UNITS
SCALE
INGREDIENTS
MEATBALLS
- ½ cup Crackers, saltines, crushed
- ¼ cup Stock, beef or vegetable
- 1 egg Egg, lightly beaten
- 2 tsp Oregano, dried
- ½ tsp Garlic powder
- ½ tsp Salt
- 1 tsp Black pepper, freshly ground
- 1 lb Ground beef, lean
- ¾ cup All-purpose flour
SAUCE
- 1 28 oz can Crushed tomatoes
- 1 ½ tsp Basil, dried
- 1 ½ tsp Oregano, dried
- 1 tsp White sugar
- ½ tsp Salt
SANDWICH
- 8 slices Provolone cheese, deli-sliced
- 4 rolls Sub or Hoagie roll
METHOD
- In a large bowl combine crackers, stock, egg, oregano, garlic powder, salt, black pepper and basil. Stir and let rest for 10 minutes.
- Add ground beef and mix just until combined (don’t over mix).
- Preheat oven to 200°C / 400°F. Line a baking sheet with parchment paper.
- Form meatballs by hand (about the size of golf balls) and sprinkle them with all-purpose flour. Should yield about 15 meatballs.
- Place meatballs about 2.5 cm / 1” apart on the prepared baking sheet and bake until cooked through, about 20 to 25 minutes.
- In a medium saucepan, add tomatoes, basil, oregano, sugar and salt. Stir to combine and simmer for 10 to 15 minutes.
- When meatballs are finished baking, scrape any grease off the bottom of them. Add them to the sauce.
- Layer subs with cheese. Broil on high until rolls are toasted and cheese is melted, about 2 to 3 minutes. Remove from oven.
- Place meatballs on each sub, followed by a large spoonful of sauce. Serve.
NOTES
- Additionally, you can add red pepper flakes
- If desired, you can serve with a side salad
- Alternatively, you can use ground turkey
- Raw meatballs can be frozen for up to 3 months. Thaw in refrigerator overnight before cooking as instructed
