Mom's Killer Meatball Sandwich Recipe

Thanks to Mom, I learned how to make this killer meatball sandwich, so killer that I included it in my recipe book, "The Encyclopedia of Sandwiches."

[ Also: Meatball Sliders Recipe | Wolfgang Puck's Meatball Subs Recipe ]

Mom's Killer Meatball Sandwich

    Prep Time: 30 minutes

    Cook time: 39 minutes

    Yield: Makes 8 sandwiches (with 3 meatballs per sandwich)

Mom's Killer Meatball Sandwich Ingredients

    Tomato Sauce:

    2 teaspoons olive oil

    2 shallots, diced

    4 garlic cloves, minced

    2 (28-ounce) cans crushed tomatoes, preferably San Marzano tomatoes

    1/2 teaspoon crushed red pepper flakes

    2 teaspoons salt

    1/4 cup fresh basil, finely chopped

    1/4 cup fresh parsley, finely chopped

    Meatballs:

    1/2 pound ground beef

    1/2 pound ground pork

    1 cup breadcrumbs

    1/3 cup grated Parmigiano-Reggiano cheese

    1/4 cup chopped fresh, flat-leaf parsley

    1 large egg, lightly beaten

    1/2 teaspoon salt

    1/2 teaspoon freshly ground black pepper

    1/8 cup olive oil

    1/8 cup canola oil

    24 cooked meatballs

    8 crusty Italian rolls, split lengthwise

    16 slices (about 1 pound) mozzarella or sharp provolone cheese

Mom's Killer Meatball Sandwich Recipe Instructions

    1. Warm oil in a medium pot over medium heat. Add shallots and garlic; saute 2 to 3 minutes or until translucent. Stir in tomatoes, crushed red pepper flakes and salt. Reduce heat to medium-low. Let sauce lightly bubble for 15 to 17 minutes, or until slightly thickened. Turn off heat. Stir in the fresh herbs.

    2. Place meats in a large bowl with breadcrumbs, cheese and parsley. In a small bowl, beat the egg with salt and pepper; add to the meat mixture. Mix the ingredients with your hands until everything is moist and the meat holds together. If it's too dry, add a bit of water or another beaten egg. If it's too moist, add more breadcrumbs. Once the consistency is right, use your hands to roll mixture into 1-1/2-inch balls.

    3. Place oils in a large skillet over medium heat. Fit as many meatballs in the skillet as possible without overcrowding. Cook about 2 to 3 minutes until browned; turn and cook another 2 to 3 minutes, until all sides are evenly browned. Place on a paper towel-lined plate to absorb excess oil. Repeat with remaining meatballs.

    4. Add meatballs to sauce and warm over medium heat 10 minutes, stirring occasionally.

    5. Preheat broiler. One at a time, add 3 meatballs to a roll. Top with sauce and 2 cheese slices. Place on a large baking sheet and repeat with remaining sandwiches. Broil 2 to 3 minutes or until cheese is melted and bubbly and bread is golden. Eat them while they're hot.

    Note: Meatballs can also be baked. Preheat the oven to 400 degrees. Shape as above and place them on a tinfoil-lined baking sheet (for easy clean up). Cook for 20 minutes, or until browned.

[ Also: Meatball Sliders Recipe | Wolfgang Puck's Meatball Subs Recipe ]

Recipe Variations

Substitute cooked Italian sausage for the meatballs to create a sausage sub. If you can't decide between these two delicious options, then add sausage to the meatballs for meatball and sausage sub.

 

Subscribe to Receive our Gourmet Recipes


Mom's Killer Meatball Sub Sandwich Recipe

World-renowned chefs with an extraordinary passion for food share their passion on iHaveNet.com. These chefs make great cooking easier than imagined. Each gourmet recipe features expert advice and an easy-to-make recipe. Exactly what you need to transform your home cooking from acceptable to delectable

© Tribune Media Services