Meatball Sub

12.13.2022, recipes

Fresh mozzarella
Meatballs (recipe follows)
Tomato sauce
    Slice focaccia lengthwise and toast lightly. Melt mozarella with provolone cheese on a pan. I use a 50/50 ratio. Use more provolone than mozarella for a stringier, sturdier cheese. Use more mozarella for a sloppier sandwich.
    Make your meatballs. Heat up meatballs in tomato sauce. Layer all to make the sub.

   A versatile base for meatballs. You can also make into breakfast patties. They have a sharp flavor, reminiscent of the peppery sausage served in diners. 
   Mix around 250g of ground pork and 250g of ground beef with two eggs, a tbsp of rosemary, a tbsp of thyme, half a tbsp of salt and pepper to taste. You can add onion and garlic powder if you want, probably around half a tbsp of each.  
    Form into balls and place in fridge for 30 minutes. Fry in olive oil on a hot pan until golden brown. If you want to skip the fridge, form into patties. 

Notes on Toast  © 2024