Savory balls tucked into crispy bread and dripping with gooey cheese. This classic sub shop favorite is easy to make at home. If you’re having people over for lunch, or planning to take them on a picnic, you can make the meatballs and sauce, then just reheat them and assemble the sandwiches before you leave. Make sure to wrap them in foil to preserve that great gooey cheese
- MEAT BALLS
- 4 ounces heavy cream
- ¼ cup breadcrumbs
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp dried rosemary
- Pinch red pepper flakes
- 1 onion, grated on the largest holes of a box grater
- 3 lbs ground meat
- Salt and pepper, to taste
- 2 tbsp butter
- 2 tbsp finely chopped onion
- 1 can whole peeled tomatoes
- Set oven at 400 degrees. In a large bowl, mix together heavy cream, breadcrumbs, parsley, oregano, rosemary, red pepper flakes and grated onion. Mix until well combined. Season to taste with salt and pepper. Let sit for 5 minutes.
- Add ground meat to the heavy cream mixture and mix until evenly incorporated. Form the meatball mixture into balls about 2 ½ inches in diameter. Place in a cast iron skillet. Roast the meat balls for 15 minutes, or until cooked through. While the meatballs are cooking, prepare the sauce.
- In a small pot, melt the butter over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the whole peeled tomatoes to the pot, squishing each tomato with your hands. Bring to a simmer and cook for 15 minutes. Season to taste with salt and pepper.
- When the meatballs are cooked, pour the sauce over the meatballs.
4 submarine sandwich rolls, 2 cups grated cheese
Heat your broiler, slice the rolls open and stuff each roll with meatballs. Top with cheese. Place under the broiler until the cheese is melted. Serve immediately.