Italian Meatball Sub
- In a large bowl combine bread crumbs and milk; let stand for 2 minutes. Stir in onion, egg, the grated Parmesan cheese, parsley, the 1/4 cup basil, the oregano, the 1 teaspoon salt, and the black pepper. Add the ground beef, ground pork, and ground veal; mix until combined.
- Line a baking sheet with parchment paper or foil. Shape mixture into 24 meatballs, about 2 inches in diameter. Thread four meatballs onto six 10- to 12-inch skewers.* Place skewers on prepared baking sheet in a single layer. Cover and chill for at least 2 hours or up to 24 hours.
- For tomato sauce, in a medium saucepan heat tomatoes, the 1 cup basil, the oil, and crushed red pepper over medium heat. Bring to boiling; reduce heat. Cover and cook for 20 minutes, stirring occasionally. Reduce heat to low; uncover, Cook for 10 minutes more. If desired, season with kosher salt. Cover and keep warm.**
- For a charcoal grill, arrange medium-hot coals around a dip pan. Test for medium heat above pan. Carefully place skewers with meatballs on grill rack over drip pan. Cover and grill for 25 minutes or until no pink remains (160 degrees F),*** carefully turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Add skewers with meatballs. Cover and grill as directed.)
- Transfer skewers to a platter. Grill rolls, cut sides down, about 1 minute or until toasted. Remove roll tops; set aside. Turn roll bottoms over and place one slice of cheese on each roll bottom. Cover and grill about 1 minute or until cheese melts.
- To assemble sandwiches, slide the meatballs from one skewer onto each roll bottom. Spoon some of the tomato sauce over each. If desired, top with pepperoncini slices and olives. If desired, sprinkle with the shredded Parmesan cheese. Add roll tops.
From the Test Kitchen
If using wooden skewers, soak in water for at least 30 minutes before grilling.
Sauce can be made the day ahead and chilled. Reheat before serving.
The internal color of a meatball is not a reliable doneness indicator. A beef, veal, lamb, or pork meatball cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a meatball, insert an instant-read thermometer into the center of the meatball.
Nutrition Facts (Italian Meatball Sub)
- Per serving:
- 701 kcal ,
- 30 g fat
- (12 g sat. fat ,
- 2 g polyunsaturated fat ,
- 12 g monounsaturated fat ),
- 137 mg chol. ,
- 1453 mg sodium ,
- 65 g carb. ,
- 4 g fiber ,
- 13 g sugar ,
- 41 g pro.