Cheesy Meatball Sandwich with Spicy Vodka Sauce
RECIPE
For the Meatballs:
Yields 6 3oz meatballs + 1 2oz meatball
8oz. Ground Beef (about 20% fat)
4oz. Spicy Italian Sausage, casing removed
4oz. Ground Veal
1.5 tsp. Dried Oregano
3 tbsp. Fresh Parsley, chopped
6 Garlic Cloves, crushed
¼ cup Parmesan Cheese, grated
¼ cup Italian Style Breadcrumbs
1 Large Egg, lightly beaten
For the Sauce:
Yields About 4 cups of Sauce
2 tbsp. Extra Virgin Olive Oil
3 Garlic Cloves, crushed
28oz. Can Diced Fired Roasted Tomatoes (if you want a smoother sauce, go with crushed)
½ tsp. Crushed Red Pepper Flakes (omit if you don’t want spicy sauce)
½ cup Vodka
¼ cup Heavy Whipping Cream
¼ cup Parmesan Cheese, grated
¼ cup Pecorino Romano Cheese, grated
Salt & Pepper to taste
For the Sandwich
(If using 3 meatballs per roll)
2 Sub Rolls
Fresh Mozzarella Cheese, drained and sliced
Fresh Basil, torn
Instructions:
For The Sauce: (can be made ahead of time and refrigerated)
1. In a large, heavy bottom pot Heat EVOO over medium heat
2. Add crushed garlic and cook until aromatic. About 1-2 minutes
3. Add canned tomatoes and juices, vodka, and crushed red pepper flakes
4. Simmer for 20 minutes, stirring often
5. Add cream and continue to simmer until blended
6. Add both grated cheeses, mix until fully incorporated
7. Add salt and pepper to taste
8. Remove from heat
For The Meatballs:
1. Line a baking sheet with parchment paper
2. Pre-heat over to 400 degrees
3. Mix your ingredients together in a bowl (don’t overwork your meat). I like to mix everything together and then add in the breadcrumbs last and add more if needed.
4. Make 6, 3oz. meatballs plus your 1, 2oz. meatball aka the snacking meatball
5. Place on your lined backing sheet
6. Bake for about 20 minutes or until the internal temperature of your meatballs is 165 degrees
7. Line a plate with paper towl
8. Once done baking, let your meatballs rest a beat on the lined plate
For The Sandwich:
1. Line a baking sheet with parchment paper
2. Preheat your oven to 400 degrees
3. Cut your rolls in half, but don’t cut all the way through
4. Lay them flat on the lined baked sheet
5. Put three meatballs in each roll
6. Pour sauce over – the amount is per your preference of sauciness
7. Top each meatball with it’s own slice of fresh mozzarella cheese
8. Tear/roughly chop fresh basil leaves and sprinkle on top of the mozzarella
9. Pop the baking sheet in the oven for about 8-10 minutes. Keep an eye on your sandwiches, the cheese should be melted but not burned
