Ultimate Meatball Sub SandwichAngie 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
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
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
salt to taste
1/2 – 1 teaspoon crushed red pepper flakes (optional)
fresh sliced mozzarella
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.