Hyper-Local Meatball Parmesan Sub – The Best Ever?
My good friend Mark H. Anbinder is on a quest to find the best meatball parmesan sub in Ithaca. As you can see below, Mark has tried a few from local eateries and has even made some himself. I told Mark that I might be able to top these with a special hyper-local version. The pressure is on! Let me know in the comments where you go to satisfy the craving for a meatball parmesan sub.
Prep time: 15 minutes
Cooking time: 30 minutes
Ingredients (for 6 servings)
- Meatballs:
- 2 lbs locally harvested venison, ground with The Piggery bacon
- 1 cup seasoned breadcrumbs
- 2 eggs
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp red pepper flakes
- 1 tsp Worcestershire sauce
- Salt & Pepper to taste
- Sauce:
- 1 can of tomato paste
- 1 tomato diced
- 2 cups of water
- 1 medium onion, diced
- 2 garlic cloves, diced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt & Pepper to taste
- 1 Tbsp olive oil
- The Sub
- 1 lb of local mozzarella
- 1 cup of local Parmesan
- 1 Tbsp butter
- 6 local bakery fresh rolls
Steps:
- Pre-heat oven to 400 degrees
- Combine the meatball ingredients and shape into 1 inch round balls
- Heat olive oil in large cast iron skillet
- Add meatballs and brown all the sides
- Place skillet into oven and cook until done, about 20 minutes
- Heat large sauce pan and add olive oil
- Add the sauce ingredients and bring to a boil
- Let sauce simmer for about 10-15 minutes
- When meatballs are done, add to sauce
- Slice rolls but not all the way through
- Butter the inside of the rolls and place on cookie sheet
- Broil the rolls until toasty brown
- Add meatballs and sauce to the rolls
- Top with parmesan and mozzarella cheese
- Return to oven and melt the cheese
- Serve with a side of home made slaw or fresh green salad
- Enjoy the best meatball parm sub in Ithaca!
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