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Papa’s Plumpy Meatballs in a Sub September 2, 2010

Posted by Deniz Olcay in Italian Dishes.
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Now that the shock of my ridiculous title has passed, we can dive right into making this delicious treat. Undoubtedly one of everyone’s favorite foods, meatball subs are a great addition to your cooking arsenal. The good thing about learning how to make this, is that you can easily substitute spaghetti for the bread and have another tasty dish. I like to  use ground turkey instead of ground beef, as I feel it makes it healthier and tastier, but of course this part is totally up to you. I encourage you to use this as a guideline, and eventually make variations to this recipe, to create your own original meatball sub. Enjoy!

You will need for meatballs

1 garlic clove (mashed)
1 pound of ground Turkey (or beef, if you want to make it less healthy)
1 teaspoon of dried oregano
1 teaspoon of dried basil
1 teaspoon of dried thyme
1 egg, beaten
1/2 cup of dried/stale breadcrumbs (store bought, or home made)
1 tablespoon of tomato paste
1/2 an onion, chopped
1/2 cup of chopped parsley
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup grated Parmesan cheese
2 tablespoons of red wine
About 1/2 cup of all purpose flour

You will need for sauce

28 oz. container of whole tomatoes in juice
2 tablespoons of olive oil
1 teaspoon of salt
1 teaspoon of sugar
2 teaspoons of dried basil
2 teaspoons of dried oregano
1 teaspoon of dried thyme
1/4 teaspoon of dried red pepper flakes
1 garlic clove (mashed)
1/2 a chopped onion

You will need for bread

Preferably french baguette (something with a thick crust so it doesnt get soggy)
Provolone cheese (or whatever you like)

Combine all ingredients in a bowl, and mix thoroughly

1. Combine 1 pound of ground turkey, 1 egg, 1 mashed garlic clove, 1/2 cup breadcrumbs (store bought or stale home-made), 1 tablespoon of tomato paste, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of salt, 1/2 teaspoon of ground black pepper, 1/2 a chopped onion, 2 tablespoons of red wine, 1/2 cup of chopped fresh parsley and 1/2 cup of grated Parmesan cheese in a bowl. Mix thoroughly with your hands, and set aside.

Roll meatballs to desired size and coat with flour

2. Roll the meatballs to desired size in your hands, and coat them in some flour on a plate. I usually make the meatball in my hand, and roll them on a plate covered with flour.

Meanwhile heat 2 tablespoons of olive oil in a pot, and sautee the onion

3. Place 2 tablespoons of olive oil in a pot over medium-high heat, and saute the 1/2 chopped onion for 5 minutes.

Add the can of tomato, along with other ingredients and simmer over low heat for 30 minutes

4. Add the 28 oz. can of whole tomato into the onions, and also add 1 mashed garlic clove, 2 teaspoons of dried basil, 2 teaspoons of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of salt, 1 teaspoon of sugar, 1/2 teaspoon of ground black pepper and 1/4 teaspoon of dried red pepper flakes. Bring to a boil, and reduce the heat to “very low”. Simmer for 30 minutes, stirring occasionally.

Brown the meatballs in vegetable oil

5. Heat 2-3 tablespoons of vegetable oil in a skillet over medium-high heat. Once the skillet is very hot, add the meatballs and brown them carefully. They will brown quite quickly, so you have to turn them at the right time. Once browned, drain some of the excess oil, and let the meatballs cool for 5 minutes.

Add the tomato sauce to the meatballs and cook until the insides of the meatballs are cooked

6. Make sure that the skillet is relatively cool, and add the tomato sauce. If you do not wait for the skillet to cool, then the tomato will spatter everywhere!! BE CAREFUL. Cook until the insides of the meatballs are cooked, shouldn’t take longer than 5 minutes.

Place cheese in the bread and heat in the oven

7. Remove the insides of the bread, and place your choice of cheese inside the bread (provolone or Parmesan). Heat it in the oven at 350 degrees for 5 minutes, until the cheese melts.

Add the meatballs inside the bread, cover with extra cheese and basil leaves!

8. Add the meatballs into the bread, and coat with extra grated Parmesan cheese. Place fresh basil leaves as a garnish, and enjoy!

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Comments»

1. Emre Baloğlu - September 2, 2010

Looks delicious, do the Börek man!

Deniz Olcay - September 3, 2010

i already did do a borek recipe! check it out on the blog, under turkish dishes category!


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