A very good recipe?!
Does anyone have a really good recipe for a meatball sub!? Like the ones a subway but better!. I want to make a nice dinner for my boyfriend, and he like meatball subs!. He doesn't like onions, peppers, or chunky tomatos just so yeah know!. I just need a recipe, any ideas would be nice, thanksWww@FoodAQ@Com
Answers:
Chicken Parm Meatball Subs
1 1/2 pounds ground chicken
1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
1 large egg
1 cup grated Parmigiano-Reggiano
1/2 cup Italian bread crumbs
Handful of chopped parsley leaves
Extra-virgin olive oil, for liberal drizzling plus, plus 3 tablespoons, 3 turns of the pan
2 large cloves garlic, cracked from skin and split
1/4 teaspoon red pepper flakes, a healthy couple of pinches
1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)
1 cup chicken stock
Salt and pepper
8 to 10 leaves fresh basil, torn or shredded
4 (6 to 8-inch) crusty sub rolls
1 1/2 cups shredded provolone
Preheat oven to 425 degrees F!.
Place chicken in a bowl and season with grill seasoning!. Add egg, half of the grated cheese, bread crumbs, parsley, and a serious drizzle of extra-virgin olive oil to the bowl!. Mix the meat and form 12 large meatballs!. Squish the balls to flatten them a bit like mini oval meatloaves!. Be careful not to form the balls wider than your bread!. The flattened balls will stay put on your sub, no roll-aways! Bake the meatballs 15 minutes until golden and firm!. Switch the broiler on!.
While the meatballs bake, heat a medium skillet over medium heat!. Add 3 tablespoons extra-virgin olive oil and garlic and cook 5 minutes then remove the cloves!. Add crushed red pepper flakes then tomatoes and stir in the chicken stock!. Season the sauce with salt and pepper and simmer 10 minutes, adjust seasonings and stir in the basil!. Reserve a extra sauce for dipping on dinner table!.
Remove the meat from oven and loosen with a thin spatula!. Turn meat balls in sauce!.
Cut sub rolls making the bottom a little deeper than the top!. Hollow out a little bread and lightly toast the sub rolls under broiler!. Fill the bottoms of the breads with flattened balls and sauce!. Combine the provolone and remaining Parmigiano!. Cover the subs with cheese and return to broiler to melt the cheese until golden!.Www@FoodAQ@Com
1 1/2 pounds ground chicken
1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
1 large egg
1 cup grated Parmigiano-Reggiano
1/2 cup Italian bread crumbs
Handful of chopped parsley leaves
Extra-virgin olive oil, for liberal drizzling plus, plus 3 tablespoons, 3 turns of the pan
2 large cloves garlic, cracked from skin and split
1/4 teaspoon red pepper flakes, a healthy couple of pinches
1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)
1 cup chicken stock
Salt and pepper
8 to 10 leaves fresh basil, torn or shredded
4 (6 to 8-inch) crusty sub rolls
1 1/2 cups shredded provolone
Preheat oven to 425 degrees F!.
Place chicken in a bowl and season with grill seasoning!. Add egg, half of the grated cheese, bread crumbs, parsley, and a serious drizzle of extra-virgin olive oil to the bowl!. Mix the meat and form 12 large meatballs!. Squish the balls to flatten them a bit like mini oval meatloaves!. Be careful not to form the balls wider than your bread!. The flattened balls will stay put on your sub, no roll-aways! Bake the meatballs 15 minutes until golden and firm!. Switch the broiler on!.
While the meatballs bake, heat a medium skillet over medium heat!. Add 3 tablespoons extra-virgin olive oil and garlic and cook 5 minutes then remove the cloves!. Add crushed red pepper flakes then tomatoes and stir in the chicken stock!. Season the sauce with salt and pepper and simmer 10 minutes, adjust seasonings and stir in the basil!. Reserve a extra sauce for dipping on dinner table!.
Remove the meat from oven and loosen with a thin spatula!. Turn meat balls in sauce!.
Cut sub rolls making the bottom a little deeper than the top!. Hollow out a little bread and lightly toast the sub rolls under broiler!. Fill the bottoms of the breads with flattened balls and sauce!. Combine the provolone and remaining Parmigiano!. Cover the subs with cheese and return to broiler to melt the cheese until golden!.Www@FoodAQ@Com
My husband would love me to make that for him!. Think I will try it today!. I made these meatballs before & they were really good: 2 lbs!. ground chuck (not more than 16% fat)
3 tbls!. Parmesan or Romano cheese
1 med!. onion, chopped
2 cloves garlic, finely chopped
1 rib celery, finely chopped
1/4 tsp!. salt, or more to taste
1/8 tsp!. pepper
2 slices of bread (soaked in water or milk, squeezed out & broken into pieces)
1/8 teas!. parsley
2 dashes Tabasco
2 eggs, slightly beaten
Put meat in a large bowl & add the remaining ingredients!. Mix thoroughly & fry sample (small 1 inch patty of meat) to see if all seasonings are correct!. If you need more salt you can add now!. When ready to make meat balls, wet hands with water & roll into 15 very soft meat balls!. Next roll meat balls in flour & fry in oil in heavy dutch oven until brown!. Remove from pot & set aside!.Seems like I baked my meat balls last time!?!?!? If they had low fat frozen meat balls in the store I'd probably use them!. Get your sauce together (I'm going to use Hunts garlic & herb or Prago garlic & onion - no home made tonight), add meatballs & let them cook awhile!.
Cut your French bread or poor boy bread in half & tear out the middle!. Butter & toast the bread ( I broil) & add meat balls, sauce & mozzerella cheese!. Broil until cheese is melted & top with other half of bread!.Www@FoodAQ@Com
3 tbls!. Parmesan or Romano cheese
1 med!. onion, chopped
2 cloves garlic, finely chopped
1 rib celery, finely chopped
1/4 tsp!. salt, or more to taste
1/8 tsp!. pepper
2 slices of bread (soaked in water or milk, squeezed out & broken into pieces)
1/8 teas!. parsley
2 dashes Tabasco
2 eggs, slightly beaten
Put meat in a large bowl & add the remaining ingredients!. Mix thoroughly & fry sample (small 1 inch patty of meat) to see if all seasonings are correct!. If you need more salt you can add now!. When ready to make meat balls, wet hands with water & roll into 15 very soft meat balls!. Next roll meat balls in flour & fry in oil in heavy dutch oven until brown!. Remove from pot & set aside!.Seems like I baked my meat balls last time!?!?!? If they had low fat frozen meat balls in the store I'd probably use them!. Get your sauce together (I'm going to use Hunts garlic & herb or Prago garlic & onion - no home made tonight), add meatballs & let them cook awhile!.
Cut your French bread or poor boy bread in half & tear out the middle!. Butter & toast the bread ( I broil) & add meat balls, sauce & mozzerella cheese!. Broil until cheese is melted & top with other half of bread!.Www@FoodAQ@Com
1 Pound Ground Beef
2 Tablespoons Milk
1 Each Egg
1 Teaspoon Worcestershire Sauce
1/4 Cup Onion -- chopped
1/3 Cup Bread Crumbs -- Dry
1/2 Tablespoon Parmesan Cheese
1 Teaspoon Garlic, very finely minced
1/2 Teaspoon Oregano
3/4 Teaspoon Salt
1/8 Teaspoon Pepper
Mix all the ingredients together!.
Shape mixture by Tablespoonfuls into 1 1/2-inch balls!.
TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a large skillet!.
Cook the meatballs over medium heat until brown, about 20 minutes!.
Drain off excess fat!.
then below how to make the sandwich
http://www!.chow!.com/recipes/10964Www@FoodAQ@Com
2 Tablespoons Milk
1 Each Egg
1 Teaspoon Worcestershire Sauce
1/4 Cup Onion -- chopped
1/3 Cup Bread Crumbs -- Dry
1/2 Tablespoon Parmesan Cheese
1 Teaspoon Garlic, very finely minced
1/2 Teaspoon Oregano
3/4 Teaspoon Salt
1/8 Teaspoon Pepper
Mix all the ingredients together!.
Shape mixture by Tablespoonfuls into 1 1/2-inch balls!.
TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a large skillet!.
Cook the meatballs over medium heat until brown, about 20 minutes!.
Drain off excess fat!.
then below how to make the sandwich
http://www!.chow!.com/recipes/10964Www@FoodAQ@Com
The above recipe is OK, but if he doesn't like onions, use dried minced onion!. He won't know it's there because they kinda disappear, but the good flavor will be in the meatball!. Good luck!.Www@FoodAQ@Com