Franks Italian Meatball Subs Food

ITALIAN MEATBALL SUBS

Steps:

• In a large bowl, combine eggs and milk; add the bread crumbs, cheese, salt, pepper and garlic powder. Add beef and sausage; mix well. Shape into 1-in. balls. Preheat broiler. Place meatballs in a 15x10x1-in. baking pan. Broil 4 in. from the heat for 4 minutes; turn and broil 3 minutes longer. , Transfer to a 5-qt. slow cooker. Combine the tomato sauce and paste, onion, green pepper, wine, water and seasonings; pour over meatballs. Cover and cook on low for 4-5 hours. Serve on rolls. Sprinkle with shredded cheese if desired.

MEATBALL SUBS

Steps:

• Preheat oven to 450 degrees F.
• Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
• Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
• Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of Oven Fries.
• Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.

FRANKS ITALIAN MEATBALL SUBS

Steps:

• 1. Put breadcrumbs and milk in small bowl and set aside to let the milk absorb
• 2. In a medium size skillet add your oil and butter let it melt then add all vegetables and all seasoning. Sauté till limp once soft add Worcestershire sauce. Then let it cool
• 3. In large bowl put both meats, grated fresh parmesan cheese, beaten egg, then the breadcrumbs and last the vegetables
• 4. Now gently fold all together to incorporate I use a large cookie scoop to measure out my balls but you can use what is best for you
• 5. Preheat oven to 350* and place balls on greased cookie sheets or a pizza pan and cook for 20 minutes then turn over and cook for another 15 minutes
• 6. Once done I put them all in crockpot and I mix my sauce and remaining paste together and add 1 tsp of sugar in separate bowl then I pour over balls
• 7. Cook on low for three hours. I like to toast my buns and then put provolone or Mozzarella cheese on top and broil till cheese is melted.

ITALIAN SAUSAGE AND/OR MEATBALL SUBS

Steps:

• Preheat oven to 375°F Place one rack in center of oven, the other on the top shelf for broiling. Spray an 8x8 pan with non-stick cooking spray. Bake sausage on the center rack for 20-25 minutes till cooked thru, turning once.
• Meanwhile, using a medium pot, heat olive oil over medium heat. Add peppers and onions, reduce heat to low and cover. Simmer for 10-15 minutes or until peppers are just soft, stirring occasionally.
• Add pizza sauce and continue to simmer until sausages are cooked thru.
• Create aluminum foil 'boats' around each opened sub roll and place on a baking sheet (keeping them intact and also in a boat shape to hold in the filling). Remove sausages from oven, and place the 'boats' into the oven to lightly toast (watch for burning!).
• Place the links on a cutting board and using tongs (the sausage will be hot), steady the links and cut into 1/2" slices (or you can slice lengthwise) and add to the pot of sauce, stirring to coat.
• When buns are toasted, remove from oven keeping the buns on the baking sheet, place the sausage mixture (reserving about 2 tbsp sauce only) on the bottom half of the bread. Top sausage mixture with provolone. To the top half, spread thinly the remaining sauce and then sprinkle generously with the mozerella cheese.
• Return subs to top rack of oven and broil for 1-2 minutes till cheese is melted and bubbly. Allow to cool slightly before serving. Using the foil boats to keep the sandwich together. Just pull down from one side and dive in!

ITALIAN MEATBALL SUBS

Steps:

• Make meatballs by combining eggs, and milk, add breadcrumbs, cheese and seasoning then add the meats.
• Mixwell, and shape into 1 inch balls, broil or saute until brown, and put into slow cooker.
• Combine sauce ingredients, and pour over meatballs.
• Cover, and cook 4-6 hours.
• Serve on rolls with creamy red potatoes, salad, or dessert.

ITALIAN MEATBALL SUBS

Steps:

• Combine all the ingredients for meatballs; mix well.
• Shape into 1" balls and broil or saute till brown.
• Put into a crock pot.
• Combine sauce ingredients in a sauce pan and heat pour over meatballs.
• Cover and cook on low for 4-6 hours.
• Put on sub rolls along with Provolone cheese and put under the broiler for a few minutes till cheese melts.
• Serve hot.

MOZZARELLA MEATBALL SUBS

Steps:

• Mix the beef mince with the breadcrumbs, lemon zest, egg, half of the garlic, the fennel seeds, herbs, plenty of freshly ground black pepper and ½ tsp salt in a bowl. Knead well to combine, then roll into 12 evenly-sized balls (weighing around 60g each). Press your thumb deep into each ball to make a pocket, then fill each one with a piece of mozzarella and seal inside by rolling the meatball into shape again.
• Fry the meatballs over a medium-high heat in half the olive oil for 5-10 mins, turning regularly until well-browned with a good crust. Meanwhile, heat the remaining olive oil in a saucepan over a medium heat and cook the remaining garlic for 2 mins until fragrant. Tip in the passata or tomatoes, season well and cook for 10 mins until thickened.
• Add the meatballs to the sauce and gently simmer for 3-5mins, basting the meatballs in the sauce. Remove from the heat, then leave to rest for 5 mins.
• To serve, cut along the length of the baguette but not all the way through, then open it up and scoop in the meatballs and sauce. Sprinkle over the parmesan, press the baguette shut and cut into four pieces to serve.