January 3, 2012

M & M

 

Marinara and Meatballs.  They are such a lovely couple. 

In honor of the University of Wisconsin playing in the Rose Bowl last night, I wanted to fix something for dinner that was not only comforting but also Cardinal Red, the official color of the Badgers. 

Meatball subs made the cut.  Quick, comforting and delicious.

 

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Meatball Subs

Print this recipe!

1 – 1 1/2 lbs. ground sirloin

1 egg, beaten

1/2 C panko

2 T grated parmesan cheese

1 T worcestershire sauce

1 T chopped garlic or garlic seasoning

1/2 t dried oregano

1 large jar of your favorite marinara sauce

 

Preheat oven to 450 degrees F.

Place ground sirloin in a large mixing bowl and add the egg, panko, garlic, Worcestershire, oregano, and cheese, and a little salt and pepper (if desired).

Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes.

 

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In a medium saucepan, bring marinara sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.

Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese of choice and serve with salad.

 

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If desired, toast the sub roll before stuffing for a more sturdy consistency.

 

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Tips and Tricks:

  • Although ground sirloin is lower in fat than other ground beef selections, you can also substitute with ground turkey.
  • No time to make homemade meatballs?  Use frozen (they have frozen turkey meatballs as well).  Just cook according to package directions and add to marinara sauce before serving.
  • Add sautéed onions, garlic and mushrooms to the jarred marinara sauce for added flavor.
  • Label and freeze leftovers.  Use it for another night of Meatball Subs or serve over pasta for Spaghetti and Meatballs.

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  • When labeling the freezing container, use a Vis-à-Vis Marker.  Just wash the marker off when finished.

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