SKILLET MEATBALL SUBS

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 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