Gourmet Meatball Subs
Prep time 15 minutes
Cook time 30 minutes
Makes 10 jumbo meatballs or 14-16 medium meatballs
Serves 4
Meatball mixture
1 pound ground beef
1 egg
Salt and pepper to taste
1 teaspoon salt-free season-all
1 slice fresh bread
1/2 cup parmesan cheese
1 clove fresh garlic
1/4 cup flat leaf parsley
2 tablespoons olive oil
Tomato sauce
1 27-ounce can of whole peeled tomatoes in tomato sauce or juice
1 15-ounce can of diced tomatoes
1/2 cup butter
1 onion, sliced into quarters
Salt and pepper to taste
The rest
1 16-ounce baguette, broken into 4 sections
1 cup shredded mozzarella
4 ounces of burrata
1 cup fresh basil leaves
Preheat oven to 425 degrees F. In a large mixing bowl, combine the meat and egg along with the salt, pepper, and season-all. In the work bowl of your food processor (or by hand, mincing finely), combine bread, parmesan cheese, fresh garlic, and parsley. Pulse until it’s all a fine crumb. Add the crumbs to the meat and mix with a fork until well-combined. Form the meat into 9-10 jumbo sized meatballs or 14-16 medium sized meatballs. Line a baking tray with parchment paper and add the meatballs. Drizzle with olive oil and bake 15-18 minutes.
To make the sauce, add the canned tomatoes, butter, onions, and salt and pepper to a sauce pan, then simmer over medium heat 25-30 minutes.
To assemble the subs, gently rip or slice open the baguette sections, stuff with a few tablespoons of mozzarella and place 2 large meatballs inside the bread. Top with sauce and more cheese. Place the stuffed subs back onto the parchment-lined tray and bake 5-10 minutes. Remove and top with more sauce and burrata. Serve with torn sweet basil and a cold beer!
