Apr 13, 2012

Meatball Sub with Fresh Tomato Sauce, Mozzarella and Basil

From the kitchen of: Isabel   Makes: 4 servings   Total time: 45 minutes

The other day I had a huge craving for a meatball sub. Don’t lie, I’m sure you’ve had one too. I’m not pregnant or anything, I promise! Haha. I don’t particularly mind this craving since it could be worse, ya know? I certainly satisfied it with my go-to recipe for homemade meatballs and tomato sauce. I’ve made these meatballs a million and one times, and each time the meatballs come out so juicy and tender. I sauté them over the stove since I enjoy those delicious crispy brown parts, but you can bake them if you prefer a “healthier” method. The meatballs and tomato sauce goes well with pasta, trust me, I’ve tried it! So whatever your craving is, a meatball sub or spaghetti with meatballs, this recipe will satisfy that ultimate craving.

Tomato Sauce
1 – 28 oz can crushed tomatoes (this made a lot of sauce, you can use half the can)
1/2 medium onion, finely diced
3 garlic cloves, chopped
1/2 teaspoon dried parsley
1/4 teaspoon salt and pepper
olive oil

1 lb of ground beef
1/4 cup Italian bread crumbs (heaping!)
1/4 cup shaved or grated Parmesan cheese (heaping!)
1 egg
2 tablespoons milk
1 teaspoon dried basil
1 teaspoon dried parsley
1/4 teaspoon salt and pepper
olive oil

Ciabatta bread
fresh mozzarella balls, halved
olive oil
fresh basil for garnish

1. Prepare tomato sauce.
Add a drizzle of olive oil to a saucepan and heat at medium temperature. Sauté the diced onions, chopped garlic, dried parsley, salt and pepper, stirring occasionally. Cook until translucent for about 5-7 minutes. Afterwards, add the crushed tomatoes and allow to simmer on low temperature while you’re preparing and cooking the meatballs. Stir occasionally to prevent sauce from sticking to bottom of the pan.

2. Prepare meatballs. In a large bowl, combine the bread crumbs, Parmesan cheese, egg, milk, dried parsley, dried basil, salt and pepper. Add the ground beef and combine until everything is thoroughly incorporated. Make golf ball size meatballs by rolling each one in the palm of your hands. Makes about 12 meatballs, 3 per person.

3. Cook meatballs. In a large, non-stick pan, add a heavy drizzle of olive oil and heat over medium temperature. Carefully place each meatball in the pan once the oil heats up, meatballs should sizzle. Cook for 10-12 minutes, rotating every 2-3 minutes four times in order to brown all the sides. Remove the meatballs and place on a plate. Discard the excess oil and add the tomato sauce to the large pan. Add the meatballs into the sauce and simmer for an additional 10 minutes on low.

4. Broil meatball sub. Cut 8 slices of Ciabatta bread and place on a cookie sheet. Drizzle each bread with olive oil. On four of the slices, add three meatballs and top with the tomato sauce and fresh mozzarella. Broil the subs on low temperature in the oven for several minutes until the bread is toasted and the mozzarella has melted. Keep an eye on them, they broil up quick! Garnish with basil and serve hot!

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  • That looks wonderful!! Can you come cook our dinners for us so I don’t have to?! :)

    • Isabel

      LOL! I would love to cook for you guys! If you supply the ingredients, I’ll make it :) We have to get together soon…maybe dinner + drinks with Nick and Karen since they’re moving!?!

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