AuthorJake TaylorCategorySandwichDifficultyIntermediateEquipment:
- Large Mixing Bowl
- Heavy-Bottomed Pot or Dutch Oven
- Baking Sheet or Large Skillet
- Measuring Cups and Spoons
- Cheese Grater
- Sharp Knife + Cutting Board
Mix breadcrumbs and milk in a bowl and let sit for 5 mins (that’s a panade — makes ‘em juicy). Add all other ingredients and mix gently — don’t overwork it. Form 1.5-inch meatballs.
Brown in a skillet with a little oil until golden on all sides (about 5-7 minutes). Set aside.
In the same pan, sauté garlic in olive oil (1 min). Add crushed tomatoes, herbs, sugar, salt, and pepper. Let simmer 10-15 minutes. Add meatballs to finish cooking in sauce, 10 more minutes.
Split your hoagie rolls, brush with butter or olive oil, and toast lightly under the broiler. Stuff with meatballs and sauce, top with cheese, and return to broil until melted and bubbly.
Top with fresh basil if you’re feeling classy.
Ingredients
Directions
Mix breadcrumbs and milk in a bowl and let sit for 5 mins (that’s a panade — makes ‘em juicy). Add all other ingredients and mix gently — don’t overwork it. Form 1.5-inch meatballs.
Brown in a skillet with a little oil until golden on all sides (about 5-7 minutes). Set aside.
In the same pan, sauté garlic in olive oil (1 min). Add crushed tomatoes, herbs, sugar, salt, and pepper. Let simmer 10-15 minutes. Add meatballs to finish cooking in sauce, 10 more minutes.
Split your hoagie rolls, brush with butter or olive oil, and toast lightly under the broiler. Stuff with meatballs and sauce, top with cheese, and return to broil until melted and bubbly.
Top with fresh basil if you’re feeling classy.
Notes
Equipment:
- Large Mixing Bowl
- Heavy-Bottomed Pot or Dutch Oven
- Baking Sheet or Large Skillet
- Measuring Cups and Spoons
- Cheese Grater
- Sharp Knife + Cutting Board
