We can’t say enough good things about these Meatball Parmesan Heroes by Kelsey Nixon. They are the epitome of what a hearty, saucy meatball sub should be. It’s so tempting to cut corners when making meatball subs by buying frozen meatballs or jarred marinara sauce, but OH MY GOODNESS, when you make both of those from scratch (so, so quick and easy, by-the-way) and stuff them inside a soft roll topped with mozzarella, parmesan and fresh basil… it’s like a secret portal to heaven opens for 10 minutes. These meatballs are incredibly tender (assuming that you barely handle the meat, as instructed), and you’ll use really soft rolls, so the whole sub is easy and pleasurable to eat. Your family is going to love these delicious, fun heroes. AND you can double the meatballs and sauce and serve over spaghetti the following evening:
Tip (unsponsored): We love the imported wedges of parmesan we get at Costco. Please use San Marzano canned tomatoes, they really do make a difference. We find ours at Walmart, and we use the brat buns from Walmart’s bakery as well.
Have your kids help you dump ingredients and top each hero with cheese and fresh basil, pointing out the wonderful aroma of the basil. As you prepare and enjoy these with those you love, teach them about some the ingredients:
- Basil gives your body vitamin K, which help your blood clot correctly so you don’t bleed too much.
- Tomatoes are good for your skin.
- Eating garlic may help keep your immune system strong.
Let’s learn a few things about Italy and it’s people:
- TONS of people visit Italy each year, making it the 4th most-visited country in the world.
- The very first battery was invented by an Italian by the name of Volta in the 1800’s.
- More wine is exported from Italy than from any other country.
From: Kelsey Nixon’s Kitchen Confidence Cookbook
- Meatballs:
- 3 tablespoons whole milk
- 1 large egg, beaten
- ½ cup grated Parmesan cheese
- ¼ cup seasoned dry breadcrumbs
- 1½ tablespoons chopped fresh oregano leaves
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- ½ pound ground chuck
- ½ pound ground pork
- Tomato Sauce:
- ¼ cup extra virgin olive oil
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 1 (28 oz) can can San Marzano whole plum tomatoes
- ¼ cup chopped fresh basil
- Kosher salt and cracked black pepper
- Sandwiches:
- 6 hero rolls (or soft brat buns), split
- 6 ounces mozzarella cheese, shredded (about 1½ cups)
- ½ cup grated Parmesan cheese
- ½ cup fresh basil leaves, torn
- For the meatballs: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine the milk, egg, parmesan, breadcrumbs, oregano, salt, and pepper. Add the ground meats and mix gently to avoid overworking the meat. Shape the mixture into small golf ball sized meatballs and arrange them on the prepared baking sheet. You should have 18 to 24 meatballs.
- Bake the meatballs until they are cooked through and lightly browned on all sides, about 15 minutes. Remove the meatballs from the oven but leave the oven on.
- For the sauce: Meanwhile, in a large sauce pan set over medium heat, heat the oil. Add the onion and garlic and cook until softened and starting to brown, 3 to 5 minutes. Add the tomatoes, breaking them up with a wooden spoon, and bring to a boil, stirring often. Reduce the heat to medium-low and simmer until the sauce has thickened, 15 to 20 minutes. Stir in the basil and season with salt and pepper. (The tomato sauce will keep in an airtight container in the refrigerator for one week, and up to 6 months in the freezer.)
- Add the baked meatballs to the simmering sauce. Gently stir to coat and cook for 5 minutes.
- For the sandwiches: Arrange the rolls on a baking sheet, cut side up. Put 3 to 4 meatballs on one side of each roll, spoon some of the sauce over the meatballs, and top with the cheeses.
- Bake until the cheese is melted, 3 to 5 minutes. Top with fresh basil, close the sandwiches, and serve.
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