Wednesday, July 31, 2013
Since I don't have a big bunch of kids to feed, I scaled down the quantity and boosted the size of the meatballs. Here's what I ended up with.
Based on Ree Drummond's Recipe
1 pound ground sirloin
1/4 cup Italian breadcrumbs
1/4 cup milk
1 garlic clove, peeled and finely diced
1/8 yellow onion, very finely diced
Salt and Pepper
2 Tbsp olive oil
1/8 yellow onion, larger dice
Grated Italian Blend cheese (mozzarella, etc.)
Jar of Marina Sauce (I used Barilla Spicy Marinara)
Wheat Submarine Rolls (I used Cobblestone Mills)
In mixing bowl, combine ground sirloin, breadcrumbs, milk, diced garlic, finely diced onion, salt and pepper. Mix with your hands until everything is well-incorporated. Using a medium-size cookie scoop, measure level scoops of meat mixture and place on plastic wrap on counter.
In large skillet, heat olive oil and add larger dice onions. Cook over medium heat until lightly browned. While onions are cooking, roll the scoops of meat mixture into meatballs and place in pan with onions. Raise heat slightly and cook meatballs until browned on all sides. Add jar of Marinara Sauce and gently toss the meatballs to cover with sauce. Put a lid on the pan and reduce temperature to low to continue heating through.
Cut center tops of the sub rolls at an angle to remove a triangle of the center of the roll (making a boat for the sauce and meatballs).
Line the cut section of the sub rolls with sliced provolone cheese and melt under broiler.
Place sub on plate and spoon 4 to 5 meatballs into center of roll with extra sauce. Sprinkle with grated cheese and serve with a fork!
My family loved these. We ended up with about 22 meatballs...the men scrounged the last few and gobbled them down. This was a great, and quick, week-night meal which I would have happily served to guests! Very tasty!!!
Bon Appetit, Y'all!!!