MEATBALL SUB MADNESS
Here in the Northeast, we call them subs, maybe you call them hoagies or grinders, but to me . . . there subs! I love meatball subs, but only if I make the meatballs. I’m sorry, but most of the sub shops around here use pre-made meatballs that are mass produced and quite frankly taste like you’re eating one of the tires off your car. Not my meatballs . . . no way . .no how . . . mine are made from scratch . . . well, almost, I mean I don’t go out and slaughter the cow, I buy my ground beef at the super market.
So, what can you do to turn a traditional meatball sub into a totally cool, bodacious, dinner . . um, supper . . um, snack? Well, sit back, take notes and enjoy some awesome music from; “The Man, The Legend . . . The Meatloaf!”
Welcome to my “Meatball Madness Surprise!”
“The Domestic God’s (Me) Ultimate Meatballs
1-2 pounds ground beef, don’t get the lean burger, get the fattier one, it makes a better meatball.
1 small or 1/2 large yellow onion chopped very small.
1 small or 1/2 large red pepper chopped very small (you could use a green pepper too)
Italian seasoned Panko bread crumbs. between 1/2 and 1 cup depending on how much ground beef you are using.
1 jumbo egg
1/2 tsp sea salt
1/2 tsp ground pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/4 cup grated Parmesan cheese (or in our house it’s called “stinky cheese”)
2 jars of your favorite tomato sauce (or your homemade sauce)
Set oven to 350 degrees
Combine all the ingredients listed above (I use my clean hands to mix it all together), roll into whatever size meatballs you desire and place on an un-greased cookie sheet. Place in oven for approximately 20-25 minutes. Some people prefer to cook them in a frying pan so you cook them how you like them.
While meatballs are cooking, empty sauce (or as my Italian friends call it . . . gravy) into a big pot and begin to warm on low temperature very slowly. Take meatballs out of oven (or frying pan) and place in pot with sauce and slow cook for another 30 minutes, stirring frequently.
Meatballs are now done . . . and delicious!
TIME FOR THE MEATBALL SUB MADNESS
So, this meatball madness came about by accident when I had actually planned a nice Italian dinner with lasagna and meatballs. I took out all the ingredients to make my awesome lasagna and was missing one very important ingredient . . . The Lasagna Noodles! “Oh S**T” I yelled out loud to the air How the hell did I forget to buy the lasagna noodles? I didn’t have time to run back to the grocery store so I stepped back, looked at everything I had . . . and improvised! When it was done, my new creation became an instant hit and one of the more requested Italian dishes I like to make. So here we go, let’s put the madness together.
YOU WILL NEED . . .
1 bar of cream cheese softened
1 small block of farmers cheese
1/2 cup mayonnaise
1/2 cup shredded Parmesan (stinky) cheese
1 large loaf of Italian bread sliced
Your awesome meatballs
large baking dish or pan
In a mixing bowl, combine; cream cheese, farmers cheese, mayonnaise and shredded cheese. Mix until well blended.
Set oven to 350 degrees
Line your pan with the slices of Italian bread.
Using a spoon and a rubber spatula, spread the cream cheese mixture over all the slices of Italian bread.
Next, add enough meatballs to cover the pan using as much or as little sauce as you want.
Place in oven and bake for about 25 minutes. After 25 minutes, open oven and cover top of meatballs with any kind of shredded cheese you like. Bake for an additional 10 minutes or until cheese is melted. Remove from oven and let sit for a few minutes. Scoop it, slice it or eat it out of the pan, but most of all . . . ENJOY IT!
And now let’s give a warm, meatball welcome to . . . .MEATLOAF!