So. Meatballs. These guys had friends that went into a couple subs; only a few are left over. The sauce is, indeed, homemade, though you won’t find the recipe in this entry — I have only a vague idea of proportions, and need to pay attention while I’m cooking to get them well enough to recipe-ize. I used a pint container of it I had in my freezer from the last time I made pizza. To make the subs, I split rolls, toasted them a bit, topped the bottom part with meatballs and provolone, popped the bottoms under the broiler for a minute to melt and toast the cheese, then topped them once they came out. The roommate found them delicious. Even I thought they were pretty tasty, and I do tend to be hard on myself.


1 lb. ground beef (80-20)
1 1/2 tsp. salt
1/2 tsp. fresh-cracked pepper
1 Tbsp. onion powder
1 tsp. dried basil
1 1/2 tsp. dried oregano
1 clove garlic, grated
1/4 c. green can cheese
1/2 c. breadcrumbs
1 egg, beaten
2 c. tomato sauce

Mix all ingredients save the egg in a bowl, careful not to handle the meat too much — You want to kind of toss everything together. It helps to have well-separated or crumbly ground beef, though you can still get it mixed with more tightly packed beef. Just be gentle! Mix in the egg carefully and roll into balls about the size of a walnut.

Heat a drizzle of oil in a skillet over medium-high heat. Brown the meatballs on two or three sides; it’s fine to remove them before they’re cooked through. In a saucepan, heat  the tomato sauce over low heat; add the meatballs once they’re browned, and let them simmer in the sauce for 20 or 30 minutes, so they finish cooking  and soak up saucy deliciousness. Serve over pasta, on a sandwich, or balanced on your cat.



~ by iliadawry on 20 July 2012.

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