Mouthwatering Meatballs Sub

15 Oct

A fifty-fifty blend of pork and beef sirloin is the perfect blend of flavors and fats for meatballs. A little s+p plus some ingredients for binding and you have got the most  outhwatering meatballs that you can slam on a sandwich, on top of spaghettiiiiii, or even off a dirty bumper, because its just that good!

Heres what you need:

1/2 lb ground pork

1/2 lb ground sirloin

1 egg

2/3 cup bread crumbs

1 bunch parsler

dash Worchester Sauce

S+P

My Homestyle Tomato Sauce

Heres what you do:

1. Make a pot of my Homestyle Tomato Sauce.

2. In a bowl combine pork, sirloin, egg, bread crumbs, s+p, chopped parsler and worchester. Mix with your hands and form into balls.

3. Drop meatballs, one by one, into simmering sauce and simmered, covered, 10 minutes. Remove lid and cook additional 5 minutes and flip once the bottoms have browned.

 

4. Once flipped sprinkle the top with shredded mozzarella, a little S+P, and a drizzle of olive oil. Allow to simmer an additional 20-25 minutes.
5. Remove from heat and sprinkle the top with chopped parsley and allow to cool.
6. Slice a fresh sandwich roll and fill with a few meatballs and a heft scoop of sauce. Broil until bread is crispy. Remove from oven and hit it with some fresh parsley and serve.
Cheers!

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One Response to “Mouthwatering Meatballs Sub”

  1. Peter "Big Daddy" Gallen October 15, 2010 at 5:02 am #

    Keep them coming baby!! I’ve put on 8 pounds just reading these treasures!!

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