Romesco Style Meatball Subs
The 60 minute challenge on Episode 7 of The Great American Recipe was called "It Takes a Village" and centers around those that have made an impact on your cooking style. Family doesnt just mean blood, and this recipe goes out to my brother's from another mother, Chris and Jason! I grew up with these guys and I cut my chops throughout high school and a bit beyond in their family's pizza spot.
This meatball sub is inspired by those memories. The meatballs are tender and moist, the hoagie bun is chewy and is the perfect vessel for the romesco style sauce I use to bring depth of flavor to the dish. Add a slightly sweet, bright red wine vinaigrette to bring it all together and you have the perfect makings for an afternoon nap!
I've been kicked off but I'm still cookin! Cheers!
1 lb ground pork
1 lb ground beef
¼ cup parsley, chopped
1 cup pecorino romano, grated
2 tsp garlic powder
4 garlic cloves, minced
1 white onion, minced
1 tbsp black pepper
2 cups bread crumbs
½ cup milk
*salt to taste
1 16oz jar roasted red peppers with brine
1 tbsp tomato paste
4 garlic cloves, whole
3 basil leaves, whole
1 tsp black pepper
¼ cup parmesan cheese, grated
*salt to taste
5 garlic cloves, minced
¼ cup olive oil
¼ cup red wine vinegar
1 tbsp lemon juice
1 tsp sugar
1 tsp crushed red pepper
1 tsp oregano, dried
2 tsp Somethin’ To Cluck About
Hoagie Rolls or Hard Italian Rolls
Sliced Provolone Cheese
For The Meatballs
For The Sauce
For The Vinaigrette
For The Sandwich
For The Meatballs
In a saucepan over medium heat, add olive oil and heat until it shimmers.
Add onions and garlic, sauteeing until translucent. Set aside to cool.
In a large mixing bowl, stir breadcrumbs and milk together until saturated.
Add the pork and beef, mixing together until thoroughly combined.
Add the rest of the ingredients to the mixture, mixing thoroughly with your hands until it comes together.
Form into 1 1/2 inch balls and set onto a baking pan.
Place baking pan in the freezer or refrigerator for up to an hour for the meatballs to setup.
For the Sauce
In a blender, add the whole jar of roasted red peppers, tomato paste, garlic cloves, black pepper, basil and parmesan then puree until smooth.
Add the sauce to a sided baking pan, rinsing the blender with some water.
Add a few glugs of olive oil to the pan and set aside.
The Meatballs - Part 2
Remove the meatballs from the chill chest.
In a large pan, heat your vegetable oil and fry the meatballs, turning on each side until they are golden brown.
Add the meatballs to the sauce as they are finished browning.
Once all meatballs are browned and in the pan with the sauce, place the pan in the oven and cook for 20 minutes.
For the Vinaigrette
Combine all ingredients EXCEPT the oil into a bowl and whisk together.
Using a whisk, slowly drizzle the olive oil into the bowl to emulsify and set aside.
Forming the Sandwich
Once the meatballs are out of the oven, take a whisk and stir the sauce until it comes together. There’s A LOT of flavor from those meatballs you want worked into that sauce.
Split the roll down the middle with a knife. Sometimes I use the old school Subway method of making a V cut and pulling the bread out to form a valley.
Add a generous amount of the romesco style sauce to the bun.
Nestle in three meatballs on top of the romesco. If you have to cut one to make it fit I guess you’ll have a chef’s snack!
Apply a generous coating of the vinaigrette to the meatballs and a few dollops of the romesco sauce.
Place sliced provolone cheese on top of the sandwich and place the sandwich under the broiler until bubbling and golden.
Serve immediately. Also really good the next day cold.
I like to make the vinaigrette the day before. It goes on everything.
Yeah, I know there are no almonds or hazelnuts in this - I made this specifically nut free~