Meatball Subs
Written by Rachel, Posted in Beef, Bread, Cheese, Dinner, Fruit, Herbs, Kid-Friendly, Lunch, Main Dishes, Meat, Quick and Easy, Sandwiches, Sauces
I want you to know that I almost had to stop working on this post to go back to the grocery store to buy some ground beef so I can make these sandwiches. They are not on the menu for dinner tonight, but working on these pictures is tormenting me.
Tormenting I say.
The day that I photographed this dish, as soon as I was done, I stood next to the island and inhaled it so fast that I think I gave myself heartburn.
Oops.
Worth it.
It all starts with meatballs. They’re made with organic beef, an egg, and some honey. Plus herbs. Gotta have herbs.
They start in the pan that an onion has just cooked in.
Some homemade tomato sauce is added, and they cook a bit longer.
I’m drooling here.
And then there’s a homemade baguette.
Can this meal get any better?!
If you don’t have the time to make homemade baguettes, I understand. They are a lot of work. Buuuut so worth it.
The bread is toasted in a buttered skillet.
Yep. It got better.
If you can manage to stop yourself from just standing at the stove and scooping the meatballs out of the pan with the bread, you can top it with cheese.
If you can’t, I understand.
Buuuuuuut I think that might actually be a good idea. You know how the best part of eating a plate of tomato sauced spaghetti is wiping down the plate with your buttered bread? This is kinda like that but better, because there’s so much more goodness to scoop up.
Next time I’m trying this.
If you’ve held yourself together and convinced yourself to not eat like a maniac at the stove, top the sandwich with lots of basil.
Now you’ve earned a bite.
So have I.
I’m hungry.
Happy Eating!
- 1 onion, diced
- 2 T olive oil, divided
- 1 egg
- to taste salt
- to taste pepper
- 1 t honey
- 1 t balsamic vinegar
- 2 C tomato sauce
- 1/2 t mustard
- 1 T fresh (or 1/2 t dried) parsley, divided
- 1 T fresh (or 1/2 t dried) thyme, divided
- 1 lb. ground beef
- 2 C tomato sauce
- to taste salt
- to taste pepper
- 1 t lemon juice
- 1 T butter
- pinch salt
- 3 longish portions of baguette or crusty bread, sliced in half lengthwise
- cheese, grated
- fresh basil, for topping
- Heat a large skillet. Add 1 T olive oil. When it’s hot, add the onion and cook over medium heat for about 5 minutes (or until onion is translucent and softened), stirring occasionally.
- Whisk together egg through thyme. Combine beef with egg mixture, mixing together with your hands (do not over mix). Roll into about 12 meatballs.
- In the onion skillet, add remaining 1 T olive oil, turn heat to medium-high, and add meatballs. Cook, turning often, until browned all over (about 8-10 minutes total).
- Whisk together tomato sauce, salt, pepper, remaining parsley, and thyme. Pour into meatball pan. Bring to a boil, then reduce to a simmer. Cook meatballs until they reach 160F (about 10-15 minutes). Stir in a squeeze of lemon.
- Heat another skillet and add the butter and a pinch of salt. Once the butter is hot, add the bread (cut side down) and cook over medium heat it until it’s browned.
- Top the bottom piece of bread with some cheese, four meatballs, a couple scoops of sauce, a bit more cheese, and the basil. Scoop a bit more sauce on the top piece of bread and close the sandwich.
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