Ricotta Meatball Sub

Ricotta Meatball Sub

Ingredients:

•8 slices Italian bread
•2 slices white sandwich bread, torn (crust removed)
•1 tbsp olive oil
•1 large onion, diced
•4 cloves garlic, minced
•1/3 cup whole milk
•1/2 cup grated parmesan cheese •1/2 cup ricotta cheese
•2 large eggs, whisked lightly
•2 tbsp Italian parsley, minced
•1 pound 85% lean ground beef
•1 pound Italian sausage, ground salt and pepper to taste
Extras:

•1-4 bread rolls of choice
•1 large jar of marinara sauce
•sliced provolone cheese
•grated parmesan
•Italian parsley, minced
In a medium skillet, warm up 1 tablespoon olive oil. Once skillet is hot, add diced onions. Cook over medium heat until onions are translucent. During the last 30 seconds of cooking, add minced garlic. Toss to combine. Once finished, set aside and let cool.

Directions:

In a large bowl, combine torn sandwich bread, milk, parmesan cheese, ricotta cheese, and lightly whisked eggs. Then add minced parsley, ground beef and sausage. Add cooked onions and garlic mixture. Season with salt and black pepper. Proceed by using your hands to thoroughly mash and combine all ingredients together.

Roll and pack meatballs using your hands. Ensure they are tightly packed and rolled into even sized balls. We also recommend using an ice cream scooper if preferred.

Brown the meatballs in batches over medium heat in an oiled skillet. Do not cook meatballs thoroughly, just lightly brown meatballs and get a nice sear on each side. The meatballs will continue to cook in the sauce.

Place all the browned meatballs in a large pot. Pour in marinara sauce and let mixture come to a boil. Reduce heat and let meatballs simmer for approximately 30 minutes until meatballs are cooked throughout.