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Hearty Meatball Subs
Nb persons: 5
Yield:
Preparation time:
Total time:
Source: Paula Deen's Christmas magazine 2008
| 1 lb. | ground beef |
| 1 (6 oz.) pkg. | pepperoni, finely chopped |
| 1 c. | finely chopped onion |
| 1 c. | minced fresh mushrooms |
| 1 c. | panko breadcrumbs |
| 1 tsp. | dried basil |
| 2 large | eggs, lightly beaten |
| 2 (24 oz.) jars | pasta sauce |
| 5 | unsliced sub rolls |
| 2 (8 oz.) pkg. | shredded whole-milk mozzarella cheese |
| Garnish: | chopped fresh parsley |
Preheat oven to 350 degrees. Line a rimmed baking sheet with heavy-duty foil. Place a cooling rack over pan; spray rack with nonstick cooking spray. In a large bowl, combine ground beef, pepperoni, onion, mushrooms, breadcrumbs, and basil. Add beaten eggs, stirring to combine. Shape mixture into 2" balls. Place on prepared rack, and bake for 28-30 minutes, or until meatballs are no longer pink in center. In a large Dutch oven, combine meatballs and pasta sauce. Cook, over medium heat for 10 minutes, or until sauce is hot. Preheat broiler. Hollow out centers of each sub roll. Place rolls on a rimmed baking sheet. Sprinkle 1/2 cup cheese into hollowed-out portion of each sub roll. Top each with 3 meatballs and desired amount of sauce. Sprinkle each evenly with remaining cheese. Broil, 5" from heat, for 1-2 minutes, or until cheese is melted. Garnish with chopped parsley, if desired. Serve immediately.
Good side
Quick and Easy Salad: In a small bowl, whisk together 1/2 c. prepared ranch dressing, 2 Tb. prepared basil pesto, and 4 tsp. fresh lemon juice. Divide 1 (10 oz.) pkg. torn romaine lettuce evenly between salad plates. Top each plate evenly with 1 c. halved grape tomatoes and 3/4 c. French fried onions. Drizzle with dressing. Serve immediately.
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