Thursday, January 15, 2009
What's in a name? that which we call a hoagie By any other name would taste as delicious
Where I currently live, this is called a meatball hoagie. I've personally never liked the sound of hoagie. It's one of those words that just icks me out. Thankfully, the word sub is in such common usage nationwide that I can order a meatball sub and people will know what I mean. They may figure that I'm not from here, but they'd be able to fill my order just fine. In Connecticut, they call them grinders, which is my personal favorite name for this kind of sandwich. Depending on where you live, they might be called any of these things, a hero, or something else I'm not even aware of (in which case, tell me in the comments, enlighten me!) But no matter what you call it, a meatball sub is a whole lot of tasty on a roll (an Amoroso roll if you're in hoagie territory).
TURKEY MEATBALL GRINDER/SUB/HERO/HOAGIE
meatball recipe adapted from Giata De Laurentiis
should make 2-4 sandwiches depending on your roll size, we used 6" rolls and should have been able to make 4
1 lb ground turkey (make sure you get 94% lean, 97% lean tastes like cardboard)
1/2 c grated parmesan
1/4 c bread crumbs
2 eggs (or equivalent using egg beaters)
salt and pepper
1/4 c flat leaf parsley (I omit this, we're not big parsley folk)
2 cups tomato sauce
2 slices provolone cheese per sandwich
Mix the turkey, parm, bread crumbs, eggs, salt and pepper and parsley together gently. When thoroughly incorporated, form into 2" balls. Mine flattened quite a bit while cooking, so they ended up looking kinda more like sliders than meatballs, but they tasted great. Anyway, heat the oil (you're going to need a lot, around a 1/4 c maybe, I try to get away with a bit less). The oil should be almost smoking when you add the meatballs. Cook for 5 minutes, then rotate to continue browning. Cook for 8 more minutes. Then add the tomato sauce and cover. Cook for 5 more minutes or until the meatballs are cooked through all the way. Slide two meatballs on a roll. Cover with two slices of provolone and put under the broiler for 2-3 minutes until the cheese is nice and melty. Enjoy.