Veggie Meatball Sandwiches
I’ll just go ahead and admit that this is my favorite recipe in the entire issue. I usually can’t pick favorites, but this guy won my heart. I never pegged myself as a meatball sandwich kind of gal, but the meatballs (kept moist with heaps of grated zucchini) with the perfectly seasoned tomato sauce, melty cheese, and crisp bun was beyond delicious and satisfying in the best way possible. Of course, you can make the meatballs and serve them over pasta which we do often, but there is something extra special about making a “dagwood” of a meatball sub on a perfect fall Sunday and digging in. You’ll want leftovers so plan accordingly ;)
Ingredients:
1 egg, well beaten
1/2 cup bread crumbs (I love making homemade by blending up stale sourdough bread in a high powered blender)
1/3 cup freshly grated parmesan cheese
3 cloves of garlic, grated finely or minced
1 teaspoon salt
1 tablespoon italian seasoning
1 small zucchini, grated (about 1/2 cup)
2 pounds ground beef
sauce and sandwich:
1 28 ounce jar crushed tomatoes
1/4 cup heavy cream
salt & fresh pepper to taste
1 teaspoon italian seasoning
your favorite rolls
grated mozzarella or cheddar
Directions:
In a large bowl, beat the egg well. Add the breadcrumbs and parmesan cheese and stir well until the egg is absorbed. Add the garlic, salt, italian season, and grated zucchini and mix well. Add the beef to the bowl and use your hands to incorporate it all together until a smooth mixture forms. Preheat your oven to 400 degrees and start rolling the meatballs. Sometimes, I like a small meatball and sometimes I like them large. For a meatball sandwich I like a nice big meatball that I can slice in half! Take about 1/4 cup of the meatball mixture and roll in into a nice even ball if you like a big meatball too. Place them on a parchment lined baking sheet about 1-2 inches apart from each other. Bake for about 20 minutes and flip them over for even browning and cook for another 10-15 minutes. While the meatballs are cooking, make your sauce. Combine the tomatoes with the cream, salt, and italian seasoning in a large pan and bring to a simmer. When the meatballs are done plop them in the sauce. Slice them in half and arrange on a toasted bun topped with some grated cheese. Enjoy!
