Meatball Sub
A recipe for a Meatball Sub from The Sandwich Shop! This sandwich is packed with homemade meatballs, tomato sauce, and melted cheese.
Servings 2 Sandwiches
Ingredients
Meatballs:
- 150 grams (5 1/2 ounces) minced (ground) beef
- 150 grams (5 1/2 ounces) minced (ground) pork
- 1 garlic clove crushed
- 1 teaspoon dried oregano
- 1/2 onion finely chopped
- Pinch cayenne pepper
- 50 grams (1/2 cup) finely grated parmesan
- 1 small egg beaten
Assembly:
- 1 1/2 tablespoons olive oil
- 2 garlic cloves sliced
- 400 grams (14 ounces) tinned crushed tomatoes
- 6-7 basil leaves sliced
- Pinch dried oregano
- 250 milliliters (1 cup) water
- 2 long bread rolls
- 4 slices provolone
Instructions
To make the meatballs:
- Mix all of the meatball ingredients except the egg in a large bowl. Season as desired with salt.
- Slowly add the beaten egg to bind the mixture (you may not need all of it- too much liquid will make the meatballs soggy).
- Shape the mixture into 8 balls.
To assemble:
- Heat 1/2 tablespoon of the olive oil in a frying pan over medium heat and add the garlic.
- Fry for a few seconds until just starting to brown, then add the tomatoes, basil, oregano, and 250 milliliters (1 cup) water. Season to taste and stir well to combine.
- Bring to a boil, then reduce the heat to low and simmer for about 30 minutes, stirring occasionally, until reduced and thick.
- Heat the remaining oil in a separate frying pan over medium heat and fry the meatballs, turning often, for 10-15 minutes, until cooked through.
- Preheat the grill (broiler) to high.
- Slice open the bread rolls and place on a foil-covered baking tray.
- Place 4 meatballs into each roll then cover with 1-2 large tablespoons of the tomato sauce.
- Place the cheese on top and grill for 3-4 minutes, until the cheese is melted and bubbling.