Meatball Sandwiches
My husband and I grew up less religiously observant than we are now. My
husband, particularly, was fond of eating in Italian restaurants and loved to
order meatball subs (grinders). When he tasted this particular meatball
sandwich, 100% kosher in our kitchen, he was reminded of the flavors he used
to enjoy. I think it must be the combination of spices and the use of veal or
veal and beef for the meatballs.
To get these flavors, I was able to adapt a recipe from Ruggerio To Go, the TV Food Network.
Sauce
- 1 T. extra virgin olive oil
- 1 small onion, chopped
- 1 green pepper, seeded, chopped
- 1 red pepper, seeded, chopped
- 2 cloves of garlic, crushed
- 28 ounces Italian plum tomatoes, drained (save juice for a soup) and chopped
- 6 ounce can of tomato paste
- 2 tsp. oregano
- salt and freshly ground pepper to taste
- 1/4 cup chopped parsley
Meatballs
- 2 pounds ground veal or half beef and half veal
- 1 onion, chopped
- 1 T. minced garlic
- 1 tsp. basil
- 1 tsp. oregano
- 1 tsp. fennel seeds
- salt and freshly ground pepper to taste
- 1 egg, lightly beaten
- 2 T. olive oil
Bread for Sandwich
Prepare the sauce: heat the olive oil in a sauce pan. Add the onion, peppers, garlic, and cook until
softened (about 10 minutes). Add the tomatoes with 1 cup of juice, paste, spices. Cook for 20 minutes
until slightly thickened. Stir in the parsley, and taste for salt and pepper.
Prepare the meatballs: place all ingredients (except oil) in a bowl, and mix well. Form into 24
meatballs. Heat oil in a skillet over medium-high heat. Cook the meatballs in batches, browning on all
sides. Transfer to paper towels to drain. Add the meatballs to sauce and simmer for about 10 minutes.
Cut the baguettes lengthwise and into 2 horizontally, and remove some of center to create a cavity. Spoon sauce and meatballs
in each hollowed section, cover with tops, and serve immediately. Yield: 8 servings.