MEATBALL SUBS... A Guaranteed Family Favorite!!
Updated: Apr 17, 2021
2 lbs ground beef (80/20)
1 lb ground pork sausage
4 - 5 tbs Bone CleanerTM Steak Seasoning
1 medium onion, finely diced
1 cup pork rind crumbles (or breadcrumbs)
1/4 cup canola oil
Bertolli Garlic Basil (2 jars)
2 tablespoons brown sugar (optional)
3 cups grated mozzarella cheese
1/2 cup grated Parmesan cheese
2 tbs butter or olive oil
Here's an up close and personal view of our Bone CleanerTM Steak Seasoning. Its packed full of just the right mix of herbs and spices (not actually spicy) that is will be the only seasoning needed in this recipe!
In a large bowl place the ground beef, pork, onion, Bone CleanerTM Steak Seasoning, egg and pork rind crumbles or binder of your choice and mix well.
Over medium flame, heat the 1/4 cup of canola oil in either a cast iron or oven safe pan
In a large saucepan, heat the marinara sauce and brown sugar. The brown sugar is added to alleviate some of the acidity in the tomatoes, but feel free to leave it.
Pre Heat oven to 400
Using the palms of your hands, form the meatballs to your desired size. The meatballs above are approximately the size of plums.
Place meatballs in hot oil and brown on all sides. Its ok if they don't cook all the way through. We will be finishing them in the oven!
Once meatballs are completely browned, drain oil, add the marinara sauce and cover with mozzarella cheese, then sprinkle the parmesan last before placing in the oven on center rack. Do not cover.
Bake for 20-25 minutes (longer if your meatballs aren't to your doneness). Once cheese is brown remove them from the oven.
To toast bread first slice the french rolls and add a thin layer of butter or drizzle of olive oil. Turn skillet on medium high heat and make sure you are watching it so it doesn't burn!
DINNER TIME .... Scoop those beautiful meatballs that you did such a beautiful job on and set them inside that french roll for one of the most warm and comforting bites you have ever had. You did it!!