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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 pound(s) ground sirloin |
1 whole(s) egg beaten |
1 cup(s) italian bread crumbs |
1 whole(s) onion chopped fine |
4 clove(s) garlic crushed and minced |
1/2 teaspoon(s) crushed red pepper flakes |
2 teaspoon(s) worcestershire sauce |
1/4 cup(s) flat-leaf parsley chopped |
1/4 parmesan cheese grated |
2 tablespoon(s) extra virgin olive oil |
4 clove(s) garlic crushed and chopped |
1/2 teaspoon(s) crushed red pepper |
2 tablespoon(s) flat-leaf parsley chopped |
1/2 teaspoon(s) dried oregano |
28 ounce(s) can crushed tomatoes |
4 whole(s) rolls |
1 bag(s) shredded provolone cheese |
Directions:
1. Preheat oven to 450 degrees F.
2. Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
3. Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
4. Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese
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