Meatball sub with 10 minute tomato sauce
Ethan Chlebowski · ♥ 198 likes · 5.8K views · 7 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ cup fresh basil
- onion
- 3 cloves garlic
Dice the onion; crush and finely mince three cloves of garlic.
- ½ lb ground chicken
- ½ lb ground beef
- 1 whole egg
- 1 tsp red pepper flakes
- pepper
- salt
- parmesan cheese
Combine the ground chicken and ground beef with the onion, half the garlic, an egg, about a teaspoon of red pepper flakes, pepper and salt and a small shaving of parmesan; mix until combined (add breadcrumbs if too wet).
- ½ tbsp olive oil
- 1½ cloves garlic
- 1 can can of tomatoes
Sauce: warm about half a tablespoon of olive oil, add about a clove and a half of garlic, then a can of no-salt tomatoes; cover and simmer about three minutes on medium-high.
Blend with an immersion blender to a sauce consistency; off the heat, stir in the basil ribbons.
After 10 or 15 minutes in the fridge, form the mixture into balls.
- oil
Sear in a hot cast iron over medium-high with a thin layer of oil, without overcrowding, rolling twice so three sides brown.
Pour in about half the sauce, cover, turn to medium-low and steam about five minutes to finish cooking.
- cottage cheese
- parmesan
- 1 whole herb roll
Mix cottage cheese with parmesan for the topping.
Cottage cheese and parmesan topping
Spread sauce on both sides of the roll, add the meatballs and the cheese mixture, and broil in a toaster oven a couple of minutes.
Assembling and broiling the sub