Thursday, July 14, 2005

Meatball Subs

These are about as guy a food as you can find. I make them every now and then when my husband wistfully asks for spaghetti and meatballs instead of my standard meat sauce. The excess meatballs go into the freezer to be resurrected as sub filling later in the month.

2 lbs of ground beef or turkey
1 large clove garlic minced
1/2 sweet yellow onion minced fine
2-3 slices of bread toasted and crumbed
1 tsp rosemary
1 tsp basil

Combine all ingredients then portion into balls. (a smaller ice cream scoop or the large end of a melon baller is about right. Freeze for later at this point) Bake at 350 for 20 minutes on a parchment lined cookie sheet. In crockpot or casserole dish combine:

12-16 oz tomato sauce
1 tsp oregano
1 tsp coriander
2 tbsp grated parmegian cheese

When meatballs come out of the oven place them in sauce and return to oven (or crock on medium) for another 25 minutes. Warm hoagie rolls in foil for the last five minutes. Place meatballs and plenty of sauce in a split hoagie roll and top with grated motzerella or provolone. Serve with cold beer for best effect.

No comments: