Homemade Meatball Sub Sandwiches Tutorial
You can WATCH our homemade meatball sub sandwich tutorial video HERE.
This video is all about improvising, having fun, and using quality ingredients to cook delicious food. The plan was to show you how we make our cheesy herb meatballs and homemade oven baked hero bread. However, the universe had other plans. When we started to film, our oven wouldn't ignite. Instead of quitting, we seized the opportunity to see if our toaster oven, which claims to be a “smart mini oven,” could handle baking bread. Adding to the complexity of the experiment, we also decided to play around with different sized breads. As you’ll see, we encountered a few hiccups with the bread, but the end result was delicious! This recipe is appropriate for adventurous beginner cooks and intermediate cooks.
Your Shopping List For This Meal:
1 pound of ground meat (we prefer a combination of beef, pork, and veal)
2 eggs (1 for the meatballs and 1 for the dough egg wash)
plain bread crumbs (approximately 1/2 cup)
3/4 cups of parmesan cheese (approximately 1/4 cup for the meatballs and 1/2 cup for the sauce)
1 6-8 ounce bag of mozzarella cheese (to finish the cooked and sauced meatballs)
Dry seasonings for the meatballs, sauce, and/or bread: seasoning salt, black pepper, onion powder, garlic powder, parsley, oregano, and basil
corn oil (for pan frying your meatballs)
1 shallot (for the sauce)
1/2 of a large bulb/head of garlic (for the sauce)
3 Roma or plum tomatoes (for the sauce)
28 ounces of tomato puree (for the sauce)
A few pinches each of fresh chopped basil and parsley (for the sauce)
approximately 3/4 cup olive oil (approximately 1/4 cup for dough and 1/2 cup for sauce)
2.5 cups of bread flour (plus more as needed for dusting your work surface and rolling pin)
1 table spoon dry active yeast or 1 pack of dry active yeast (for the dough)
1 cup of warm water (for the dough)
1 teaspoon of sugar (for the dough)
2 teaspoons of salt (for the dough)
1 cup of warm water (for the dough, plus an additional 1/4 cup as needed)
cornmeal (a few pinches for dusting the bottom of the pan that you’ll bake your bread on)
SERVINGS: 4
