Meatball Sub Sandwich

Notes:

  • To adjust seasoning on meatballs, cook one, taste, then adjust seasoning.
  • You can buy packaged ground beef, such as chuck, and pork, but you can also grind your own. I prefer well-marbled cuts like short rib and country-style pork ribs or shoulder.

Meatball Sub Sandwich

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About This Recipe

Yield:Makes 4 sandwiches
Active time:1 hour
Total time:1 hour
Special equipment:large skillet, 2 baking sheets, parchment paper, slotted spoon
This recipe appears in: Sandwiched: Meatball Sub

Ingredients

  • For the Meatballs:
  • 1/2 cup fresh breadcrumbs
  • 1/4 cup milk
  • 1 large egg, beaten
  • 1/2 cup (1 ounce) grated Parmesan cheese
  • 1/3 cup flat-leaf parsley, chopped
  • Salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 2 anchovy fillets, finely chopped
  • 1 small yellow onion, finely chopped (about 3/4 cup)
  • 3 medium garlic cloves, finely chopped (about 1 tablespoon)
  • 1 tablespoon fresh oregano leaves, chopped
  • 1 teaspoon finely grated zest plus 1 tablespoon juice from 1 lemon
  • 1/2 teaspoon red pepper flakes
  • 1/2 pound ground beef (see notes above)
  • 1/2 pound ground pork (see notes above)
  •  
  • For the Sauce and Assembly:
  • 4 (6-inch long) semolina or hero rolls
  • 2 tablespoons olive oil
  • 1 (28-ounce) can plum tomatoes
  • 1 small yellow onion, finely chopped (about 3/4 cup)
  • 3 medium garlic cloves, finely chopped (about 1 tablespoon)
  • 1 cup fresh basil leaves
  • Shredded parmesan to tate

Procedures

  1. 1

    For the Meatballs: Combine breadcrumbs, milk, egg, cheese, parsley, 1 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Set aside.

  2. 2

    In large skillet, heat 2 tablespoons oil over medium-high heat until shimmering. Add anchovies and cook until disintegrated, about 2 minutes. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in garlic, oregano, lemon zest and juice, and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Transfer mixture to bowl with breadcrumb mixture and stir to combine.

  3. 3

    Line baking sheet with parchment paper. Using fingers, work beef and pork into breadcrumb mixture until thoroughly combined. To make rolling easier, set a bowl of cold water next to work area. Shape mixture into 1 1/2-inch meatballs, rolling between palms and dampening hands with water throughout assembly. Set meatballs on prepared baking sheet as they are completed.

  4. 4

    Heat remaining 2 tablespoons oil in now empty skillet over medium-high heat until beginning to smoke. Cook half of meatballs until well browned on all sides, about 5 minutes. With slotted spoon, transfer to second baking sheet or large plate. Add remaining meatballs and cook as before. Do not discard fat after cooking.

  5. 5

    For the Sauce and Assembly: Adjust oven rack to middle position and preheat oven to 300°F. Split rolls in half lengthwise and brush cut sides with olive oil. Set aside.

  6. 6

    Crush tomatoes with hands. Heat rendered fat in now empty skillet over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in garlic and cook, stirring, until fragrant, about 1 minute. Add tomatoes and bring to a simmer. Add meatballs and accumulated juices to sauce, reduce heat to maintain a gently simmer, and cook until meatballs are cooked through and sauce has thickened, 12 to 15 minutes. Meanwhile, place split rolls in the oven to toast.

  7. 7

    Fill toasted rolls with meatballs, spoon with sauce, and top with cheese shards. Serve immediately.

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