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Friday, July 19, 2013

Meatball Sub

I give this recipe 5 Stars.  Super Easy and The Lineman Loved it.

Ingredients


Meatballs:

  • 1 1/2 pounds ground sirloin
  • 1 large egg, beaten
  • 1 cup torn white bread
  • 1 medium onion, chopped fine
  • 1/2 tsp garlic powder 
  • 1/2 tsp crushed red pepper flakes
  • 2 tsp Worcestershire sauce,
  • 1/4 cup (a couple of handfuls) grated Parmesan Cheese
  • 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

Directions

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 provolone cheese and place under subs under broiler to melt cheese.

Recipe from Rachel Ray

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