Ingredients
- 28 oz Whole tomatoes (canned) preferably San Marzano Tomatoes
- 2 tbsp Extra-virgin olive oil
- 4 cloves Garlic slivered
- 2 Tbsp Fresh basil chopped, keep the stems
- 1/4 cup Breadcrumbs
- 1/4 cup Milk
- 3/4 lb Ground beef
- 4 Sub rolls lightly toasted
- 6 oz Mozzarella cheese shredded
Instructions
- Pour the tomatoes into a bowl and crush them up with your hands. Pour 1 cup water into the can and slosh it around to get the tomato juices and set aside.
- Heat the oil in a skillet or sauté pan over medium heat, once the oil is hot, add the garlic and basil stems. Sauté for 1-2 minutes until the garlic just starts to become golden brown. Stir in tomatoes and water from the can, season generously with salt, bring to a simmer for 20-25 minutes.
- In the meantime, mix together the breadcrumbs, milk, ground beef, and season with salt and pepper. Mix until well combined. Using your hands, form the meat into bite-sized balls (dampen your hands with water to prevent the meat from sticking).
- Heat a non-stick pan over medium heat. Add the meatballs in batches without crowding the pan and sauté until nicely browned all over.
- Cook meatballs in the sauce, turning occasionally, to an internal temperature of 160°F using a thermometer.
- Toast the sub roll to golden brown under the oven broiler on low.
- Taste the sauce and adjust the seasoning with salt as needed. Once the majority of the liquid has evaporated, remove from the heat and stir in the basil; top the meatballs with cheese and place under the broiler to melt.
- Portion the meatballs onto the rolls along with a few spoonfuls of sauce, cut in half (be careful not to over sauce the sandwich). Freeze any remaining sauce for future use in a tightly sealed container.
Nutrition
Calories: 549kcal | Carbohydrates: 28g | Protein: 29g | Fat: 36g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 781mg | Potassium: 683mg | Fiber: 3g | Sugar: 8g | Vitamin A: 597IU | Vitamin C: 20mg | Calcium: 331mg | Iron: 8mg
Meatball Sub
Ingredients
- 28 oz Whole tomatoes (canned) preferably San Marzano Tomatoes
- 2 tbsp Extra-virgin olive oil
- 4 cloves Garlic slivered
- 2 Tbsp Fresh basil chopped, keep the stems
- 1/4 cup Breadcrumbs
- 1/4 cup Milk
- 3/4 lb Ground beef
- 4 Sub rolls lightly toasted
- 6 oz Mozzarella cheese shredded
Instructions
- Pour the tomatoes into a bowl and crush them up with your hands. Pour 1 cup water into the can and slosh it around to get the tomato juices and set aside.
- Heat the oil in a skillet or sauté pan over medium heat, once the oil is hot, add the garlic and basil stems. Sauté for 1-2 minutes until the garlic just starts to become golden brown. Stir in tomatoes and water from the can, season generously with salt, bring to a simmer for 20-25 minutes.
- In the meantime, mix together the breadcrumbs, milk, ground beef, and season with salt and pepper. Mix until well combined. Using your hands, form the meat into bite-sized balls (dampen your hands with water to prevent the meat from sticking).
- Heat a non-stick pan over medium heat. Add the meatballs in batches without crowding the pan and sauté until nicely browned all over.
- Cook meatballs in the sauce, turning occasionally, to an internal temperature of 160°F using a thermometer.
- Toast the sub roll to golden brown under the oven broiler on low.
- Taste the sauce and adjust the seasoning with salt as needed. Once the majority of the liquid has evaporated, remove from the heat and stir in the basil; top the meatballs with cheese and place under the broiler to melt.
- Portion the meatballs onto the rolls along with a few spoonfuls of sauce, cut in half (be careful not to over sauce the sandwich). Freeze any remaining sauce for future use in a tightly sealed container.
Nutrition
Calories: 549kcalCarbohydrates: 28gProtein: 29gFat: 36gSaturated Fat: 13gTrans Fat: 1gCholesterol: 96mgSodium: 781mgPotassium: 683mgFiber: 3gSugar: 8gVitamin A: 597IUVitamin C: 20mgCalcium: 331mgIron: 8mg
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