Spoon Fork Bacon’s Meatball Sub

If you do not live in NY and have not yet been fortunate enough to dine at one of the many Meatball Shop locations, then food blog Spoon Fork Bacon has a solution. I rarely cheat on the saucy balls that have stolen the heart of many New Yorkers but I’m open-minded and this sub is crave worthy alternative!

Mega Meatball Sub
Makes 2 (12 inch subs)
2 lbs. Bryan Flannery Prime Ground Beef Blend (or ground beef of your choice)
1/3 cup oat flour (or 1/3 cup breadcrumbs)
1 egg, lightly beaten
3 garlic cloves, minced
1 shallot, minced
1 1/2 tablespoons minced oregano
1 tablespoon minced basil
1 tablespoon minced thyme
2 1/2 teaspoons salt
1 teaspoon cracked black pepper
3 tablespoons extra virgin olive oil
6 slices provolone cheese, cut in half
2 cups basic marinara sauce
2 (12”) sourdough or French baguettes, split in half, buttered and toasted
3 tablespoons grated Parmesan cheese
1. Preheat oven to 350?F.
2. Place all ingredients into a large mixing bowl and stir together until just combined.
3. Using meat mixture, roll 4 tablespoon sized meatballs (about 2 ounces each) until all the mixture has been used.
4. Add oil to a heavy bottom skillet and place over medium-high heat. Add meatballs to skillet (in two batches as to not overcrowd the pan) and brown on all sides, 2 to 3 minutes.
5. Add all meatballs back into skillet and place in oven until meatballs just cook though, 6 to 8 minutes.
6. Remove meatballs from oven and drain as much excess grease from skillet. Pour marinara sauce over meatballs and simmer for 5 minutes.
7. To assemble: Spoon a small amount of marinara sauce into each split baguette. Fill each with meatballs and top with more sauce. Finish with slices of provolone and broil on high for 2 to 3 minutes or until cheese has melted and is bubbling. Top with more marinara if desired, cracked black pepper and freshly grated Parmesan. Serve immediately.

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