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Krystal Keith in the Kitchen: Get Krystal’s Meatball Sandwich Recipe

Krystal Keith in the Kitchen: Get Krystal's Meatball Sandwich Recipe

Krystal Keith photo courtesy of Show Dog-Universal.

You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” [Get it here!] But did you know she’s also super talented in the kitchen? Krystal’s been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. But now she’s sharing some of them exclusively with Great American Country! Check back with us every Tuesday for a new recipe from Krystal.

“I made spaghetti and turkey meatballs for dinner last night so naturally, today’s lunch is a meatball sandwich!” says Krystal. “Spaghetti and meatballs is one of my ultimate comfort foods. When I get the opportunity to experiment with leftovers, I love to come up with other dishes.

“This sandwich is one of my husband’s favorites,” she adds. “You can use whatever kind of meatballs you have left over and combine it with any marinara you have on hand, but making homemade meatballs and using the marinara that you slow cook those meatballs in gives this sandwich a crazy amount of flavor!”

 

Krystal Keith in the Kitchen: Get Krystal's Meatball Sandwich Recipe

Photo by Krystal Keith.

Ingredients:
Whole wheat pita or flat bread
8 meatballs, heated thoroughly
1/4 cup marinara, heated thoroughly and divided (for maximum flavor, use the sauce that the meatballs were cooked in)
1 cup mushrooms
1/2 small yellow onion, sliced
4 tsp olive oil, divided
1/2 tsp minced garlic
salt and pepper
shaved Parmesan cheese

 

Krystal Keith in the Kitchen: Get Krystal's Meatball Sandwich Recipe

Photo by Krystal Keith.

Directions:
In a skillet, saute the mushrooms, 2 tsp of olive oil, garlic and a pinch of salt and pepper over medium heat. Cover and let cook for 8-10 minutes, stirring occasionally. When the mushrooms are halfway done, move them to one side of the skillet and add the sliced onion and the other 2 tsp of olive oil to the now-empty half of the skillet. Cover and continue to saute, stirring both occasionally until the onions are tender and translucent (you want the onions to still have some texture so don’t overcook them).

Sandwich Construction:
Warm the pita or flat bread. On each piece of pita, place 3-4 meatballs, 2 Tbsp of the marinara, 2-3 Tbsp mushrooms, 2 Tbsp onions. If desired, top the sandwich off with shaved Parmesan.

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