Recipe: Melissa Clark's Meatball Sub Sandwich

MEATBALL SUB SANDWICHES ON GARLIC BREAD
"Made from start to finish in under 45 minutes, it's one of the quickest meatball parm iterations out there, and I think one of the best."


FOR THE MEATBALLS:
1/3 cup panko bread crumbs
1/4 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley leaves and tender stems
2 garlic cloves, finely grated or minced
3/4 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
Pinch of crushed red pepper flakes
1 pound ground beef or turkey, very cold
1 large egg, beaten
FOR THE SANDWICHES:
1 crusty Italian bread, preferably semolina, about 12-inches long
4 tablespoons (1/2 stick) unsalted butter, melted
2 garlic cloves, minced or finely grated
2 tablespoons finely chopped fresh parsley or basil
1 tablespoon grated Parmesan cheese
Pinch of crushed red pepper flakes
4 ounces fresh mozzarella, torn or cut into small pieces (1 cup)
1 cup marinara sauce, homemade or store-bought, for serving

1. Place an oven rack 4 inches from the broiler and heat the broiler to high.

2. Make the meatballs: In a large bowl, combine the bread crumbs, Parmesan, parsley, garlic, salt, oregano, black pepper, and red pepper flakes, and mix well. Add the meat and egg and combine with your hands until well mixed. Form into 24 meatballs, each about 1 1/4-inches in diameter. Place the meatballs on one side of a rimmed sheet pan and broil until golden and firm, 6 to 9 minutes (you don't need to turn them). Turn off the broiler and set the oven to 425 degrees F.

3. While the meatballs are broiling, prepare the sandwiches: Use a serrated knife to cut the Italian loaf in half lengthwise, almost but not quite all the way through, and pull it open like a book.
Place the bread, cut side up, on a piece of foil just large enough to fit the opened loaf. Put the bread and foil on the empty side of the sheet pan, next to the meatballs (the foil keeps the bread from absorbing the meatball juices and getting soggy). Bake for 3 minutes to toast the bread lightly.

4. In a small bowl, stir together the melted butter, garlic, parsley, Parmesan, and red pepper flakes.
Remove the sheet pan from the oven and brush this butter-garlic mixture all over the top of the bread. Using a spatula, push the cooked meatballs close to each other so they're touching. Sprinkle the mozzarella on top of the meatballs and return the pan to the oven to bake for 5 to 7 more minutes, until the bread is crisp and the mozzarella is melted.

5. To assemble the meatball sub, place the cheesy meatballs on the garlic bread, spoon a little of the marinara sauce on top, and smush the sandwich shut. Cut into pieces and serve more marinara sauce on the side for dunking.

Serves 2-4
Used by permission to Recipelink.com from Clarkson Potter
Source: Dinner in One, Exceptional & Easy One-Pan Meals by Melissa Clark, Photographs by Linda Xiao