Mega Meatball Sandwiches

• Meat

  • 2 lb Ground chuck

• Produce

  • 4 Basil, fresh leaves
  • 4 Basil, leaves
  • 5 Garlic clove
  • 1 Onion, small
  • 1 Oregano, dried
  • 1 handful Parsley, fresh
  • 1 28 oz. can San marzano tomatoes, whole

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 2 tbsp Tomato paste

• Condiments

  • 1 Tomato sauce

• Baking & Spices

  • 1 Red pepper flakes - pinch
  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 Brioche rolls
  • 1/4 loaf French bread

• Dairy

  • 1 cup Low-fat milk
  • 1/2 cup Parmesan reggiano cheese
  • 1 Provolone cheese

• Frozen

  • 2 Meatballs

Found on vodkaandbiscuits.com

Description

Ingredients

• 28 oz. can San Marzano whole peeled tomatoes
• 1 onion - small dice
• 3 garlic cloves - minced
• 2 T. tomato paste
• 4 fresh basil leaves
• red pepper flakes - pinch
• dried oregano as needed
• salt and pepper as needed
• 2 T. olive oil
• 2 lbs. ground chuck
• 1/2 c. finely grated Parmesan Reggiano cheese
• 2 eggs - beaten
• 2 garlic cloves - minced
• 1 handful of fresh parsley - chopped
• 4 basil leaves - chopped
• salt, pepper, red pepper flakes, dried oregano as needed
• 1/4 loaf of French bread
• 1 c. low-fat milk
• 2 meatballs
• Brioche rolls
• Tomato sauce
• Provolone cheese

Directions

• Heat the oil in a skillet over medium heat. Once hot, add the onions and garlic. Season with salt, pepper, dried oregano, and red pepper flakes and cook until soft, about 3 minutes. Add the tomato paste and mix until combined. Allow the tomato paste to cook out for a minute. The onions will be a pretty brick red! Add the whole tomatoes with the juices and the basil leaves and mash with spatula or potato masher. Bring to a gentle simmer and allow to cook for 25 minutes covered. Add water to fix the consistency before serving. Taste to season!
• Preheat the oven to 400 Prepare the breadcrumbs by slicing the French bread and placing in the oven for a few minutes until hardened. If you have stale bread, use that! Transfer to a food processor and pulse until breadcrumbs form. Combine with the milk and set aside. Add the fresh herbs, garlic, beaten eggs, Parmesan, and however much of the seasonings you prefer to the meat. Mix until just combined. Add the breadcrumb/milk mix and combine without overmixing. Spray a baking sheet with non stick spray or line with parchment paper. Using 1/4 c. of meatball mix, shape the meat into round meatballs. Arrange snug in baking sheet and bake for 25-30 minutes until crispy and brown.
• Leave the oven set at 400 Cut the rolls in half and stick in the oven until crispy. Remove the bottoms and spread a spoonful of tomato sauce. Add a meatball and flatten until evenly spread. Add one more meatball and top with cheese. Transfer back into the oven until cheese is melted. You may want to remove the top half, it might be a little too toasty. Once the cheese is melted, remove from oven, add a little more sauce and top with other bun. ENJOY!