Start with a pound of ground beef.
To it add a handful of fresh chopped parsley and a couple of cloves of chopped garlic.
Now add one egg, a bit of salt and pepper…
some bread crumbs and a generous amount of fresh parmesan.
Last but certainly not least add 1/2 a cup of heavy cream to your bowl.
I know that most meatball recipes call for regular ol’ milk, but I had some cream in my fridge so obviously I used that.
But regular ol’ milk would work just fine too.
Mix this with your hands until all of your ingredients are well incorporated.
Don’t be dumb like me, remember to remove your rings first before doing this.
Your meatballs will shrink up a bit, so I like to make mine about the size of a golf ball.
Roll all of your meatballs out…
and place them in a hot sauce pot coated in olive oil.
We are just browning them here, so don’t worry about trying to cook them all the way through on this step. Also depending on the size of your pot you might need to brown your meatballs in batches. If the pot gets too crowded you’ll end up steaming your meatballs vs. browning them.
This what we want our pot to look like!
Once all of your meatballs have been browned take them out, but keep them close by!
In the same pot saute one diced onion.
If you need to add a bit more olive oil go for it!
After your onions have softened up add a few cloves of chopped garlic and season this all with some salt and pepper.
Garlic only takes about a minute to cook up, so don’t walk away from this pot! Burnt garlic is the pits.
When your garlic is done add 1 can of tomato sauce…
and 1 can of diced tomatoes.
Season this all with a palm full of dried basil…
and a pinch of red chili flakes if you want to add a little heat.
Taste your sauce! Does it need anything? A bit more salt and pepper maybe? Mine did.
Once your seasonings are stirred into your sauce add your meatballs back to the pot. Welcome home little meatballs!
Make sure they are covered in the sauce and bring this pot to a slow simmer for about 20 minutes, or until your meatballs are cooked though.
While your sauce is simmering lets toast up our rolls.
Drizzle a little olive oil on top and pop them under your broiler until they are nice and toasty.
The meatballs are done and good thing because the smell of that sauce is making me hungry!
Place two meatballs and plenty of sauce on your roll…
and top that with a few slices of provolone cheese.
Place your sandwich back under the broiler just until your cheese melts.
Grab a napkin and dig in!
I’m in heaven with the savory tomato sauce, melted cheese, and I love what a little heavy cream does for a meatball. It gave them an unexpected creaminess and kept them incredibly moist.
But again regular ol’ milk would work just fine too.
This handsome guy couldn’t wait until dinner tonight to try this sandwich, so I let him eat it for lunch!
What am I going to do without him for a whole week?! I’m sure we’ll figure something out.:)
- 1 pound of ground beef
- 1 handful of chopped parsley
- 2 cloves of garlic
- 1 egg
- 1/2 cup of bread crumbs
- 1 cup of parmesan cheese
- 1/2 cup of heavy cream
- red sauce
- 6 french rolls
- 6 slices of provolone cheese
- olive oil
- salt and pepper to taste