Meatball Extravaganza

I was sitting in my living room attempting to bootleg the Detroit Lions vs. Kansas City Chiefs game...

I wanted to make something to eat for a quick game time meal.  The Lions were running all over the Chiefs. I was going to do barbeque in honor of the matchup, but I decided that because I didn’t have 12 hours to burn I would need something a little less intricate.  I thought that a meatball sandwich would be ideal... given the time constraint.  I went online, completely stole this recipe from another blog that we follow, and then rebuilt it to suit my own selfish needs. 

Selfish need number one: more cheese.  Even if this recipe had 6 pounds of cheese, I would add more cheese.  Cheese makes life grand.  Need number two: garlic bread.  Why on earth would you make a meatball sandwich on anything but?  Need number three: fat.  The original recipe uses low-fat meat.  I’m saying, go big or go home.  80/20.  Save that 93/7 beef for Weight Watchers recipes and professional athletes.  I enjoy high-fat meat because I don’t want the added pressure of being a professional athlete.  And finally, need number four: sauce.  Don’t just dump some Ragu on your meatball sandwich and call it a day.  Take some time to personalize the sauce.  It takes two minutes and it will be the difference between eating something that tastes like a you got it from the frozen food section vs. having your game day feast catered in.  I call this one the Detroit Stunna'.

- Beau out.

Detroit Stunna' Meatball Hoagie

1 lb. ground beef
1 egg
2 Tablespoons milk
2 Tablespoons Tabasco Hot Sauce
½ cup Italian Seasoned bread crumbs
½ cup grated parmesan cheese
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon dried oregano
¼ teaspoon dried basil
15-1 inch mozzarella chunks

1 26 oz. jar pasta sauce, or homemade sauce2 small diced tomatoes1 tbsp soy sauce3 cloves garlic minced

6 Ciabatta Rolls3 slices provolone cheese, each cut into halves
Unsalted butter
Garlic salt

1.  Preheat oven to 350.  Place beef, egg, milk, hot sauce, bread crumbs, parmesan, salt, pepper, oregano and basil in a large bowl.  With hands, mix until it becomes a ball, like meatloaf.

2.  Scoop about ¼ cup meat mixture in hands (or use large cookie scoop); press 1 mozzarella ball into middle of meat and form a ball around the cheese.  Do this until all meat and cheese is used up; makes about 12-15 large meatballs.

3.  Place all meatballs into a 9×13-inch baking dish that has ¼ cup olive oil spread into bottom.  Bake for 20 minutes; flip all meatballs.  Bake for an additional 15-20 minutes or until meatballs are cooked through.

4.  Place pasta sauce into a large pot with 3 cloves minced garlic and two small diced tomatoes.  (This is also where I like to add 1 tsp soy sauce for a salty flavor.)

5.  Place cooked meatballs in sauce.  Simmer on low heat until tomatoes are soft.

6.  Place cut slices of provolone onto the cut sides of rolls.  Spread a little butter and sprinkle some garlic salt on both sides of bread.  Place onto tin foil or baking sheet and broil in oven for 1-2 minutes or until rolls are toasted and cheese is melted.

7.  Place 3-4 meatballs onto bottom halves of toasted rolls.  Spoon pasta sauce over meatballs and sprinkle with parmesan cheese.  Feel free to add more mozzarella or any other cheese.  Close with top roll and serve warm.

8.  Prepare to be stunned.



Adapted from:

     Picky-palate.com