Remember a few days ago when I made my Creole Meatballs with Red Sauce? Well, I made those meatballs all because I knew I had to make this sandwich. This is one of my favorite sandwiches ever, how could it not be, it has all the qualities of a great meal.
First, we start with the moist, juicy, well seasoned meatballs, then I top it off we a savory red sauce, and who can forget the mozzarella cheese, which adds a creamy, gooeyness (yes I make up words) to the fresh, tender bread.
Here stands, the pot of meatballs I made a few days ago. Just look at them, they are waiting to be turned into a sandwich.
Look at them again, they are moist, and cheesy! I split them in half to place into the split sandwich roll. Splitting them in half does not mean, cutting the portion size, it just means splitting them half so you can get more meatballs in the roll!
Meatballs, check, bread and cheese, check, let's assemble!
This is what happens after a few minutes under the broiler.
And this is what happens when we get ready to EAT!
Fresh hoagie rolls
mozzarella cheese
jalapenos
12 Meatballs (recipe below)
red sauce (recipe below)
Directions:
Turn broiler on to pre-heat.
Slice hoagie roll in half, making sure to not cut all the way through the roll. Pull open slightly. Slice heated meatballs in half. Stuff 3 meatballs or 6 slices into each roll.
Top with mozzarella and jalapenos and broil for about 3-5 minutes. Watch carefully. Enjoy.
Creole Meatballs and Red Sauce
Prep Time: 20 minutes
Cook Time: 1 hr 30 minutes
Total Time: 1 hr 50 minutes
Servings: 20 meatballs
Meatballs:
1 lb. ground turkey or beef
1 lb. Italian sausage (removed from casing)
1 bell pepper, diced
1 onion, diced
3 stalks celery, diced
6 cloves garlic, minced
1 jalapeno, diced
1 tbsp. creole seasoning
1 tbsp. Italian Seasoning
1 tbsp. garlic powder
1 tbsp. onion powder
2 tsp. black pepper
1 tsp. smoked paprika
2 eggs, beaten
1 c. grated parmesean cheese
1/4 c. of heavy cream
1 c. Italian bread crumb
Sauce (recipe below)
extra virgin olive oil
Directions:
Chopped all the vegetables except garlic. Place meat, sausage and half the vegetables in a large bowl. Add seasonings, egg, bread crumb, cheese and heavy cream. Add 3 cloves of chopped garlic to the meat. Mix well.
Wet hands slightly.
Form meatballs into golf ball size using a 1/4 measuring cup. Place into a lightly greased pan. Bake meatballs at 350 degrees for 20 minutes. Remove from oven. And place in sauce long with pan juices.
Sauce:
1 can tomato paste
1 28 oz. can crushed tomatoes
3 c. chicken broth
1 tbsp. creole seasoning
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. Italian seasoning
1/2 c. chopped Italian parsley
2 bay leaves
remaining vegetables
remaining garlic
extra virgin olive oil
Directions:
In a large pan, heat about 2 tablespoons of olive oil over medium heat, add vegetables and saute for 5 minutes, add garlic and saute 1 minute more, add seasonings and cook for 1 minute more.
Add tomato paste and cook for 5 minutes, add crushed tomatoes and broth. Toss in bay leaves and allow mixture to cook about 1 hour, uncovered, stirring occasionally over medium-low heat. Add meatballs and cook 30 more minutes. Remove bay leaves. Serve over your favorite hot pasta or stuff inside a hoagie roll filled with mozzarella cheese.
Mixture can be cooled, then frozen.
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