Meatball Subs with Marinara Sauce

I wasn't sure if I would get this up tonight because of all the severe thunderstorms rolling through, but it looks like most of them went right around us!  This is a great recipe for those leftover hot dog buns that you just hate to throw out, but can't really find another use for!  Meatballs and marinara sauce is an excellent starting point for learning to cook by taste; everyone has a personal preference, so please feel free to cut back on, add more of, or even omit any spices I use in this recipe.  Even better yet, add some spices of your own that you enjoy!   I try to cook using "shakes" of a certain spice to limit the amount of measuring spoons I'm using, and this method really lends itself to customizations based on personal preference.  I'm partial to Penzey's Spices, so any spice blend I reference will be one of theirs, but by no means do you need to have their exact spice blend (although I would because they're delicious)!  Happy cooking!

First, start with a little under a pound of ground meat.  I'm using a 93/7 ground turkey.

Pull apart the end slice of a loaf of bread; the smaller the pieces the better.

Add one egg (egg substitute will work fine as well).

Now it's time for spices! I used four shakes of red pepper flakes, five shakes of pasta sprinkle, four shakes of Cajun seasoning, two shakes of medium chili powder, and about 1/4 teaspoon of Sriracha.

Mix with a spoon or with your hands until everything is evenly incorporated and the meat comes together into a cohesive ball.

I then use a 1.5 TBSP cookie scoop to drop the meatballs onto a lightly greased, foil-lined tray.

Once all the meatballs are scooped, roll each one between your palms to round out the edges.  Bake at 375F for about fifteen minutes, or until you see the tops are browned.

The excess fat from the meatballs can be easily removed by running a fork around each of the meatballs.  Once removed, add the meatballs to the completed sauce (see instructions below).

Let the meatballs simmer in the sauce for about 10 minutes.

Add your meatballs to a hot dog bun, and garnish with grated Parmesan cheese.

N and I enjoyed our meatball subs with some fresh watermelon and cut green beans.

Meatball Subs with Marinara Sauce

Yield: 10-12 meatballs depending on scoop size; serves 2-4

Ingredients:

Meatballs

• 1 lb of ground meat (I used 93/7 turkey)
• 1 end slice of bread
• 1 egg
• Red Pepper Flakes
• Pasta Sprinkle
• Cajun Seasoning
• Medium Chile Powder
• Sriracha 

Marinara Sauce

• 14.5 oz can of crushed or diced tomatoes 
• 1/4 cup pizza sauce
• Red Pepper Flakes
• Pasta Sprinkle
• Cajun Seasoning
• Medium Chile Powder
• Sriracha

Directions:

Preheat the oven to 375F.  Line a cookie sheet or jelly roll pan with aluminum foil and lightly grease.  

Place the ground meat in a medium bowl.  Pull apart the end slice of a loaf of bread into small pieces, the smaller the better.  Add one egg.  Add  four shakes of red pepper flakes, five shakes of pasta sprinkle, four shakes of Cajun seasoning, two shakes of medium chili powder, and about 1/4 teaspoon of Sriracha.  Mix with a spoon or your hands until everything is evenly incorporated and the meat comes together into a cohesive ball.

Drop 1.5 TBSPs of meat onto your prepared tray.  I use a 1.5 TBSP cookie scoop, but you can also drop the meat onto the tray by rounded teaspoons full.  Once all the meatballs are scooped, round the edges of the meatballs by rolling them between your palms.  Bake for about 15 minutes, or until the tops are browned.

While the meatballs are baking, pour your can of tomatoes into a medium saucepan. Crushed will work just fine, but I prefer to blend diced tomatoes to achieve a consistency that is somewhere in-between diced and crushed.  Add 1/4 cup of pizza sauce to provide a richer marinara taste (feel free to skip this and add more spices).  Add five shakes of red pepper flakes, six shakes of pasta sprinkle, three shakes of Cajun seasoning, one shake of medium chili powder, and 1/4 teaspoon of Sriracha.  Stir and heat over medium to medium-high heat until bubbling.  Reduce heat to a simmer.

The excess fat from the meatballs can be easily removed by running a fork around each of the meatballs.  Once removed, add the meatballs to the completed sauce and simmer for about 10 minutes.  

Then add the meatballs to the hot dog buns (preferably toasted) and garnish with Parmesan and mozzarella.

Enjoy!

-D