Meatball Subs

Name: Meatball Subs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1 ½ lb Sirloin Steak (1 1/2 pounds ground sirloin); 1 piece Egg (1 large egg beaten); 1 cup Bread Crumbs (1 cup Italian bread crumbs); 1 piece Yellow Onion (1 medium onion chopped fine); 8 pieces Garlic (4 garlic cloves crushed, minced + 4 garlic cloves crushed, chopped); ½ tsp Red Pepper Flakes (1/2 teaspoon crushed red pepper flakes); 2 tsp Worcestershire Sauce (2 teaspoons Worcestershire sauce); ¼ cup Flat Leaf Parsley (1/4 cup chopped flat-leaf parsley leaves + 2 tablespoons chopped flat-leaf parsley leaves); ¼ cup Parmesan Cheese (1/4 cup grated Parmigiano or Romano); 0 pieces Rock salt (Coarse salt to taste); 0 pieces Black Peppercorns (Freshly-ground black pepper to taste); 2 tbsp Extra Virgin Olive Oil (2 tablespoons extra-virgin olive oil); ½ tsp Dried Oregano (1/2 teaspoon dried oregano); 42 oz Vine Ripened Tomato (1 can crushed tomatoes - (28 oz) + 1 can chunky style crushed tomatoes - (14 oz)); 4 pieces Rolls (4 semolina crusty sub rolls); 10 oz Provolone (10 ounces shredded provolone or Italian 4-cheese); 0 pieces Seasoning Mix (blend); 0 pieces Basil (Shredded basil (sweet) or); 0 pieces Arugula (shredded arugula (spicy) leaves for garnish); 0 pieces French Fries (Oven Fries (see recipe))

40 minItalian

Servings4

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Ingredients

For 4 servings

Sirloin Steak1 ½ lb · 1 1/2 pounds ground sirloin
Egg1 piece · 1 large egg beaten
Bread Crumbs1 cup · 1 cup Italian bread crumbs
Yellow Onion1 piece · 1 medium onion chopped fine
Garlic8 pieces · 4 garlic cloves crushed, minced + 4 garlic cloves crushed, chopped
Red Pepper Flakes½ tsp · 1/2 teaspoon crushed red pepper flakes
Worcestershire Sauce2 tsp · 2 teaspoons Worcestershire sauce
Flat Leaf Parsley¼ cup · 1/4 cup chopped flat-leaf parsley leaves + 2 tablespoons chopped flat-leaf parsley leaves
Parmesan Cheese¼ cup · 1/4 cup grated Parmigiano or Romano
Rock salt0 pieces · Coarse salt to taste
Black Peppercorns0 pieces · Freshly-ground black pepper to taste
Extra Virgin Olive Oil2 tbsp · 2 tablespoons extra-virgin olive oil
Dried Oregano½ tsp · 1/2 teaspoon dried oregano
Vine Ripened Tomato42 oz · 1 can crushed tomatoes - (28 oz) + 1 can chunky style crushed tomatoes - (14 oz)
Rolls4 pieces · 4 semolina crusty sub rolls
Provolone10 oz · 10 ounces shredded provolone or Italian 4-cheese
Seasoning Mix0 pieces · blend
Basil0 pieces · Shredded basil (sweet) or
Arugula0 pieces · shredded arugula (spicy) leaves for garnish
French Fries0 pieces · Oven Fries (see recipe)

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Steps

1Preheat oven to 450 degrees.
2Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper.
3Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet.
4Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
5Heat a medium saucepan over medium heat.
6Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
7Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of Oven Fries.
8This recipe yields 4 servings.