Giant mozzarella stuffed meatball sub with Calabrian chiles

By Christine Cushing
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SERVES
12

Ingredients

  • 1/2 Spanish onion, grated
  • Salt and freshly cracked black pepper, to taste
  • 225 grams lean ground beef
  • 225 grams ground pork
  • 1 egg
  • 1 tablespoon Worcestershire sauce (15 milliliters)
  • 1/4 cup grated parmesan cheese (50 milliliters)
  • 1/4 cup chopped parsley (60 milliliters)
  • 1/2 teaspoon oregano (2.5 milliliters)
  • 1/2 cup bread torn from the bun and soaked in water
  • 300-350 grams grated mozzarella
  • Canola oil for frying (2 cups )
  • Prepared good quality tomato sauce, 2 jars
  • 6 long sub buns, cut in half- some of the bread scoop out for meatballs
  • Roasted peppers, sliced, optional
  • Calabrian pickled chiles
  • Melted garlic butter, optional

Directions

  1. In a large bowl combine all ingredients for meatballs, except bread and mozzarella. Squeeze out water from bread and add that to meat mixture.  Blend well with hands but don’t overmix or you will have tough meatballs. 
  2. To shape balls, use 3/4 of the cheese and make 12 little clumps, gathering the shredded cheese together in your palm. Take a large handful of meat and form a ball around the cheese, leaving the cheese in centre. Repeat with remaining meat creating 12 large meatballs.
  3. Save the rest of shredded cheese for the topping.
  4. In a large deep skillet preheat oil – enough to cover the meatballs to 370 F. Fry the meatballs six at a time, for about three to four minutes, until they are golden brown. Repeat with remaining balls. 
  5. In another deep saucepan, heat prepared tomato sauce and immerse meatballs into it and simmer on low heat for 15-20 minutes. 
  6. To assemble subs, gently toast buns brushing with garlic butter, if desired, lay meatball with sauce onto bottom layer of bun and top with more sauce. Sprinkle with more shredded cheese, if desired, hot peppers and roasted peppers and lay on top layer. Press down to secure. Slice the sub so each has one large meatball.  

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