These things are so huge, you don’t need to serve anything with them.  But if you want, a salad would be a good idea. 🙂 

Meatball Marinara Subs
1 kg chicken keema
Seasoned salt
Garlic salt
2 T. worcestershire
1/2 packet onion soup mix (you can leave this out if you don’t have it)
1 egg
1/2 c. grated parmesan
1/4 c. bread crumbs, italian flavored
3 T. italian seasoning
4 garlic cloves

12 roma tomatoes
6 garlic cloves, chopped
Olive oil
Black pepper
Basil, fresh or dried

Combine all ingredients for meatballs.  Form 1-1 1/2 inch meatballs.  Place in a skillet coated with olive oil, turning to brown all sides.  Once brown, cover and cook in skillet (or place in an oven, about 150).  Cook until no longer pink. 

For Marinara:

Saute garlic in olive oil. Cut tomatoes in half and puree in mixee till smooth but still chunky.  You want to break up the skins, because that’s where the flavors at!  Add to garlic in pan and bring to a boil, stirring constantly to avoid burning or sticking.  Pour in a bit more oil, according to taste.  Now this part is not at all specific.  Just do it a little at a time 1/4-1/2 t. and keep tasting, tasting, tasting.  Add salt, heavy dusting of black pepper, and 1-2 t. sugar.  Lower heat and cook uncovered, stirring regularly, until all fluid is thickened, about half an hour.  Remove from heat and add lots of fresh chopped basil.  (If you don’t have fresh basil, you can use dried.  Just add it with the salt and pepper, maybe 1 t. to start with…)

Once the marinara is finished, add the cooked meatballs and coat. Place the meatballs in the buns.  Top with mozzarella cheese and toast 4-5 minutes in oven, until cheese is melted.  This makes 6 huge subs, 30 meatballs.  Easily cut this in half for a family of four. Also, this recipe also goes great over spaghetti.  You might want a more sauce to less meatball ratio for spaghetti though. 🙂   

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