Meatball Subs
These were absolutely perfect! Dovetailing Tip: Use the 16 meatballs you made on day 2 in today’s subs.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 209
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 209
1 1/2 pounds ground sirloin
1 large egg, beaten
1 cup italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons Worcestershire sauce,
1/4 cup flat-leaf parsley leaves, chopped
1/4 cup grated parmigiano or romano
coarse salt and black pepper
2 tablespoons extra-virgin olive oils
4 cloves garlic, crushed and chopped
1/2 teaspoon crushed red pepper flakes
handful a flat-leaf parsley leaves, chopped, about 2 tablespoons
1/2 teaspoon dried oregano
1 28 ounce can crushed tomato
1 14 ounce can chunky style crushed tomato
salt and freshly ground black pepper
4 semolina crusty sub rolls, with or without sesame seeds
1 10 ounce (2 1/2 cups) shredded provolone or italian 4-cheese blend
shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish
Directions:
Preheat oven to 450 degrees F.
Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of Oven Fries.
Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.
Source: foodnetwork.com
Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of Oven Fries.
Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
