Meatball Subs Caprese

I stumbled upon this recipe last week on Epicurious and it was one of those recipes I knew I had to try A.S.A.P. 

So I did! 

As you can tell, they were a big hit. :)

If you love marina, love good meatballs, love good bread, love fresh basil and love mozzarella you are going to LOVE these subs!

Courtney, Justin and Josh and I all enjoyed them immensely.

In all their messy, delicious glory.

And now I am even more excited for football season to start because...well, because I love the Bears.  But also because I think these subs are going to be just the ticket or some football Sunday lunches this fall.

Enjoy!!

Meatball Subs Caprese

Serves 4-5

Make the sauce:

• 3 tablespoons olive oil
• 1 large onion, chopped
• 6 garlic cloves, sliced
• 1/2 teaspoon dried crushed red pepper
• 1 28-ounce can Italian plum tomatoes, chopped, juices reserved
• 15 oz. meat flavored spaghetti sauce
• 1 teaspoon sugar
• 1 1/2 teaspoons dried basil, crumbled
• 3/4 teaspoon dried oregano, crumbled
• Salt & pepper, to taste

Heat oil in heavy large skillet over medium heat. Add onion; sauté until tender, about 10 minutes. Add garlic; sauté 1 minute. Add red pepper flakes, tomatoes and reserved juices. Cover and simmer 15 minutes, stirring occasionally. Add tomato sauce, sugar, basil and oregano. Cover and cook 15 more minutes, stirring occasionally. Season with salt and pepper.  Set aside.

Make the meatballs:

• 1 1/2 pounds lean ground beef
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1/4 cup chopped fresh parsley (preferably Italian)
• 1/4 cup Italian bread crumbs
• 3 large garlic cloves, minced
• 2 1/2 teaspoons dried oregano
• 1/2 teaspoons ground white pepper
• 1/2 teaspoon salt

• Long Italian or French rolls, split lengthwise 
• Fresh basil
• Sliced fresh or whole milk mozzarella

Preheat oven to 350°F. Spray heavy large baking sheet with nonstick vegetable oil spray. Combine ground beef, grated Parmesan cheese, eggs, chopped fresh parsley, crushed cornflakes, minced garlic, dried oregano, ground white pepper and salt in large bowl and blend thoroughly. Using moistened hands, shape meat mixture into 2-inch rounds and place on prepared sheet, spacing evenly. Bake meatballs until just firm to touch and cooked through, about 20-25 minutes.

Add meatballs to sauce in pan and simmer uncovered until sauce thickens, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing.) 

Assemble subs:

Gently press center of bottoms of rolls to compact slightly. Spoon sauce on bread, then 3 press meatballs into depression in each roll. Spoon more sauce over to coat.  Top with fresh basil and sliced mozzarella.  

Broil for a minute or two, until cheese is melted.  Place tops to rolls on bottom shelf of oven briefly to warm.

Place tops of rolls over and serve.