Mega Meatball Sub
Updated: Aug 4
2 pounds Bryan Flannery Prime Ground Beef Blend (or ground beef of your choice)
⅓ cup oat flour or 1/3 cup breadcrumbs
1 egg, lightly beaten
3 garlic cloves, minced
1 shallot, minced
1 ½ tablespoons minced oregano
1 tablespoon minced basil
1 tablespoon minced thyme
2 ½ teaspoons salt
1 teaspoon cracked black pepper
3 tablespoons extra virgin olive oil
6 slices provolone cheese, cut in half
2 cups marinara sauce
2 (12”) sourdough or French baguettes, split in half, buttered and toasted
3 tablespoons grated Parmesan cheese
Preheat oven to 350˚F.
Place all ingredients into a large mixing bowl and stir together until just combined.
Using meat mixture, roll 4 tablespoon sized meatballs (about 2 ounces each) until all the mixture has been used.
Add oil to a heavy bottom skillet and place over medium-high heat. Add meatballs to skillet (in two batches as to not overcrowd the pan) and brown on all sides, 2 to 3 minutes.
Add all meatballs back into skillet and place in oven until meatballs just cook though, 6 to 8 minutes.
Remove meatballs from oven and drain as much excess grease from skillet. Pour marinara sauce over meatballs and simmer for 5 minutes.
To assemble: Spoon a small amount of marinara sauce into each split baguette. Fill each with meatballs and top with more sauce. Finish with slices of provolone and broil on high for 2 to 3 minutes or until cheese has melted and is bubbling. Top with more marinara if desired, cracked black pepper and freshly grated Parmesan. Serve immediately.
NOTE: The recipes are a gift from Spoon Fork Bacon, a food blog by friends Jenny and Teri. To learn more about this dish, such as the necessary ingredients, please visithttps://www.spoonforkbacon.com/mega-meatball-sub/.