Meatball Subs

Photo: Timeless Gourmet

Ingredients

1 1/2 pounds ground sirloin

1 lrg egg beaten

1 cup Italian bread crumbs

1 medium onion chopped fine

4 garlic cloves crushed, minced

1/2 teaspoon crushed red pepper flakes

2 teaspoons Worcestershire sauce

1/4 cup chopped flat-leaf parsley leaves

1/4 cup grated Parmigiano or Romano

Coarse salt to taste

Freshly-ground black pepper to taste

2 tablespoons extra-virgin olive oil

(2 turns around the pan)

4 garlic cloves crushed, chopped

1/2 teaspoon crushed red pepper flakes

2 tablespoons chopped flat-leaf parsley leaves

1/2 teaspoon dried oregano

1 can crushed tomatoes - (28 oz)

1 can chunky style crushed tomatoes - (14 oz)

Coarse salt to taste

Freshly-ground black pepper to taste

4 semolina crusty sub rolls

(with or without sesame seeds)

10 ounces shredded provolone or Italian 4-cheese

blend

Shredded basil (sweet) or

shredded arugula (spicy) leaves for garnish

Oven Fries (see recipe)

Preparation

Preheat oven to 450 degrees.

Place 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. Mix 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. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.

Heat a medium saucepan over medium heat. Add 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.

Combine 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.

This recipe yields 4 servings.

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