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Meatball Sub

Source of Recipe

From "Martha's American Food" by Martha Stewart


Recipe Introduction

"The City of Brotherly Love is also a sandwich paradise, and has been for as long as enterprising street vendors and restaurateurs have been piling their favorite meats and cheeses onto crusty rolls, starting in the early 1800s. A meatball sub is a South Philly specialty, especially in neighborhoods where Italian immigrants set down roots. How you order one will depend on where you are: A 'hot hoagie' is the term Philadelphians give to any hot sandwich on a long roll; elsewhere in the Northeast you may hear it called a 'hero' (New York), 'grinder' (New England), and 'Italian sandwich' (Maine). You'll need a hefty appetite—and plenty of napkins—to finish one."

List of Ingredients

For the meatballs:
â—¦ 2 slices white sandwich bread, torn into small pieces
â—¦ ½ cup milk
â—¦ 8 ounces ground beef (85% lean)
â—¦ 8 ounces ground pork
â—¦ 4 ounces ground veal
â—¦ ½ cup grated pecorino romano (1 ounce)
â—¦ 1 clove garlic, minced
â—¦ 1 large egg
â—¦ 3 tablespoons chopped fresh flat-leaf parsley
â—¦ 1 teaspoon coarse salt
â—¦ 4 cups marinara sauce

For the sandwiches:
â—¦ 4 hoagie or hero rolls
â—¦ 1 ½ cups grated mozzarella (5 ounces)
â—¦ ½ cup grated pecorino romano (1 ounce)



Recipe

Make the meatballs:
Soak bread pieces in milk 5 minutes, then transfer to a large bowl. Add remaining ingredients except marinara sauce, and mix gently but thoroughly with your hands to combine. Cover and refrigerate at least 30 minutes or up to overnight.

Warm marinara sauce in a large pot. Divide meat mixture into 12 equal pieces. With the palms of your hands, gently roll each piece into a 2-inch ball until meat just holds together. Place on a plate. Add meatballs to sauce and bring to a gentle simmer; cook, partially covered, until meatballs are cooked through, about 25 minutes.

Assemble sandwiches:
Preheat oven to 400° F. Split rolls, leaving one side intact, and place cut side up on a baking sheet. Spoon three meatballs and some sauce inside each roll and sprinkle evenly with both cheeses. Bake until cheese is melted and bubbly, about 3 minutes. Serve immediately.

Makes 4