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.