Chrissy Teigen's Meatball Subs
Okay, real talk though.. These meatballs subs are the dinner meal you never knew you needed. Is it time consuming? Yes. Is it the simplest meal? No. But DAMNIT IT’S GOOD! And it sounds a little crazy to make these on hotdog buns, but I swear that’s what makes it so freaking good. The damn hotdog bun. Who knew? When I first made these, I had a little trouble cooking the meatballs on a skillet. You gotta get your timing and heat right as you roll them over on each side to cook. I was pretty determined to get it right and a couple try’s in and I’m now a pro! Give em a shot, I guarantee your family will absolutely love them!
Step One: Heat a large soup pot over medium-high heat and all your oil. Add the chopped onions and cook until golden for about 8-9 minutes while stirring frequently. Add in the freshly minced garlic (don’t use pre-minced garlic that you can buy at the store, it burns easily and you’ll have hard bits in your tomato sauce) and cook for about 1 minute. Add in the tomato paste and cook while stirring for about 2 minutes. Next, add the tomatoes and their juice (I used canned crushed tomatoes because I hate trying to blend the whole tomatoes and sauce just gets everywhere), the basil, oregano, sugar and salt. Bring your pot to a boil and then reduce the heat. Simmer for about 30 minutes until your sauce is thickened. If you used whole tomatoes, you will next blend the sauce with a stick blender (click here to buy), until smooth. If you don’t have a stick blender, you can blend in two batches. Return the sauce to a simmer and simmer for another 15 minutes. You will have about 6 cups of tomato sauce.
MEANWHILE, FORM THE MEATBALLS
Step Two: Take a large bowl and add in your bread crumbs. Add the milk and stir. Let the bread crumbs soak up all the milk for about 5 minutes. Next, stir in the egg. Add the pork, beef, grated Parm (click here to buy the greatest micro grater that you NEED), freshly minced garlic, salt, pepper, oregano and basil and mix together gently with your freshly washed hands. Be careful not to overmix, you will have tough meatballs. Next you want to moisten your hands and form about 12 meatballs with your mixture. Each one will be slightly larger than a golf ball. Ensure each meatball is about the same size.
Step Three: In a large skillet, heat the oil over medium heat. Once hot, add the meatballs and roll to brown all sides for about 5 to 6 minutes. This is where it can get tricky. Keep a close eye on your meatballs and watch how quickly they are browning. You don’t want to roll them too quickly or they will fall apart and you don’t want to leave them on one side too long because they will burn. It’s not that hard once you find your groove! When the sauce is ready, drop all your meatballs in and cover the pot. Simmer over low heat until the meatballs have cooked all the way through for about 30 minutes.
MAKE THE SUBS
Step Four: Split the hotdog buns open and butter all over with softened butter and sprinkle with garlic salt. Place each rolls on broiler proof plate/dish and broil until golden, about 2 to 3 minutes. *Keep an eye on this! It can burn real quick if not watched! Take out of the oven and place 3 meatballs, 4 provolone halves, and some sauce on top of each toasted bun and return to the broiler. Cook until cheese is melted and bubbly about 2 minutes. Again, keep an eye on it! And BAM, you got yourself a bomb-ass meatball sub!
*All extra sauce can be stored in the fridge in an airtight container for up to 4 days. Perfect for a pasta dinner the same week!
Chrissy Teigen's meatball subs ready to serve!
Recipe Notes:
Recipe reprinted from Cravings, Hungry for More: Copyright © 2018 by Chrissy Teigen. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.
DS Difficulty Rating: 3.5/5
Serves 12
Active Time: 15 Minutes
Total Time: 1 Hour and 15 Minutes
Author: Chrissy Teigen
Cookbook:Cravings, Hungry For More
Ingredients
For the Sauce
6 Tbsp Olive Oil
1 Jumbo Onion, Finely Chopped
8 Cloves of Garlic, Minced
½ Cup Tomato Paste
3 (28oz) Cans Whole Peeled Tomatoes, in Juice
2 Tsp Dried Oregano
2 Tsp Dried Basil
2 Tsp Kosher Salt
2 Tsp Sugar
For the Meatballs
¾ Cup Fresh Bread Crumbs (or Store Bought)
1/3 Cup Whole Milk
1 Egg, Beaten
¾ lb Ground Pork
¾ lb Ground Beef
¾ Cup Parmigiano-Reggiano Cheese, Finely Grated
1 Tbsp Finely Minced Garlic
1 ½ Tsp Kosher Salt
¼ Tsp Black Pepper
1 Tsp Dried Oregano
1 Tsp Dried Basil
3 Tbsp Olive Oil
For the Subs
Hot Dog Buns
4 Tbsp Butter, Room Temperature
Garlic Salt
8 Slices Provolone Cheese, Halved
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