Meatball Subs

Over the summer, my sons cook dinner once a week. This week my youngest son decided to make meatballs subs. We decided to use Rachael Ray’s Meatball Sub recipe as the jumping off point. He made the meatballs and sauce

Meatball Subs (Inspired by Rachael Ray’s Meatball Subs)

• 1.5 lb ground beef
• 1 egg
• 1 cup bread crumbs
• 3 cloves of garlic microplaned
• 1 onion diced (this should have been finer diced and will be either microplaned or minced next time)
• 1/2 tsp red pepper flakes
• 2 tsp Worcestershire sauce
• 1/4 cup parm cheese
• salt and pepper

1. preheat oven to 450
2. put the ground beef into a bowl, make a well in the middle
3. add all the rest of the ingredients into the well
4. combine until just mixed
5. create 12-13 meatballs of equal size (we weighed them on the digital scale)
6. bake 12-15 min until an internal temp of 160

• 2 Tbsp EVOO
• 4 cloves of garlic microplaned
• 1/2 tsp red pepper flakes
• 1/2 tsp dried basil
• 1 tsp Italian seasoning
• 1/2 tsp oregano
• 1/2 tsp dried onion flakes
• 28 oz can crushed tomatoes
• 14 oz can of tomato sauce
• 1 Tbsp sugar
• salt and pepper

1. put evoo and garlic into a pot cook over medium heat until garlic begins to sizzle
2. add in red pepper flakes, basil, Italian seasoning, oregano, and onion flakes stir to infuse oil
3. add tomatoes, sugar, salt and pepper
4. simmer until meatballs are done

Serve meatballs and sauce on a hoagie roll and top with cheeses (we used parm and provolone)