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Grandma’s Italian Meatball Subs #SundaySupper

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Grandma's Meatball Sub
Grandma’s Italian Meatball Sub

OK, so I have a confession. I never remember my Italian Grandmother making a meatball sub. She did, however, make meatballs. Good meatballs. Lots and lots of meatballs. Pasta too, from scratch, by hand. No pasta machine necessary. Very old world. This meatball sub is a Grandmother/ Granddaughter collaboration, some 35 years after her passing. I took her meatball recipe and made it into a sub with cheeses we love.
My maternal Grandmother immigrated from Italy in 1917 at the age of 16, leaving 9 older brothers and sisters, including a twin, as well as her parents, to live in the United States with a sister. She met and married my Grandfather, also an Italian immigrant, who worked for Potomac Electric. She was widowed by the age of 40 and left with 3 daughters to raise, the youngest being 9 (my Mom). Although she achieved her US Citizenship, she spoke only broken English. She worked as a seamstress at Raleigh Haberdasher in Washington, D.C. to provide for her family. It wasn’t until her daughters were grown that she remarried and moved to Florida. She never lost her sewing talent. She made maternity clothes for my Mom. Then made dresses for my dolls and matching aprons for my Mom and me. I still have a few of the dresses and one of the aprons, a Christmas one. My Grandmother died when I was 12, long before I had ANY desire to learn to cook or sew, for that matter. While she didn’t technically teach me to make her meatballs, I do have her recipe from my Mom, who also made her meatballs.

Now I make them all the time not only for spaghetti and meatballs, but also smaller versions for barbecue meatballs as an appetizer and for these meatball subs that my family loves.

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Grandma’s Italian Meatball Subs

Yield: 4 subs

Ingredients

  • 1 1/2 pounds ground beef
  • 1/2 cup finely chopped sweet onion (I like Vidalia onions)
  • 2 teaspoons finely minced garlic
  • 1 tablespoon chopped Italian parsley
  • Salt and pepper, to taste
  • 4 Hoagie rolls, uncut
  • 1 jar pasta sauce or 18 ounces of your homemade sauce
  • 8 slices Provolone cheese
  • 1/3 cup Mozzarella cheese, shredded
  • Parmesan to grate over tops of sandwiches

Instructions

  1. In a medium bowl combine ground beef, onion, garlic, parsley, salt and pepper. Mix gently to combine without overworking the meat. Make 12 meatballs from the mixture. (3 good size meatballs for each hoagie roll). (Adjust accordingly for more or less sandwiches).
  2. In a medium saucepan heat pasta sauce, covered.
  3. Over medium heat, cook the meatballs in a large skillet, uncovered, adding a small amount of water to the bottom of the skillet. Turn meatballs frequently to avoid burning, adding small amounts of water as necessary. Cook meatballs until no longer pink in center.
  4. Once meatballs are done, transfer to saucepan with sauce. Let simmer while you prepare the hoagie rolls.
  5. To prepare hoagie rolls:
  6. Do not slice completely through the hoagie rolls. Leave a sort of pocket to cradle the ingredients. In each hoagie roll, place 2 slices of Provolone in the crease of the roll. Top with 3 meatballs and a bit of sauce. Sprinkle shredded Mozzarella cheese over top of meatballs. Grate Parmesan cheese over top of subs, if desired.
  7. Serve hot.

Notes

This recipe is designed for 3 meatballs per hoagie roll. Adjust to the rolls you choose to use. If you make smaller meatballs, use more in each sub.

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Meatball Appetizers:

Meatball Soups:

Main Dish Meatballs:

Meatball Desserts:

Plus Buffalo Chicken Meatballs and More Amazing Meatball Recipes  from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Cheesy Cheesesteaks #SundaySupper

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Cheesy Cheesesteak
Cheesy Cheesesteak

My husband is a Philadelphia native. I knew when I developed this recipe that it would never compare to the cheesesteaks from his hometown. I actually wasn’t trying to compete. How could I, since I’ve never had a Philly cheesesteak? Authentic Philly cheesesteaks use thinly sliced ribeye beef that has been sautéed combined with melted cheese. Depending on who you talk to that cheese can be Cheese Whiz, American or Provolone. Other toppings can include sautéed green bell peppers, onions, mushrooms, and hot or sweet peppers. We like pretty basic cheesesteaks so I made ours with just beef, onions and Provolone. Lots of Provolone. We like cheese.

I start by sautéing the onions in a small amount of butter. You could just sweat them in a pan to save calories but the butter adds flavor. For the beef I use thinly sliced eye of the round that I season and roast and then pan sauté to keep it hot. I will often roast the eye of the round on the weekend then reheat it for a quick weeknight meal. I like the onions thickly sliced but they take a little longer to cook that way. My favorite hoagie rolls come from the bakery in my supermarket, Publix. When making the sandwich don’t slice the rolls all the way through. You want the roll to hold the filling. It’s best to buy them from your grocery store bakery. Many of the hoagie rolls you find in the bread section are pre-sliced. These cheesy cheesesteaks are perfect for a weekend lunch, quick weeknight dinner or game day party food. You could prepare the individual ingredients ahead and saute to reheat. Assemble the sandwiches and serve with chips or fries, slaw and beans to complete the meal.

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Cheesy Cheesesteaks

Yield: 6 servings

Ingredients

  • 1 (2.5 - 3 pound) eye of the round roast, seasoned with salt and pepper
  • 2 medium sweet onions, sliced
  • 1 tablespoon butter
  • 12 slices provolone cheese
  • 6 bakery hoagie rolls, not sliced through

Instructions

  1. Preheat oven to 350 degrees F. Roast eye of the round to a little less than desired doneness if cooking roast in advance of making sandwiches. If making sandwiches right away, cook to desired doneness. Thinly slice beef.
  2. In a large skillet saute onions in butter until translucent over medium heat. Add meat and heat through. In skillet, separate meat and onions into portions for sandwiches. Lower heat and place 2 slices of provolone on sandwiches portions and heat until cheese begins to melt. Using a spatula remove sandwich portions to split hoagie rolls. Repeat with other portions and serve sandwiches immediately.
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Add ins: If you fancy, slice 1 green bell pepper and 1 red bell pepper, saute with onions. If you like mushrooms, when onions and peppers are soft, add 1 cup sliced mushrooms and saute until soft.

Appetizers and Sides

Main Dishes

Desserts and Drinks

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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