Meatball Subs

Meatball Subs
recipe by Rachael Ray

INGREDIENTS:

Meatballs:

• 1 1/2 pounds ground sirloin
• 1 large egg, beaten
• 1 cup Italian bread crumbs
• 1 medium onion, chopped fine
• 4 cloves garlic, crushed and minced
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons Worcestershire sauce,
• 1/4 cup flat-leaf parsley leaves, chopped
• 1/4 cup grated Parmesan
• Coarse salt and black pepper

5 Minute Marinara Sauce:

• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, crushed and chopped
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons parsley, chopped
• 1/2 teaspoon dried oregano
• 1 (28 ounces) can crushed tomatoes
• Salt and freshly ground black pepper   

• 4 semolina crusty sub rolls
• sliced provolone 
• shredded mozzarella 
• caramelized onions

DIRECTIONS:

1. Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. 
2. Divide mixture into balls using a medium ice-cream scoop (makes about 20 meatballs).
3. Place meatballs in oven and roast about 12 minutes. 
4. Heat a medium saucepan over medium heat.  Add oil and garlic.  When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper.  Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
5. Toast sub rolls with sliced provolone.  Combine meatballs and sauce and pile into sub rolls.  Top with caramelized onions and shredded mozzarella.  

-Alyssa