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Meatball Sub Crostini

Meatball Sub Crostini

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 22 crostinis
Course: Appetizer, Snack
Ingredients Method

Ingredients
  

Meatballs
  • 1 lb ground beef
  • ¼ cup gluten free bread crumbs (I use Jeff Nathan Creations)
  • 1 egg
  • ¼ cup grated parmesan cheese
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • salt & pepper, to taste
Meatball Sub Crostini
  • 22 slices gluten free baguette (I use Against the Grain)
  • marinara sauce
  • shredded mozzarella

Method
 

Meatballs
  1. Preheat your oven to 350℉ and line a large baking sheet with parchment paper.
  2. Combine the meatball ingredients, then roll into small meatballs (~1 tbsp or so in size, 22 meatballs) ensuring the sizes are consistent.
  3. Space out the meatballs on the baking sheet and bake for 20 minutes. Once done, leave the oven on for the crostinis.
Meatball Sub Crostini
  1. Slice the baguette into 22 pieces, one for each meatball. Space out the pieces on a parchment lined baking sheet.
  2. Drizzle olive oil over the baguette slices and bake for 10 minutes.
  3. Once slightly toasted, top each baguette slice with a thin layer of marinara sauce, then a sprinkle of cheese and then place a meatball on top. If you'd like, you can place a little cheese on top of the meatballs as well.
  4. Once all of the crostini are assembled, bake for 5-10 minutes or until the cheese is melted and the baguette is crunchy. Serve immediately!