Meatball Subs

I've told you before how I like my sandwiches on the weekends.  Something I gravitate to.  Simple, easy, hearty, and quick.

This past weekend was a cold one.  I can't remember when we've had such cold weather for such a long period of time before.  Usually we have a cold spell and in a day or two it's gone.  Now mind you anything in the low 60's and 50's is cold around this part.  I know....warm weathered people!

So I was saying...it was cold last weekend and this gave me an excuse to make a nice warm, comforting sandwich for lunch. 

Anyone up for a Meatball Sub?  I don't make them that often, and I always wonder why.  I just love all that saucy, meaty goodness on a bun.  It warms the soul.

So with a Meatball Sub you can take the easy version (using frozen meatballs) or the longer version or making homemade meatballs.  This time I made my own, and froze the left overs to use another time.  Making a large batch of these is perfect for spaghetti, a pasta bake with meatballs, appetizers with a nice sauce, or over squash.  You can use your choice of meat.  Beef or turkey are both great when seasoned nicely.  In this version I used a combo of beef, port, and veal as I wanted a more Italian feel to the meatballs.  They turned out terrific!  (Meatball recipe is below).  Now there is always the question of baking the meatballs or frying them.  I've done both.  Baking is a healthier way to go, but frying them gives them a crustier outside.  It's your choice, they are both turn out great. 

Now, to make things easy I used a jarred pasta sauce that I like, heated it up and added the cooked meatballs so they pick up all that saucy goodness.  A little toasted french roll, and some shredded mozzarella and the rest is history!

Meatballs (Italian version)

2 lb. mixed ground beef, pork and veal
1 egg
1 yellow onion, finely chopped
1/2 cup fresh bread crumbs or panko
1/4 cup grated Parmigiano-Reggiano cheese
2 Tbs. chopped fresh Italian parsley
1 Tbs. chopped fresh oregano
1 Tbs. chopped fresh basil
3/4 tsp. salt
1/2 tsp. freshly ground pepper
3-4 T olive oil

In a large bowl, combine the ground meats, egg, the finely chopped onion, the bread crumbs, cheese, parsley, oregano, basil, and the salt and pepper. Using your hands, gently but thoroughly blend the ingredients. Form the mixture into meatballs about 2 inches in diameter. Set aside.

Add oil to the skillet heating over medium high heat.  Add the meatballs (in batches if necessary) and brown on all sides, 10 to 12 minutes total. They may also be baked at 350 degrees for 15-20 minutes, turning once, until browned and cooked through.


For Meatball Subs

per sandwich

3-4 meatballs (cooked or thawed if frozen)
1 jar pasta sauce
French rolls, warmed and toasted
mozzarella cheese, grated

Turn on oven to broil.

In a medium sauce pan add the pasta sauce and cook over medium heat 2 minutes.  Add the meatballs and allow to cook about 5 minutes, turning occasionally until heated through. 

Cut the rolls in half horizontally; leave one long side intact, if desired.  Toast in the oven under the broiler for about 1 min.  On the bottom bun spread a little of the pasta sauce.  Place 3 to 4 meatballs with additional the bottom bun.  Sprinkle with mozzarella. Place on a cookie sheet and stick under the broiler for less than a minute to melt the cheese.  Serve.