If meatballs were listed on the Chicago Mercantile Exchange ...
I'd have made a killing!
Six weeks ago, I blogged on my Sourdough Italian Bread. I made an offhand remark that "I am pretty sure this is the roll I would choose for a meatball sandwich, oozing mozzarella and dripping marinara sauce."
Well, I obviously stimulated lots of people's cravings. The past two weeks have seen a virtual meatball bombardment, here on TFL and even on SusanFNP's Wild Yeast Blog.
I'm slow, but I finally got around to making meatball subs for dinner tonight.
The rolls were made in the manner previously described, except I didn't coat them with sesame seeds. The meatballs were made using the recipe from Marcela Hazan's The Classic Italian Cookbook, except I used ground chicken thighs rather than beef, and I baked them rather than frying them.
Here are the meatballs after baking at 375/convection for 27 minutes:
After cooking in one can of chopped Italian tomatoes, they looked even better.
I also sautéed some Italian sweet peppers and sliced some fresh mozzarella.
Mis en place
My wife wanted hers open-faced.
The sandwiches were assembled and run under the broiler until the cheese was melted and the bread slightly toasted.
- Meatball sub with mozzarella and peppers.
- Fresh corn, sautéed in olive oil with chopped red onion, dressed with lemon juice and lime juice.
- Mixed cherry tomatoes.
- Fresno State Barbera.
Better late than never. Way better!
By the way, as predicted, the rolls held up wonderfully well. No sogginess. No falling apart.