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SKILLET MEATBALL SUBS

Written by: MNMLST KTCHN

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INGREDIENTS:

Meatballs
  • 1 1/2 pounds ground bison (or any ground red meat or ground game)

  • 1 large egg, beaten

  • 1 cup gluten-free Italian bread crumbs

  • 1 medium onion, chopped fine

  • 4 cloves garlic, crushed and minced

  • 1/2 teaspoon crushed red pepper flakes

  • 1/4 cup flat-leaf parsley leaves, chopped

  • 1/4 cup grated Parmigiano or Romano

  • Coarse salt and black pepper

SANDWICH
  • 4 ciabatta sub rolls, or any sub roll of choice

  • One 10-ounce bag (2 1/2 cups) shredded Italian 4-cheese blend

  • Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish

  • 1 jar MNMLST Garlic Pasta Sauce

  • 8 ounces Bocconcini Mozzarella, sliced

INSTRUCTIONS:

  1. Preheat the oven to 450F.

  2. Place ground meat in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in the oven and roast for about 12 minutes.

  3. Heat a medium size cast iron skillet over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomato Season the sauce with salt and pepper. Bring sauce to a boil, reduce heat, and simmer until meatballs are removed from the oven.

  4. Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese, mozzarella and place under subs under the broiler to melt cheese. Top with shredded basil or arugula

MNMLST PRODUCTS USED IN THIS RECIPE