Okay, so we ate salad yesterday, this will surely make up for tonight's menu. I do wish it worked that way, really someone must think of something to help us out here, just a thought but it could be eat a salad and negate the next meal's calories. Hey, I might be onto something here. So here it comes, tonight's recipe:
Meatball Sandwiches
Here's what you'll need:
Yes, you do see jarred spaghetti sauce. Two thoughts go through my mind, one is that yes, I do make my own spaghetti sauce and two why try to reinvent the wheel when we also enjoy the jarred sauce. Makes sense to me so yes, buy your favorite. I do adjust things a little bit.
Mix all meatball ingredients in bowl, using your hands is allowed and works the best. I do add a little bit of water to the beef, this surprisingly makes the meatballs a little more moist. (this works for hamburgers too by the way).
All mixed here but do not overmix or the meatballs could dry out for lack of a better way to say it.
Shape meatballs into the size you prefer. I use a larger meatball when it is for a sandwich, using a regular sized ice cream scoop. Here they are browned, you want that little bit of a crispy look to them. Do not cook them all the way through. Turn them with a spoon to brown evenly. You want them underdone because they well simmer in the sauce for at least 30 minutes.
Here the meatballs are simmering in the sauce, I add some extra parmesan cheese, stir it up and if needed add a little water to thin sauce a little bit.
A couple views of the sandwich.
Sandwich after it was microwaved to melt the cheese a little bit more. Do not over do it in the microwave to avoid hardening the roll.
Meatball Sandwiches
Ingredients:
Meatballs:
1 1/2 pounds ground beef
1/2 tsp. salt
1/4 tsp. pepper
2 teaspoons minced garlic ( this amount equals aprox. 4 cloves, we like garlic)
1 small onion, diced
1/4 cup grated parmesan cheese
1/8 teaspoon onion powder (to taste)
1/8 teaspoon garlic powder (to taste)
2 eggs
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Olive oil for browning meatballs
Add extra parmesan cheese to sauce while simmering.
Your favorite spaghetti sauce. We use Ragu.
Small amount of water if needed, to thin sauce.
Provolone cheese, about 1 1/2 slices per sandwich depending on roll size.
Rolls, your choice. I buy the Italian rolls that will hold about three good sized meatballs.
Recipe:
Add all meatball ingredients to a large bowl, mix throughly but do not overmix. Provolone cheese will be added to sandwich when all is put together with rolls.
Shape meatballs either by hand rolling into 1 1/2 inch balls, or use an ice cream scoop to keep them uniform in size.
Pour olive oil into skillet just enough to cover bottom of pan. Heat. Add meatballs to pan, do not crowd, brown in two batches to avoid crowding. As each side browns up some turn with a spoon.
Meanwhile, have sauce simmering in a pot large enough to hold sauce and meatballs. When meatballs are browned add to sauce, let temperature of sauce go to a slow bubbling, then turn down to simmer and let simmer for at least 30 minutes. You may have to add a little bit of water if sauce seems too thick.
Remove meatballs from sauce a few at a time, add to open roll, add some sauce, top with provolone cheese.
Serve and enjoy!
Evelyn
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