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Italian Meatball Sub Sandwich
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Serves 8
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Ingredients:
1 lb Festival Sweet Italian Sausage
1 red pepper, seeded, small diced
1 onion, finely diced
2 teaspoons chopped garlic, (about 3 cloves)
1/2 cup ricotta cheese
1 cup fresh bread crumbs, (scooped from the middle of a split French bread loaf and finely chopped)
1 cup shredded Parmesan cheese, plus more for topping
1 tablespoon dried Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra-virgin olive oil, divided
1 jar marinara sauce
2 tablespoons chopped fresh basil leaves
1 loaf French Bread, split in half lengthwise
Balsamic Sautéed Peppers and Onions
Mix all meatball ingredients and 1 Tbsp. of the olive oil together in a large bowl until thoroughly combined. Shape meat mixture into 2-inch sized meatballs.
Preheat large skillet on medium-high heat and add 1 Tbsp. of the olive oil and swirl to coat bottom of pan evenly. Sauté half of the meatballs at a time until browned on both sides. Remove cooked meatballs and reserve on platter while you repeat the same cooking procedure for the rest of the meatballs using the last Tbsp. of olive oil. Add first batch of meatballs back to the pan with the second batch and cover with jar of marinara sauce. Allow to simmer 30 to 60 minutes and stir in the fresh basil just before serving.
Spread hollowed out bottom and top of French bread with some of the warm marinara sauce the meatballs have simmered in. Lay the meatballs all the way down the length of the bottom French bread loaf half, top with the sautéed peppers and onions and sprinkle more freshly grated Parmesan Cheese on top. Place the top half of the French bread loaf on the top. Slice into eight sandwiches.
Balsamic Sautéed Peppers and Onions
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 large yellow onion, thinly sliced
1 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
Salt and pepper to taste
Heat a large nonstick skillet to medium-high heat and add 1 Tbsp. olive oil. Add sliced peppers and onions and cook until lightly browned and caramelized, about 10 minutes. Add 1 Tbsp. balsamic vinegar and salt and pepper, to taste.
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1 cup fresh bread crumbs, (scooped from the middle of a split French bread loaf and finely chopped)
1 cup shredded Parmesan cheese, plus more for topping
1 tablespoon dried Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra-virgin olive oil, divided
1 jar marinara sauce
2 tablespoons chopped fresh basil leaves
1 loaf French Bread, split in half lengthwise
Balsamic Sautéed Peppers and Onions
Balsamic Sautéed Peppers and Onions
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 large yellow onion, thinly sliced
1 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
Salt and pepper to taste
Directions:
Mix all meatball ingredients and 1 Tbsp. of the olive oil together in a large bowl until thoroughly combined. Shape meat mixture into 2-inch sized meatballs.
Preheat large skillet on medium-high heat and add 1 Tbsp. of the olive oil and swirl to coat bottom of pan evenly. Sauté half of the meatballs at a time until browned on both sides. Remove cooked meatballs and reserve on platter while you repeat the same cooking procedure for the rest of the meatballs using the last Tbsp. of olive oil. Add first batch of meatballs back to the pan with the second batch and cover with jar of marinara sauce. Allow to simmer 30 to 60 minutes and stir in the fresh basil just before serving.
Spread hollowed out bottom and top of French bread with some of the warm marinara sauce the meatballs have simmered in. Lay the meatballs all the way down the length of the bottom French bread loaf half, top with the sautéed peppers and onions and sprinkle more freshly grated Parmesan Cheese on top. Place the top half of the French bread loaf on the top. Slice into eight sandwiches.
Balsamic Sautéed Peppers and Onions
Heat a large nonstick skillet to medium-high heat and add 1 Tbsp. olive oil. Add sliced peppers and onions and cook until lightly browned and caramelized, about 10 minutes. Add 1 Tbsp. balsamic vinegar and salt and pepper, to taste.
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