Wednesday, July 20, 2011

Meatball Subs

Ah Park City... usually when we make a day trip up to Main Street we stop by a couple of the art galleries and occasionally the High West Distillery. But it's always a guarantee that we are going to grab a bite at The Red Banjo. This place is one of the gems of Park City, and I've found that they have the best meatball subs that I've ever had! I've been in the mood for some lately so I figured I would try my hand at making them at home.

Meatball Subs

marinara sauce {recipe below} 
1/2 loaf of italian bread
1/4 cup plus 2 tablespoons
milk
1 lb ground beef
1/2 lb hot italian sausage
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic {granulated}
1 teaspoon red pepper flakes
1 teaspoon oregano
2 teaspoons basil
2 teaspoons parsley
1/2 cup parmesan cheese, grated
2 cloves garlic, grated


  • Add the bread to a food processor and blend until it makes medium to small breadcrumbs. Place the bread in a bowl and add the milk. Let it soak for about 5 minutes.
  • In another bowl add the remaining ingredients, set aside. 
  • Once the bread is done soaking, add it in to the other bowl and combine everything with your hands until it's all incorporated. Sizing of the meatballs depends on how it's being served. I'm making them big enough to fit into my sub rolls {2 per}.
  • In a large saucepan, add the marinara sauce and place the meatballs in. Spoon the sauce over the tops of the meatballs. Simmer the meatballs and sauce for 45 minutes, or longer.
  • Once the meatballs are fully cooked, take them out of the sauce and place on a plate. 

 
butter, melted
italian bread, cut into thirds
mozzarella cheese, sliced

  • Preheat the oven to 425 degrees.
  • Split each roll in half. Take melted butter and brush the inside of each roll with it. Toast the bread until golden brown.
  • Add 2 meatballs to the rolls and cover with some of the marinara sauce and 2 slices of mozzarella cheese. Cook until the cheese is melted.


Marinara Sauce:
Adapted from Cooking at Home {William Sonoma}

1/4 cup olive oil
4 cloves garlic, chopped
1 can crushed tomatoes
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon basil

  • In a saucepan over medium heat, warm the oil. Add the garlic and sauté until lightly golden, about 2 minutes.
  • Add the tomatoes, salt and pepper to the pan and bring to a simmer. Reduce the heat to low ans cook, stirring occasionally, until thickened, about 20 minutes.
  • Remove from the heat and taste and adjust the seasoning 




Ashley