Meatball Sub

Name: Meatball Sub
Ingredients: 2 large slices bread; 0.5 cup heavy cream; 0.25 cup parsley; 3 cloves garlic; 1 cup Parmigiano Reggiano; 2 tbsp marinara; 2 eggs; black pepper; 1 lb ground beef; 1 lb ground pork; salt; 1 8" sub roll; 4 thin slices mozzarella; marinara; pesto; 1 ball burrata; fresh basil

Print

Ingredients

Meatball Mixture

Toasting the Bun

Cooking the Patty

Assembling the Sub

Directions

1
Cut 2 large slices of bread into chunks.
2
Soak with 1/2 cup of heavy cream until absorbed and mash.
3
In a mixing bowl, combine the mashed bread, 1/4 cup chopped parsley, 3 minced garlic cloves, 1 cup grated Parmigiano Reggiano, 2 tbsp marinara, 2 eggs, and black pepper.
4
Add 1 lb each of ground beef and ground pork.
5
Season with salt, mix well by hand, and divide into 4 portions.
6
Toast an 8” sub roll at 425°F until crispy on the outside and warm inside. Slice in half, keeping one end intact.
7
Press one portion of the meat mixture into a 3/4” thick patty. Sear until golden brown, flip, reduce heat to medium, and chop with a bench scraper.
8
Add 4 thin slices of low moisture mozzarella, drizzle with water, cover with a bowl to melt the cheese. Chop the cheese into the meat.
9
Form the cooked meat into a line, place the sub roll over it, open side down, to steam. After 45-60 seconds, flip to encapsulate the meat inside the bun.
10
Place the sub on foil, top with a ladle of marinara, a spoonful of pesto, 1 ball of burrata, and fresh basil. Wrap in foil, slice in half, and enjoy!

See on Instagram