Meatball Sub
12.13.2022, recipes
Ingredients
Focaccia
Provolone
Fresh mozzarella
Meatballs (recipe follows)
Tomato sauce
Focaccia
Provolone
Fresh mozzarella
Meatballs (recipe follows)
Tomato sauce
Instructions
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.
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.
Meatballs
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.
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.
