Meatball Sub Part 2
The Sandwich
Let’s face it, eating a meatball sub is delicious but also very messy. The sauce ends up on the chin, the shirt, and the pants. And in the end, an entire tree is often wasted wiping away the mess. Ok, maybe not an entire tree but a lot of napkins are harmed in the cleaning of the sauce.
So a while back, I came across a vid on YouTube wherein a hoagie was hollowed out, filled with a little bit of sauce and then the meatballs, parmesan cheese and a little bit of basil. The end result was a cleaner eating experience than I’ve personally had. Naturally, I had to try it.
Ingredients
- 1lb of ground pork
- 2 Italian sausage links (removed from casing)
- 1 hoagie
- 2 tablespoons of marinara sauce (my recipe can be found here)
- 2 tablespoons of heavy cream
- 1 cup of parmesan cheese
- a handful of parsley (finely chopped)
- 2 cloves of garlic
- 2 eggs
- the stuffing from the hollowed out hoagie about 2 tablespoons
- Salt and Pepper to taste
- 1 teaspoon of onion powder
Instructions
In a large bowl, combine the ground pork, Italian sausage, bread stuffing, parsley, parmesan cheese, freshly grated garlic, 2 eggs, onion powder, salt and pepper, and the 2 tablespoons of marinara sauce. Mix thoroughly and form into about 2 oz balls.
In a pan, add enough olive oil to come up halfway to the meatballs and brown on all sides. Careful not to crowd the pan, cook in batches if need be. Once all the meatballs have been all cooked, add them to the rest of the marinara sauce and simmer on low for about 30 minutes.
Assembly
After 30 minutes, add a little bit of sauce to the bottom of the hoagie followed by a couple of meatballs, a little more sauce and then more meatballs, top with freshly grated parmesan cheese and a little bit of basil. Let the meatballs cool down a little bit before taking a hefty bite.
Enjoy!
