Meatball Subs
 
 
Author:
Recipe type: Dinner
Cuisine: Italian
Ingredients
  • 2 eggs, slightly beaten
  • 2 tablepoons water
  • ½ cup buttermilk
  • ¾ cup Italian bread crumbs
  • 4 cloves of minced garlic
  • ½ medium onion, finely minced
  • ½ cup fresh Italian parsley, chopped
  • ½ cup grated Parmesan cheese
  • ½ tablespoon dried leaf oregano
  • 2 teaspoons kosher salt
  • ½ tablespoon ground black pepper
  • About ¾ lbs. ground pork
  • About 1 ½ lbs. ground beef
  • ½ can peeled, whole tomatoes
  • 2 cans tomato puree
  • 6 cloves of garlic, minced
  • ½ onion, finely chopped
  • About a tablespoon of chopped parsley
  • 1 teaspoon dried leaf oregano
  • 6 tablespoons olive oil
  • ½ tablespoon of garlic powder
  • 3 tablespoons of granulated sugar
  • Salt and pepper to taste
Instructions
  1. For the Meatballs: Preheat the oven to 375˚.
  2. In a small bowl, mix together the eggs, water, buttermilk and breadcrumbs and let sit for 10 minutes. The breadcrumbs will absorb the liquid and the mixture should become thick.
  3. After the mixture has thickened, mix in the garlic, onion, parsley, cheese, oregano, salt and pepper.
  4. In a large bowl, combine the two meats and gently mix them together with your hands (you can use a fork but I think using your hands is most effective).
  5. Pour the breadcrumb mixture into the large bowl and mix together with your hands until fully incorporated. (don’t do this too much though because you want the meat to stay tender and as underworked as possible – it’s just like making cake batters or cookie dough)
  6. Form the meatballs using an ice cream scoop (or just your hands) and place them on a cookie sheet covered in tin foil and bake for 30 minutes.
  7. After the meatballs are cooked I used a spatula to lift the meatballs off of the tin foil before they had time to stick. (They stuck the first time and it was harder to get a full meatball off the foil without it tearing in half)
  8. For the Red Sauce: In a large pot over medium heat, lightly brown the garlic in olive oil. Then add the chopped onions and sauté until they are translucent.
  9. Pour in the tomato puree. Crush the peeled, whole tomatoes with your hands above the pot (and be careful because this part makes a mess!)
  10. Add the rest of the ingredients, stirring until combined. Cover and cook over medium heat for about 30 minutes. (How long you cook it actually isn’t imperative. I just made it first and cooked it until the meatballs where finished.)
Recipe by A Sue Chef at http://www.asuechef.com/meatball-subs/