Recipe | Mama Ricotta's Mozzarella Meatball Sub

Recipe | Mama Ricotta's Mozzarella Meatball Sub

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by Charlotte Today

WCNC.com

Posted on January 11, 2013 at 1:37 PM

Updated Friday, Jan 11 at 1:44 PM

Meatballs – Meatball Sub
(group 1)
10 oz Ground veal
10 oz Raw sausage or pork
10 oz Ground beef
1 cup Romano cheese
2 eggs
1 ½ tsp Kosher salt
½ tsp black pepper
3/4 cup parsley
¾ cup milk
¾ cup water

(group 2)
3-4 rolls or hoagies
Fresh mozzarella
Tomato sauce

Mix 1st group's ingredients in a large bowl by hand.
Use your bare hands for best results.
Roll meatballs to about the size of a golf ball.

Heat olive oil in a large skillet.
Fry meatballs in batches.
When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel.
(If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
Drop meatballs into large (I use a stock pot) pot of sauce.
Simmer for about an hour.
When meatballs are done, serve on rolls with mozzarella.  Warm if desired.
 

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