* not counting hot dogs and hamburgers

THESE ARE AMERICA’S FAVORITE SANDWICHES -10
Hristina Byrnes

13. MEATBALL SUB

Really or somewhat 'like': 56%
Really or somewhat 'dislike': 16%
Never tried it: 10%

The meatball sub consists of an Italian roll filled with meatballs,
almost always in a tomato sauce, with provolone or mozzarella usually
added. In Italy, meatballs are served as a main course, not with pasta
-- much less in a sandwich.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: The Albert, A Meatball Sub
Categories: Beef, Breads, Sauces, Herbs, Cheese
Yield: 4 Servings

MMMMM-------------------------MEATBALLS------------------------------
2 lg Eggs
1 tb Dried or chopped fresh
- oregano
1 tb Dried or chopped fresh
- basil
1 tb Fresh ground black pepper
1 ts Salt
1/2 c Fine chopped red onion
1 c Bread crumbs
1/4 c Chopped garlic
1 lb Lean ground beef

MMMMM----------------------------BUNS---------------------------------
1/4 c Warm water
1/4 ts Yeast
2 c High-gluten flour
1/2 ts Salt
1/2 ts Sugar
Cornmeal; for work surface
2 tb Olive oil, for brushing
1 tb Sesame seeds

MMMMM---------------------------SAUCE--------------------------------
4 c Ground tomatoes
1/4 c Tomato paste
1 ts Chopped fresh basil or
- dried
1 ts Chopped fresh oregano or
- dried
1/4 ts Fresh ground black pepper
1/4 ts Sugar
1/2 c Chopped garlic
1/2 c Grated Parmesan

MMMMM---------------------------FIXINS--------------------------------
1 1/2 c Grated mozzarella
Dried oregano; for
- sprinkling
Dried basil; for sprinkling

FOR THE MEATBALLS: Oven at 550ºF/285ºC.

In a medium mixing bowl, add the eggs and whisk well.
Add oregano, basil, pepper, salt, onions, bread crumbs
and garlic and mix well. Add the ground beef and combine
well. Using your hands or a 2-ounce scoop, roll meat
into 1 1/2 to 2" balls and place on a baking sheet. Use
a baking sheet that has a lip on it, as the meatballs
will create a lot of moisture. Bake for approximately 20
minutes or until the balls are sizzling and brown on the
outside but still nice and pink in the center.

FOR THE BUNS: Add warm water and yeast to the mixing
bowl of a stand mixer. Let the yeast work for
approximately 10 minutes. Add flour, salt and sugar and
mix on low for approximately 10 minutes.

Check consistency and add more flour or water to create
a sticky ball that is slightly moist to the touch. Turn
mixer up a notch and mix until the dough is nice and
soft. It should not stick to the bowl and should be able
to be lifted out with ease. On a cornmeal dusted work
surface roll the dough into a flat round approximately
6" wide. Brush with olive oil and sprinkle sesame seeds
on top.

Place dough on a sheet pan. Cut round into 4 equal
wedges, but do not separate and bake in the 550ºF/285ºC.
oven until golden brown (approximately 10 minutes). Do
not over-bake, as there is still 1 more bake to go.

FOR THE SAUCE: Place all the sauce ingredients in a
large bowl and whisk well.

FOR THE ALBERT! Cut buns in half, horizontally. Place
bun halves side by side on a baking sheet.

Cut 5 or 6 meatballs in half and pile on buns. Ladle
approximately 1 cup of sauce on top of meatballs. Put as
much of the grated mozzarella cheese on top that will
stay and lightly sprinkle with oregano and basil. Put
the baking sheet in the and bake until the cheese has
melted and the edges of buns are nicely toasted.

RECIPE FROM: https://www.foodnetwork.com

Uncle Dirty Dave's Archives

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