Meatball Sub Sandwiches
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.
- 2 slices white our sourdough bread, torn into pieces Add to list
- 1/4 cup milk Add to list
- 1 egg, beaten Add to list
- 1 pound lean ground beef Add to list
- 1/2 pound ground pork Add to list
- 1/4 cup minced onions Add to list
- 1/2 cup grated Parmesan cheese, divided Add to list
- 1 tablespoon fresh chopped parsley Add to list
- 1 tablespoon fresh chopped oregano Add to list
- 1/2 teaspoon fennel seeds Add to list
- Salt and pepper, to taste Add to list
- Olive oil Add to list
- 1/4 cup red wine or beef broth Add to list
- 2 (14-ounce) cans crushed tomatoes Add to list
- 3 cloves garlic, minced Add to list
- 1 tablespoon chopped fresh basil Add to list
- 1 baguette, cut into 6 pieces Add to list
- 1/2 cup shredded mozzarella cheese Add to list
Combine bread slices, milk and egg in a large bowl; let sit for 5 minutes to allow bread to absorb all the liquid. Break up bread with a spoon until there are no large pieces. Add beef, pork, onions, 1/4 cup Parmesan, parsley, oregano, fennel, salt and pepper. Mix until just combined; form into 12 meatballs.
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.
Recipe by, PCC Chef