The Albert, a Meatball Sub
- For the meatballs:
- 2 eggs
- 1 tablespoon dried or chopped fresh oregano
- 1 tablespoon dried or chopped fresh basil
- 1 tablespoon fresh ground black pepper
- 1 teaspoon salt
- 1/2 cup finely chopped red onion
- 1 cup bread crumbs
- 1/4 cup chopped garlic
- 1 pound lean ground beef
- For the buns:
- 1/4 cup warm water
- 1/4 teaspoon yeast
- 2 cups high-gluten flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- Cornmeal, for work surface
- 2 tablespoons olive oil, for brushing
- 1 tablespoon sesame seeds
- For the sauce:
- 4 cups ground tomatoes
- 1/4 cup tomato paste
- 1 teaspoon chopped fresh basil or dried
- 1 teaspoon chopped fresh oregano or dried
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon sugar
- 1/2 cup chopped garlic
- 1/2 cup grated Parmesan
- The Fixins!
- 1 1/2 cups grated mozzarella
- Dried oregano, for sprinkling
- Dried basil, for sprinkling
For the meatballs:
Preheat oven to 550 degrees F.
In a medium mixing bowl, add the eggs and whisk well. Add oregano, basil, pepper, salt, onions, bread crumbs and garlic and mix well. Add the ground beef and combine well. Using your hands or a 2-ounce scoop, roll meat into 1 1/2 to 2-inch balls and place on a baking sheet. Use a baking sheet that has a lip on it, as the meatballs will create a lot of moisture. Bake for approximately 20 minutes or until the balls are sizzling and brown on the outside but still nice and pink in the center.
For the buns:
Add warm water and yeast to the mixing bowl of a stand mixer. Let the yeast work for approximately 10 minutes. Add flour, salt and sugar and mix on low for approximately 10 minutes. Check consistency and add more flour or water to create a sticky ball that is slightly moist to the touch. Turn mixer up a notch and mix until the dough is nice and soft. It should not stick to the bowl and should be able to be lifted out with ease. On a cornmeal dusted work surface roll the dough into a flat round approximately 6 inches wide. Brush with olive oil and sprinkle sesame seeds on top. Place dough on a sheet pan. Cut round into 4 equal wedges, but do not separate and bake in the preheated 550 degree F. oven until golden brown (approximately 10 minutes). Do not over-bake, as there is still 1 more bake to go.
For the sauce:
Place all the sauce ingredients in a large bowl and whisk well.
For The Albert!
Cut buns in half, horizontally. Place bun halves side by side on a baking sheet. Cut 5 or 6 meatballs in half and pile on buns. Ladle approximately 1 cup of sauce on top of meatballs. Put as much of the grated mozzarella cheese on top that will stay and lightly sprinkle with oregano and basil. Put the baking sheet in the oven and bake until the cheese has melted and the edges of buns are nicely toasted.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Robin Hardie, owner of Back Road Pizza, in Santa Fe, NM.
Recipe courtesy of Robert Irvine