Italian Meatball Mini Subs
This was another sandwich for the Sister Schubert’s house party. I changed up my usual meatball recipe for this.
Sister Schubert’s Artisan Style Mini Baguettes
Meatballs (recipe below)
Marinara sauce (recipe below)
Fancy shred Mozzarella cheese
Prepare baguettes as directed on package. When cool to the touch, slice lengthwise until almost through.
Add 2-3 meatballs, a spoonful of marinara sauce and cheese. Place in oven and toast until cheese is melted.
1 pound lean ground beef
2 eggs, lightly stirred
4-6 oz. Italian breadcrumbs (You don’t want the meat to be too wet and sticky)
Salt and pepper
Preheat oven to 425°
Mix all ingredients in a medium-sized bowl and then roll into ball the size of a ping-pong ball.
Place on cookie sheet and bake for 15 minutes. Let the meatballs rest on the cookie sheet for 5 minutes and remove to a plate layered with white paper towels (this will remove any grease that is on the bottom of your meatballs).
Marinara Sauce Makes: About 3 cups
(Taken from Bucca de Beppo’s cookbook and altered)
This recipe can be doubled and frozen in serving sizes in ziplock freezer bags. Use this marinara sauce for meatball subs, pizzas, and as a light pasta sauce.
2 Tbsp. Olive oil
½ Red onion, chopped
3 Garlic cloves, small chop
1 (28 oz.) can Crushed tomatoes
2-4 Tbsp. Fresh basil, chopped (use more or less depending on your love for basil)
1-2 tsp. Sun-dried tomato paste
- In a 3-qt. saucepan, heat the olive oil over medium heat. Add onions and garlic, cook until golden brown, approximately 8 minutes. Watch the carefully so the garlic does not burn.
- Add tomatoes, tomato paste, and 1/8 tsp. salt. Bring to a boil, and then cook over low heat for approximately 30 minutes, stirring often so that the tomatoes do not burn.
- Turn off heat and add fresh basil and taste for more salt. Let stand for about 6-8 minutes so that the basil flavor can marry into the tomatoes.
You can freeze leftovers by allowing to cool, then placing amount desired into ziplock bags and seal tightly. Marinara can be frozen for up to 3 months. I usually put about 1-2 cups per bag depending on what I plan to use it for and how many I am serving.
Remember that once you defrost the sauce you cannot re-freeze it.
This can also be canned using the hot water bath method.