6 sandwiches or more)

Butter – enough to liberally cover both sides of all your bread

Meatballs (about 4 per sandwich)

Marinara sauce* (about 2-3 tablespoons per sandwich)

Salt and Pepper


Put meatballs in a small pot on stove covered in the marinara sauce to heat up

slice the bread thickly

Butter both sides, season with salt and pepper, and put a few bits of the minced garlic on each side.

Brown all of your slices in a preheated nonstick pan – flip over and while the other side is grilling add cheddar to half your bread and mozzarella to the other half.

That’s a mountain of cheese ! Give it as long as you can to cook and then once your bread is grilled to perfection, flip over with the cheese side down and cook for 30 seconds or so until the cheese is melted.

Assemble immediately by putting 4 meatballs and a few spoons of sauce between a slice of cheddar garlic bread and a slice of mozzarella garlic bread. DIVINE !

*add a tsp of cinnamon to your marinara sauce and make it Greek style – it is SO good!