Meatball Subs

Cook Time: 32 min
Level: Intermediate
Yield: 4 servings


Ingredients

Meatballs:

1 1/2 pounds ground sirloin
1 large egg, beaten
1 cup (3 handfuls), Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons (several drops) Worcestershire sauce,
1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
1/4 cup (a couple of handfuls) grated Parmigiano or Romano
Coarse salt and black pepper

5 Minute Marinara Sauce:

2 tablespoons extra-virgin olive oil, (2 turns around the pan)
4 cloves garlic, crushed and chopped
1/2 teaspoon crushed red pepper flakes
A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
1/2 teaspoon dried oregano
1 (28 ounces) can crushed tomatoes
1 (14 ounces) can chunky style crushed tomatoes
Salt and freshly ground black pepper
4 semolina crusty sub rolls, with or without sesame seeds
1 (10-ounce) bag (2 1/2 cups) shredded provolone or Italian 4-cheese blend
Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish
Oven fries, as an accompaniment, recipe follows


Directions

Preheat oven to 450 degrees F.


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 under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of oven fries, recipe follows.


Oven Fries:

4 medium white skinned potatoes, each cut into 8 wedges lengthwise
Extra-virgin olive oil, to coat
Grill seasoning blend or coarse salt and black pepper


Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.


From: foodnetwork.com

Big Beef Meatballs with Bucatini

Cook Time: 25 min
Level: Easy
Yield : 4 servings

Ingredients

* 1 1/2 pounds ground sirloin
* 2 small to medium yellow onion, 1 grated and 1 finely chopped
* 6 cloves garlic, chopped, divided
* 1 egg
* 1/2 to 2/3 cup Italian bread crumbs, a couple of overflowing handfuls
* 1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
* 1/4 teaspoon ground allspice or nutmeg
* 3 tablespoons capers, drained and chopped
* 2 tablespoons chopped sage leaves, 4 to 6 sprigs
* A couple generous handfuls flat-leaf parsley, chopped, divided
* Salt and pepper
* 3 tablespoons extra-virgin olive oil, plus some for drizzling
* 1 pound bucatini (thick, hollow spaghetti)
* 1/4 pound pancetta, chopped
* 12 baby portobello caps, (crimini mushrooms), chopped
* 1/2 cup dry red wine, eyeball it
* 1 cup, (8 ounces), beef stock
* 1 (28-ounce), can crushed tomatoes, San Marzano if available

Directions

Preheat 400 degrees F. Place a large pot of water over high heat and
bring to a boil.

Mix meat with the grated onion, 3 cloves chopped garlic, egg, bread
crumbs, cheese, allspice, capers, sage, a handful of the chopped
parsley, salt and pepper and a healthy drizzle of extra-virgin olive
oil. Mix meat, score the meat into 4 sections and make 3 very large
balls from each section. Arrange the 12 balls on a nonstick cookie
sheet and roast 15 minutes until firm but not hard.

Drop bucatini in salted boiling water to cook off. Drain.

Add another tablespoon of extra-virgin olive oil to the skillet and
the pancetta. Cook 3 to 4 minutes then add the remaining garlic and
mushrooms to the pan and cook 5 minutes. Season the mushrooms with
salt and pepper. Add remaining chopped onion and deglaze the pan with
wine, cook off 1 minute, add in stock and whisk up remaining
drippings. Stir in the tomatoes and season sauce with salt and pepper,
if necessary. Stir in parsley. Simmer 5 minutes.

Toss pasta with half the sauce. Remove balls from oven and add to
remaining sauce and turn to coat. Serve large balls, 3 per person,
along side pasta. Spoon any remaining sauce over the pasta. Pass extra
cheese at the tables.

From: foodnetwork.com