Meatball Subs
Ingredients:
- 1 lb Greenbrier Italian sausage
- 1 lb Greenbrier ground beef
- 1 small shallot, grated OR finely minced
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup oil for frying
- wine
- 1 lg can of crushed tomatoes
- 1 lg can of tomato sauce
- Fresh herbs if you have them, otherwise dried is fine - a mix of parsley, rosemary, thyme, basil and oregano
- splash of balsamic vinegar
- pinch of red pepper flakes
- French Baguette
- Olive oil
- Garlic powder
- Mozzarella cheese
Directions:
- Combine first 7 ingredients in a large bowl. Using a melon scoop, scoop out meatballs.
- In a cast iron skillet or heavy bottom saute pan, heat oil on medium heat. Brown the meatballs in the oil, turning every minute or so until all sides are browned. Place meatballs on a paper towel. Once all meatballs are browned, drain the oil from the pan, leaving about 1 tsp of oil in the pan.
- Deglaze the pan with a little red wine or just put the tomatoes straight in the pan, making sure to scrape any bits in the pan.
- Add herbs, a splash of balsamic vinegar,a pinch of red pepper, a little salt and pepper, and the meatballs.
- Bring to a slight boil then reduce to simmer, covered, for 20-30 minutes
- Preheat oven to 350 degrees.
- Cut baguette length wise. Brush each side with a little oil olive and sprinkle with garlic powder. Bake for 5-7 minutes.
- Remove bread from oven and place meatballs on bread and top with mozzarella cheese.
- Broil for just a minute to melt cheese.
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