Real Recipe: Meatball Sandwiches

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Earlier this week I was home sick. And when I say “sick” I really mean that my head was pounding and I was inexplicably tired. I slept until 11 (after getting up to put a sub request in!), and then again from 1:30-4:30. And then I finally I pulled myself together and mustered up enough energy to go to the grocery store. During my awake hours (which weren’t many!) I got to trolling through Pinterest and came across a Udi’s Gluten-free Meatball Sub post. And man, did it look d-e-licious. So I did a little browsing, and came up with Rachel Ray’s meatball sub recipe (I think I’ve made meatballs once before, and they were lamb meatballs wayyy back in college!).

And boy, were these bad boys good! Juicy meatballs packed full of flavor. Oooey gooey provolone cheese bubbling on top. And tomato sauce with just the right amount of kick. Sure to be a crowd-pleaser! :)

Meatball Sandwiches

Adapted from Rachel Ray’s Meatball Subs http://www.foodnetwork.com/recipes/rachael-ray/meatball-subs-recipe/index.html

Ingredients:

For meatballs:

1 1/2 lbs. ground beef (I used 80/20 Organic beef)

1 egg, beaten

1 cup Italian breadcrumbs (can use gluten-free)

1/2 cup Parmesan cheese, grated

1 medium onion, diced

5 cloves garlic, minced

2 tsp. Worcestershire sauce

1/4 cup Italian (flat-leafed) parsley, roughly chopped

salt and pepper

1 tsp red pepper flakes

For sauce:

2 tbsp olive oil

1 can (28 oz) crushed tomatoes

5 cloves garlic, minced

1/4 cup Italian (flat-leafed) parsley, roughly chopped

1/4 cup fresh basil, roughly chopped

2 pinches of sugar (turbinado or other favorite)

1 tsp dried oregano

salt and pepper, to taste

For subs:

4 sub rolls (I used Udi’s gluten-free hotdog buns and a banquette for the bf)

provolone cheese slices

basil, torn into small pieces

Directions

For the meatballs:

1) Preheat oven to 450 degrees

2) Place meat in medium mixing bowl, create indent in center of meat

3) Place all other meatball ingredients into indent and mix until ingredients are combined (but not over mixed)

3) Create 12 meatballs

4) Place meatballs into greased or non-stick baking pan or sheet

5) Bake for approx. 20 minutes or until inside is no longer pink (no hotter than 155 degrees internal temperature)

 For the sauce:

1) While meatballs cook, saute the onions and garlic until fragrant (approx. 30 seconds to 1 minute) in a saucepan over medium heat

2) Add herbs and crushed pepper, stir to coat with oil

3) Add tomatoes, season with salt and pepper (to taste)

4) Bring sauce to a boil, reduce heat and simmer until meatballs are done

For the subs:

1) On a baking sheet, lay out buns

2) Cover both sides (facing up) with thin layer of sauce

3) Place meatballs on one layer and cover with more sauce

4) Layer slices of cheese on top of meatballs (or on other side of bun, as shown below!)

5) Broil for 2-3 minutes or until cheese is melted and starting to brown!

6) Enjoy!

meatball_sub_text

Meatball Sandwiches
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Delicious meatball subs great for the whole family or your next get-together!
Ingredients
  • For meatballs:
  • 1½ lbs. ground beef (I used 80/20 Organic beef)
  • 1 egg, beaten
  • 1 cup Italian breadcrumbs
  • ½ cup Parmesan cheese, grated
  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • 2 tsp. Worcestershire sauce
  • ¼ cup Italian (flat-leafed) parsley, roughly chopped
  • salt and pepper
  • 1 tsp red pepper flakes
  • For sauce:
  • 2 tbsp olive oil
  • 1 can (28 oz) crushed tomatoes
  • 5 cloves garlic, minced
  • ¼ cup Italian (flat-leafed) parsley, roughly chopped
  • ¼ cup fresh basil, roughly chopped
  • 2 pinches of sugar (turbinado or other favorite)
  • 1 tsp dried oregano
  • salt and pepper, to taste
  • For subs:
  • 4 sub rolls (I used Udi's gluten-free hotdog buns and a banquette for the bf)
  • provolone cheese slices
  • basil, torn into small pieces
Instructions
  1. For the meatballs:
  2. ) Preheat oven to 450 degrees
  3. ) Place meat in medium mixing bowl, create indent in center of meat
  4. ) Place all other meatball ingredients into indent and mix until ingredients are combined (but not over mixed)
  5. ) Create 12 meatballs
  6. ) Place meatballs into greased or non-stick baking pan or sheet
  7. ) Bake for approx. 20 minutes or until inside is no longer pink (no hotter than 155 degrees internal temperature)
  8. For the sauce:
  9. ) While meatballs cook, saute the onions and garlic until fragrant (approx. 30 seconds to 1 minute) in a saucepan over medium heat
  10. ) Add herbs and crushed pepper, stir to coat with oil
  11. ) Add tomatoes, season with salt and pepper (to taste)
  12. ) Bring sauce to a boil, reduce heat and simmer until meatballs are done
  13. For the subs:
  14. ) On a baking sheet, lay out buns
  15. ) Cover both sides (facing up) with thin layer of sauce
  16. ) Place meatballs on one layer and cover with more sauce
  17. ) Layer slices of cheese on top of meatballs (or on other side of bun, as shown below!)
  18. ) Broil for 2-3 minutes or until cheese is melted and starting to brown!
  19. ) Enjoy!