The Fresh Loaf

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Well Sylvia started it ! The meatball sandwich rolls on....

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audra36274's picture
audra36274

Well Sylvia started it ! The meatball sandwich rolls on....

    I couldn't let Sylvia and Pamela have all the red stained shirts! I did use Sylvia's meatball recipe, but instead of rolling the out by hand used and ice cream scoop to put the meatball in the bread crumbs. NEXT time I will only use a cookie dough scoop. They were way too big! I was scooping, rolling and putting them straight in the oil when I stopped to count. Sylvia had 18 or so and here is 10,11, 12. Uh oh. Too late. Good thing I have a big mouth. They were great ya'll. Thanks for the inspiration. My bread crumbs vanished somehow, but they were great.


Comments

xaipete's picture
xaipete

Those look great, Audra! It looks like you got great surface tension on your rolls too. I esp. like the way you split open the top to build your sandwiches. I hope your kids appreciate what a great cook you are.


I used a cookie scoop and had 16 balls. I used my large (7 1/4 qt.) Le Creuset pot because I didn't want to be splattered with oil and tomato sauce! I fried the meatballs in the pot, drained the oil, and then made the sauce in the same pot to lessen oil splatter and save having to wash a frying pan.


--Pamela

audra36274's picture
audra36274

I really should have made them smaller. I also used my large LeCreuset pot and it did keep the mess tamed. But I said I had marinara in the freezer from about a month ago. I defrosted it while the rolls were rising. Started the meatballs browning and went to put the sauce ( it was even label Spaghetti Sauce on the ziploc bag ) in the pot and it was BBQ meat with sauce. I had to run and grab jars of tomatoes and garlic and get busy fast. Yes, I should have checked it earlier, but I had no reason to doubt the label, it hasn't happened before. And all orangey-red frozen things look alike to me. Oh well, all's well that ends well.

SylviaH's picture
SylviaH

'Mama Mia', Audra!, Those do look mouthwatering!  I love your buns!  I hope I said that right! 'lol'!  The meatballs look cozy as can be all settled in and ready for the first big bite.  Your family is very lucky to have you!  Thank you for posting the  great photos, I have really enjoyed your and Pamela's photos, it has be fun!


Sylvia

Paddyscake's picture
Paddyscake

That looks way too good!


Betty

raidar's picture
raidar

What a delicious looking post. It's mouth watering!

blackbird's picture
blackbird

O-me-O-my-O-me-O-my, drool, wagging my tail and licking me choppers, look what's happening to us. That does look a tasty treat.

Debra Wink's picture
Debra Wink

Ohhhh, those look really gooood.

weavershouse's picture
weavershouse

So delicious looking! Great job Audra. What recipe did you use for your rolls, I love the crust on them.


 


weavershouse

audra36274's picture
audra36274

Here ya' go


( the recipe calls for pkg.'s of yeast. I have bulk and just use my yeast spoon from KA that is the size of a pkg. )


2 pkg. yeast                        2 cups milk


1/4 cup sugar                      3 t. salt


2 eggs, beaten                    4 Tbsp. oil


about 6 cups flour ( = or - )


Add the yeast to warm milk. Mix in you mixer bowl the rest. Add yeast. Mix, knead, cover, rise till double. Shape, rise. Bake at 375 till golden brown and delicious.


 


NOW, answer me if you will. Last week I made the same recipe and they were pillow soft when baked. This week, I could not get them to the un-sticky enough to work with them stage, and feel I added too much flour. It worked this time, because the meatballs call for a sturdier bread with all the sauce and weight of my over sized meatballs. The only thing I did different was last week, I had ran out of milk and used evaporated milk with a touch of water. Would that make a diff. in the stickiness and softness. I wouldn't have kept dusting with flour had it not have been a gooey mess. I have worked with sticky before ( zolablues cinnamon rolls are pretty sticky) but this would not be tamed, until the outcome was too much. Sure I could have kneaded in the bowl using the mixer, but I still had to shape later. I would of had to deal with it eventually. Anybody?????

weavershouse's picture
weavershouse

Great, I'm happy to see any recipe with eggs in it because, probably like you, I have way too many eggs this time of the year. There are 7 or 8 eggs a day from the 8 hens and there are two of us. We do give a couple of dozen a week to our daughter and her family but still too many for us. I made the tarts from Sylvia and made a 6 egg yolk custard to fill them. The custard was so yellow from the fresh eggs that it looked fake. So good. Her tart recipe is perfect.


 


Anyway, thanks for the recipe, I'll get it going very soon. As for your question, I wish I knew the answer. I'm sure someone better than me can help. All my doughs have a mind of their own and I never know what to expect. Keeps the kitchen lively though.


 


weavershouse

audra36274's picture
audra36274

I used regular milk and dough was fine today.

Nomadcruiser53's picture
Nomadcruiser53

I can see a small crowd of friends, these meatball subs and cold beer on a summer afternoon. Thanks for the photos. Dave

audra36274's picture
audra36274

And how easy. Have the meatballs and rolls ready, when everyone is ready simply add the meatballs and cheese and a quick trip under the broiler. Yum! I'll have to keep that in mind. Our family gets together a lot to eat. Even for 25 or so people it would be no big deal. Double the meatball recipe ( and make them the correct size this time) and make a full batch of rolls. How easy!

xaipete's picture
xaipete

That's how I did it, Audra. I loaded the meatballs, sauce, and cheese in the rolls and popped it under the broiler until the cheese was melted and the bread slightly toasty.


What I didn't think of doing was slicing the roll through the top like you did. I think your way of doing it makes for a beautiful presentation.


--Pamela

audra36274's picture
audra36274

   I had already sliced one roll the regular way and he immediately ask why I didn't do them like they make meatball sandwiches at Subway , with the V in the top to keep the meatballs in. I hate it when he does that!  Well of course it was a better way of doing it, I just wish I'd of thought of it! Forrest for the Trees.....

xaipete's picture
xaipete

I've never been to Subway. How do they make the "V"? Are they removing some of the bread? I need help imagining this.


--Pamela

SylviaH's picture
SylviaH

Your husband idea to is definately the coolest way & best eye appealing to slice the buns and load them..but like Pamela..I don't understand the V slice? If it's like I imagine it would give a nice little piece of bread also between the meatballs?  This will be the way I slice my buns for meatballs and sausage sandwiches from now on...give your husband a big hugh for a great suggestion.  We mix, knead, shape, slash, bake ..but there is a way to slice those bakes correctly..this is it for the MB and S&P sandwiches! : )


Sylvia 

audra36274's picture
audra36274

they say a picture is worth a thousand words. It is sooo simple . At Subway, they top the sandwich off with the little V shaped top knot, but I  wanted my cheese to remain as is. And it made a better picture. If you have a lot of filling you can of course dig a little of the bread out with your fingertips from the ditch, just don't go too far. Not the best pictures but maybe they tell the story better than I could have.


                                                   Audra 

xaipete's picture
xaipete

Thanks for the picture. It really helps. --Pamela

SylviaH's picture
SylviaH

Ohhh, you cut a V out..I was thinking you cut a V in!  Thanks, Audra!