Sunday, April 13, 2014

52 Recipes: Meatball Subs [Week #14]

I KNOW, I know. I'm a week behind in posts...I spent some time in Nashville last week hanging with family and eating delicious food (duh) and that totally threw me off schedule. But have no fear, I'll do a make-up post in a few days.

So. Meatball subs. There's nothing fancy about these, but they're a heck of a lot better than anything you'd get at Subway, the land of barely ripe tomatoes and wilted lettuce. It's comfort food, to be sure, but something that's totally forgivable if only consumed on occasion. Danny and I both agree that we would make/eat these again.

I used How Sweet Eat's recipe for the meatballs (doubled the red pepper flakes for extra spiciness), but winged the rest of it (read: bought some pasta sauce and mozzarella cheese) and it turned out deliciously! The recipe was quick and easy; such a great weeknight meal. I'm a fan of meals that take < 30 minutes, and I'm sure you are too.

Meatball Subs
Serves: 3-4

Meatballs (source: How Sweet Eats)
1 lb. ground beef
1/3 cup shredded romano cheese
1/4 cup panko bread crumbs
2 garlic cloves, minced
1 tsp. dried basil
1 tsp. dried parlsey
1 tsp. crushed red pepper flakes
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. olive oil

Everything else
3-4 whole wheat 6 or 8-inch sub rolls
1 24-oz. jar of your favorite pasta/marinara sauce (I think I used Bertolli because it was on sale)
appx. 1 cup low-fat shredded mozzarella cheese
freshly ground black pepper for topping, optional
sprinkle of Parmesan cheese, optional

Combine all ingredients for the meatballs, excluding the olive oil, in a big bowl. Don't be afraid to get dirty - use your hands! Mix until just combined, then form into 1.5-inch meatballs. Heat a large skillet over medium-high heat. Add the olive oil and let it get warm for a few seconds, then add the meatballs. Cook, turning them occasionally, until they are brown on all sides.

Keeping the heat on medium-high, pour the entire jar of marinara over the meatballs and give it a good stir. Put a lid over the skillet, bring it to a simmer, lower the heat and let it simmer for 10 minutes or so until the meatballs are cooked through.

While the meatballs are simmering, preheat the oven to 200 degrees F. Line a baking sheet with foil. Slice open your sub rolls, but be sure you don't slice all the way through, and place these on the baking sheet. Layer about 1/4 cup mozzarella cheese on the bottom of each sub, then 4-5 meatballs with a bit of sauce. Pop these in the oven for about 5 minutes, or until the cheese has melted. Top with freshly ground black pepper and parmesan cheese as desired.

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