Italian Meatball Subs

Get your napkins ready because you're gonna need 'em. Hot from the oven, it's meatball sub time! I made these last night and they even got the mother-in-law stamp of approval. ;)
 
1 lb. ground beef (90/10)
1/2 lb. ground pork
1 egg
2 slices white or sourdough bread
1/3 cup milk
4 tbsp. finely minced onion
2 cloves garlic, finely minced
2 tbsp. fresh parsley, finely minced
1/4 cup fresh grated Parmigiano-Reggiano cheese
kosher salt and fresh ground black pepper
1/3 cup red wine
1 28 oz. can crushed San Marzano tomatoes
8-10 fresh basil leaves, chopped 
Provolone cheese
olive oil
Sandwich rolls

Begin by lightly beating an egg in a large bowl.  Add milk.  Then tear bread into pieces and add to egg/milk mixture, using a fork to make sure it all gets into the milk.  Let sit for about 5 minutes so that the bread can absorb all of the liquid.  This is key in making meatballs that are moist.

After the bread has soaked for 5 minutes or so, break it all up with the back of the fork until there are no large pieces of bread left.  

Next add the beef, pork, onion, garlic, parsley, cheese, salt and pepper to the bowl.


With your hands, mix it all together, but don't mix too much, just until well combined.  The more you mix the tougher the meatball, and we don't want that.  When you're done you should have something that looks like this.

Now it's time to start shaping the meatballs.  I use a scoop like you see in the picture above so that they are all the same size and cook the same -- no guessing going on.  So make all your meatballs and sit them to the side.  

In the meantime, heat up a large stainless steel skillet on medium/medium high heat.  Once it's hot add olive oil to coat the bottom of the pan.  Drop meatballs in one by one, being careful not to crowd them.  If you put too many in they will not cook properly.  And be careful, because once you place one it's staying put there for a little bit -- no moving around until it's time.  This shows some good spacing of meatballs and how they should be...


Now leave them alone and allow them to cook and brown.  They are ready to turn when they do not stick to the pan and turn freely.  Use tongs or two spoons to turn them gently.  You're looking for a crust on them like this...


Continue to cook until all sides are browned well.  Remove from pan to a paper towel lined plate.  Do the same thing with the second batch of meatballs you have left.
When all of the meatballs are finished cooking and are on the paper towel lined plate, now you want to deglaze the pan.  Pour the wine into the pan and scrape up all the bits in the pan with a flat spatula.  Add the crushed tomatoes, salt, pepper and basil.  Stir to combine.  Turn the heat down to low, add the meatballs back to the pan and gently fold into the sauce.  Cover with a lid and let simmer for at least 15 minutes and up to all day if you want, stirring occasionally.


Now it's time to make the sandwiches!

Using your favorite sandwich roll, cut open and lay flat, drizzle with a little olive oil and put under a broiler until light golden brown.  Remove from broiler.  I then like to rub the roll with a cut open clove of garlic.  You can skip this step, but I think garlic makes everything taste better.  Now top with meatballs and provolone cheese.  Add back to the broiler and broil until cheese is melted and roll is a dark brown, just a few minutes.


Enjoy!

Until next time...

Lady by the Bay

5 comments

  1. These look so comforting and delicious! I'm not a meatball fan but these look so good I want to give them a try!

    ReplyDelete
  2. Wow. Beautiful photos and easy instructions. I can't wait to try these!!

    ReplyDelete
    Replies
    1. Thank you! I hope you enjoy them. :)

      Delete
  3. These look amazing! Making these this weekend for sure!

    ReplyDelete
    Replies
    1. Awesome! Let me know how you like them.!

      Delete

copyright notice

All images, text, and content on this site are the sole property of Dawn Regan/Lady By The Bay and may not be used, copied or transmitted without the express written consent of Dawn Regan. If you wish to link to this site or to a post from this site, please do, I encourage it! Just please give appropriate credit for content. Thank you!