“As long as the food is well prepared and not overdone, I think it tastes good. It doesn’t matter if it’s Chinese, Japanese, anything,” says Chef Martin Yan of the American cooking show Yan Can Cook.

Still, it doesn’t hurt if the food looks good, too! It’s really a combination of what it looks like, how it smells, and even how it sounds when we bite into it--even before we taste it!-- that has us salivating and wanting more. These dainty and tasty meatball-topped bites will hopefully have you rushing to the kitchen to make them!

Meatball Baguettes
Serve as an open-faced sandwich or make into a regular two-bread sandwich.
Prep time: 20 minutes
Makes four servings

300 grams ground lean sirloin
Salt and pepper to taste
1⁄2 teaspoon cumin
1⁄2 teaspoon paprika
1 egg
1⁄2 cup vegetable oil
1 small baguette
1 tablespoon three-cheese tomato sauce
Slices of quickmelt cheese

1. Mix sirloin, salt, pepper, cumin, paprika, and egg in a small stainless steel bowl. With your hands, form the mixture into balls.
2. In a small deep pot over a medium high flame, heat vegetable oil and deep fry the meatballs until done. This will take about 3 minutes.
3. Cut the baguette either in rounds, for an open sandwich, or on the side. Lay the meatballs on top of baguette slices.
4. Spoon over 1 tablespoon of three-cheese tomato sauce and top with a thin slice of quickmelt cheese.
5. Broil in an oven toaster until the cheese melts.

(Photograph by Erwin Obcemea. Food styling by Chiqui Lloren. Recipe by Maricel Abad.)

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