Such a colorful photo, isn’t it? There’s a toasted piece of bread on the bottom, some mozzarella cheese, a kind of Italian meatball, the some marinara sauce on top.
Some weeks ago I went to my daughter Sara’s backyard – Sara, who partly (occasionally) participates on my blog. She’s so busy – she and her husband own a small business, they’re short handed, work long hours – 5, sometimes 6 days a week, and both of their kids are home now. The older one, Sabrina, just graduated from Clemson University and is applying to med school. She’s having to take a gap year but hasn’t yet found a job to fill in between now and fall 2021, that would be an asset to her medical career. She’s hoping. Her brother John is in summer school at Virginia Tech (online, that is), and he helps out most days at the family business. Sara cooks dinner at least 5 nights a week. The two kids each do dinner one night a week.
Except to visit the powder room, I stayed outside the whole time. It was a lovely day. Not too hot, thank goodness. Sara made dinner (I’m posting this recipe for her, also the dessert in a few days). We had such a nice visit – it was so good to see the whole family although we couldn’t hug, of course. I wanted so much to hug my grandchildren! And everybody, really, but no, we can’t. We stayed socially distanced.
Anyway, Sara made these open-faced Italian meatball sandwiches. She’d found the recipe on the web, but altered a bit by using chicken Italian sausage instead of pork. She’d purchased those kind of flat rolls – I don’t know what they’re called, she halved them, spread with a bit of olive oil, grilled them so they had lovely grill marks and were just barely crispy. Meanwhile she’d mixed up the meat – she used extra lean ground beef and some chicken Italian sausage and made the meatballs. The recipe indicated making round balls, but Sara tried to flatten them out some so they’d kind of fill the top of the piece of toasted bread. As you know, meat shrinks up when it’s cooked, and sure enough, these did, so they ended up more like round meatballs. The bread had some nice fresh mozzarella cheese draped over them (see photo), then the sizzling meat was put on top. They were garnished with a goodly amount of marinara sauce and decorated with some fresh basil.
There they are fresh off the grill, sizzling hot. Since I wasn’t doing the cooking, it was pretty easy for me to take ample photos. Some of us ate them with our hands – I ate it with a knife and fork. I knew some of that bright red, stain-worthy sauce would end up on my blouse.
What’s GOOD: loved everything about these. Partly because I hardly ever eat a sandwich of any kind these days. The meat was juicy; the mozzarella cheese gave it a nice oozy feel in the mouth. The sauce added lots of flavor, and then the fresh basil added a delicious fillip to each bite. This is a keeper.
What’s NOT: nothing, really. Not all that difficult – make up the meatball mixture a few hours ahead.
printer-friendly PDF and MasterCook file (click link to open recipe)
* Exported from MasterCook *
Italian Meatball Sub Sandwich
Recipe By: Adapted slightly from The Modern Proper food blog
Serving Size: 6
1 pound lean ground beef
1/2 pound italian sausage — bulk ground (or use chicken Italian sausage)
1/3 cup flat leaf parsley — finely chopped
3 cloves garlic — finely chopped
1/2 cup bread crumbs — Italian style, flavored
1 large egg
2 ounces Parmigiano-Reggiano cheese — freshly grated
1 teaspoon salt
1 teaspoon pepper — freshly ground
1 small focaccia — cut into 6 rectangular shapes (halved)
4 tablespoons olive oil
8 slices mozzarella cheese slices — use fresh style
1 1/4 cups marinara sauce — use a “good” brand
Fresh basil for garnish
1. Place the beef, sausage, parsley, garlic, bread crumbs, eggs, cheese, salt & pepper in a large bowl. It is important to not over mix the meat, so use your hands to combine the meatball ingredients. Once all ingredients are combined, roll into 1.5 inch balls, flatten them some so they’re kind of a flat oval and thread onto 4 skewers.
2. Preheat grill. When it’s hot, grease the grill (pour some oil onto a folded paper towel, grab with tongs and brush on the grates), then place the meatball skewers on the grill. Using tongs, rotate the meatballs until cooked through and evenly browned on all sides about 8-10 minutes total, depending on grill temperature.
3. Cut the baguette crosswise, split each piece horizontally and brush with olive oil. Place the bread face down in the grill. Flip the bread over when it is crispy and grill marks have appeared.
4. Top each baguette with mozzarella and wait for it to melt before removing it from the grill.
5. Place grilled meatballs onto the cheesy bread, drizzle with ample sauce and sprinkle with fresh basil.
Per Serving: 509 Calories; 33g Fat (59.5% calories from fat); 34g Protein; 17g Carbohydrate; 2g Dietary Fiber; 135mg Cholesterol; 1207mg Sodium; 4g Total Sugars; trace Vitamin D; 251mg Calcium; 4mg Iron; 616mg Potassium; 398mg Phosphorus.

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