Well Week 1 of the NFL Season……and I’m getting ready…
Football around my house is not just about claiming the closest seat to the TV to cheer for our favorite team….it’s a full on food fest! I love coming up with great food recipes for everybody and this is one of our family favorites. I’ll be making these home-made meatball sub sandwiches for my family and friends on Sunday….they’re perfect for adults and kids too…
1 tablespoon milk
2 tablespoon shredded Parmesan cheese
1 teaspoon mixed Italian herbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoon minced onion
1 clove garlic, minced or grated
1/4 cup bread crumbs
1/2 pound ground beef
1/4 pound Italian sausage
1 tablespoon olive oil
3/4 cup marinara sauce
1/4 cup chicken broth
4 hoagie rolls
5 ounces mozzarella cheese, grated
- Crack the egg into the mixing bowl, add the milk, and beat lightly. Add the Parmesan, herbs, salt, pepper, onion, garlic, and bread crumbs. Stir.
- Now the fun/gross part: Add the ground beef and sausage and mush everything together with your hands until well blended. Form this mixture into twelve balls, each slightly smaller than a golf ball. Put them on the plate for the time being. Wash your hands.
- Heat the olive oil in the skillet on medium. Brown the meatballs for 2 to 3 minutes on all sides. Then, remove the meatballs from the skillet to a pile of paper towels. Pour the oil out of the skillet. Return the skillet to the burner and add the chicken broth and marinara sauce. Bring to a simmer, add the meatballs, and simmer for 15 minutes. Every few minutes, turn the meatballs over.
- Meanwhile, preheat the oven to 350 degrees. Cut a wedge out of the top of each hoagie roll and set the wedges aside. When the meatballs are done, turn off the stove and spoon some sauce into each roll. Then stuff three meatballs into each sandwich, spoon on a little more sauce, and sprinkle each sub with 1⁄4 of the mozzarella.
- Put the sandwiches on the baking sheet and bake for 4 to 6 minutes, or until the cheese melts.