Meatball Subs | Food Stuff
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Cooking tools:
- Cookie scoop
- Kitchen scale
- Oven
- Stove
- Mixing bowl
- Baking sheet
- Parchment paper
- Aluminum foil
- Cutting board
- Chef's knife
- Saucepan
- Slotted spoon
- Spatula
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 1 teaspoon freshly ground black pepper
- 1½ tablespoons extra virgin olive oil
- ¼ cup fresh Italian flat leaf parsley, chopped
- 1 tablespoon fresh garlic, minced fine
- 1½ pounds ground beef (80/20)
- ½ pound ground pork (or all beef)
- ½ pound ground veal (or all beef)
- 1¼ cups Italian-seasoned breadcrumbs
- 1 ½ teaspoons kosher salt
- 2 jars (typically 24 ounces each) of your favorite marinara sauce, or see our homemade Marinara Sauce recipe here
- 1 cup onions, minced fine
- ¾ cup Parmesan cheese, grated
- Additional grated Parmesan cheese to serve with the finished sub
- 1 pound of sliced provolone cheese
- ½ cup Romano cheese, grated
- 1 cup whole milk ricotta cheese
- 1 dozen Sub rolls (ours were 8-inch)
- 3 whole eggs
