Italian Meatball Sandwich
Italian Meatball Sandwich
Ingredients
- 1/2 lb (225 g) lean ground beef
- 1/2 lb (225 g) lean ground pork
- 1/4 cup (60 ml) breadcrumbs
- 1 egg
- 1 teaspoon (5 ml) Dijon mustard
- 1 teaspoon (5 ml) paprika
- 1/4 teaspoon (1 ml) garlic powder
- 1/4 cup (60 ml) olive oil
- 1/2 lb (225 g) white button mushrooms, sliced
- 1 red bell pepper, seeded and diced
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 2 cups (500 ml) homemade or store-bought tomato sauce
- Salt and pepper
- 4 submarine rolls, about 8-inch (20-cm) long
- 8 slices provolone cheese
- 2 cups (500 ml) thinly sliced iceberg lettuce
Instructions
- In a bowl, combine the meat, breadcrumbs, egg, mustard, and spices. Season with salt and pepper.
- With lightly oiled hands, shape each meatball with about 22.5 ml (1 1/2 tablespoons) of the meat mixture.
- In a large non-stick skillet, brown the meatballs in half the oil. Set aside on a plate.
- In the same skillet, brown the mushrooms, peppers, and onion in the remaining oil. Season with salt and pepper. Add the garlic and cook for 1 minute. Return the meatballs to the skillet and add the tomato sauce. Bring to a boil. Cover and simmer gently for about 10 minutes or until the meatballs are cooked through. Adjust the seasoning.
- Slice the rolls open and toast them. On a plate, layer the cheese and lettuce in the rolls. Top with meatballs.
Italian Meatball Sandwich