Italian Meatball Sandwich brings to my mind a thick, fluffy italian ciabatta (round) or mini-French loaf (more rectangular or oval) stuffed with hearty meatballs and topped with a signature red sauce, melting mozzarella and perhaps some rings of raw onion. Hmmm, mmmmm, great! However, it would seem that this is not the most common italian meatball sandwich. There are two distinct meatball sandwich camps out there in the culinary world. The ones who envision the red sauce and meatballs as I did. And, the second, who create a spicy, brown meat sauce without tomato. Which do you prefer?
Here's the Red Sauce variety's meatball recipe:
1 pound lean ground beef and 1/2 pound of mild italian sausage (out of its casing and ground)
1 medium onion, chopped
4 eggs
1 cup seasoned bread crumbs (Italian variety works well)
1/2 cup grated Parmesan cheese
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon pepper
1 cup olive oil
Mix meats in a large mixing bowl thoroughly. Mix in eggs, bread crumbs, cheese,garlic, salt and pepper. Saute onion in oil in skillet over medium heat. When onions go glassy, add them to your meat mixture. Form into balls - size of your inside palm.. (Wet your hands just a bit for easier rolling). Re-heat the onion skillet over medium heat. Add meatballs and cook 5 to 7 minutes turning occasionally.
Split your ciabatta or mini-baguettes. You may want to spread them lightly with olive oil and grill the inside surfaces very quickly on extremely high heat - to give them color and help them stand up to the meatballs and sauce. Spoon meatballs down center of bottom half bread; spread your favorite marinara or meat sauce over the meatballs; cover with top bread half and serve You may want to halve these hearty sandwiches for the messy eater in us all! Makes 4 to 6 portions.
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There are quite a few people out there who believe that an Italian Meatball Sandwich has only chopped tomato - no tomato paste or sauce - and, instead, is smothered in a spicy, brown and italian-herbed homemade sauce. Here's a recipe for those who believe in this method.
Meatballs and spicy brown sauce:
1/2 cup Olive Oil
1/2 cup chopped onion
3 teaspoons finely chopped garlic
(1) 14 1/2 oz canned Italian style crushed tomatoes undrained
2 1/2 teaspoons dried basil leaves
2 teaspoons dried oregano leaves
2 teaspoons dried lemon verbena
2 teaspoons dried tarragon leaves
3/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1 pound lean ground beef
1/2 cup chopped green onions
1/2 cup dry bread crumbs
1 egg white
1/2 teaspoon ground mustard
You can add marjoram as a spice to this recipe. You may also add bay leaves, however you should remove the leaves after the sauce has cooked and before adding the meatballs. Do not add bay leaves to the meat mixture.
Heat 1/4 cup olive oil over medium heat until hot. Add onion and 2 teaspoons of the garlic. Cook and stir 5 minutes until onion is tender and becoming glassy. Add tomatoes with liquid, 2 teaspoons basil, 1 teaspoon oregano, 1 teaspoon tarragon, 1 teaspoon lemon verbena, 1/2 teaspoon black pepper and red pepper; cover. Simmer 30 minutes, stirring occasionally.
Combine meat, green onions, bread crumbs, parsley, egg white, 2 tablespoons water and remaining spices and mustard in medium bowl until well blended. Shape into small meatballs - about a dozen.
Heat final 1/4 cup of olive oil over medium heat until hot. Add meatballs. Cook 5 to 7 minutes, stirring occasionally.
Split your ciabatta or mini-French loaves. You may want to spread them lightly with olive oil and grill the inside surfaces very quickly on extremely high heat - to give them color and help them stand up to the meatballs and sauce. Place 3 or 4 meatballs on bottom half of the bread; spread your warm spicy sauce over the meatballs; cover with top bread half and serve. You may want to halve these hearty sandwiches for the messy eater in us all! Makes 4 to 6 portions.
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So, there you have two distinct varieties of the Italian Meatball Sandwich. Choose one or both based upon your preferences and that of your family, friends and diners. Each variety makes a delicious, mealtime statement on a hearty bread roll. So, for you, what is it - red sauce or spice sauce? Perhaps, we could combine the two for a NEW variety. Hmmmmm.........
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