Meatball Sub

Meatball Sub

MAKES: 4 servings COOK: 40 minutes

FOR THE MEATBALLS:

  • 1⁄2 pound ground beef

  • 1 tablespoon garlic, chopped

  • 1⁄2 cup Italian seasoned dried bread crumbs

  • 2 tablespoons finely chopped fresh parsley leaves

  • 2 tablespoons grated Parmesan

  • 1 egg

  • Salt and freshly ground black pepper

  • 2 tablespoons canola oil

  • 1 cup tomato sauce, jarred or homemade, recipe follows

  • 1⁄2 cup shredded mozzarella

FOR THE SUB: 2 sub rolls

FOR THE CHUNKY TOMATO SAUCE:

  • 2 tablespoons olive oil

  • 1⁄2 medium onion, diced

  • 1 tablespoon chopped garlic

  • 1 (28-ounce) can diced tomatoes

  • 2 tablespoons freshly chopped basil leaves

  • 2 tablespoons freshly chopped parsley leaves

  • Salt and freshly ground black pepper

1. Preheat oven to 400°F.
2. For meatballs, in a large bowl mix together all ingredients except the canola oil, tomato sauce, and mozzarella, until well combined. Using wet hands, form walnut-size pieces into balls. Heat the oil in a medium skillet over medium-high heat and fry the meatballs until browned on all sides.
3. Slice the rolls in half lengthwise and put on a baking sheet. Top each half with 1⁄4 cup of the tomato sauce, 4 meatballs, and some mozzarella cheese. Put in the oven and bake for 10 minutes or until the cheese is melted. Transfer to a serving platter and serve.
4. For the sauce, in a medium pot, add the oil and heat over medium heat. Add the onion and garlic and sauté for 3 minutes. Add the remaining ingredients and simmer for another 15 minutes.

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