This dish just completes me. I grew up eating meatball subs at my local pizzeria. This is so much better.
Also, if you don’t feel like making the sauce from scratch, just buy some marinara sauce at your Italian deli. When your using it, taste and see if it needs salt, pepper or sugar added to it.
- 1 can (28 oz) imported crushed tomatoes
- 1 can (14.5 oz) fiery roasted tomatoes
- 1 tbs tomato paste
- 1/4 cup water
- 1 tbs olive oil
- 4 leaves fresh basil
- 2 tbs coconut sugar
- 1 tsp cinnamon
- 1 tsp sea salt
- 1/2 tsp ground pepper
Cook all ingredients (except the oil) in a medium pot, for 20 minutes, on medium heat; stirring occasionally. add the oil 15 minutes in (5 minutes before it’s done). if sauce gets too dense, cover pot with its lid. you can also add a little bit of hot water if the sauce gets too thick too quickly.
- 1 lb grass fed ground beef (or ground turkey)
- 1 clove garlic, minced
- 1 small red onion, finely chopped
- 2 tbs fresh mint, finely chopped
- 1 egg
- 1 tbs olive oil
- 1/4 cup bread crumb
- 1/2 tsp sea salt
- 1/4 tsp ground pepper
combine all ingredients in a large bowl, using your hands to incorporate everything. the mixture should be sticky at the end of mixing. If necessary, lightly coat your hands with a little olive oil in order to handle and shape the meatballs. form small meatballs.
after the sauce has cooked for its 20 minutes, drop the meatballs right into the sauce. cook all together for 20 additional minutes, rotating the meatballs around as gently as possible.
- 1 large loaf Italian bread, slice in fourths, lengthwise
- 2 cups shredded mozzarella cheese
In a 13×9″ baking dish, arrange the bread slices in a single layer. Sprinkle with 1/2 cup of the shredded cheese. Top with meatballs and all of the sauce. And finally add the remaining shredded cheese.
Bake for 20 minutes or until cheese is melted and bubbly.
Yields 4 servings.