I have a great affinity for Italian food. In fact, besides Lebanese food, it’s my go-to cuisine. One of the great staples of Italian food are meatballs. They’re akin to the Lebanese Kafta, but with sauce and cheese. Ain’t nothing wrong with that. When I’m sick spaghetti and meatballs, I just stick the meatballs in some good toasted bread with some sauce and cheese and I’m a happy girl. Meatball subs are such an easy meal that I love to make. They’re great when you’re in a pinch for something quick, because you can make them in under half an hour. They taste great and are so easy to make. Now, I’m no Italian, but I think these meatballs are pretty good. They’re my meatballs, my way. This is how I make meatball subs.
First, I like to cut up the onions and garlic and place them in a bowl. You want minced garlic and small dice for the onions.
Next, add in the breadcrumbs and cheese. I use Pecorino Romano, but you can use Parmesan. I also use Panko breadcrumbs, but you can use Italian instead. It’s really whatever you prefer. At this point, I also add in the seasoning and red pepper.
Next, I add in the herbs. Fresh parsley and basil here.
Add in the whole egg and give it a mix.
Add the beef. I use ground chuck. Mix it until just combined. Don’t overmix.
Use an ice cream scoop to scoop out the meat and roll between the palms of your hands into a ball. Place on a greased baking sheet and bake at 375°F and bake it for about 10-13 minutes.
Once cooked, remove from oven.
I like to finish cooking the meatballs in whatever sauce I’m eating with them. In applications like Spaghetti or meatball subs, I always cook them in sauce. Not for long, just a minute or so.
For meatball subs, I like using bolillo or sub bread. I chop up onions, green peppers and banana peppers. I use an Italian cheese blend, with some grated Pecorino on top.
See how I do it:
- 1 small to medium sized white onion, small dice
- 3-4 garlic cloves, minced
- 1/2 cup Panko or Italian breadcrumbs
- 1/4 teaspoon black pepper or to taste
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt or to taste
- 1/8 cup grated Pecorino or Parmesan
- 1/2 cup flat leaf parsley, chopped
- 3-4 basil leaves, torn
- 1 egg
- 1 lb ground chuck
Chop up the garlic and onions and place in a large bowl.
Combine with breadcrumbs, red pepper flakes, seasoning, cheese, parsley, basil and egg.
Mix until thoroughly combined.
Add the beef and mix until combined. Don't over-mix or over-handle the beef.
Use an ice cream scoop to scoop out the beef and roll out memat balls between the palms of your hands.
Place the meatball on a greased baking sheet. Continue forming the balls until finished.
Bake at 375°F for 10-15 minutes or until browned on the outside and firm on the outside.
Finish cooking in your favorite marinara sauce for a minute or two. Make it into a sub and enjoy!
The meatballs will store in a container, cooked for up to five days in the fridge. For the sub, obviously you can use any good sub bread and any toppings you'd prefer.
If you didn’t know by now, I am a gardener. I’m still pretty new to it. This is only my third year. This year I decided to grow an herb garden, a must for any foodie. Let me tell you, best decision I’ve ever made. I’m very excited about my herb garden. It’s growing beautifully and abundantly. Two of the herbs I’m growing are oregano and basil. It feels great to have these two on hand to use whenever I please. And I intend to use them a lot. Remember, I’m kind of an addict of Italian food. Well, on Friday, it was time to make some pizza. I take my homemade pizza a little too seriously. Books and forums were involved in finding the perfect pizza dough. I researched the best melting cheeses and of course, played around with sauce recipes. A little much for just pizza? Nope. To me, it’s all worth it. Pizza is one my favorites. Who could hate pizza? Seriously? Cheesy, saucy, crunchy….it has it all. I’m the type that loves lots of cheese and lots of sauce on my pizza. Who could blame me with this sauce? It’s so easy to make, but so flavorful. The garlic and herbs are noticeable and the mouthfeel of this sauce is just how it should be. It’s a no-cook sauce which is a bonus. No need to sit there for hours, while your leg is falling asleep and kids are running around the house, to watch a sauce simmer. Nope. I like this method better. Just dump it and blend it. It’s that easy. This sauce is a very good base. If you’d like to use San Marzano’s, you can. If you want more garlic or salt and pepper, go for it. It’s flexible, easy and so delicious. The sauce is an important building block to building your ultimate homemade pizza. Don’t overlook it and just put some jarred junk on there. I love you too much to let you do that to yourself. Step away from the jar and get started on this recipe.
Gather all your ingredients. You may substitute diced tomatoes with San Marzano peeled tomatos. You can add more garlic as well. Lastly, if you are using fresh basil that is larger, chiffonade it to ensure it will be properly blended. Slice the garlic into a rough chop.
In a bowl, pour in the tomatoes and tomato paste.
Dump in the garlic slices, basil, oregano, salt, sugar, olive oil and black pepper, if you’re using pepper.
With an immersion blender or regular blender, begin pulsing until the chunks of garlic is broken down and the sauce is uniform.
Place in container in fridge until ready to use. Make sure your sauce is at room temperature a couple hours before putting on your pizza. Never put cold sauce on dough.
Watch how I do it: