Recipe courtesy of Jim Lahey
From:
Food Network Magazine
Meatball Subs
- Level: Easy
- Yield: 4-6 subs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 325
- Total Fat
- 20
- Saturated Fat
- 5
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 21
- Cholesterol
- 72
- Sodium
- 658
- Total: 1 hr 5 min
- Prep: 15 min
- Cook: 50 min
Ingredients
For the Sauce:
2 tablespoons extra-virgin olive oil
1/2 small onion, finely chopped
1 stalk celery, finely chopped
1/2 medium carrot, finely chopped
Kosher salt
1 28-ounce can whole plum tomatoes, crushed by hand
1 bay leaf
2 fresh basil leaves
For the Meatballs:
4 ounces russet potato, peeled (about 1/3 large potato)
Kosher salt
1 pound ground veal shoulder
1/3 cup grated parmesan cheese, plus more for topping
2 tablespoons whole milk
1 1/2 teaspoons minced garlic
1 teaspoon chopped fresh thyme
1/4 cup extra-virgin olive oil
Freshly ground pepper
4 to 6 pieces baguette, split open
Directions
- Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onion, celery, carrot and a pinch of salt and cook, stirring occasionally, until soft, about 8 minutes. Stir in the tomatoes and their juices, the bay leaf, basil and 1/2 cup water. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, 30 to 40 minutes. Season with salt.
- Meanwhile, make the meatballs: Put the potato in a small saucepan with cold water to cover; add 2 teaspoons salt and bring to a boil. Cook until the potato is tender, about 10 minutes. Cool slightly, then coarsely grate the potato with a box grater.
- Mix the ground veal, parmesan, milk, garlic, thyme, 1 tablespoon olive oil, 1/4 teaspoon pepper and 1 teaspoon salt with your hands until just combined. Gently form the mixture into 1-inch meatballs.
- Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and just cooked through, about 8 minutes. Transfer to the sauce and simmer 5 minutes.
- Fill the baguette pieces with the meatballs and top with more sauce. Sprinkle with parmesan.