IF YOU HAVEN'T DECIDED WHAT TO MAKE TODAY

MEATBALL SUBS

The Comfort is Always Here it’s simple and delicious – Jan 2010

 

 

Meatballs:

1/2 lb of ground beef

3 Italian sausages, casings removed

1 egg, beaten

3 slices of white bread, crusts removed, torn into small pieces

1/4 cup of milk

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1/2 tsp red chili flakes

handful of fresh basil, chopped

1/2 cup of grated parmesan cheese

1 shallot, grated

Italian loaf of bread, or Italian rolls

4 slices of mozzarella cheese per sandwich

Use your favorite red sauce, or make your own, like I do. You could do a store bought marinara if you want as well, but since I had some time off for the holiday, it was my duty to make the sauce, all day long. Once your sauce is nice and hot, work on the meatballs.
Begin by soaking the bread in the milk, and let them soak for a few minutes. Get a large bowl out, and place everything in the bowl. Squeeze the milk from the bread and add this to the bowl. This is the dirty part. Get in there with your hands and get everything mixed and incorporated. Next form your balls and think about the size of them as you will place them onto the sub. Feel free to make a couple of different sizes.
Next is the bigger question. To bake, toss in a skillet, or do what I did, and simply submerge them right in the sauce. Make sure the meatball is completely covered, and continue to cook on simmer for about 45 minutes, or longer.
When you are ready to make your sub, you have a couple of options. I hollowed out the top of mine, thinking I could place the cheese on the bottom, fill with meatballs, and place a couple of more slices of mozzarella on top. The choice is yours. You decide.
Once your bread is decided on, preheat your oven to 425 degrees. Add two slices of cheese to the bottom of the bread, and cook in the oven for about 3-5 minutes. Remove from the oven, and set your broiler to 425 degrees. Add the meatballs to the top of the cheese, cover with two more slices of the cheese, and place under the broiler, just until the cheese begins to bubble. 

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc