I was kind of a crazy meatball lady when I made these recently. I decided to make a lot and freeze part of them, which resulting in a lot of meatball rolling and cooking. The end result, however, of meatball subs for dinner, and a couple of zip-lock bags in the freezer definitely made the time commitment worth it.
Meatballs are one of those recipes where you really don’t need a recipe and you can hardly go wrong with changing things up a bit. I decided to use a combination of ground beef and turkey, but I easily could have used one or the other, or even a combination of ground pork, beef, and veal (which by the way is also the traditional meatloaf blend). I personally don’t like using just ground turkey because I think they turn out a bit dry and the flavor isn’t quite there. But, if you don’t eat red meat, by all means, use just turkey.
Here is how we enjoyed ours the first night.
Yummy right?? Warm meatballs with melted provolone cheese on a toasted rustic roll.
For my meatball sub, I warmed the meatballs in marinara sauce (I cheated and used a jar sauce). While the meatballs were heating, I hollowed one side of my rustic french roll and lightly buttered. Place sliced mozzarella cheese on one side and place under broiler to toast. Watch it carefully so it doesn’t get too toasty! Add warm meatballs and a little parmesan cheese.
- 2 lbs. ground beef
- 1 lb. ground turkey
- 3 eggs
- 1 yellow onion (finely chopped)
- 4 cloves fresh garlic (pressed or finely minced)
- 1 cup seasoned breadcrumbs
- 1 cup grated parmesan cheese
- 1 tsp salt
- 1 tsp fresh cracked pepper
- 1 tsp red chili flakes
- ½ cup milk
- Olive oil (for browning meatballs in skillet)
- Combine ground meats in large bowl. Mix together with clean hands (rings removed).
- Add the rest of the ingredients and mix until well blended.
- If mixture seems too dry add a little more milk (it should be a fairly wet mixture).
- Roll meatballs into even sized balls (mine were slightly smaller then golf balls).
- Heat olive oil to med high and brown meatballs (turning to brown all sides).
- Remove from skillet and place on paper towels to drain excess fat.
- Preheat oven to 350•
- Place on baking sheet and bake for 12 minutes.
The rest of meatballs will be a great addition to a spaghetti dinner or possible become an appetizer. I’ll let you know.