SANDRA'S MARVELOUS MOOSEY MINI-MEATBALL OPEN-FACED SUBS

A wonderful and very comforting meal
served with local Alaskan Summer beer.
This marinara sauce will end up being your favorite of all time,
I'm sure...

Yields: (8, 6" long sub halves)
Prep: 15 Mins. 

Bake: 15 Mins. (Meatballs)
Bake: 5 to 7 Mins. (French Bread halves)
Simmer: 30 Mins.

INGREDIENTS

1" Mini-Meatballs:
--(Yields: 48 mini-meatballs)
1 lb. extra-lean burger (I used moose) 

1 large egg, slightly beaten

2 tablespoons milk

1/2 cup panko (Japanese breadcrumbs), or regular
1/4 cup grated parmesan cheese

1 garlic clove, minced

3 tablespoons red onion, finely minced

½ teaspoon ground mustard

½ teaspoon celery seeds

kosher salt and freshly ground pepper to taste

Be sure to have
Alaskan Summer Beer
on hand...

Marinara Sauce:
--(Yields: 5 cups)
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
Pinch of red pepper flakes
2 teaspoons Italian seasoning herbs
2 teaspoons onion granules
1 (14 oz. can) Italian stewed tomatoes, with juices, broken into small pieces
2 (14 oz. cans) tomato sauce
2 teaspoons honey
1 teaspoon kosher salt
2 teaspoons aged balsamic vinegar

Subs:
1 Loaf of Sandra's Homemade French Bread
2 cups shredded mozzarella
2 cups shredded romaine

METHOD

Preheat oven to 350 degrees. Line a baking sheet with tin foil, spray with oil, and set aside.

In a medium bowl, mix together burger, beaten egg, milk, panko, parmesan cheese, minced garlic, minced onion, ground mustard, celery seeds, kosher salt, and freshly ground pepper. Roll into 1” balls (I do so using a small scoop to ensure meatballs are of uniform size).

Par-bake in preheated oven for 15 minutes, turning once half way through.

Meanwhile, in a heavy-bottom large saucepan heat the olive oil over medium-high heat. Add the garlic and red pepper flakes, saute for 30 seconds.  Add the Italian seasoning, and onion granules.  Pour in tomatoes with juices, tomato sauce, honey, and kosher salt; bring sauce to a boil. Reduce heat to low, then stir in  balsamic vinegar.

Add the par-baked meatballs, and gently fold to coat with sauce. Simmer, uncovered, on low for 30 minutes, while occasionally folding to continue to coat meatballs with sauce.

In the meantime, slice the french loaf in half lengthwise, and remove a bit of bread in the middle to form a slight well, then cut each half into quarters crosswise (ending up with 8 halves). Place on a foil-lined baking sheet and bake for 5 to 7 minutes until slightly crispy and golden.  

Spread a layer of shredded romaine among each loaf half, generously top with mini-meatballs and sauce, then sprinkle with shredded mozzarella. 

Serve with plenty of napkins. ~ Enjoy!

~~~~~~~~~~~~~~

Tip:  The mini-meatballs and marinara sauce would also be fabulous if you wish to serve it over prepared spaghetti noodles.