Meatball-Sausage Subs
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 802
- Total Fat
- 40
- Saturated Fat
- 15
- Carbohydrates
- 63
- Dietary Fiber
- 6
- Sugar
- 10
- Protein
- 49
- Cholesterol
- 175
- Sodium
- 1641
- Total: 8 hr 30 min
- Prep: 1 hr 30 min
- Cook: 7 hr
Ingredients
2 28-ounce cans whole San Marzano tomatoes, crushed by hand
1 6-ounce can tomato paste
2 bay leaves
1 1/2 cups grated parmesan cheese (about 3 ounces), plus 1 small piece parmesan rind
1/2 cup chopped fresh parsley
4 cloves garlic, chopped
Kosher salt and freshly ground pepper
3/4 cup breadcrumbs
1/2 cup whole milk
1 1/2 pounds ground beef chuck
2 large eggs
1 1/2 pounds sweet and/or hot Italian sausage, cut into 1-inch pieces
2 loaves Italian bread, cut into 3-inch pieces and split open
Shredded mozzarella cheese, for topping
Directions
- Combine the crushed tomatoes, tomato paste, bay leaves and parmesan rind in a 6-quart slow cooker. Add 1 cup water, 1/4 cup parsley, 2 chopped garlic cloves, 1/2 teaspoon salt and a few grinds of pepper.
- Combine the breadcrumbs and milk in a medium bowl; soak 2 minutes. In a separate bowl, combine the beef, eggs, 1 cup parmesan, the remaining 1/4 cup parsley and 2 chopped garlic cloves, 1 teaspoon salt and 1/2 teaspoon pepper. Add the breadcrumb-milk mixture and mix with your hands until combined. With damp hands, shape into 24 meatballs, about 1 1/2 inches each; transfer to the slow cooker.
- Add the sausage pieces to the slow cooker, then cover and cook on low, 7 hours. Remove the bay leaves and parmesan rind and stir in the remaining 1/2 cup parmesan. Season with salt and pepper. Serve on the bread and top with mozzarella.