Meatball Sub Recipe

Inspired by Sedona Taphouse

Time1h

Serves4

House made beef and pork meatballs, parmesan, mozzarella, tomato sauce, toasted artisan baguette.

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Ingredients

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Meatballs

1 pound Ground beef
1 pound Ground pork
1 cup Breadcrumbs
1 cup Parmesan cheese, grated
3 cloves Garlic, minced
1 large Egg
2 tablespoons Parsley, chopped
1 teaspoon Celtic sea salt
1 teaspoon black pepper

Tomato Sauce

28 ounces Canned crushed tomatoes
2 tablespoons olive oil
1 medium Onion, diced
2 cloves Garlic, minced
1 teaspoon Dried oregano
1 teaspoon Celtic sea salt
1 teaspoon black pepper
1 teaspoon sugar

Assembly

2 pieces Artisan baguette
1 cup Mozzarella cheese, shredded
to taste Fresh basil, for garnish

Method

Meatballs

Prepare the Meatball Mixture

In a large bowl, combine ground beef and ground pork. Add breadcrumbs, grated Parmesan, minced garlic, egg, chopped parsley, salt, and black pepper. Mix until well combined.

Form the Meatballs

Using your hands, form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet.

Bake the Meatballs

Preheat the oven to 400°F (200°C). Bake the meatballs for 20-25 minutes or until cooked through and browned.

Tomato Sauce

Sauté the Vegetables

In a saucepan, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for another minute.

Cook the Sauce

Add the canned crushed tomatoes, dried oregano, salt, black pepper, and sugar to the saucepan. Stir well and let simmer for 15-20 minutes.

Assembly

Toast the Baguettes

Slice the artisan baguettes in half and lightly toast them in the oven until golden brown.

Assemble the Meatball Sub

Place 3-4 meatballs on each toasted baguette half. Spoon the tomato sauce over the meatballs and top with shredded mozzarella cheese.

Melt the Cheese

Return the assembled subs to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.

Garnish and Serve

Remove from oven, garnish with fresh basil, and serve hot.