Meatball Subs
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 2 pounds Certified Piedmontese 85% lean ground beef
- 1 tablespoon kosher salt
- 1 teaspoon freshly cracked black pepper
- ½ cup grated grana Padano or Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 teaspoon chili flakes
- 2 eggs
- ½ cup bread crumbs
- Canola oil or olive oil, as needed
- 1 yellow bell pepper, diced
- 4 cloves garlic, sliced
- 1 (28-ounce) can tomato puree
- 2 baguettes cut into thirds, or 6 sub sandwich buns
- 8 slices Provolone cheese
Preheat the oven to 425°. In a large mixing bowl, combine the ground beef, salt and pepper, cheese, herbs, chili flakes, eggs, and bread crumbs. Mix gently to combine. Portion into 1-ounce meatballs. Add some oil to a large pan over medium heat. Sear the meatballs on all sides. When the meatballs are almost done searing, add the bell pepper and garlic and sauté for about 5 minutes. Add the tomato puree and bake uncovered for 25 minutes. Season with salt and pepper to taste. Top each bun with provolone and toast lightly. Add the meatballs and serve.