Entice Black Pepper Sausage Meatball Sub with Melange of Peppercorn Marinara

Entice Black Pepper Sausage Meatball Sub with Melange of Peppercorn Marinara

When the weather is predicted to be less than 70, you'll want something to chase off the chill. That's where this meatball sub comes in. These meatball subs are amazingly easy and taste great.

Ingredients

  • Meatballs:  ·   
  • Ground Beef (lean)  ·  1/2 pound 
  • Italian Sausage (mild), taken out of the casings  ·  1 pound 
  • Panko Breadcrumbs  ·  1 cup 
  • 1 Egg Yolk  ·   
  • Herbie's Pepper Cracked Asta Black  ·  1 tablespoon 
  • Salt, to taste  ·   
  • 2 tablespoons Olive oil  ·   
  • 1 package of Sliced Provolone Cheese  ·   
  • 6 Sourdough Sandwich Rolls  ·   
  •  ·   
  • Marinara Sauce:  ·   
  • Olive oil  ·  1 tablespoon 
  • bunch Basil, sliced thinly (chiffonade)  ·  1 
  • 8 cloves Garlic, minced  ·   
  • Tomato Paste  ·  1 can 
  • Crushed Tomatoes (28oz)  ·  1 can 
  • 4 Shallots, diced  ·   
  • Salt, to taste  ·   
  • Herbie's Melange of Peppercorns, crushed finely  ·  1 tablespoon 

Instructions

Directions:

For the Meatballs: Add the first 6 ingredients to a large bowl. Mix by hand until all ingredients are well incorporated. Roll them out into 1 ounce meatballs, place them on a cookie sheet lined with parchment paper or foil. Once they are all rolled out, refrigerate for at least 15 min.

Meanwhile for the Marinara: Heat 1 tablespoon of olive oil in a medium sauce pot over medium heat. When the oil begins to shimmer add the garlic and shallots, cook for about 1 min. Add the tomato paste and lightly caramelize until it turns a dark red color, then add the crushed tomatoes. Bring it up to a boil then turn the heat down to a simmer and cook for 20min. Season to taste with salt and reserve.

Heat 2 tablespoons of olive oil in a wide heavy bottomed pot over high heat. Take the raw meatballs out of the refrigerator. Once the oil is hot Add the meatballs and sear on one side for 2 min. (If they do not all fit in the pan, do not crowd them, simply cook them in two batches)

Once all the meatballs are browned on one side, turn each individual meatball and sear for another 2min. on the other side. Once the meatballs are browned on both sides, remove them from the pan.

Pre heat your oven to 400 degrees.

Add the marinara to the heavy bottomed pot that you cooked the meatballs in and bring up to a boil. Turn the heat down to a simmer, add the seared meatballs to the pot along with Herbie's Melange of Peppercorns and simmer in the sauce for about 15min. or until the meatballs reach an internal temperature of 155 degrees.

Lay the 6 sourdough rolls open on a cookie sheet. evenly distribute the meatballs on the subs and top with sliced provolone cheese. Bake in the oven for 2min. Or until the Cheese is melted.

Remove them from the oven, slice in half, and enjoy with a glass of Williamson Wines Entice Cuvee.

Tommy's Tips:

The meatballs make great crock pot appetizers. Follow the first 5 steps and instead of simmering them in a heavy bottomed pot for 20min. add the seared meatballs to a crock pot and set it to medium heat for up to 8 hours.

This dish also goes just as well on top of pasta instead of on a sub.