Big Ole Meatball Subs
When Fall starts rolling in, there are a few things I think of, First off is obviously FOOTBALL SEASON! Second is the beautiful leaves and color changes in the trees, which I unfortunately have to miss this year. Thirdly I think of comfort foods. Any excuse to curl up on the couch and eat some creamy chowder or in this blog’s case, a giant saucy sandwich, I am a happy woman!
This recipe calls for 4 Sub sandwhiches
What you will need:
I bought 4 loaves of what they called “Sub Bread” at the bakery (If you’re going for big, you can buy larger loaves)
1 cup of shredded fresh Gruyère and fresh mozzarella Cheese
For the meatballs:
One to One 1/2 lbs of your favorite type of ground meat to use in meatballs (I used ground pork)
1/3 cup of grated parmesean cheese
about 1 cup of shredded bread crumbs from your sub bread (See note below**)
1 tsp of Worcestershire Sauce
1 tsp onion powder
2 small cloves of garlic, minced
2 tsp italian seasoning
Pinch of red pepper flakes
1 Large egg
Olive Oil (EVOO preferably)
Your favorite Tomato Sauce! (I used 2 cans)
salt and pepper
Carmelized Onions and Mini Bella Mushrooms:
1 whole yellow onion, cut in long strips
1 package of Baby Bella Mushrooms
1 tbsp Olive Oil
1 tbsp butter
Salt and Pepper
Garlic Butter Sauce
2 tbsp butter or margarine
1 tbsp garlic powder (add to taste)
1 tsp parsley
Place in microwave for 15 seconds, stir and heat again if needed.
Let’s Get Started!!
You want to cut each piece of bread in half leaving one end still attached. Then you want to gently scoop out the bottom of each piece and put the pieces of bread into a food processor to Grind. (If you do not have one, simply just tear into little pieces) Make sure you are gentle when doing this part, you want to keep the bottom of the bread in tact.
Next you will grab a bowl and add the ground bread crumbs, and everything under the meatball section except the tomato sauce and the olive oil! You want to mix these together nicely, use a fork or your hands 🙂
Once mixed, you want to roll these into 2in size balls and place on a tray.
Heat up a large saucepan or skillet with some olive oil, enough to cover the pan. Cook the meatballs enough to brown on each side, but you don’t have to cook the center all the way through.
While these are browning, go ahead and grab another skillet and start cooking your onions and mushrooms with the butter and oil (not fattening at all right??) and cook those on medium-low heat.
By this time the meatballs should be browned on each side. Next, place them on plates with paper towels to absorb some of the grease. Next, if you used a saucepan, drain out the oil and turn the heat on low or just grab a new one. Place the tomato sauce and the meatballs in the pan and close the lid. You want to cook this for 20-30 minutes.
You know the onions and mushrooms have been caramelized when they look translucent and smell/taste sweet. It will look like this:
You want to put the oven on High Broil while assembling the subs
First place the meatballs with sauce (I had 3 meatballs per sub) Then place the caramelized onions and mushrooms on top, then place the shredded Gruyère cheese and Fresh mozzarella.
Next take a brush like you would use for basting or grilling, and brush the garlic sauce on the top of each piece of bread.
Place them on a broiler pan or regular pan on the top shelf. This is on broil, so be sure to leave the door slightly open and the light on to see when the cheese is melted and the bread is crusted.
BELLISSIMO!!!! I hope you enjoy 🙂