Muffuletta Meatball Sub

Total Time:
2 hr
1 hr
1 hr

6 servings

  • Meatballs:
  • 8 ounces capicola
  • 8 ounces ham
  • 8 ounces genoa salami
  • 2 pounds ground beef (73/27)
  • 1 1/2 cups whole milk
  • 1 cup Italian breadcrumbs
  • 1/2 cup grated Parmesan
  • 1/2 cup diced onion
  • 1/4 cup fresh parsley leaves, chopped
  • 3 eggs
  • Salt and freshly ground black pepper
  • Tomato Sauce:
  • 2 tablespoons grapeseed oil
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 cup chopped onions
  • 1/2 cup sliced garlic
  • 1 tablespoon dried oregano
  • 1 teaspoon fresh rosemary needles, chopped
  • 1/2 cup red wine
  • 8 cups canned diced tomatoes
  • 4 cups tomato puree
  • 1/2 cup tomato paste
  • 1/2 cup fresh basil leaves, thinly sliced
  • Salt and freshly ground black pepper
  • Tapenade:
  • 8 ounces pitted mixed olives
  • 1/2 cup sun-dried tomatoes
  • 1 teaspoon fresh rosemary needles, chopped
  • 1 teaspoon fresh thyme leaves, chopped
  • 2 cloves garlic
  • Freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • Plating:
  • 6 sesame hoagie rolls
  • 6 tablespoons butter
  • 6 tablespoons grated Parmesan
  • 3 tablespoons fresh parsley leaves, chopped
  • For the meatballs: Preheat the oven to 400 degrees F. In a food processor, combine the capicola, ham and salami, and pulse until the meats are chopped.

  • In a bowl, combine the ground beef, chopped meats, milk, breadcrumbs, Parmesan, onion, parsley and eggs. Mix until combined. Make a small test patty and cook. Taste the patty and then sprinkle the meat mixture with salt and pepper. Portion the meatball mixture into 3-ounce balls and arrange on a sheet pan. Bake the meatballs until three-quarters cooked, about 20 minutes.

  • For the sauce: In a pot, heat the oil. Add the carrots, celery and onions, and saute until tender. Add the garlic, oregano and rosemary, and saute for another 2 minutes. Deglaze the pan with the red wine. Add the tomatoes, tomato puree and tomato paste and stir to combine. Bring the sauce to a simmer and cook for 30 minutes, stirring occasionally to avoid burning.

  • Stir in the basil and season the sauce with salt and pepper.

  • For the tapenade: In a food processor, combine the olives, sun-dried tomatoes, rosemary, thyme, garlic and some pepper, and pulse until finely chopped. Add the oil to the mixture slowly, while pulsing.

  • For plating: Bring the sauce to a simmer in a pot and add the meatballs. Simmer until the meatballs are fully cooked, and then hold hot until ready to serve.

  • Split the hoagie rolls and butter each side. Toast the rolls on a hot skillet or saute pan. Spread about 2 tablespoons of the tapenade on the toasted roll and spoon 3 meatballs into each roll. Top each roll with some tomato sauce, Parmesan and chopped parsley, then serve.

A Mediterranean blend works best for the pitted mixed olives in the tapenade.

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