Who doesn’t love a big messy meatball sub? I cooked these meatballs in the sauce, so the sauce is extra meaty and flavorful. I served the meatballs on garlic bread from the deli, and also added some watercress on the side.
This recipe was created for Babble’s Family Kitchen.
Yield: Serves 4
Meatballs
1 lb ground sirloin
1/2 lb ground mild or hot Italian sausage
1/2 cup bread crumbs
1/2 cup grated Parmesan
1 teaspoon dried Italian seasonings
2 teaspoons Worcestershire sauce
2 cloves garlic, grated
1 tablespoon grated onion (from the root end)
1 large egg
Sauce
1 large onion, diced
1 large bell pepper, diced
2 cloves garlic, chopped fine
1 – 28 oz can whole Italian tomatoes
1 – 6 oz can tomato paste
olive oil
salt to taste
1/2 – 1 teaspoon crushed red pepper flakes (optional)
Additional ingredients
hoagie rolls
fresh sliced mozzarella
peperoni
1. Drizzle a large soup pot with olive oil. Add diced bell peppers and onions. Saute until softened and add garlic. Saute for 2 – 3 minutes more and add canned tomatoes and tomato paste. Use a potato masher to break up tomatoes. Add herbs and pepper flake if using. Season with salt to taste. Bring to a boil and reduce to a simmer.
2. Combine all ingredients for meatballs in a large bowl and combine well with your hands. Form meat into meatballs and drop into sauce one at a time. As you continue to add meatballs, you’ll want to stir the ones that are cooking around to make room for the new ones. After all the meatballs are in the sauce, keep the heat on a simmer and place a lid on meatballs. Simmer, stirring occasionally for about 30 minutes, or until meatballs are done.
3. Preheat broiler. Serve meatballs on hoagie rolls and top with fresh mozzarella and peperoni. Place under broiler for just a few moments to melt cheese.
