3 Cheeses Roasted Meatball Tartines

3 Cheeses Roasted Meatball Tartines

This fake away is perfect for tasty Friday night. A delicious way to serve meatballs!.
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Course Main Course
Cuisine American
Servings 6


  • 24 meatballs
  • 2 Garlic Cloves crushed
  • 1 onions sliced
  • 1 carrot chopped
  • 1 tbsp Olive Oil
  • 800 g Sundried Tomato Sauce we used 2x SuperValu Signature Taste chilli and Sundried tomatoes sauce
  • 100 ml Chicken Stock
  • 6 thick sourdough slices or batch loaf
  • 2 baby Gem lettuce
  • 200 g ricotta
  • 200 g grated cheddar or other such as mozzarella mix
  • 70 g grated parmesan
  • Salt & Pepper


  • Heat a sauté pan, over a medium heat, drizzle a little olive oil.
  • Cook the meatballs and colour on all sides for 3-4 minutes, add the onion, carrot, garlic. Continue to cook for a further minute or so.
  • Add the tomato sauce, and chicken stock or water and simmer with a lid for 10 -15 minutes until the meat balls are fully cooked.
  • In the meantime, preheat the oven to 220˚C.
  • Place the sourdough slices on a baking tray. Drizzle with olive oil and sprinkle with half of the parmesan.
  • Transfer in the oven for 3-4 minutes to warm up and start crisp up. Remove from the oven.
  • In a small bowl, combine the ricotta, mozzarella, cheddar and parmesan. Season with salt and pepper.
  • Once the meatballs are cooked, divide the meatballs and sauce on the bread slices. Dot with cheese mixture. Place the tray back in the oven for 5 minutes to allow the cheese to melt and colour.
  • Remove from the oven, add a few salad leaves, and serve immediately.
Keyword Beef, Kevin Dundon, meatballs, toasties

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