The journey to the perfect meatball sub begins with the meatball itself, which forms the basis of this infamous sandwich. The secret to making tender and juicy meatballs is to prepare the panade, a glue made with liquid and flour. To ensure every bite of our meatballs, we incorporate milk-splashed bread into the meat mixture. The result is a luscious yet delicate texture. Handling the ingredients is essential since overindulging in meat might result in tough, desiccated meatballs.
Choosing the right meat is key. Combining pork and beef with a high-fat content (15% or more) ensures the meatballs remain juicy and delicious. Cooking these gems under the broiler results in a caramelized exterior and a perfectly cooked interior, ready to be slathered in a robust marinara sauce.
Simmering the Perfect Marinara Sauce
Marinara sauce, designed to complement meatballs, remains a quality tomato pasta base. Seasoned with a classic blend of onion, garlic, basil, oregano, and chilies, the sauce balances comfort and excitement.
Building the Ultimate Meatball Sub
When tradition and creativity come together to build a sub, something more than just a meatball sub or sandwich is created—every bite explodes with harmony. The bread selected for this purpose is also crucial. The soupy meatballs are completely encased in a tiny, nearly unbreakable mini-baguette, topped with melted mozzarella and a sprinkle of parmesan. It is time to start our process after a short introduction:
Ingredients
- Combining pork and beef with a high-fat content (15% or more)
- ¾ cup bread crumbs
- 1 large egg, beaten
- Marinara sauce(blend of onion, garlic, basil, oregano, and chilies)
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 teaspoons dried Italian seasoning
- 1 French baguette
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon garlic powder
- 1 pinch salt, or to taste
- 1 (14 ounce) jar spaghetti sauce
- 4 slices provolone cheese
Cooking Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine ground beef, bread crumbs, egg, garlic, Parmesan cheese, parsley, and Italian seasoning in a large bowl. Mix with your hands until well combined. Shape mixture into 12 meatballs, and place in a baking dish.
- Bake meatballs in the preheated oven until cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
- While the meatballs are cooking, cut baguette in half lengthwise and open like a book. Remove and discard some of the bread from the inside to make a well for the meatballs.
- Brush baguette with olive oil and season with garlic powder and salt. Place baguette on a baking tray, open and with the oiled sides facing up.
- When the meatballs have 5 minutes left, slip the baguette into the oven and cook until lightly toasted.
- Meanwhile, warm spaghetti sauce in a saucepan over medium heat.
- Remove meatballs from the oven. Use a slotted spoon to transfer them to the hot sauce; mix gently to coat with sauce.
- Spoon meatballs and sauce into one side of the baguette, nestling meatballs in the well. Top with slices of provolone cheese.
- Return to the oven until cheese is melted, 2 to 3 minutes.
- Cool slightly, then cut into 4 sandwiches.
The recipe is referenced in: https://www.allrecipes.com/recipe/90321/meatball-sandwich/
Perfect Sides: Parmesan Fries and Homemade Slaw
Sides make meals different, and the case is no different here. Parmesan potatoes and homemade salad bring another flavor to this truly delicious meatloaf.
Parmesan Fries. The perfect potato starts with the potato. Cut the starchy potatoes into uniform shapes and sizes. Soak them in cold water to remove excess starch. This way, you ensure that the outside is crispy and the inside melts in your mouth. When the chips are dry, fry them twice: first on a low heat to cook them, and then on a much higher heat to cook them. While they are still warm, toss them with finely grated parmesan and some fresh parsley. Hot chips are the best because they melt the cheese just enough to bind everything together in this pure nirvana of crunch and salt.
Homemade Slaw – A refreshing contrast to the rich flavors of fries and chips, balance is the key to great slaw. Start with crispy cabbage and thinly sliced carrots for a satisfying crunch. A harmonious mixture of sauce, mayonnaise, vinegar, sugar, and mustard brings everything together. The acidity cuts through the meal’s richness, while the creaminess adds a luxurious feel. Consider adding sliced green onions or celery seeds for added flavor. The beauty of slaw is its versatility; Play with the ingredients to find the perfect mix.
Plating the Trio
Assembling this trio on a plate is a fine art. The energetic tones, the range of surfaces, and the harmony of flavors show the joy of artisanal cooking. Meatballs, tender, flavorful meatballs, and rich marinara rule. The parmesan fries, hard and messy, are perfect as a main entertainer, while the slaw offers a much-needed new difference. Together, they make a feast that is more than just food – a gathering, a festival of flavors that leaves you full at that moment, wanting more.
Take this culinary journey and turn the main courses into a truly rare dinner. Enjoy all the time and enjoy the delicious revelations that await you.
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