Game-Day Meatball Sandwich Recipe
- 10 years ago
Chefs Jeff Michaud and Brad Spence show us a recipe for making a manly meatball sandwich from scratch. Subscribe for more Dude Food: http://goo.gl/Z7lbS
Sal's Old-School Meatballs
Makes about 20 1-ounce meatballs
1/3 pound ground veal
1/3 pound ground pork
1/3 pound ground beef
1 slice white sandwich bread, torn
¾ cups milk
1 eggs
2/3 cup freshly grated Parmesan cheese, plus more for garnish
1/3 cup grated pecorino cheese
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons kosher salt
¼ teaspoon freshly ground pepper
1 small clove garlic, minced
½ cup tipo 00 flour or all-purpose flour
2 tablespoons grapeseed oil
Combine the veal, pork, beef, bread, milk, eggs, Parmesan, pecorino, parsley, salt, pepper, and garlic in a stand mixer fitted with the flat blade. Mix on medium-low speed for 1 minute.
Scoop out 1/8-cup pieces of meat and gently roll them between your hands into balls about the size of a golf ball. The meat will be soft, so don't compress it too much. Put the flour in a bowl and toss the meatballs in the flour as you work.
Heat the grapeseed oil over medium heat in a large skillet and, working in batches, add the floured balls, cooking them until golden brown all over, 8 to
10 minutes total. The internal temperature should be about 155ºF.
Divide the meatballs among plates; sprinkle with Parmesan and parsley.
Meatball Sauce
1 32 oz can of San Marzano tomatoes.
2 cloves garlic crushed
1tsp red pepper flakes
1 bunch of basil picked
1/4 cup olive oil.
Heat oil and garlic in a large heavy bottom pan until garlic is lightly browned.
Crush tomatoes by hand and add to the oil.
Simmer for 20 minutes. Add basil, chili flakes and simmer for 2 minutes.
Add the seared meatballs and simmer for 20 minutes until meatballs are just cooked.
For sandwich:
Serve meatballs on a hoagie roll (preferably from an Italian baker/deli) with sauce and top with parmesan.
In each episode of Dude Food, we share tips and recipes for making manly, mouthwatering foods from burgers to barbecue chicken to a salad a dude would be proud to serve his buddies. Subscribe to see a new episode every Tuesday!
Sal's Old-School Meatballs
Makes about 20 1-ounce meatballs
1/3 pound ground veal
1/3 pound ground pork
1/3 pound ground beef
1 slice white sandwich bread, torn
¾ cups milk
1 eggs
2/3 cup freshly grated Parmesan cheese, plus more for garnish
1/3 cup grated pecorino cheese
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons kosher salt
¼ teaspoon freshly ground pepper
1 small clove garlic, minced
½ cup tipo 00 flour or all-purpose flour
2 tablespoons grapeseed oil
Combine the veal, pork, beef, bread, milk, eggs, Parmesan, pecorino, parsley, salt, pepper, and garlic in a stand mixer fitted with the flat blade. Mix on medium-low speed for 1 minute.
Scoop out 1/8-cup pieces of meat and gently roll them between your hands into balls about the size of a golf ball. The meat will be soft, so don't compress it too much. Put the flour in a bowl and toss the meatballs in the flour as you work.
Heat the grapeseed oil over medium heat in a large skillet and, working in batches, add the floured balls, cooking them until golden brown all over, 8 to
10 minutes total. The internal temperature should be about 155ºF.
Divide the meatballs among plates; sprinkle with Parmesan and parsley.
Meatball Sauce
1 32 oz can of San Marzano tomatoes.
2 cloves garlic crushed
1tsp red pepper flakes
1 bunch of basil picked
1/4 cup olive oil.
Heat oil and garlic in a large heavy bottom pan until garlic is lightly browned.
Crush tomatoes by hand and add to the oil.
Simmer for 20 minutes. Add basil, chili flakes and simmer for 2 minutes.
Add the seared meatballs and simmer for 20 minutes until meatballs are just cooked.
For sandwich:
Serve meatballs on a hoagie roll (preferably from an Italian baker/deli) with sauce and top with parmesan.
In each episode of Dude Food, we share tips and recipes for making manly, mouthwatering foods from burgers to barbecue chicken to a salad a dude would be proud to serve his buddies. Subscribe to see a new episode every Tuesday!