Source: Pinch My Salt
Monster Meatball Sandwiches
Tangy Tomato Sauce:
2 T. olive oil
2 cloves of garlic, minced
1 large can crushed tomatoes
Pinch of salt
fresh ground pepper
1. In a medium saucepan, saute garlic in olive oil for one minute.
2. Add tomatoes, salt and pepper, and cook over medium-low heat, stirring occasionally until thickened (about 30 minutes).
1 T. butter
1/2 medium onion, finely chopped
1 clove garlic, minced
1 lb. ground beef
1/2 C. seasoned dried breadcrumbs
1/2 C. fresh-grated parmesan cheese
1/4 C. minced flat-leaf parsley
1 t. salt
a few grinds of fresh black pepper
1. In a small skillet, saute onion in butter until translucent. Add garlic and saute for 30 seconds. Remove from heat.
2. In a medium bowl, combine ground beef with all remaining ingredients, including onion and garlic. Mix well (I use my hands for this).
3. Turn meat mixture out onto a sheet of waxed paper, form into a rectangle and cut into 8 equal pieces. Form each piece into a ball and set aside.
4. Heat a little olive oil in a large skillet over medium heat(I used a 12-inch cast iron skillet) and carefully place the meatballs in the skillet to brown.
5. Carefully give the skillet a shake now and then to keep the meatballs turning in order to brown evenly and keep their round shape. Or, carefully turn meatballs with tongs frequently (I found it easier to shake the pan). Continue cooking for 15 – 20 minutes or until the meatballs are completely brown all over and have almost cooked through (about 160 degrees on an instant-read thermometer).
6. Drain meatballs on paper towels and then transfer to the simmering tomato sauce. Simmer sauce and meatballs together for about 20 minutes or until the internal temperature of the largest meatball reaches 175 degrees.
Monster Meatball Sandwiches for Two
2 large, crusty sandwich rolls, sliced almost through but still connected
8 Monster Meatballs
Tangy Tomato sauce
4 slices mozzerella cheese
1. Lay sandwich rolls open flat on a baking sheet. Place four meatballs on each sandwich.
2. Cover meatballs with tomato sauce.
3. Place 2 slices of cheese on top of each sandwich.
4. Place under broiler just until cheese is melted, not browned.
5. Fold top of roll over the cheese.
Now I have to tell you that these sandwiches are ridiculously big! So, the recipe can easily be changed to make four sandwiches instead of two. Just make 16 small meatballs instead of 8 large ones and then divide them between four sandwich rolls. There should be plenty of sauce for four sandwiches.