Thursday, April 1, 2010

Meatball Subs

This is such a scrumptious meal...very hearty and you have enough leftovers to use for spaghetti later!

1 &1/2 lbs groud sirloin
1 large egg beaten
1 cup Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed & minced
1/2 tsp crushed red pepper flakes
2 tsp Worchestershire sauce
1/4 c flat leaf parley, chopped (fresh)
1/4 c grated Parmesan cheese

Marnara Sauce:
2 TB olive oil
4 cloves garlic, crushed and chopped
1/2 tsp crushed red pepper flakes
2 TB chopped flat leaf parsley
1/2 tsp dried oregano
1 (28 oz) crushed tomatoes
1 (14 oz) chunky crushed tomatoes
Salt & pepper to taste

4 semolina (or other hoagie type) roll
Provolone cheese (shredded or sliced)

Preheat oven to 450.

Place ground sirloin in bowl and punch a well into the middle.  Fill the well with egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a lil salt and pepper.  Mix up ingredients until well combined. Roll into meatballs and place on nonstick baking pan.  Bake for about 12 minutes or until no longer pink in the middle.

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 tomatoes and season sauce with salt and pepper.  Bring sauce to bubble then reduce to simmer.

Combine meatballs and sauce and pile onto sub rolls.  Top with provolone cheese and broil until cheese is melted.

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