My very last post was the story of two great ladies of food, Christopher Hirsheimer and Melissa Hamilton, of Canal House fame. While I often blog original recipes, it’s been fun so far being part of the food blogger group that’s cooking a 50 Women Game-Changers recipe each week. So I kind of hate to throw in something pedestrian like a meat ball sub. Except for one thing: these are great meatball subs.
If you make the Meatballs with Mint and Parsley, you’ll have 24 meatballs. (Printable recipe for meatballs also below. You could buy good-quality frozen or deli meatballs, if you’re short of time.) Unless it’s you and a party, thatsalotsameatballs. We loved them with the garlicky, red hot broccolini, but I then froze the rest. Only to pull them out, throw them in marinara, and broil them on top of sauced hard rolls with provolone for Super Bowl. Try it! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
meatball subs serves 4
doubles, triples, quadruples, etc., easily
- 12 or more cooked meatballs, 2 oz ea
- 2qt pot of marinara (recipe below)
- 2 long, hard rolls (each person gets half)
- kosher salt and freshly ground pepper
- 4 pieces provolone
- 2 Tablespoons olive oil or butter
- 1/4 tsp freshly ground black pepper
- 1/3 cup onion, minced
- 1 stalk celery, minced
- 1 tablespoon minced carrot
- 1 clove garlic, minced
- 28 oz can chopped Italian tomatoes (I like Cento)
- 1/2 teaspoon each dried basil and oregano
- 2 tablespoons fresh parsley, minced
- 1-inch piece Parmesan or a small Parmesan rind
- Pinch each of kosher salt and sugar
- Pinch of ground cayenne
making the subs————-
Turn oven on to broil. Slit open four hard rolls and place on rimmed baking sheet. Slide baking sheet under broiler about 4″ from heat, and broil until lightly toasted. Remove baking sheet from oven and spoon a bit of the marinara on both sides of each roll. Add meatballs to the right side of each roll, sprinkle with a bit of salt and pepper, and top with cheese. Slide baking sheet back under broiler for about 2 minutes, or until cheese is bubbly and golden. Let cool a minute and cut subs in 1/2. Serve with salad.
8 cups mixed greens
8 very thin slices red onion
1/2 clove garlic, smashed and minced very finely
1/2 large red bell pepper, cut into strips
1/2 large yellow or orange pepper, cut into strips
8 baby carrots, sliced thinly
1/2 cup pitted, chopped kalamata olives
2 tablespoons finely minced genoa salami or sopressata (dry Italian sausage), optional
kosher salt and fresh ground black pepper
1/2 fresh lemon
1-2 tablespoons good quality red-wine vinegar
2-4T extra virgin olive oil
4 tablespoons freshly grated Parmesan cheese
In a large, deep bowl, mix greens, vegetables, olives, and hard salami, if using. Squeeze half lemon over the greens and dust with a pinch of salt and pepper. Toss well. Shake 1 tablespoon of the red wine vinegar over all and toss. Drizzle with 2 tablespoons of the olive oil and toss well. Taste and adjust seasoning. (More salt? Add a bit and try again. Too oily? Add a bit more vinegar and taste. Etc.) Top with the Parmesan cheese and toss again before serving.
I liked a zippy (the opposite of jammy) California Zinfandel with the subs. A baseline Chianti would also drink well. If company’s coming, maybe a reserve Chianti, which for just a few dollars more is quite a bit smoother and rounder-no rough edges. I have to say, though, some rough edges on a wine you’re drinking with sub sandwiches would be just fine.
Two-Dog Kitchen and Around the ‘Hood returns:
|Are you going to eat that?|
Over at the Dinner Place blog, we’re making a big old pot of Pinto Beans:
|Good in chili, but naked is better.|
St. Paul: Not really wintery. Knock on wood. No snow. Knock on wood.
Cooked lentil soup for a couple of friends today and drove it over to eat lunch with them. Threw in some thin, Triscuit triangles (such good crackers) and a little goat cheese with cranberries and orange. A tiny heart of dark chocolate and a pot of coffee for dessert. Eat with people; it’ll do you good.
Sing a new song,