Meatball Subs with an Italian twist
Cuisine: European
Serves: 4-6 subs
- For the Sauce:
- 2 tablespoons extra-virgin olive oil
- ½ small onion, finely chopped
- 1 stalk celery, finely chopped
- ½ medium carrot, finely chopped
- Kosher salt
- 1 28-ounce can whole plum tomatoes, crushed by hand
- 1 bay leaf
- 2 fresh basil leaves
- For the Meatballs:
- 4 ounces russet potato, peeled (about ⅓ large potato)
- Kosher salt
- 1 pound ground veal shoulder
- ⅓ cup grated parmesan cheese, plus more for topping
- 2 tablespoons whole milk
- 1½ teaspoons minced garlic
- 1 teaspoon chopped fresh thyme
- ¼ cup extra-virgin olive oil
- Freshly ground pepper
- 4 to 6 pieces baguette, split open
- Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onion, celery, carrot and a pinch of salt and cook, stirring occasionally, until soft, about 8 minutes. Stir in the tomatoes and their juices, the bay leaf, basil and ½ cup water. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, 30 to 40 minutes. Season with salt.
- Meanwhile, make the meatballs: Put the potato in a small saucepan with cold water to cover; add 2 teaspoons salt and bring to a boil. Cook until the potato is tender, about 10 minutes. Cool slightly, then coarsely grate the potato with a box grater.
- Mix the ground veal, parmesan, milk, garlic, thyme, 1 tablespoon olive oil, ¼ teaspoon pepper and 1 teaspoon salt with your hands until just combined. Gently form the mixture into 1-inch meatballs.
- Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and just cooked through, about 8 minutes. Transfer to the sauce and simmer 5 minutes.
- Fill the baguette pieces with the meatballs and top with more sauce. Sprinkle with parmesan.
Recipe by Finesse Corner at https://finessecorner.com/meatball-subs-with-an-italian-twist/
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