Serves 2-4
Meatballs
½ pound ground beef
1 slice of real bread, that’s been broken, chopped, torn or whizzed in a blender
1 egg
¼ cup minced fresh onions
1 Tablespoon dried oregano
2 ½ Tablespoons milk
2 Tablespoons olive oil or vegetable oil for sautéing
1 teaspoon minced fresh garlic
½ teaspoon onion powder
½ teaspoon garlic powder
1/4 teaspoon salt
¼ teaspoon black pepper
2-4 Rolls
Sauce
14 ounces crushed tomatoes (from a can)
½ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon black pepper
1/8 teaspoon sugar
Optional toppings
Mozzarella
Provolone
Parmesan
Roman
Onions
Black olives
Bell peppers
Good Quality Olive Oil
Mix all meatball ingredients except the oil in a large bowl. Scoop out 1 Tablespoon of mix and proceed to lightly roll into meatballs. You should be able to get about 15 or 16 meatball.
Pour the oil into a nonstick frying pan and set the heat to medium.
Wait 3 minutes then place meatballs in pan.
Brown meatballs on all sides lightly. You do not want to overcook your meatballs so seriously, just until all sides are brown. They should be raw in the middle.
While you’re browning your meatballs toss all of the meatball sauce in a bowl and stir.
Pour over your meatballs; reduce temperature to low and cover the pan. Let your meatballs and sauce cook for 30 minutes. Place on rolls.
You can get 2-4 subs out of this recipe. If you’re adding cheese you can put some your meatball on baking sheet, place the meatballs on top at cheese and put until your broiler until your cheese melt.
You can also put your meatballs on a microwave safe dish, put your cheese on top and stick in the microwave oven for a few seconds to melt your cheese. Enjoy.
Peace,
CK