When I used to live in Central New York Jreck’s was the place for meatball subs. They were hot, melty and terribly hard to eat, but worth the effort.
One thing that wasn’t worth the effort (until recently) was trying to recreate that sub, homemade meatballs and all. Meatballs just seemed like a lot of work and there’s so much discrepancy over what a good one entails!
But I believe I’ve found a good one. Good for spaghetti and meatballs, good for whipping up on a week night, good for left overs, good for sandwiches.
This recipe uses a beef and Italian sausage mixture to provide the majority of the flavor. It says no to breadcrumbs and instead uses egg to seal the deal.
There’s no pan searing or frying involved, just a nice stay in the oven.
Rolling them the size of a golf ball ensures that they won’t dry out or remain undercooked after their 20 minutes in the oven.
Warm the sauce of your choice on the stove and add then add the baked meatballs. Sub roll, Italian bread or a couple slices of ciabatta and you’re in business.
Oh, and don’t forget the cheese. Provolone and mozzarella melt really nicely under the broiler or in the toaster oven.
1 pound ground beef
1 pound bulk Italian sausage
2 teaspoons dry minced onion
1/2 teaspoon garlic powder
1/2 cup parmesan cheese, 2 ounces
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat the oven to 375 degrees.
Line a baking sheet with sides with foil.
Mix all of the ingredients in a large bowl using your fingers.
Mix until the meat no long feels slimy from the eggs –
(This will take a minute or two, but you will see a difference the longer you mix!)
Shape the mixture into golf ball-size balls and place on the prepared baking sheet
Bake at 375º for 15-20 minutes until the meatballs are done all the way through.
Use your fingers to take off any egg that leaked out. (Wasn’t much, but be careful if the meatballs are still hot!)
Makes about 20-30 meatballs
Can be frozen.