BIRD + CLEAVER

 Sometimes (not often), we just want to forgo the big production of a Sunday dinner. Last week, this was definitely the case. We had no plans, unless you count ignoring all the household chores that needed done. So, If we were going to be successful in our efforts, we needed a dinner with minimal effort. Enter, the sandwich.

 This particular sandwich may not win any beauty contests, but it sure is tasty. Perfect for a night when you just want to hang out and play games with your favorite dudes.  Pair with a frosty beer, "root" or otherwise, and get on with it.

•  1 tablespoon olive oil
• 1 small onion, diced
• 1 tablespoon fresh thyme
• 2 garlic cloves, minced
• 28 oz can San Marzano tomatoes
• 1 teaspoon kosher salt
• 1 tablespoon sugar

In a sauce pan, heat olive oil over medium heat.  Add onion and cook until soft and translucent.  About 5 minutes.  Add remainder of ingredients and bring to a simmer.  Turn heat to low and reduce until most of the liquid is gone.  Mixture will look like jam. Remove from heat and set aside.

• 2 pounds ground chicken. If you have the means, grind your own. (Yes, this still fits into the easy category.)
• 1 cup panko
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 cup feta
• 1/4 cup flat leaf parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 egg

Combine all ingredients in a large bowl, mix gently until totally combined. In  a large skillet, heat 1/4" oil over med. high heat. Form meat into 1"-2" balls and cook in batches until browned and cook through. About 6-8 minutes per batch. Drain on paper towels.

 Additional ingredients:
Arugula.
Favorite crusty bread

Cut bread to desired sandwich size. Smear jam on top and bottom. Stuff with as many meatballs as you can fit in. Top with arugula. Stuff in face.