Best Sub Sandwich Meatballs
So you think you've had good meatballs?
Well, possibly you have and possibly you were just under the impression you had but you really were being fooled all this time. It's been known to happen in the world of meatballs. They are very tricky bits of meat (and other secret things) that love to play jokes on people, especially after you've eaten three or four and then about two hours later you're positive you ate twenty.
I'm not even Italian and I adore meatballs. I grew up eating meatball sandwiches called "Stuffers." Instead of slicing the hard hoagy roll in half lengthwise, it was cut in half and the center hollowed out, then the meatballs were stuffed inside and then they were heated so the cheese was melted. I never realized how much I missed them until the place that made them shut down.
It's wonderful memories like these that keep me on the prowl for terrific recipes though. Good food today isn't what it was once, which isn't good or bad, it just is, but if we want to keep good cooking to our liking it takes work. I certainly wouldn't want to go back to eating food from the middle ages but some of the basics come from that time. Honest cooking and interchangeable ingredients keep it lively though and that makes it fun for everyone. In honor of National Submarine-Hoagy-Hero-Grinder day, I'm sharing my favorite meatball recipe! It also fits in with the fact that October is National Pork Month!
All Images Â© 2013 Ren During
You won't make it without
sampling at least one before you're done!
This is what you're going to need!
Serves: 24-30 meatballs
- 1 lb ground beef (or turkey)
- 1 lb ground pork
- 2/3 cup milk
- 3/4 cup bread crumbs
- 1/4 cup ricotta cheese
- 1/2 cup grated parmesan or romano cheese
- 2 eggs
- 1 - 2 tsp Kosher salt
- 1 Tbsp parsley
- 1 - 2 tsp black pepper
- 1 tsp oregano
- 1 tsp marjoram
- 3 - 4 cloves garlic - minced
- 1 leek or onion finely minced
- 1 cup flour for dusting
- 1/2 cup olive oil
- 1. In large bowl, mix together pork, ricotta cheese, Parmesan (or Romano or both), eggs, salt, pepper, parsley, oregano, & marjoram.
- 2. In a sautÃ© pan, heat a tablespoon or so of olive oil and sautÃ© leeks and garlic until limp and garlic is browned. Remove from heat and add milk. Slowly heat and add bread crumbs until you have a thick paste. Mix into the bowl of pork.
- 3. Last add in the ground beef (if you add it first it's harder to mix together).
- 4. Place a piece of parchment paper down or a cookie sheet to keep the meatballs in before you cook them. Then place 3/4 cup of flour into a shallow bowl or flat dish.
- 5. Grab a tablespoon and scoop mounds into your hands. Roll loosely into round balls between your hands (if you press too hard they will be dense and weigh heavy in your stomach). Then roll it lightly in flour and set on paper or cookie sheet until all are formed.
- 6. Once finished forming the meatballs, heat oil in a large skillet over medium to medium-high heat. When browned on one side turn them to the other side and then to the edges.
- 7. If any pink shows in the middle, place on a lightly greased cookie sheet and cook in a 425Âº oven for an additional 5 - 10 minutes. No one wants to eat pink pork!
- Meatball Submarine-Hoagy-Hero-Grinder
- Spaghetti & Meatballs (or any pasta)
- All alone with or without sauce
- Smaller sized as an appetizer
Adventures in Meatballs!Click thumbnail to view full-size
What's your favorite way to enjoy meatballs?
A few things to help in your meatball making!
Please let me know what you think and if you try them! I'd love to know your thoughts!