“I’m a lucky guy.”
This is what my husband said to me upon seeing what I intended to serve for dinner: fully loaded, saucy, mozzarella-laden meatball subs.
And while I was still too full a total of 4 hours after eating one, I had no regrets. (And I didn’t even finish a full sub!)
I’m generally not big on meals that involve hunks of meat (pot roast, etc.), but the sauce and cheese make these divine.
Keep in mind, though, that this is not a first-date dish. You need to be completely comfortable around your audience before diving into this sub.
And, funnily enough, it was me — and not Dave, on whose collar I once found melted, hot pink Nerds — who had tomato sauce dripping down my legs and matted in my hair when it was all said and done.
(I kind of looked like the little girl on “Let the Right One In” after she mauls the neighbor lady.)
But I digress.
If you are a fan of meatball subs, this is a really great recipe.
Kudos to Andie on this one.
What you’ll need:
(Directions as seen on Can You Stay for Dinner)
For the meatballs:
- 1 slice whole grain bread (or 2/3 cup bread crumbs)
- 2 tsp dried oregano
- 2 tsp dried basil
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 TBSP grated parmesan cheese
- 2 TBSP milk
- 8 oz lean ground beef (I use 90% lean ground sirloin)
- 1 TBSP olive oil
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chopped mushrooms
- 1, 15 oz can of tomato sauce (just plain pureed tomatoes)
- 2 tsp dried oregano
- 1 tsp dried basil
- pinch salt and pepper
- 2 split top hot dog buns or hoagie rolls
- 2 oz fresh buffalo mozzarella balls, sliced, or 1/2 cup shredded mozzarella cheese
Make your bread crumbs: Tear one piece of whole grain bread into pieces and place it in the bowl of your food processor. Pulse until it has become fine crumbs. (Or, if you don’t have a processor, you can use the pre-made breadcrumbs.)
Add the breadcrumbs to a bowl with 2 tsp dried oregano, 1 tsp dried basil, 1 TBSP grated parmesan cheese, 1/4 tsp salt, 1/4 tsp pepper. Whisk to combine.
Add 1/2 lb extra lean ground beef (ground sirloin is great) and 2 TBSP milk. Use your hands to mix it all together, just until it is well combined. Do not overwork your meat or the meatballs will be tough.
Form the mixture into balls.
Heat 1 tsp olive oil in a large skillet over medium heat. When the pan is hot, add the meatballs and cook for about 7 minutes, just to brown them on all sides. Keep turning them with a tong until browned on all sides. If they’re browning too fast, turn the heat down.
Get your sauce ingredients ready: 1/2 cup chopped onion (1/2 of a small onion), 1/2 cup chopped cremini mushrooms, 2 minced cloves garlic, 1 can tomato sauce (just tomato puree), 1 tsp dried oregano and 1 tsp dried basil.
Add the onion and stir, letting them soften for about 2-3 minutes.
Add the mushrooms and garlic. Stir for 30 seconds to 1 minute, being careful not to let your garlic burn.
Pour in the tomato sauce and spices. Add a generous pinch of salt and pepper.
Once the mixture comes to a simmer, turn the heat to low and let it bubble for about 10 minutes, just for all the flavors to combine and the meatballs to cook through.
Preheat your oven to broil. Toast a regular hot dog bun until it is a light golden brown. Place the toasted bun on a small baking sheet and spoon two to three meatballs in the middle. Top the meatballs with more sauce and a sprinkling of mozzarella cheese. I used fresh buffalo mozzarella halls and sliced them into thin circles. Broil for about 1 minute, or until the cheese is bubbly and melted.
[Source: Can You Stay For Dinner]