HOW TO MAKE MEATBALL SUBS?
Tender and flavorful meatballs braised in a tomato and basil sauce and served in a toasty baguette with melty cheese.
If you know how they mean you can reach into someone’s heart bypassing into their stomach? I accept this wholeheartedly and I’m sure my husband married me because of this meatball sub.
Who doesn’t want tender, juicy homemade meatballs braised in a tangy-sweet tomato gravy and crammed into a buttery toasted bun with plenty of melty cheese? Even though meatball subs are an inanimate entity, I adore them!
It’s a reasonable deal, however, because baguettes might have been a factor in my marriage to Mike. Baguettes are one of my favorite items. I assume it’s partly due to the fact that they’re French and partly due to the fact that they’re delicious. The crackle-y crisp deep gold crust and tender insides are my favorites. As Mike went on a trip to France, I even begged him to carry me a baguette.
The irony is that we weren’t really planning on heading out at the moment, but I was just asking as a friend. And he came through! Maybe that’s when I start to fall in love. I had totally forgotten about the baguette when we met up after his ride, but he had one for me, still in its paper bag, smashed and more than a little stale. But it was there, and I had an authentic baguette for the first time in my life!
YOU’LL NEED THE FOLLOWING INGREDIENTS:
A jar.Of Tomato and Basil Pasta Sauce; I used the 570 ml jar.
A small peeled Carrot; I chopped it.
A small zucchini; I chopped it.
2 minced Garlic cloves.
A slice.Of Wholemeal bread, I cut it into cubes.
1/3 Cup.Of grated Parmesan cheese.
3 large spoons.Of milk.
11/2 small spoons.Of Italian dried herbs.
Sea salt and freshly ground black pepper.
Around 500 grams.Of Lean ground beef.
LET’S MAKE IT TOGETHER:
The first thing, I thinly chopped the carrot, the zucchini, and garlic in a food processor.
And I added the Bread, grated cheese, milk, egg, dried herbs, sea salt, and black pepper.
Also, I mixed the ingredients in a bowl without pureeing them.
I added the crumbled beef and gently mixed it to combine with the other ingredients, I made 18 meatballs.
In a wide frying pan over medium heat, I heated the sauce when cooking the meatballs.
After that, I added the meatballs to the sauce, partly covered, and cooked for 15 minutes, flipping the meatballs after 8 minutes.
Finally, I topped the meatballs with the cheese. They are often served on submarine rolls or over a bed of hot fried spaghetti.
I HOPE YOU’LL ENJOY IT!!