Saturday, January 23, 2010

Meatball Subs

Recipe courtesy Rachael Ray cooked by Elise

Prep Time:
20 min
Inactive Prep Time:
Cook Time:
32 min
4 servings



  • 1 1/2 pounds ground sirloin
  • 1 large egg, beaten
  • 1 cup (3 handfuls), Italian bread crumbs
  • 1 medium onion, chopped fine
  • 4 cloves garlic, crushed and minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons (several drops) Worcestershire sauce,
  • 1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
  • 1/4 cup (a couple of handfuls) grated Parmigiano or Romano
  • Coarse salt and black pepper

5 Minute Marinara Sauce:

  • 2 tablespoons extra-virgin olive oil, (2 turns around the pan)
  • 4 cloves garlic, crushed and chopped
  • 1/2 teaspoon crushed red pepper flakes
  • A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
  • 1/2 teaspoon dried oregano
  • 1 (28 ounces) can crushed tomatoes
  • 1 (14 ounces) can chunky style crushed tomatoes
  • Salt and freshly ground black pepper
  • 4 semolina crusty sub rolls, with or without sesame seeds
  • 1 (10-ounce) bag (2 1/2 cups) shredded provolone or Italian 4-cheese blend
  • Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish
  • Oven fries, as an accompaniment, recipe follows


Preheat oven to 450 degrees F.
Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of oven fries, recipe follows.

Oven Fries:

  • 4 medium white skinned potatoes, each cut into 8 wedges lengthwise
  • Extra-virgin olive oil, to coat
  • Grill seasoning blend or coarse salt and black pepper

Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.
Partakers:  Don,myself and Elise
Approvals:  Great, awesome and good
My comments:  Elise cooked these Meatball Subs for us on Friday, she usually does once a week and surprised us with this delicious meal.  I've never had a meatball sandwich before until I ate this one.  It was SOOOOO delicious.  I especially loved the spiciness (could do without the onions though) along with the toasted buns, italian seasonings, meat, sauce and cheese. M-m-m-m-m.  They're plenty of meatballs left to add to a pot of spaghetti in a couple of days.  Can't wait!!  She made the fries but they weren't ready on time to eat with dinner so I just saved the potatoes to nibble on today :)

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