Meatballs Sandwich

Like most sandwiches, this is a cinch to prepare if you already have the following: hoagie or sub rolls, marinara sauce and meatballs, all home made in advance or store-bought, but..

It’s just as easy if you do it all from scratch in less than an hour (except for the bread, just buy good quality ones ) and it’s more economical too and way more delicious! The recipe below is from Rachel Ray, famous for her 30 minute-meals, so that means it’s quick and easy.  But I’m not as fast as Rachel, so it takes me more than half an hour over an hour ( including clean-up ) to make this but the important thing here is the end result..it’s DELICIOUS!!!

I just use quickmelt cheese and cheddar cheese in place of the more expensive cheeses in Rachel’s recipe.. and I like to mix ground pork and beef for my meatballs, sometimes I just use lean ground pork..all good stuff ;) .

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meatballs and marinara sauce

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pile meatballs and sauce into sub rolls

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top with grated cheese

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the cheese is starting to melt with the heat of the meatballs and sauce…you can stop here and eat this already

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but it’s so much better when you broil it to melt the cheese completely

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just  look at that….nom, nom.  Okay, I think it’s getting cold, ’nuff with the photo shoot  lol

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so delicious and satisying with a glass of ice-cold coke to chase it all down.. yummm-O!

Meatballs Sandwich
Source: 
Recipe type: Main, Pork, Sandwich
Cook time: 
Total time: 
Serves: 4
 
Gooey cheese over marinara-covered meatballs. It's worth every step making this super-yummy sandwich.
Ingredients
  • 1½ pounds ground sirloin ( I like to mix half lean ground pork and half ground beef)
  • 1 large egg, beaten
  • 1 cup fine bread crumbs
  • 1 medium onion, chopped fine
  • 4 cloves garlic, crushed and minced
  • ½ teaspoon crushed red pepper flakes
  • 2 teaspoons Worcestershire sauce,
  • ¼ cup (a couple of handfuls) flat-leaf parsley leaves, chopped ( I sometimes used parsley flakes)
  • ¼ cup (a couple of handfuls) grated cheese, if you have Parmigiano or Romano..great!
  • Coarse salt and black pepper
  • 2 tablespoons extra-virgin olive oil, (2 turns around the pan)
  • 4 cloves garlic, crushed and chopped
  • ½ teaspoon crushed red pepper flakes
  • A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
  • ½ teaspoon dried oregano
  • 1 (28 ounces) can crushed tomatoes
  • 1 (14 ounces) can chunky style crushed tomatoes
  • Salt and freshly ground black pepper
  • 4 crusty sub rolls, with or without sesame seeds
  • 1 (10-ounce) bag (2½ cups) shredded provolone or Italian 4-cheese blend
  • Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish
  • Oven fries, as an accompaniment, recipe follows
Instructions
  1. Preheat oven to 450 degrees F.
  2. 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.
  3. Mix up meatball ingredients until well combined, yet not over-mixed.
  4. Divide mixture into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet.
  5. 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.
  6. Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper.
  7. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper.
  8. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
  9. 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.

Have a nice day…spread some happiness, smile! :)) GOD Bless!!