Wednesday, October 17, 2012

Meatball Subs with (Baked) Italian Meatballs

Meatball Subs

I prefer to bake the meatballs, instead of cooking them in the sauce, which I think, is too oily. Using slices of bread, instead of breadcrumbs, makes them very moist, and not too firm. I start the sauce, as soon as the meatballs, go into the oven, and they both are done, about the same time.

For the meatballs:
Preheat the oven to 375*F.
2lbs. ground chuck
6-slices white bread
1tsp. basil
1Tbl. grated Parmesan cheese
1/2tsp. salt
1/2tsp. garlic powder
1/2tsp. cracked fennel 
1/4tsp. nutmeg
1/4tsp. pepper
2 beaten eggs

Combine all ingredients in a large bowl, and knead well, to incorporate.
Roll into 1-inch balls and bake about 25-minutes, or until cooked through, and just beginning to brown.

For the sauce:
1Tbl. oil
2tsp. minced garlic
2Tbl. diced onion
1Tbl. tomato paste
29oz. can of petite diced tomatoes
1tsp. sugar
1tsp. salt
1tsp. dried parsley
1/2tsp. basil
1/2tsp. cracked fennel
1/4tsp. nutmeg
2Tbl. grated Romano cheese

You'll also need:
2Tbl. Parmesan
8oz. shredded mozzarella
Buns- we use hot dog buns
Heat the oil in a 4-quart pan. Add the onion and garlic. Saute until the onions are transparent.
Add all other ingredients, and simmer on low, until it becomes a thick sauce. About 15-20minutes.
Loosen the meatballs from the baking pan, with a metal spatula. Using tongs, add them to the sauce, along with 2Tbl. grated Parmesan. Stir gently, to coat the meatballs. Add meatballs to a bun, top with mozzarella, and microwave, or toast them in the broiler, to melt the cheese.

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