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Category: Sandwiches
Prep Time: Cook Time: Total Time:
For the meatballs:
1 large onion, grated
1 1/2 cups chopped fresh flat-leaf parsley, plus 1/4 cup
1 1/2 cups grated Parmesan cheese, plus 1/4 cup
1 cup fresh bread crumbs
1/2 cup Italian-style bread crumbs
3 large eggs
1/4 cup ketchup
8 garlic cloves, minced
1 tsp crushed red pepper flakes
3 tsp kosher salt, plus more for seasoning
1 1/2 lb ground beef
1 1/2 lb ground veal
For the sauce:
2 large onion
6 garlic cloves minced
1 (28 oz) can crushed tomatoes, chopped
1 15oz can diced tomatoes
1 tbsp kosher salt
1 tsp red pepper flakes
3 tbsp chopped fresh flat-leaf parsley
Preheat the oven to 400.
In a large mixing bowl, combine all the ingredients for the meatballs and fold them together thoroughly with your hands.
Roll the meat mixture into 1 1/2 inch balls and place them next to each other on a cookie sheet lined with parchment paper or tin foil. They can be fairly close together, as they will not expand like cookies. Bake them in the oven for 25-30 minutes, until tops have browned and the meatballs are cooked through.
Meanwhile, in a Dutch oven or saucepan, sauté the onions until translucent and soft, about 8-10 minutes. Add the garlic and cook for an additional two minutes. Carefully pour in the tomatoes, salt, red pepper flakes, and stir to combine. Simmer over medium heat for 10-15 minutes, until the mixture has thickened and the flavors have incorporated.
Puree the sauce in a food processor or using an immersion blender until smooth. Stir in the chopped parsley use the remaining leaves for garnish. Gently fold the meatballs into the sauce and cook for five minutes more.
To serve, place the meatballs in a shallow bowl and set along side a bowl of sliced small diner rolls, mini hot dog buns, or cut some buns in half.
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MINI MEATBALL SUBS
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
For the meatballs:
1 large onion, grated
1 1/2 cups chopped fresh flat-leaf parsley, plus 1/4 cup
1 1/2 cups grated Parmesan cheese, plus 1/4 cup
1 cup fresh bread crumbs
1/2 cup Italian-style bread crumbs
3 large eggs
1/4 cup ketchup
8 garlic cloves, minced
1 tsp crushed red pepper flakes
3 tsp kosher salt, plus more for seasoning
1 1/2 lb ground beef
1 1/2 lb ground veal
For the sauce:
2 large onion
6 garlic cloves minced
1 (28 oz) can crushed tomatoes, chopped
1 15oz can diced tomatoes
1 tbsp kosher salt
1 tsp red pepper flakes
3 tbsp chopped fresh flat-leaf parsley
Preheat the oven to 400.
In a large mixing bowl, combine all the ingredients for the meatballs and fold them together thoroughly with your hands.
Roll the meat mixture into 1 1/2 inch balls and place them next to each other on a cookie sheet lined with parchment paper or tin foil. They can be fairly close together, as they will not expand like cookies. Bake them in the oven for 25-30 minutes, until tops have browned and the meatballs are cooked through.
Meanwhile, in a Dutch oven or saucepan, sauté the onions until translucent and soft, about 8-10 minutes. Add the garlic and cook for an additional two minutes. Carefully pour in the tomatoes, salt, red pepper flakes, and stir to combine. Simmer over medium heat for 10-15 minutes, until the mixture has thickened and the flavors have incorporated.
Puree the sauce in a food processor or using an immersion blender until smooth. Stir in the chopped parsley use the remaining leaves for garnish. Gently fold the meatballs into the sauce and cook for five minutes more.
To serve, place the meatballs in a shallow bowl and set along side a bowl of sliced small diner rolls, mini hot dog buns, or cut some buns in half.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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