"Italian Wedding Soup" Meatball Subs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1088
- Total Fat
- 72
- Saturated Fat
- 26
- Carbohydrates
- 49
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 61
- Cholesterol
- 186
- Sodium
- 1853
- Total: 50 min
- Active: 40 min
Ingredients
Meatballs:
2 tablespoons olive oil
1/2 onion, finely diced
3/4 cup panko breadcrumbs
1/2 cup half-n-half
Kosher salt and freshly ground black pepper
1/2 pound ground beef
1/2 pound sweet Italian sausage, casings removed
1/2 pound ground veal
1 large egg, beaten lightly
1/2 cup grated Parmesan
1 tablespoon chopped flat-leaf parsley
2 cloves garlic, grated
Sautéed Escarole:
Kosher salt
2 heads escarole, leaves separated and cut into thirds
2 tablespoons olive oil
4 cloves garlic, thinly sliced
1 tablespoon Calabrian chile paste
Assembly:
4 hoagie/sub rolls, halved
1/2 cup prepared pesto
8 slices provolone cheese
Grated Parmesan, for garnish
Directions
- For the meatballs: Preheat the oven to 400 degrees F. Line a sheet pan with parchment and set aside.
- Heat the oil in a medium pan over medium-low heat. Add the onions and sauté until translucent, about 5 minutes. Transfer the onions to a plate to let cool, reserving the pan for later use.
- In a small bowl, add the breadcrumbs, half-n-half and salt and pepper to taste. Stir to combine; set aside as you prepare the other ingredients.
- In a large bowl, add the beef, sausage, veal, egg, cheese, parsley, garlic and 1 teaspoon salt. Add the reserved onions and the panko-milk mixture (known as a “panade”). Using your hands, mix thoroughly. Roll the meat mixture into 16 meatballs (about 2 ounces each) and place them evenly spaced on the prepared sheet pan. Bake the meatballs until cooked through and lightly browned, 15 to 17 minutes.
- For the escarole: Bring a large pot of water to a boil and add enough salt so it tastes similar to broth. Drop in the escarole and let cook for about 2 minutes.
- While the escarole is cooking, heat the oil, garlic and chile paste in the reserved pan over medium-low heat until the garlic starts to take on a slightly golden color, about 1 minute. Drain the escarole and add it to the pan. Increase the heat to medium-high. Toss to combine, season with salt and continue cooking an additional 3 to 4 minutes.
- Assemble the sandwiches: Heat the broiler on low. Arrange the rolls cut side up on a separate sheet pan. Stuff each roll with 4 meatballs. Spoon pesto on top of the meatballs, then top each sandwich with 2 slices of provolone. Place the subs under the broiler to toast the buns slightly and melt the cheese.
- Remove the subs from the broiler and top with sautéed escarole and grated Parmesan.