Meatball Subs!

Ok, so I've tried my hand at meatballs a few times and I have never really been pleased with the outcome. Until now. My friend Kathryn recommended a food site to check out called Smitten Kitchen and while I was browsing I came across her Meatball Sub recipe. Oh My Goodness! These meatballs are FABULOUS! Even on my first attempt they came out perfect. The recipe makes quite a few for just 2 people, so I was able freeze a bunch of them to eat later. The first time I made them we had spaghetti, then we used the frozen batch for subs. Here is my picture dairy and the recipe. I hope you'll try 'em and LOVE 'em!

THE MEATBALLS

2 lbs ground meat of your choice
(I used beef, but she has used pork, veal, chicken, turkey or a blend thereof)
2 tablespoons chopped parsley
1-1/3 cup fresh bread crumbs (2 to 3 slices bread)
3/4 cup beef broth, warmed
1/3 cup finely grated Parmesan cheese
3/4 teaspoon salt
2 small garlic cloves, minced
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
1 large egg
sub rolls
Olive oil

Before preparing the meat; split your rolls almost the whole way through, leaving one side attached. Scoop out some of the roll to create a channel for the meatballs to rest in. Grind the bread you pulled out in a food processor or tear it into minuscule bits. You will need 1-1/3 cups of fresh breadcrumbs for the meatballs. If you’re not making subs, you can get this same amount of breadcrumbs from 2 to 3 sandwich bread slices. Set rolls aside until later.

Place the fresh breadcrumbs in a large bowl with 3/4 cup warm beef broth and all of the meatball ingredients except for the olive oil. Combine with a fork, breaking up clumps of meat until the ingredients are evenly distributed. Form mixture into 2-inch meatballs are arrange on a tray. I find wet hands make it easier to form meatballs without them sticking too much. Heat a generous slick of oil (few tablespoons) in a large saute pan with a lid.



Brown meatballs in batches, being careful not to crowd the pan or nudge them before they are nicely browned or they will stick and you’ll leave delicious meatball bits in the pan. These meatballs are soft, so use a gentle hand. Transfer meatballs to a paper towel-lined tray and continue until they are all browned.



Discard the oil and heat your tomato sauce in the pan. Add the meatballs, cover the pan and simmer them on the lowest heat possible for 25 to 30 minutes, until the meatballs are cooked through.

Butter sub rolls and sprinkle with garlic powder. Put under broiler until lightly browned.



Sprinkle one side of sub with parmesan cheese, on the other side add the meatballs, some sauce and top with mozzarella cheese. Place back under broiler to melt cheese.

Serve hot! SO YUMMY!