Wednesday, July 20, 2011
Meatball Parmesan Sub
Happy Wednesday friends! It’s Hump Day (as in over the hump)… which means we are halfway through the week and on our way toward another weekend! Halleluia!
I was having a hankering for some good ol’ comfort food the other night. Not just ANY comfort food… a piping hot, cheesy meatball sub!
There is nothing better.
Perfectly toasted hoagie roll topped with homemade meatballs that have been tossed in a freshly made marinara sauce. All of this topped with ooey gooey mozzarella. Come. to. Mama.
This sandwich re-heats amazingly. Just toast up the bread, heat the meatballs and sauce in the microwave, top the bread with the meatballs , throw on a slice of cheese and VOILA! Or you could always boil up some pasta and serve these delicious meatballs over spaghetti.
Pick your Poison.
Either way, you won’t be disappointed. This is one comfort meal that hits the spot! Enjoy! Bring on the weekend!
Meatball Parmesan Sub
Yield: 14-15 large meatballs (6 sandwiches)
Prep Time: 15 minutes
Cook Time: 45-60 minutes
Total Time: 1 hr 15 minutes
For the Meatballs:
1/4 cup plain breadcrumbs
1/4 Panko breadcrumbs
1/2 cup milk
2 pounds lean ground beef
1 clove garlic, grated
1 tablespoon dried parsley
2 teaspoons garlic salt
2 teaspoons onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1/3 cup grated fresh parmesan cheese
For the Marinara Sauce:
3 tablespoons olive oil
1 onion, diced
3 cloves garlic, chopped
1 (26.46) box Pomi strained tomatoes
2 (26.46) boxes Pomi chopped tomatoes
3 teaspoons salt
cracked black pepper, to taste
crushed red pepper to taste
6 hoagie rolls
12 slices mozzarella cheese
fresh grated parmesan (optional)
crushed red pepper flakes (optional)
fresh basil (optional)
Moisten breadcrumbs and panko with the milk, and add to a large bowl. Add all of the meatball ingredients except the parmesan cheese. Mix until just combined (try not to over mix). Add the parmesan cheese and gently mix in.
Turn oven on broil setting and allow to heat up. Spray a large rimmed baking sheet with non-stick cooking spray. Roll meatballs into desired size. I made mine nice and large, about the size of a plum (roughly 2" in diameter). Place onto prepared baking sheet and place in the oven. Broil for 15-20 minutes and then flip and allow to finish for an additional 5 minutes or so.
While the meatballs are cooking, heat olive oil in a large saucepot. and diced onion and cook until transluscent (3-7 minutes). Add the chopped garlic and saute for an additional 30 seconds to 1 minutes (being careful not to burn it). Add the tomatoes and season with salt, black pepper, and crushed red pepper. Bring to a boil and then reduce to a simmer.
Once the meatballs are done (lightly browned on all sides), add them to sauce and stir until all are submerged. Allow the meatballs and sauce to simmer for 15-20 minutes (or until ready to serve).
Slice the hoagie rolls horizontally (not cutting completely through). Open them up and broil for 2-3 minutes (until the begin to toast). Add 2-3 meatballs per sub, a spoon of the sauce, and then top with two slices mozzarella. Pop back into the broiler again for just a minutre or so, until cheese melts.
Top with crushed red pepper flakes, a sprinkle parmesan cheese, and fresh basil if you have it. DELICIOUS!
NOTE: You can place meatballs on the sub whole, or you can slice them in half and put them on the sub that way for easier eating!