Thursday, 30 August 2012
Stuffed Italian Meatball Subs
Hello again! Long time no post! My whirlwind tour of Ontario and Eastern Canada is finally over and I'm starting to get settled into my place in Kingston. It has been a super busy week, let me tell you. We covered a lot of territory and saw a lot of different things. We took in some shows at the Stratford and Shaw festivals, and I visited Niagara Falls for the first time, which was pretty spectacular. Plus, I've fallen in love with the towns of Stratford and Niagara on the Lake, and I can't wait till I can visit again.
But now school is looming just around the corner and the nerves/excitement about starting a new program and beginning to hit me. I am very eager to see what this new year has in store for me!
I'm currently the only resident at the house right now so I'm a little lonely. The other five housemates (including the boyfriend) are on their way and should be arriving over the next few days. It's just me and five boys for the next eight months..
..yes, you heard me correctly. One girl, and five boys...
..This should be an interesting experience!
But enough about me, let's get to the food, shall we?
The recipe I have chosen for my "return-to-blogging post" is this deliciously huge manwich that I made a few weeks ago. SOOO filling and SOOO tasty, a definite keeper. The boyfriend devoured it, but even his bottomless-pit of a stomach was no match for this monster (to be fair, he did eat two before he entered a food-coma).
The meatballs are actually not too tricky to make and the recipe itself is not all that time-consuming. The downfall is that it only makes 4 subs so it's better to make if you're not serving a bunch of guests. I hope you enjoy the recipe!
Last Month: Chocolate and Vanilla Pinwheel Cookies
Spinach and Artichoke Mac n Cheese
Stuffed Italian Meatball Subs
Cook Time: 18 minutes Yields: 4 meatball subs
2lbs ground Italian hot sausage
1 pound mozzarella, cubed
1 Tbsp extra virgin olive oil, plus more for drizzling
1 onion, finely chopped
2 garlic cloves, finely chopped
1/4 cup sun-dried tomatoes, chopped
1 (28-oz) can crushed tomatoes
salt and pepper, to taste
4 crusty sub rolls
A handful of basil leaves, torn/shredded
Pecorino Romano cheese, freshly grated
1) Preheat oven to 425 F. Arrange cooling rack on a rimmed baking sheet, set aside.
2) Rinse hands in warm water (prevents sausage from sticking to hands). Separate sausage into 4 equal parts. Each portion makes three meatballs. Wrap the sausage meat around a large cube of mozzarella cheese and form a meatball. Upon completion you should have 12 large meatballs.
3) Coat the meatballs in olive oil and place them on the cooling rack. Cook the meatballs until firm and fully cooked, about 18 minutes.
4) While the meatballs cook, heat the tablespoon of olive oil in a sauce pan over medium heat. Add onions and garlic and cook until tender, about 5 minutes.
5) Stir in sun-dried tomatoes, crushed tomatoes, salt and pepper and bring to a simmer.
6) Remove meatballs from oven and crisp the sub rolls for a minute or two. Fill each roll with three meatballs, and top with sauce, basil, and cheese. Serve hot.
(Recipe adapted from Rachel Ray's Look + Cook)