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Cheesy Italian Meatball Subs with No Knead Sandwich Rolls
Ingredients
  • subheading: For the Meatballs:
  • ⅔ cup warm milk
  • 3 ounces white bread (about 3 slices)
  • 10.3 ounces ground beef
  • 10.3 ounces ground pork
  • 10.3 ounces ground veal
  • ¼ cup ricotta cheese
  • ¼ cup freshly grated Parmesan cheese
  • 2 large eggs
  • 1 teaspoon salt
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon dried oregano
  • 3 garlic cloves, minced
  • 1 cup flour for dusting
  • ⅓ cup extra virgin olive oil
  • subheading: For the Sauce:
  • 6 tablespoons olive oil
  • 1 large brown onion, finely chopped
  • 8 cloves garlic, minced
  • ½ cup tomato paste
  • 3 (28 ounce) cans whole peeled tomatoes
  • 2 teaspoons dried oregano
  • 2 teaspoon dried basil
  • 2 teaspoons kosher salt
  • 2 teaspoons sugar
  • subheading: For the Sandwich Rolls:
  • 340 grams lukewarm water
  • 453 grams unbleached all purpose flour
  • 1 ½ teaspoons salt
  • 7 grams (2 ½ teaspoons) instant yeast
  • subheading: For the Sandwiches:
  • Sandwich rolls
  • Butter
  • Granulated garlic
  • Meatballs
  • Italian sauce
  • 8 slices provolone cheese
Steps
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