The Best Meatball Sub Recipe
I’ve lengthy had a factor for baguettes. I believe it’s partially as a result of they’re French and partially as a result of they style so good. I simply love the crackle-y crisp deep gold crust and tender insides. As soon as, I even requested Mike to convey a baguette again for me when he went on a visit to France.
The humorous factor is, we weren’t even going out on the time so I used to be simply asking, as a pal. And he delivered! Possibly that’s once I really feel in love slightly bit. We meet up after his journey and I had utterly forgotten concerning the baguette, however he had one for me, nonetheless in its paper bag, sort of crushed and greater than slightly bit stale. However, it was there and for the primary time ever, I had an genuine baguette! That began a lifelong affair with baguettes and I’m endlessly on the seek for an excellent one.
So, when La Brea Bakery requested me to check out their new Reserve baguette, I used to be actually excited. I hopped on over to the grocery retailer, picked up a bunch of them after which proceeded to devour one with a bunch of butter. After my baguette craving was glad, I felt like a sandwich as a result of I’m a monster and I eat quite a lot of bread and baguette sandwiches are my jam. Sometimes I’m going for a traditional ham and cheese however this time I felt like going all out and making a meatball sub.
I’ve main coronary heart eyes for meatball subs. It’s sort of a brand new obsession for me as a result of when Mike and I went on our epic street journey final summer time, meatball subs have been one of many issues we’d eat whereas we have been on the street. Properly, not actually on the street, we simply ate quite a lot of them on the aspect of the street. Mike is a meatball sub fiend and in some way I obtained sucked into it and now I believe I’m some kind of professional on meatball subs or one thing.
Simply kidding, I’m not an professional, however I do know what I like: large, comfortable and tender meatballs. I really feel like meatball subs shouldn’t have meatballs which have been crisped up or browned in anyway. As a substitute I like it when the meatballs are braised and comfortable and are simple to chew into. The sauce ought to permeate the floor of the balls and they need to be ok to eat on their very own however even higher when put right into a saucy, tacky sandwich.
Right here’s how I wish to construct my sandwiches: lower your bread of selection in half (clearly I used a baguette). The bread doesn’t must be toasted since you’re going to pop in it the oven and to be trustworthy, you don’t need too toasty of a bread as a result of it’ll distinction an excessive amount of with the tender balls and make consuming troublesome.
After the bread is sliced, that you must sauce your bread. I do know that some individuals don’t put sauce on the underside of their subs, however I really feel such as you want that sauciness. High the sauce off with a little bit of shaved parmesan then with saucy meatballs. On prime of that you just want a comfy blanket of low moisture mozzarella cheese and a bathe of extra parmesan. The opposite aspect of your sandwich ought to get some additional sauce too. All the things is popped into the oven till the cheese will get gooey and scrumptious. Then you definately simply shut it up and also you’re in meatball sub heaven!
And simply to complete off, a few phrases about La Brea Bakery’s new Reserve breads. These baguettes have a crisp crust and creamy crumb as a result of they’re made out of single origin heirlooms grains – particularly Fortuna Wheat grown in Huge Sky Nation, Montana. I’ve at all times wished to drive by means of Montana and see the wheat fields. They sound completely attractive and apparently Montana is the place to develop wheat due to the soil, local weather, topography and climate. For extra particulars (there’s a very cute animated video) and a coupon, take a look at this hyperlink. You’ll find La Brea Bakery Reserve within the specialty cheese store at your native Krogers. I discovered mine at Ralph’s, and we obtained the cheese from Murray’s Cheese, a spot deep in my coronary heart.
The Finest Meatball Sub Recipe
makes 2 sandwiches with additional meatballs for leftovers
- three cups bread lower into small cubes (see notes)
- 1 cup milk
- 1 lb floor beef
- three eggs
- three cloves garlic
- three/Four cups grated parmesan cheese
- 2 tablespoons finely chopped flat leaf parsley
- half of teaspoon kosher salt
- half of teaspoon freshly floor black pepper
- Four-5 cups of your favourite fundamental tomato sauce
For the subs
- 1 La Brea Bakery Reserve French Demi Baguette
- Four meatballs and sauce (see above recipe)
- 2-Four slices low moisture recent mozzarella cheese
- grated parmesan, to style
meatballs flippantly tailored from Mario Batali
Warmth the oven to 400°F.
In a big skillet or saucepan with a lid, warmth up your tomato/marinara sauce over medium low warmth.
Place the bread cubes in a bowl and canopy with milk, tossing so that every one the cubes are saturated. After 1-2 minutes the bread ought to be soggy and moist. Utilizing your palms, squeeze out as a lot milk as doable. Use your fingertips to interrupt up the bread into very small breadcrumbs.
In a big bowl, combine collectively the bread, floor beef, eggs, garlic, parmesan, flat leaf parsley, salt, and freshly floor pepper. You need to combine every part in order that it’s homogenous, however free – don’t work the meatball combination an excessive amount of.
By this time your sauce ought to be simmering with a number of bubbles breaking the floor. Kind giant meatballs (I made 7 large ones) and drop them straight into the sauce. Simmer within the sauce, partially lined, over medium warmth, flipping sometimes. Simmer gently till cooked by means of, about 25-30 minutes.
Lower the baguette in half so that you’ll have two sandwiches, then lower lengthwise. High either side of the baguette with a beneficiant quantity of sauce and a little bit of grated parmesan. Place the meatballs on the underside baguette and prime with slices of mozzarella and a few extra parmesan.
Bake till the cheese is gooey and melted. Place the highest half of the sandwich on prime of the meatballs and revel in!
Notes: For my bread cubes, I trimmed the crust then lower up one La Brea Bakery Reserve French Demi Baguette.