My husband Dov might be the self-proclaimed King of all BBQ but I am definitely the Queen of the Meat Balls. I am always searching and playing around with new meatball recipes and testing them out on my family. I have made meatballs with every ingredient possible, and have served them stuffed, on-top of pasta, stand alone with vegetables and one of my favorite ways in a sandwich. Here is by far my best and easiest dinner meatball recipe that I make over and over again.
Even though this is my first official posting for kosherstreet, the truth is this monday I was very tired and dinner was something that I HAD to do. But don’t we all have days like that every so often? Yet even though I had a long weekend coming off of a family Shabbos Bris for my first cousin, this monday had to be something very quick and easy and with what ever I had in my freezer and fridge (since I didn’t have a chance to go shopping this past friday). So my Kosherstreet fellow moms I hope you can relate!
So this monday night – Here comes my tried and true super delish meatball recipe. I tried to keep things cholesterol friendly and used a mixture of beef and ground chicken. I had some leftover fresh spinach leaves and some shallots that had seen better days and thought it would a great idea to sautee them in a little olive oil and use as a topper for this meatball sandwich. I personally had the meatballs sans the bread – which was mini sub rolls by the way.
My husband had his 2 sandwiches with some cut up veggies. And dinner this monday night – went off with out a hitch despite my crazy weekend.
Here’s hoping you have an easy week and a great dinner that will tickle your tastebuds and most importantly time and fun with your family!
Happy Coooking! Sarah
Salisbury Meatball Sub
Yields 4 subs
1 lb. ground meat
1 tsp. dried Basil
1 tsp. Ginger powder
2 tsp. dried Parsley
1 ½ tsp. Cumin
1 tsp. Oregano
Pinch of Kosher Salt
Pinch of Black Pepper
1 ½ tsp. Garlic powder
3 tbsp. Teriyaki sauce
2 tbsp. Mustard
½ cup plain bread crumbs
2 tbsp. extra virgin olive oil
2 large tomatoes, diced
1 small Vidalia Onion, julienned
½ cup Favorite BBQ sauce
Pre- heat your oven to 400 degrees. Line a large cookie sheet with parchment paper and spray with non-stick spray and set aside.
In a medium size mixing bowl add the first 12 ingredient and mix well incorporating the meat with all the spices and bread crumbs. Using gloved hands, shape golf ball size meat balls and place them onto your prepared parchment lined cookie sheet. Place in oven and bake for 15-20 minutes.
While your meatballs are cooking, sauté in olive oil your diced tomatoes and onions on med-high heat for about 5 minutes.
Add the BBQ sauce and let the onions and tomatoes cook down in sauce for another 4-5 minutes or until BBQ sauce has thickened . Remove from flame.
When Meat balls are done assemble your sub sandwich. Dollop a layer of your tomato and onion mixture on both sides of the sandwich. Place 4-5 meatballs in center, cover with top bread and enjoy.
Healthy Variation: You can leave out the bread crumbs, but then use half the amount of teriyaki sauce and mustard. Also you can serve the meatballs over brown rice instead of having them in the bread.
Tip: I always scoop out the bread in the center of my sub sandwiches before assembling so that the meatballs have a more secure base to rest in