Meatball Submarines With Peppers and Provolone

By The Canadian Living Test Kitchen

Tested till perfect

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Meatball Submarines With Peppers and Provolone

This recipe makes 6 servings

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Nutritional Info
Per serving: about -
cal 569569 cal
pro 34 g34g pro
total fat 34 g34g total fat
sat. fat 14 g14g sat. fat
carb 31 g31g carb
fibre 3 g3g fibre
chol 115 mg115mg chol
sodium 1,268 mg1,268mg sodium
potassium 556 mg556mg potassium
% RDI: -
calcium 4646 calcium
iron 2626 iron
vit A 2525 vit A
vit C 8888 vit C
folate 2828 folate
  • Preparation time: 45 minutes
  • Total time : 45 minutes

For a quick lunch, make the meatballs and sauce ahead of time and reheat together before sandwiching to serve.

Ingredients

  • 3 tbsp vegetable oil 3 tbsp vegetable oil
  • 2 cloves garlic , minced2 cloves garlic, minced
  • 1 sweet red pepper , thinly sliced1 sweet red pepper, thinly sliced
  • 1 sweet green pepper , thinly sliced1 sweet green pepper, thinly sliced
  • 1 onion , thinly sliced1 onion, thinly sliced
  • 4 plum tomatoes , chopped4 plum tomatoes, chopped
  • 1/4 cup red wine vinegar 1/4 cup red wine vinegar
  • 1 cup bottled strained tomatoes , (passata)1 cup bottled strained tomatoes, (passata)
  • 1/4 cup water 1/4 cup water
  • 1 tbsp granulated sugar 1 tbsp granulated sugar
  • 1/2 tsp salt 1/2 tsp salt
  • 1/4 tsp pepper 1/4 tsp pepper
  • 6 long (8 inches/20 cm) submarine rolls 6 long (8 inches/20 cm) submarine rolls
  • 1/4 cup sliced drained pickled hot peppers , (optional)1/4 cup sliced drained pickled hot peppers, (optional)
  • 9 deli slices provolone cheese , halved9 deli slices provolone cheese, halved
  • 3 tbsp grated parmesan cheese , (optional)3 tbsp grated parmesan cheese, (optional)
  • Meatballs:
  • 1 egg 1 egg
  • 1/4 cup grated parmesan cheese 1/4 cup grated parmesan cheese
  • 2 tbsp Dijon mustard 2 tbsp Dijon mustard
  • 1/2 tsp fennel seeds , crushed1/2 tsp fennel seeds, crushed
  • 1/2 tsp dried basil 1/2 tsp dried basil or dried oregano
  • 1/2 tsp salt 1/2 tsp salt
  • 1/4 tsp pepper 1/4 tsp pepper
  • 1 lb lean ground pork 1 lb lean ground pork

Preparation

Meatballs: In bowl, combine egg, cheese, mustard, fennel seeds, basil, salt and pepper; mix in pork. Roll by heaping 1 tbsp into 30 balls.

In large skillet, heat oil over medium-high heat; cook meatballs, in batches if necessary and turning once, until golden brown, 3 to 4 minutes. Transfer to parchment paper–lined baking sheet; bake in 425°F (220°C) oven until digital rapid read thermometer inserted into several reads 160°F (71°C), about 5 minutes.

Drain oil from skillet. Sauté garlic, red and green peppers, onion and plum tomatoes until softened, about 3 minutes. Add vinegar; cook until reduced by half, about 3 minutes. Add strained tomatoes and water; simmer until slightly thickened, 3 to 5 minutes. Add sugar, salt and pepper.

Cut out 1-inch (2.5 cm) wide V shape along tops of rolls; hollow out rolls, leaving 1/2-inch (1 cm) thick walls.

Fill each roll with 1/4 cup of the vegetable mixture; stuff each with 5 meatballs. Top with remaining vegetable mixture, and hot peppers (if using). Lay 3 pieces of provolone cheese on each; sprinkle with Parmesan cheese (if using). Broil until cheese is bubbly, about 1 minute.

Source : Canadian Living Magazine: February 2012

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