Author Notes
This recipe puts meatball sandwiches within reach any night of the week. You make a simple tomato sauce, then form the meatballs while it simmers. Instead of the usual browning step, you cook the meatballs right in the sauce where they lend their meaty flavors. Add your favorite toasted roll (mine is ciabatta) and melting cheese (mine is fontina), and you're there. —Lynne Curry
Test Kitchen Notes
This recipe is featured in the article Quickie Meatballs Make For Meltier Sandwiches You Can Make Any Night —The Editors
Ingredients
- Tomato Sauce
-
2 tablespoons
extra-virgin olive oil
-
1
onion, chopped
-
3
garlic cloves, minced
-
2 tablespoons
tomato paste
-
1 teaspoon
dried oregano
-
1/2 teaspoon
dried marjoram or basil
-
1/4 teaspoon
red pepper flakes
-
one
28-ounce can crushed tomatoes
-
1/2 teaspoon
fine sea salt
-
1/8 teaspoon
black pepper
- Meatballs
-
1/2 cup
breadcrumbs
-
1/4 cup
milk
-
1
egg
-
2
garlic cloves, minced
-
1 teaspoon
fine sea salt
-
1/4 teaspoon
black pepper
-
1/2 cup
finely grated parmesan
-
1/4 cup
chopped Italian parsley, optional
-
1 pound
ground beef, 80 percent lean
-
4
ciabatta rolls, split
-
4
slices fontina cheese
Directions
- Tomato Sauce
-
Heat the olive oil in a large straight-sided saute pan over medium heat. Add the onion and cook until it turns translucent, about 4 minutes. Add the garlic, tomato paste, oregano, marjoram and red pepper flakes and cook until fragrant, about 1 minute more.
-
Add the tomatoes, salt and pepper and bring to a steady simmer while you prepare the meatballs.
- Meatballs
-
Combine the breadcrumbs with the milk in a mixing bowl and stir to soften. Add the egg, garlic, salt, pepper, parmesan and parsley, if using. Stir to blend.
-
Break up the ground beef and use a fork or your hands to combine the ingredients into a uniform mixture without over-blending and softening the fat in the ground beef.
-
Use a portion scoop (#20) or tablespoon to portion 12 meatballs, about 2 ounces each, and round them between your hands. As you form them, drop the meatballs into the simmering tomato sauce.
-
Cook for 10, partially covered, then turn the meatballs and cook for 10 minutes more to cook the meatballs through, or until a meat thermometer registers 160 degrees F.
-
Uncover the pot, taste the sauce for seasoning and cook until the sauce is reduced, about 5 minutes more while you preheat the broiler.
-
Arrange the rolls on sheet pan cut side up and toast them lightly under the broiler. Spoon some of the sauce onto each side of the rolls. Top the bottom side with 3 meatballs, crushing them lightly with a spoon, and a slice of cheese. Broil until the cheese is melted.
I wake up thinking, What's for dinner? The answer comes from the stocking as much local food as I can store, buying dry goods in bulk and shopping for seasonal produce. Pickling and canning, sourdough bread baking and grilling are also key parts of the mix as I improvise meals for my family.
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