Meatball Sandwiches
If you have never eaten a Meatball Sandwich when you’ve been at an Italian restaurant for lunch, then you haven’t fully explored their menu and all the great lunch options. What makes a good meatball sandwich is a great tasting meatball and a delicious sauce, of course. This is where our Mediterranean Seasoning comes is as well as mixing Ricotta and Parmesan cheeses into the meat mixture. Adding the Hot Italian Sausage adds extra flavor to the meatballs. The flavor is outstanding.
Besides making the with ground beef and Hot Italian Sausage, you can use other ground meats or protein crumbles of your choosing.
Serves 4
Ingredients:
3 Tablespoons Extra Virgin Olive Oil, Divided
1 Pound Ground Beef
¼ Pound Hot Italian Sausage, (casing remove)
½ Cup Ricotta Cheese
¼ Cup Freshly Grated Parmesan Cheese
6 Cloves Garlic, Minced, Divided
4 Teaspoons Mediterranean Seasoning, Divided
¼ Cup Dried or Freshly Chopped Parsley
1 Teaspoon Crushed Red Pepper Flakes, Divided (Leave out if you don’t want the extra spiciness.)
1 Large Egg, Beaten
2 Teaspoon Kosher Salt, Divided
2 Teaspoon Freshly Ground Black Pepper, Divided
1 (28-oz.) Can Crushed Tomatoes
1 Teaspoon Granulated Sugar
Hoagie or Other Crusty Sandwich Rolls
4 Slices, Thin-sliced Provolone Cheese
Directions:
Preheat oven to 425°. Line a large baking sheet with foil and lightly coat with 2 tablespoons of the oil. In a large bowl, add ground beef, Italian sausage, Ricotta cheese, Parmesan cheese, 3 cloves minced garlic, 2 teaspoon of the Mediterranean Seasoning, parsley, and ½ teaspoon crushed red pepper flakes, beaten egg, of the 1 teaspoon salt and 1 teaspoon of the black pepper. Mix until just combined.
Form into 16 meatballs. Place on the pan and bake for 25 to 30 minutes until golden brown.
While the meatballs are cooking, make the sauce. In a large pot, heat remaining 1 tablespoon oil over medium heat. Add remaining 3 cloves garlic, the other 2 teaspoons of the Mediterranean Seasoning, and other ½ teaspoon crushed red pepper flakes. Cook about 1 minute until fragrant. Add the crushed tomatoes, sugar, remaining 1 teaspoon salt the remaining 1 teaspoon black pepper. Bring to a boil, then reduce to a simmer for 20 minutes.
Add cooked meatballs to sauce. Continue to simmer for another 10 minutes. Adjust salt and pepper to taste. Serve 4 meatballs in roll, and top with the sauce and a slice of Provolone cheese.