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| I love Meatball Marinara sandwiches, so I tried this and loved it. Got it from Rachel Ray, can't go wrong with her :) |
Ingredients:
Meatballs:
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 (I use hoagie rolls)
1 (10-ounce) bag (2 1/2 cups) shredded provolone or Italian 4-cheese blend
Directions:
1. Preheat oven to 450 degrees F.
2. Place ground sirloin in a large mixing bowl and punch a well into the center of meat.
3. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper.
4. 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.
5. 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.
6.Heat a medium saucepan over medium heat. Add oil and garlic.
7. When garlic starts sizzling, add herbs and crushed pepper.
8. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper.
9.Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
10. Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub.
11. Top with shredded cheese and place under subs under broiler to melt cheese.
12. Top with shredded basil or arugula and serve with a pile of oven fries, recipe follows.
These meatballs are AMAZING and so moist. HUGE so I cut mine in half and only need two meatballs as apposed to 3. I used less Crushed Red Peppers as they are super spicy and I wanted my kids to eat it. So instead of a 1/2TSP I used 1/4TSP. This was probably one of the best dinners I've ever made. The gourmet bread really made this sandwich a MEAL! And load it down with cheese, I used provolone cheese on top of the sandwich.
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