Friday, November 4, 2011

For The Love Of God! Meatball Subs

Oh, be still my heart and taste buds.....meatball subs!! And home-made to boot....

I was visiting the normal blogs that I always visit, and right before my very eyes was meatball subs at Joelle's. Give her a visit, you are guaranteed to leave happy. Joelle is a wonderful, wonderful cook. I call her the spice lady because she sure knows how to use them.

And just last summer I was lucky enough to meet this sweet lady in person. I love it when bloggers are close enough to each other that they can actually meet and socialize for real.

Before I even started making the meat balls, I gave thought to my toppings. What do I want to put on my meatball sub?

This is what I came up with, onion, avocado, and green pepper.

For the cheese, I emptied my frig. There is a little monster, mozzarella, provolone, and cheddar.

Can't go wrong there....

Joelle's instructions said to chop the green pepper and onion fine. You can't get any finer than a mini chopper. I love my mini chopper!

I kind of cheated a little with the recipe. I made the meatballs the night before and left them soak in pasta sauce in the frig. I used one can of Hunt's Cheese and Garlic pasta sauce and one soup bowl size of left-over chili. Yup, dumped it all together.

Any way to use the left-overs.....That's a good thing, I think.

Meatballs have been made (golf ball size) and ready to go in the oven.

What????? Did you really think I was going to make meatballs and not taste one?

I added the meatballs to the sauce and stuck them in the frig. And let me tell ya, it was really hard sleeping that night with the meatball smell throughout the house.....

The next day during school I couldn't even concentrate. I was thinking about assembling and eating the meatball subs when I got home.

I threw the pot of meatballs and sauce on the stove to heat up. Once they were heated I assembled three meatballs per sub bun. They were the small sub buns. I loaded the plain side with cheese, and sprinkled just a little on top of the meatballs.

This is what they looked like when I pulled them out from under the broiler.

Is that enough cheese for ya?

We threw on our toppings and happily ate.....I swear, none of us could stop smiling....they were that good.

And I am bringing you this information just in time for the BIG GAME!

Meatball subs.....WOW! your guests....

Meatball Subs

1 lb. ground beef
1/4 onion, very finely minced
1/4 bell pepper, very finely minced
1/2 pkg onion soup mix
1/2 c. bread crumbs (I used panko crumbs)
1 egg
1/4 c. milk
Seasoning of your choice (I used garlic powder, Italian seasoning and red pepper flakes)
1 c. spaghetti sauce (or marinara)
Shredded Mozzarella Cheese
Sub buns

Place all ingredients (except sauce, cheese and buns) into a large bowl. Mix well shaping into small meatballs. Bake at 350 degrees F. for 25 -30 minutes. Remove from oven. In sauce pan place pasta sauce and add cooked meatballs, heating until sauce is heated and bubbly. Preheat oven to broil. Line a baking sheet with foil, place buns on foil. Spoon meatballs with a little sauce over (don't put too much sauce or the bread will become soggy). Top with cheese. Broil 1-2 minutes or until cheese is melted.

Photobucket

7 comments:

  1. Yeah :) Love it ... thanks for the mention...

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  2. I just made meatballs on Thursday...and a HUGE sub on Friday. Would you mind if I add a little tip that I learned a few years back?

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  3. Angie, these looks amazing and I'm not even a meatball sub kind of person. My family would LOVE these!!!!

    ReplyDelete
  4. Ya'll sure do eat GOOD at your house! These look amazing....oh my!

    ReplyDelete
  5. Don't mind at all Back Porch Spice....I love tips!

    ReplyDelete
  6. I use Panko in my meatballs as well. However, I soak the bread crumbs in heavy cream. When folded into the beef, it makes a very fluffy meatball and leaves behind the extra butter fat so that they are always tender and juicy.

    On an unrelated subject: I haven't used onion soup mix for seasoning in years and I don't know why. Anything and everything that uses onion soup mixes immediately takes me to my Happy Place!

    Truly lovely recipe. Thanks!
    Rob

    ReplyDelete
  7. So if the milk is substituted with heavy cream and Panko crumbs added to the cream to soak, this recipe will be taken to whole new level. I will definitely do that the next time...Thanks so much for the tip Rob.

    ReplyDelete

I look forward to and appreciate any comments.
Thank you for stopping by.

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