Meatball Sub

Meatball Sub

Courtesy of : Christine Cushing

 Yield : 6

 Makes 24 meatballs.

Meatballs

 1 small onion, finely chopped (about 1/3 cup) (75 ml)

1 clove garlic, minced

Coarse salt and freshly cracked black pepper, to taste

1 pound lean ground beef (454 gm)

1 egg

1 tablespoon Worcestershire sauce (15 ml)

1/4 cup fresh bread cubes (60 ml)

1/2 cup milk, for soaking bread cubes (125 ml)

1/4 cup chopped parsley (60 ml)

1/4 cup chopped basil (60 ml)

Tomato Sauce

 3 tablespoons olive oil (45 ml)

1/2 onion, finely chopped

4 cloves garlic, minced

coarse salt and freshly cracked black pepper, to taste

2x28 ounce cans of tomatoes, crushed (each 798 ml)

1 tablespoon sugar (15 ml)

2 bay leaves

Assembly

 6 long Calabrese buns, cut in half

1/4 pound grated mozzarella or slices (113.5 grams)

1/4 pound grated fontina or slices (113.5 grams)

1/4 cup grated provolone or slices (113.5 grams)

Roasted or grilled slices of onion

Roasted peppers, sliced

Hot sauce, to taste (optional) 

Directions

 Meatballs

 Preheat oven to 350 degrees F.

Line a large baking sheet with parchment paper.

Heat a small sauté pan over medium-high heat and heat the olive oil until shimmering. Add the onion, garlic, salt and pepper and sauté for 3 minutes, or until the vegetables have softened. Remove from heat and cool completely.

 Combine the cooled onion mix, ground beef, egg, Worcestershire sauce, breadcrumbs, salt and pepper in a medium bowl. Mix gently until just combined. Using wet hands, form mixture into 24 balls. Transfer meatballs to a large baking sheet.

Bake meatballs in the oven for about 15 to 20 minutes or until meatballs are browned and cooked through. Shift the pans in the oven halfway through cooking time to ensure even browning.

Tomato Sauce

 Meanwhile, heat the olive oil in a large Dutch oven (or medium stockpot) over medium heat. Add the onion, garlic, salt and pepper. Sauté vegetables until soft, about 5 minutes. Add the crushed tomatoes and juice, sugar, salt, pepper and bay leaves. Bring to a boil. Reduce heat to medium low and simmer until sauce thickens, about 1 hour. Gently stir meatballs into sauce.

 Bring sauce and meatballs to a simmer. 

Assembly 

 Lightly toast buns.

Layer in between the buns in meatballs, grated cheese, grilled onions,

 peppers, hot sauce and tomato sauce in buns. Serve.