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Ultimate Meatball Sub Sandwich

By Angie McGowan |

Get your napkins ready, your going to need them with this big, juicy ultimate meatball sandwich. I piled these meatballs high on garlic bread I got from my grocer’s bakery. Then I added fresh sliced mozzarella and peperoni before melting it under the broiler. For the meatballs, I used my favorite recipe, one that includes Italian sausage, a trick I learned from a friend. I also added lots of Parmesan and tasty Worcestershire sauce to the meatballs. Instead of baking or frying these meatballs first before adding them to the sauce, I took some advice from a reader and tried cooking them in the sauce. Wow is all I have to say about this cooking method for meatballs. When you drop the raw meatballs in the sauce so that they poach, it makes the whole pot of sauce taste amazing and meaty. To get a little green on our plates, I served a simple Watercress salad on the side. Watercress has a nice spicy flavor, kind of like a radish, that pairs perfectly with spicy, full-flavored foods.

Ultimate Meatball Sub Sandwich Recipe

Meatballs

1 lb ground sirloin
1/2 lb ground mild or hot Italian sausage
1/2 cup bread crumbs
1/2 cup grated Parmesan
1 teaspoon dried Italian seasonings
2 teaspoons Worcestershire sauce
2 cloves garlic, grated
1 tablespoon grated onion (from the root end)
1 large egg

Sauce

1 large onion, diced
1 large bell pepper, diced
2 cloves garlic, chopped fine
1 – 28 oz can whole Italian tomatoes
1 – 6 oz can tomato paste
olive oil
salt to taste
1/2 – 1 teaspoon crushed red pepper flakes (optional)

Additional ingredients

hoagie rolls
fresh sliced mozzarella
peperoni

Method

1. Drizzle a large soup pot with olive oil. Add diced bell peppers and onions. Saute until softened and add garlic. Saute for 2 – 3 minutes more and add canned tomatoes and tomato paste. Use a potato masher to break up tomatoes. Add herbs and pepper flake if using. Season with salt to taste. Bring to a boil and reduce to a simmer.

2. Combine all ingredients for meatballs in a large bowl and combine well with your hands. Form meat into meatballs and drop into sauce one at a time. As you continue to add meatballs, you’ll want to stir the ones that are cooking around to make room for the new ones. After all the meatballs are in the sauce, keep the heat on a simmer and place a lid on meatballs. Simmer, stirring occasionally for about 30 minutes, or until meatballs are done.

3. Preheat broiler. Serve meatballs on hoagie rolls and top with fresh mozzarella and peperoni. Place under broiler for just a few moments to melt cheese.

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About Angie McGowan

angie-mcgowan

Angie McGowan

Angie McGowan was a contributing blogger to Babble’s Family Kitchen, a daily food blog with recipes from her kitchen. She currently creates fun recipes for Betty Crocker, Pillsbury and many other companies. You can find more of her recipes on her personal blog, Eclectic Recipes.

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4 thoughts on “Ultimate Meatball Sub Sandwich

  1. A Man Called Da-da says:

    This is fine, but Da-da likes to kill as many birds with as many stones as possible. Da-da posted this two-pronged recipe back in January:

    http://amancalleddada.com/2011/01/thank-you-don-rosenbrock.html

    This will quickly become your favorite way of doing this kind of thing.

    Enjoy,

    -Da-da

    http://www.amancalleddada.com

  2. Feast on the Cheap says:

    Forget the sweet stuff, this is what any guy really wants on V-Da ;)

  3. Dan Oliver says:

    Glad you are dropping the meatballs…raw…into the sauce. They’ll stay soft that way; and much flavor to the sauce. My Italian family will make them only that way!

  4. Heather says:

    This was so freaking good!!!! the BEST meatballs!!

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