Monday, April 15, 2013

Italian Meatball Subs

There is nothing quite like a warm, messy, all over your hands, sandwich.

Sometimes you just need one or two.

Anytime we got to a sandwich shop I always have them melt the cheese and get it all toasty and delicious. This sandwich fits right along those lines and I loved it.

My kiddos also love meatballs. My 9 year old keeps asking for me to make her some "North African Meatballs" a sweet old lady let us try around Christmas (haven't made them yet--oops!). So I knew they would loved this sandwich.

I think we all almost died and went to heaven. This is on our regular recipe list now because everyone loved them that much. They were super easy (and even easier if you buy some buns from the store) and full of wonderful flavor. The boys in our house loved them probably more than the ladies but how can you resist such a hot, messy, delicious sandwich.

Italian Meatball Subs

1 cup unseasoned bread crumbs or crushed saltines
3/4 cup shredded Parmesan or mozzarella cheese
1/2 cup milk
1/2 cup low-sodium beef broth
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1 1/2 tbsp dried oregano
3 cloves garlic, finely minced
1 1/2 tsp salt
2 tsp ground black pepper
2 tsp dried basil
1/2 tsp red pepper flakes, optional
2 pounds ground beef or ground turkey
1 1/2 cups flour in a shallow baking dish (like a pie tin)

1 recipe French Bread Rolls, shaped into sub rolls and baked according to the recipe
Sliced mozzarella or provolone cheese

1 28-ounce can crushed tomatoes
1 1/2 tsp dried basil
2 tsp dried oregano
1 tsp sugar
1/2 tsp garlic powder
1/2 tsp salt

1. In a large bowl, mix all of the meatball ingredients together EXCEPT the meat and flour. Let the mixture sit for 10-15 minutes so the breadcrumbs/crackers can soak up the liquid a little bit. Add the beef or turkey and mix well with your hands until all the ingredients are completely combined.

2. Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil and lightly grease the foil with non stick cooking spray. Form golf ball-sized meatballs and dredge them in the flour until lightly coated. Place the meatballs on the baking sheet about one inch apart. Bake for 20 -25 minutes until the meatballs are completely cooked through.

3. When the meatballs come out of the oven, let them sit for about 15 minutes. Gently scrape off any fat and place the meatballs in a 9X13-inch baking dish and pour hot tomato sauce over the top of the meatballs.

4. To make the tomato sauce, while the meatballs are cooking, combine all the ingredients in a medium saucepan and bring to a simmer over medium low heat. Simmer until meatballs are finished baking and then keep warm until ready to use.

5. To assemble the sandwiches, slice the buns in half. Lay the buns flat open on a baking sheet and top one side with cheese – toast in the oven for 4-5 minutes at 400 degrees or until the buns are toasted and cheese is melted. Place 3-4 meatballs on each bun and top with desired amount of sauce. Serve immediately. Enjoy!

Source: Mel's Kitchen Cafe

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