DOPE KITCHEN makes a MEATBALL SANDWICH

Meatballs are a childhood favorite of mine, and I've never made a traditional Italian meatball for you... UNTIL NOW! Enjoy this meatball sandwich, and please take a moment to reflect on an important subject - the privilege we hold and the responsibility we have as cannabis consumer to do our part in educating ourselves and giving back to those who have been wronged and continue to have their lives negatively impacted by outdated drug policies.

ORGANIZATIONS TO DONATE TO

Drug Policy Alliance - drugpolicy.org

Bail Project - bailproject.org

Last Prisoner Project - lastprisonerproject.org

THE RECIPE

1 lb lean ground beef

1/2 onion, finely diced

2-3 cloves garlic, minced

Salt & pepper

Red pepper flakes (optional)

1/2 cup Italian breadcrumbs

1/4 cup grated Pecorino Romano

1 egg

1 tsp dried oregano

1 tsp dried parsley

1 tsp dried basil

2-3 tbsp olive oil

1 15oz can tomato sauce

Sourdough bread

Mayonnaise

Mozzarella cheese

1-2 tbsp butter

Combine ground beef, onion, garlic, salt, pepper, red pepper flakes, Italian breadcrumbs, Pecorino Romano, egg, oregano, parsley, and basil in a mixing bowl. Form the meatballs.

Heat 2-3 tbsp olive oil in a large skillet over medium-high heat, then sear the balls for 2-3 minutes per side. They do not have to be cooked through yet!

Add the tomato sauce and season with salt and pepper, and any additional basil you'd like to add. Stir the meatballs to coat in the sauce, cover, reduce the heat to medium-low, and simmer for 15-20 minutes.

Spread mayonnaise on the outside of the sourdough bread. Top the non-mayo side with meatballs and sliced mozzarella cheese, then place the other slice mayo-side up on top. In a skillet over medium heat, melt butter, then grill the sandwich for a few minutes per side until it reaches your desired level of brownness. Serve and enjoy!

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