Meatball Subs

/
 
 

Doesn’t matter if you call ‘em grinders, or hoagies, or whatever: this is the best meatball recipe we’ve come across. Hoist a couple of these bad boys, and you won’t even notice the blizzard raging outside your window.

Makes 6 subs, 18-24 meatballs

Ingredients: Meatballs    

1/8 teaspoon onion powder
1/8 teaspoon celery salt
Pinch of cayenne
2 teaspoon salt
1 teaspoon freshly ground black pepper
½ cup freshly grated Parmesan cheese
1 extra large egg, beaten
¾ cup warm water
Vegetable oil
Olive oil

½ lb ground veal
½ lb ground pork
1 lb ground sirloin beef
1¼ cup fresh white bread crumbs
2 tablespoons minced fresh flat leaf parsley
½ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon dried thyme
¼ teaspoon ground nutmeg
1/8 teaspoon garlic powder

Ingredients: Sauce

1 medium onion
2 cloves garlic
Fresh flat-leaf parsley, enough for 1 tablespoon chopped
1 tablespoon extra-virgin olive oil    

½ cup Italian red wine, such as Chianti or Montepulciano
1 28-oz can crushed tomatoes
¾ teaspoon salt
½ teaspoon freshly ground black pepper

Ingredients: Other    

6 sub rolls
6-12 slices provolone cheese
Parmesan cheese, for grating   

Instructions: Meatballs

  1. Add all of the meatball ingredients - except for the vegetable and olive oils – to a large bowl. Combine very lightly with a fork.
  2. Using your hands, lightly but firmly form the mixture into 1½-2-inch meatballs. You should have 18-24 meatballs.
  3. Pour equal amounts of vegetable oil and olive oil into a 12-inch skillet to a depth of ¼ inch. Heat the oil over medium high heat until shimmering.
  4. In batches, without crowding the skillet, place the meatballs into the oil. Lower heat to medium, and brown them well on all sides, turning carefully with a spatula or tongs. Remove the meatballs to a plate covered with paper towels.
  5. When all meatballs have been browned, strain the oil into a container and discard. Put the browned bits that the strainer caught back into the skillet – don’t clean it.

Instructions: Sauce

  1. Peel and chop the onion finely. Peel and mince the garlic. Mince the parsley, to make about 1 tablespoon.
  2. Add the tablespoon of extra virgin olive oil to the skillet, over medium heat. Add the onion and sauté until translucent, 5 to 10 minutes.
  3. Add the garlic, stir and cook until fragrant, about 1 minute.
  4. Add the wine and raise heat to high. Cook, scraping to deglaze the pan, until almost all the liquid evaporates.
  5. Stir in the tomatoes, parsley, salt, and pepper.
  6. Place the meatballs in the sauce, and cover. Simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Test for seasoning, and adjust.

Instructions: Serving

  1. Slice open the buns, and toast lightly on a baking sheet, under the broiler.
  2. Add a slice or two (to taste) of provolone at the last minute, and let it melt slightly.
  3. Spoon a bit of sauce onto each bun, and spread it around. Add 3-4 meatballs to each, and spoon over a bit more sauce.
  4. Serve hot, with extra parmesan on the table, for grating.

My husband says: combining the meatball ingredients lightly, and forming them gently produces a nice, light texture.