We love meatball sandwiches[1], but making meatballs can be a laborious process. And that is why this recipe calls for premade meatballs. There are many delicious brands out there – both meat and vegetarian options! So if you see those meatballs on sale, stock up your freezer, you’ll want these sandwiches again!
Making the Sub –
Cut the bell peppers into strips, removing all the seeds. Slice the onion and peel and mince the garlic cloves. Set aside.
Heat the olive oil in a heavy skillet and gently brown the meatballs. Remove from the pan and set aside.
Add the bell pepper, onion and garlic and gently sauté until they are lightly softened. Stir in the cranberry juice and marinara sauce.
Cover and simmer gently until the meatballs are cooked through and the sauce has thickened a little bit.
Add salt and pepper to taste. I like fresh cracked pepper – and lots! Place a meatball on the bun – three per sandwich – and top with the veggies and sauce.
Warm the rolls in the oven and serve filled with meatballs and sauce and topped with some parmesan.
Easy enough for a week night. Uses premade sauce and meatballs.
Course:
dinner, lunch, Main Course, main dish, week night
Cuisine:
American, Italian
Keyword:
bell pepper, garlic, marinara, meatballs, onion, premade, sandwich
Servings: 4subs
Author: HelenFern
Ingredients
12medium largepremade meatballs(you can use homemade if you want)
2teaspoonsolive oil
4hoagie rolls
1mediumbell pepper (any color - I used yellow because that's what I had. Red is sweeter than green and yellow and orange are in the middle flavor wise.
1/2largeonion
2clovesgarlic
1/2cupunsweetened cranberry juice(this adds just a tad of acid and tartness)
112 oz jarmarinara sauce
salt and pepper to taste
canned parmesan for the top
Instructions
Cut the bell peppers into strips, removing all the seeds. Slice the onion and peel and mince the garlic cloves. Set aside.
Heat the olive oil in a heavy skillet and gently brown the meatballs. Remove from the pan and set aside.
Add the bell pepper, onion and garlic and gently sauté until they are lightly softened. Stir in the cranberry juice and marinara sauce.
Cover and simmer gently until the meatballs are cooked through and the sauce has thickened a little bit.
Warm the rolls in the oven and serve filled with meatballs and sauce and topped with some parmesan.
Posted By
HelenFern
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Beef,Internationally Inspired,Main dish,Swedish |
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Who doesn’t like meatballs? There are so many ways to serve them. There are those meatballs in barbecue sauce that are served at parties. Spaghetti with meatballs[6] is an Italian favorite. And then there are Swedish meatballs.
Italian sauce is usually in a tart, tomato based sauce, where as the Swedish version uses a cream base. Traditionally served over potatoes, we had it over noodles. It’s delicious and easy. This recipe includes the meatballs, but you can make it super simple and use premade too.
A good way to do that is make a big batch of meatballs and freeze them on a cookie sheet. After they are frozen, place them in a freezer bag. Freezing them flat first makes it easy to take out just what you need each time!
Ready to get cooking?
Here’s How to Do it:
Start with the meatballs. Prep all the ingredients then mix them together in a large bowl.
Using clean hands, form meatballs and set them aside.
Heat 1/8 cup canola oil and brown each meatball, turning carefully to brown both sides. Cover the pan and cook on medium-low until they are cooked through and hold their shape.
Using a slotted spoon, move to a warm dish.
Next make the sauce. Melt the butter in a heavy sauce pan on medium-low heat. (I used the same pan that I cooked the meatballs in).
Add the flour and cook until it becomes lightly golden and smells nutty. Stir it constantly to prevent burning. It will take four or five minutes.
Slowly whisk in the milk and simmer on low until it thickens.
Stir in the sour cream and add salt and pepper to taste.
1 poundground beef, you can use a combination of beef and pork
1/4cupunseasoned breadcrumbs
1largeegg
1cupfinely chopped onion
1/2teaspoonground nutmeg
1teaspooncrushed garlic, but 2 cloves
1Tablespoonchopped parsley
1/2teaspoongarlic salt
1/8cupcanola oil, for frying
Sauce
¼ cup butter1/3 cup flour¼ cup meatball drippings (with all the onion that fell out)2 cups milkSalt and pepper to taste
1/4cupsalted butter
1/3cupall-purpose flour
1/4cupmeatball drippings (with the onion pieces that fell out)
2cupsmilk
1/4cupsour cream
1/8teaspoonground nutmeg
1/4teaspoonsweet paprika
salt and pepper to taste
Instructions
Meatballs
Start with the meatballs. Prep all the ingredients then mix them together in a large bowl.
Using clean hands, form meatballs and set them aside.
Heat 1/8 cup canola oil and brown each meatball, turning carefully to brown both sides. Cover the pan and cook on medium-low until they are cooked through and hold their shape.
Using a slotted spoon, move to a warm plate.
Sauce
Next make the sauce. Melt the butter in a heavy sauce pan on medium-low heat.
Add the flour and cook until it becomes lightly golden and smells nutty. Stir it constantly to prevent burning. It will take four or five minutes.
Slowly whisk in the milk and nutmeg and simmer on low until it thickens.
Stir in the sour cream and add salt and pepper to taste.
And finally, stir the meatballs into the sauce. Top with the paprika and stir gently.
Serve over hot potatoes or noodles.
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Mac & Cheese with Spicy Pork Meatballs and Blue Cheese Sauce (Pasta of the Month)
Posted By
HelenFern
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Main dish,Pasta,pork |
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It’s National Meatball Day!! To honor the humble meatball, I’ve used it as part of the Pasta of the Month! And you get…
Although associated with Italian cuisine, the true history of the meatball is unknown, but, kofta seems to be the earliest known meatball. Kofta originated with the ancient Persians. It is a dish of ground meats mixed with rice, bulgar or lentils. Those little chunks of meat found their way into Europe through trade routes from the middle Easter countries. Today they are shaped into gargantuan balls and served with a myriad of bases and sauces.
So Happy Meatball day!How to Do it:
Start with the meatballs. Mix all the ingredients (except the olive oil) until everything is well incorporated.
Form into 12 large balls. Heat the oil in a deep skillet and brown the meatballs on all sides.
Remove from the skillet to an oven proof pan and place in a preheated, 350 degree oven.
Next the mac and cheese. Create a roux by melting the butter and stirring in the flour. Cook until it is very lightly brown. Using a whisk, stir in the half and half, milk, salt and pepper. When mixture is slightly thickened, add the pasta and cheese. Mix well. Pour into a casserole dish
and bake for about 20 -25 minutes, or until browned on top. (Should have pasta and meatballs in the oven now….)
While the meatballs and pasta are baking, make the sauce. Drain the olive oil from the skillet, but try to keep all the little meatball bits. Melt the butter and loosen the browned bits from the pan. Again, create a roux with the butter and flour. Let it brown a little so it has a nutty taste. Using a whisk, stir in the half and half. When it starts to thicken just a little, stir in the cheese. Whisk until the cheese is melted and the sauce is thick.
To serve, place a cup full of pasta in a bowl. Top with three meatballs and some sauce. Pure deliciousness!
Although associated with Italian cuisine, the true history of the meatball is unknown, but, kofta seems to be the earliest known meatball. Kofta originated with the ancient Persians. It is a dish of ground meats mixed with rice, bulgar or lentils. Those little chunks of meat found their way into Europe through trade routes from the middle Easter countries. Today they are shaped into gargantuan balls and served with a myriad of bases and sauces.
1 to 1-1/2 teaspoonscayenne pepper, (depending on how much you like heat)
1/2teaspoonsalt
1teaspoonlemon pepper
3Tablespoonsolive oil
Mac & Cheese
3cupscooked penne pasta
1 cup grated gruyere cheese
2Tablespoonsbutter
1Tablespoonflour
1/2cuphalf and half
1/4cupmilk
1/2teaspoonsalt
1/2teaspoonground black pepper
Blue Cheese Sauce
2Tablespoonsbutter
1Tablespoonflour
1cuphalf and half
2/3cupcrumbled blue cheese
Instructions
Meatballs
Start with the meatballs. Mix all the ingredients (except the olive oil) until everything is well incorporated.
Form into 12 large balls. Heat the oil in a deep skillet and brown the meatballs on all sides.
Remove from the skillet to an oven proof pan and place in a preheated, 350 degree oven.
Mac & Cheese
Next the mac and cheese. Create a roux by melting the butter and stirring in the flour.
Cook until it is very lightly brown. Using a whisk, stir in the half and half, milk, salt and pepper. When mixture is slightly thickened.
Add the pasta and cheese. Mix well.
Pour into a casserole dish and bake for about 20 -25 minutes, or until browned on top. (Should have pasta and meatballs in the oven now….)
Blue Cheese Sauce
While the meatballs and pasta are baking, make the sauce. Drain the olive oil from the skillet, but try to keep all the little meatball bits.
Melt the butter and loosen the browned bits from the pan. Again, create a roux with the butter and flour. Let it brown a little so it has a nutty taste.
Using a whisk, stir in the half and half. When it starts to thicken just a little, stir in the cheese. Whisk until the cheese is melted and the sauce is thick.
To Serve:
Place a cup full of pasta in a bowl. Top with three meatballs and some sauce. Pure deliciousness!
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
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Beans,Father's Day,Main dish,pork |
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I asked readers to tell me what they thought would be a good Father’s Day dinner. I got several really good ideas, but Rusty Hammer suggested a meatball sandwich – and my husband concurred! So I went with that theme and added a couple of surprises and this is what we ended up with! What do you think?
What you need:
½ pound ground beef
½ pound bulk hot Italian sausage
5 slices of chopped, raw bacon
1 egg
¼ cup panko bread crumbs (regular will also work)
2 cans fire roasted tomatoes with garlic
4 Hoagie rolls
1 cup shredded mozzarella cheese
How to Do it:
Cook the bacon until its crisp, reserving the fat in the pan. Mix well with the beef, sausage, bread crumbs and egg.
Form the meat into 12 meat balls, about 1 ½ inch thick. Brown them in the bacon fat, turning once.
Add the tomatoes and bring to a boil. Reduce heat to low, cover and simmer about 15 minutes, until the liquid has been reduced to a thick sauce.
Lightly toast the inside of the buns in the oven.
Place 3 meatballs and 2 or 3 spoonfuls of sauce onto each sandwich bun. Top with ¼ cup of cheese
and broil until the cheese is bubbly and beginning to brown.