Muffuletta Meatball Sub
- Level: Easy
- Yield: 6 servings
- Total: 1 hr 30 min
- Active: 1 hr
Ingredients
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
Directions
- 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.
Cook’s Note
A Mediterranean blend works best for the pitted mixed olives in the tapenade.