Meatball Sub Sandwiches

Serves: 6

Your rating: None (3 votes)

These ingredients are:
peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

These work just as well for a weeknight dinner as they do for a party. You can also serve the meatballs and sauce with pasta instead of making sandwiches.

Ingredients

For the meatballs

For the sauce and sandwiches

Preparation

To make the meatballs

Combine bread, milk and egg in a large bowl; let sit for 5 minutes to allow bread to absorb all the liquid. Break up the bread with a spoon until there are no large pieces. Add beef, pork, onion, Parmesan, parsley, oregano, fennel, salt and pepper. Mix until just combined; form into 12 meatballs.

To make the sauce and sandwiches

Heat a layer of olive oil in a deep skillet over medium heat. Working in batches so not to overcrowd the pan, fry meatballs until golden brown on all sides, 7 to 10 minutes. Remove meatballs to a paper towel lined plate. Remove excess oil from the skillet. Pour in wine or beef broth and scrape the bottom of the pan with a wooden spoon. Stir in tomatoes, garlic, basil, salt and pepper. Add meatballs back to the pan and bring to a gentle simmer. Cover and cook until cooked through, about 20 minutes.

Preheat broiler. Cut baguette pieces in half and drizzle with olive oil. Broil on a foil-lined baking sheet until golden. Place two meatballs on one half of each sandwich. Sprinkle each with mozzarella and remaining Parmesan. Return to the oven and broil until cheese is just melted, 2 to 3 minutes. Serve hot with sauce on the side for dipping.

More about: beef, Italian, pork, sandwiches

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login