INGREDIENTS
Meatballs
1 tbsp olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
1/2 lb ground beef (80% lean, 20% fat)
1/2 lb ground pork
1/2 cup fresh white breadcrumbs
2 tbsp parsley, chopped
2 tbsp warm water
4 ounces gouda, cut into 1/2-3/4 inch cubes
2 tbsp olive oil
Marinara
1 tbsp olive oil
1 large onion, chopped
2 garlic cloves, minced
1/2 cup red wine
2 28 ounces crushed tomatoes
Remaining ingredients
4 hoagie rolls
DIRECTIONS
- Heat olive oil in medium saute pan over medium-high heat. Add onions and saute until softened, about 5 minutes. Add garlic and cook 30 more seconds. Remove from heat and cool.
- Mix together ground beef - water with onion mixture. Season with salt and pepper. Use your hands to form a 1 1/2 inch meatball. Make an indentation in the center and place 1 block of cheese. Cover the cheese with the meat. Repeat with the remaining meat, making about 12-15 meatballs.
- Heat 2 tbsp olive oil in a deep skillet over medium heat. Add the meatballs, making sure not to overcrowd the pan. You may have to cook the meatballs in batches. Brown the meatballs on all sides, turning as they cook. Remove from pan and set aside. Discard the oil.
- Heat 1 tbsp olive oil in the same pan. Add the chopped onions and saute until softened, about 5 minutes. Add the garlic and cook an additional minute. Pour in the red wine and increase heat to high. Reduce the wine until almost completely evaporated. Add the canned tomatoes, and season with salt and pepper. Bring to a boil. Reduce heat to low and let simmer 20 minutes.
- Add the meatballs and cook 20 minutes or until completely cooked through. Place 3-4 meatballs per sub and spoon extra sauce on top. Serve.
Source : Cherry on My Sundae
Share It To Your Friends!
Loading...
