I came across this meatball recipe a few years ago and LOVE it! I make large amounts of meatballs and then freeze them so when I’m in a time crunch for dinner, I can add some to spaghetti or make some meatball subs. I add some basil, sub milk for water in the recipe and also replace the 1/2 pound veal with a 1/2 pound of pork. Ok, so I guess I loosely use the recipe above to make it my own.
1 pound ground beef
1 pound ground pork
2 cloves garlic minced
1 tsp dry parsley You can use fresh and then it would be 1 1/2 tbsp fresh parsley chopped
2 tsp dry basil
2 cups italian seasoned bread crumbs
1 1/4 c milk
Mix all together really well.
Then create lovely little balls of meat goodness in your hand like this:
Line up all your little balls of meaty goodness on the pan and bake! I do not cover mine in Olive Oil but you could.
A little while later, you will have this:
There are many ways to make these subs, sometimes I cheat and buy the loaf of garlic bread from the bakery section at the grocery store. You know, the one that is in a foil wrapper and smells weird when you bake it because you forgot to take off the paper on the outside of the foil bag? When I’m feeling really crafty in the kitchen, I buy a loaf of french bread, slice ‘er open, take a stick or two of butter, throw
some lots of crushed garlic in there, a dash of garlic salt or three and melt it in the microwave. Then I drizzle, drench and spread it all over the halves of the french bread. I prefer this way, my family probably doesn’t. I have a garlic problem. Anyways, I always find that cheese makes pretty much everything better. Maybe because I lived in the land of cheese for 12 years, maybe because it is just truth. I always sprinkle a good amount of mozzarella on the bread when it’s almost done baking and then set it on broil so it can bubble up and be all melty and yummy. After it’s out of the oven, add meatballs, marinara sauce and voila, yummy meatball subs!