Meatball Subs


1 1/2 pounds ground sirloin
1 lrg egg beaten
1 cup Italian bread crumbs
1 medium onion chopped fine
4 garlic cloves crushed, minced
1/2 teaspoon crushed red pepper flakes
1/4 cup chopped flat-leaf parsley leaves
1/4 cup grated Parmigiano or Romano
Coarse salt to taste
Freshly-ground black pepper to taste
(2 turns around the pan)
4 garlic cloves crushed, chopped
1/2 teaspoon crushed red pepper flakes
2 tablespoons chopped flat-leaf parsley leaves
1/2 teaspoon dried oregano
1 can crushed tomatoes - (28 oz)
1 can chunky style crushed tomatoes - (14 oz)
Coarse salt to taste
Freshly-ground black pepper to taste
4 semolina crusty sub rolls
(with or without sesame seeds)
10 ounces shredded provolone or Italian 4-cheese
Shredded basil (sweet) or
shredded arugula (spicy) leaves for garnish


Preheat oven to 450 degrees.
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 subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of Oven Fries.
This recipe yields 4 servings.
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4.0 servings


Saturday, December 19, 2009 - 2:49am


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