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05/05/2011 National Hoagie Day Stuffed Meatball Hoagies

Source of Recipe

Food Network


Recipe Introduction

When: Always on May 5th National Hoagie Day was created to give us a special day to enjoy and celebrate a big, tasty hoagie. You know of this big sandwich as a hoagie, a sub or a hero. And, it's a regular on most diets in America. People eat them for lunch, dinner, and even as a late night snack. It's a quick meal or people on the go. The popularity of the Hoagie sub is partly due to the diversity and variety of its contents. It can be hot or cold, luncheon meat or meatballs, and will contain o cheese, or any of a variety of cheeses. Then, the fun begins as you pile on any number and combinations of extras. Celebrate National Hoagie Day by eating a Hoagie for at least one meal or a snack. Make or buy your favorite hoagie. Or, be adventurous and try a new combination.

List of Ingredients

HOME COOKIN’ 05/05/2011 National Hoagie Day Stuffed Meatball Hoagies



Stuffed Meatball Hoagies


• 8 cups Basic Red Sauce, recipe follows
• 1 large egg
• 1 pound lean ground beef
• 1/2 cup chopped yellow onion
• 1 tablespoon minced garlic
• 1 tablespoon minced parsley leaves
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 teaspoons Dijon mustard
• 1 teaspoon ketchup
• 1 teaspoon Essence, recipe follows
• 1/2 teaspoon salt
• 4 to 6 (6-inch) hoagie buns
• 2 tablespoons olive oil
• 1/2 pound coarsely grated mozzarella cheese
• 4 to 6 tablespoons finely grated Parmesan


Recipe



Pour the Basic Red Sauce into a large, heavy pot and bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl and stir well to combine.

Using your hands, divide the meatball mixture into 12 even portions and roll into smooth meatballs. Place meatballs on a plate as they are formed. When all the meatballs are shaped, gently place the balls into the simmering sauce 1 at a time. Simmer the sauce, uncovered, for at least 10 minutes before stirring. The meatballs should begin to float to the top when they are able to be stirred. Stir gently and continue to simmer for an additional 20 to 30 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pot.

Using oven mitts or pot holders, remove the sauce from the heat and cover to keep warm. Preheat the oven to 450 degrees F.

Using a sharp knife, slice a thin layer off the top of each hoagie bun and, using your hands, remove some of the bready interior to form a hollowed-out submarine shape. Brush the inside of the hollowed out buns with the olive oil. Divide half of the grated mozzarella evenly between the hoagie buns and bake, uncovered, until the cheese is melted and buns are lightly golden, about 3 to 4 minutes. Remove from the oven and ladle some of the hot tomato sauce into the buns. Place 2 or 3 meatballs inside each bun and top with more sauce. Divide the remaining mozzarella cheese among the tops of the buns and sprinkle with the Parmesan. Return to the oven and bake until bubbly and hot throughout and the cheeses are golden brown, 4 to 6 minutes.