top of page
  • Writer's pictureNikki Glekas

Meatball Parmesan Bread Kone


This is a fun way of using a bread kone, it’s all about cheeses and meatballs! Bread kones hold up well in heat, which makes them great for hot sandwiches. In this Cheesy, Meaty Bread Kone I’m using meatballs and lots of cheese. I’m actually using pre-made recipes, but you can use leftovers as well, or make them from scratch.

When you make this, be sure that the meatballs are heated through before you add them to the bread. Then add in a generous helping of cheese and melt everything together.

You’ll love how hearty and tasty the sandwich is. You’ll also love how less sloppy it is to eat then a sandwich that’s made on regular bread.

Enjoy this delicious way to make a bread kone sandwich that’s hearty enough to fill even the hungriest person at your table!




Cheesy, Meaty Bread Kones

Today I’d like to share another way to think about bread kones. They are terrific for hot sandwiches. I love this way of enjoying a bread kone because they contain all the ingredients so well, the sandwich is far less sloppy to eat this way.

Ingredients:

  • Bread Kone

  • Meatballs (homemade or store-bought, cooked)

  • Mozzarella cheese (shredded)

  • Marinara sauce

Instructions: 1. Reheat the cooked meatballs in the oven until they're hot and ready to use.

2. Carefully place the hot meatballs inside of the bread kone.

3. Drizzle with Marinara Sauce: Generously drizzle marinara sauce over the meatballs. Then sprinkle the shredded mozzarella cheese over the meatballs. Use as much or as little as you prefer.

5. Place the assembled cone in the oven for a few minutes, or until the mozzarella cheese is melted and bubbly.

6. Serve it immediately while it's hot and the cheese is melted.


Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.

33 views0 comments

Recent Posts

See All

Comments


bottom of page