I enjoy getting into the kitchen and making these yummy Meatball’s! They are full of spicy goodness flavor and I always make extra to freeze for one of those busy delivery day supper nights.
Meatball Ingredients:
1/2 lb. of ground chuck
1/2 lb. of Italian sausage
2 Tbls. candied jalapeños, chopped
1 small onion, grated
3 cloves garlic, minced
1 tsp. basil
1 tsp. fennel seeds
1/4 tsp. thyme
1/4 tsp. rosemary
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup Planko breadcrumbs
1/2 cup. Parmesan cheese
1 egg, beaten
1-2 tsp. olive oil
Directions:
Preheat oven to 375°. Combine the ground beef, sausage and spices in a large bowl. Add the onion, candied jalapeños and mix well. Add breadcrumbs, Parmesan cheese, beaten egg and 1 tsp. of olive oil. Combine the mixture thoroughly with your hands. Form into meatballs, about the size of a walnut, adding more olive oil as needed to hold meatballs together. Place meatballs on a foil covered baking sheet and bake for 30-35 minutes.
Sauce Ingredients:
3 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, chopped
2 (28 oz. cans) crushed tomatoes
2 Tbl. Italian seasonings
1 tsp. red pepper flakes
1 tsp. salt
1/2 tsp. pepper
1 cup water
Directions:
Heat olive oil in a large pot over medium heat. Add chopped onion and cook until the onion is soft, about 5 minutes. Add the garlic and cook for another minute. Stir in the crushed tomatoes, Italian seasoning, red pepper flakes, salt and pepper and stir together. Add water a little at a time until the sauce reaches desired consistency.. Add the cooked meatballs to the sauce and simmer gently for 30 minutes.
Grinders:
4-6 hoagie rolls
Provolone or mozzarella cheese, slices
To make the grinders, preheat the oven to 400°. Place open hoagie rolls on a large baking sheet. Spoon 3-4 meatballs into each roll along with the sauce. Top with sliced cheese. Bake for 12-15 minutes until the rolls are toasty and the cheese is browned and bubbly.