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:
- 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.
- Divide mixture into balls using a medium ice-cream scoop (makes about 20 meatballs).
- Place meatballs in oven and roast about 12 minutes.
- 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.
- Toast sub rolls with sliced provolone. Combine meatballs and sauce and pile into sub rolls. Top with caramelized onions and shredded mozzarella.
-Alyssa
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