I got the idea of a meatball sub into my head recently(completely smitten kitchen‘s fault) and immediately started salivating like crazy. It had literally been years since I’ve eaten one and wowie, did this turn out DELICIOUS or WHAT. Italian food is so nice, homey, and simple. Basic but perfection. Just like this blog (JK!). Must give great thanks to my friend Richard (find him @The Paper Cup) who so graciously took this photo.
Prep time: 20 minutes Cooking time: 40-45 minutes Servings: 5-6
Budget for ingredients: ¥1500
2 half loaves of the french bread…so really 1 loaf
500 g ground meat (I used the 50/50 of beef and pork)
1 package of parsley (パセリ <paseri>)
1/3 c powdered Parmesan
3/4 t salt
1/4 t paprika
2 small garlic cloves, minced
1 t garlic puree
1 t Worcestershire sauce
1 large egg
Putting together the sub:
2 cans diced tomatoes
1 c shredded cheese
- Cut your rolls horizontally, leaving one side together.
- Pull out some of the bread white to make a little resting spot to nestle your meatballs into later.
- Rip the whitebread into minuscule bits. Set rolls aside until later.
- Put the bread in a large bowl with 3/4 cup warm water mix with all the meatball ingredients with a fork. Use a spoon or wet hands to make 2-inch meatballs. At this point, you can even freeze your meatballs individually for around 20 minutes, and then transfer into a freezer bag. Or continue!
- Brown your meatballs in a frying pan with a couple tablespoons of olive oil. DO NOT touch them until they are actually brown, otherwise they will crumble in the pan! Let them rest on paper towels and throw out the oil (aka soak it up with towels and discard in a trashcan).
- Using the same pan, heat up the tomato sauce. Then lower to medium heat and add in the meatballs, cover and let cook for 30 minutes or so.
- Next, put the meatballs in the bread with sauce. Add on some chopped onions and cheese, and pop it into the toaster oven until the cheese melts. It took me 10 minutes at 160C. Tada! CHOMP.