I have not had a meatball sandwich for a while and was in the mood for a homemade version. Little did I know before reading the news that it was National Meatball day. Who comes up with this stuff anyway?
What I wanted to put in the meatball was not known yet so I started thinking and looking around the kitchen to inspire me. In the picture below is what I came up with. I had no real idea what the outcome was going to be but that’s the exciting part of cooking.
Ingredients for the meatballs:
- 1 pound of 80/20 ground beef
- 1/2 cup of shredded Parmesan cheese
- Yellow onion – about 1/2 and chopped
- 2 garlic cloves diced
- 1 cup of Italian breadcrumbs
- 1/2 teaspoon of fresh ground pepper
- 1/4 teaspoon of red pepper flakes
- 1/2 teaspoon of dried Basal
- 1/2 teaspoon of dried Oregano
- 1 pinch of Kosher salt
- 1 large egg
You will also need bread to put the meatball on, cheese to dress it up and of course some Classico spaghetti sauce. As for the Classico spaghetti sauce I used about a cup then added about a 1/4 cup of water to thin it a bit for the 3 meatballs I wanted to use for the sandwiches.
Before I get started with the meatballs I went the extra mile and made homemade french bread. I did use the bread machine to prepare the dough with the rest by my hands and the oven. First things first is dump the prepared dough on to a floured surface, shape into a loaf then place on a baking sheet that has been greased and dusted with cornmeal.
Now it’s time to rise to the occasion. Let the dough rise until double in size in a warm draft free place. I always put my in the oven after I warmed it at the lowest setting then turned it off. The dough took about 50 minutes to rise. Next up remove the dough from the oven, heat your oven to 375 F, slice the top of the dough with a very sharp knife about 3 or 4 times and brush on egg white. Bake for about 20 to 25 minutes.
Okay now it’s time to continue making the meatballs. Put all the ingredients into a large bowl and blend well.
Form the meatballs into even sizes and the size you want. Put the meatballs in the Frig for about 15 minutes to cool back down so they will stay together during cooking.
Preheat a large skillet to medium high heat and place meatballs in skillet but make sure they are not touching. You will need to rotate the meatballs often so they cook evenly. I rotated mine with a fork and spatula but be careful you don’t want these to fall apart. Cook for about 10 minutes or until brown with a crunchy outside. Remove from the skillet when done with a large spoon and place into simmering spaghetti sauce. Let the meatballs simmer for about 30 minutes.
Toasty bread is so much better! So for this recipe I sliced the bread and placed this in a heated skillet with olive oil to toast the insides. Now the last step is to plate it. Just put the bread on a plate, add meatball then top with the cheese of your choice. I did make large meatballs so I had to smash it just a bit to eat it. This was amazing tasting! I can’t wait to try the leftovers!