Meal 1, Meal 2, Meal 3 To Come

On top of Old Smokey
All covered with cheese
I lost my poor meatball
When somebody sneezed

LOL...okay...sorry, got carried away here while trying to invent titles for this post. Still don't like this one, but it is what it is.

Meatballs, so often forgotten but can be used in many recipes. I made a nice batch of meatballs and then ended up with three meals from them.

First night was homemade pasta with homemade sauce, and of course the homemade meatballs. Second meal was a giant meatball sub. Then I froze the last of the meatballs which I think I will use in an italian soup.

Italian Meatballs
1/4 cup extra virgin olive oil +2 tablespoons extra-virgin olive oil
1/2 medium onion, minced
4 cloves garlic, minced
1/4 lb ground veal
1/4 pound ground pork
1/4 lb ground beef
1 egg
1 egg yolk
1/2 cup parmigiano-reggiano cheese, grated
1/4 cup bread crumbs
extra bread crumbs for rolling meatballs
ground pepper
1 pinch crushed red pepper
1 tsp dried oregano
2 tsp dried thyme

In a large saute pan, heat 2 teaspoons olive oil over medium heat. Add onion and garlic and saute till partially softened, about 5 minutes. Cool for a couple of minutes.

Place the meats in a large mixing bowl. Remove onions from heat and add to ground meats. Add egg, egg yolk, cheese and bread crumbs to the bowl and mix with a wooden spoon. Season with salt and pepper. Add the red pepper flakes, oregano and thyme and mix well.

Roll the meat mixture into golfball size meatballs. Roll in the extra bread crumbs.
In a large skillet, heat 1/4 cup olive oil over medium heat. Add the meatballs and brown on all sides, 5-6 minutes.

Remove the meatballs from the pan and put on a paper towels to dry a bit.

Now they are ready for your recipes. Toss into tomato sauce and serve over homemade pasta.

Meatball Subs
8 meatballs, cooked and room temperature
Tomato sauce or pizza sauce
Mozzerella cheese

Optional Additional Toppings:
Shredded lettuce
Sliced half moon tomatoes
Drizzle of italian dressing
Red Wine Vinegar/Olive Oil
Sliced pepperoncini

Slice the baguette lenthwise. Do not cut all the way through. This helps to make a "trough" like holder for your sub. You will need it cut this way and still use about 2,000 napkins.

Ladle some sauce onto the bread, top with meatballs and cheese. Bake at 350 till the cheese is melted, about 10 minutes.

Let cool and add any of the additional toppings suggested.


Anonymous said…
Oh YUM....I have a weakness for Italian meatball sandwiches. And your recipe sounds wonderful and looks soooo good!
Michelle said…
WOW...what a sandwich! Ironically, yesterday I just had a long conversation with a friend about meatballs!

Looks so good!

Popular Posts