The One and Only, Meatball Sub
 
 
The best, easiest, most tender and delicious meatballs, covered in gooey mozzarella and served in a sub.
Author:
Serves: 4
Ingredients
For the meatballs:
  • ½ pound (250g) minced beef
  • ½ cup bread crumbs
  • ¼ cup milk
  • ¼ cup finely grated parmesan
  • 1 tbsp flat leaf parsley, finely chopped
  • 1 egg yolk
  • 1 tsp dijon mustard
  • pinch each of salt and pepper
  • 2 tbsp olive oil
For the sauce:
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1 fat pinch of oregano
  • ½ cup white wine
  • 1 x 8oz (400g) can diced tomatoes
To serve:
  • Crusty Italian breadrolls
  • Mozzarella cheese
  • Basil leaves or basil pesto
Instructions
  1. To make the meatballs, place all the ingredients except the olive oil into a mixing bowl and mix everything together, either with a spoon or with your hands.
  2. Divide the meatball mixture into four, and then make each fourth into four small meatballs, giving you 16 in total.
  3. Fry the meatballs in a heavy frying pan in two batches, using half the olive oil each time. Once they are well browned on all sides, set them aside, and wipe out the pan.
  4. In the clean(ish) pan, place the olive oil and garlic for the sauce and cook over a low heat until the garlic just begins to brown. Add the oregano and the wine, and let cook for a few seconds before adding the tomatoes.
  5. Add the meatballs to the sauce, and cook uncovered for 10-15 minutes or until the sauce is thick and the meatballs are cooked through.
  6. To serve, place four meatballs into a bread roll, top with as much cheese as you like, and then place under a hot grill, just until the cheese is melted. Scatter over the basil, and then eat!
Recipe by The Sugar Hit at http://www.thesugarhit.com/dev/2014/04/the-one-and-only-meatball-sub.html