Italian Meatball Sub
Shopping List for Fuge Italian Meatball Sub (Makes 4 Subs)
1 package Fuge Italian Meatballs (12 per pack)
4 cups fresh marinara sauce (information below)
2 loaves Italian bread ends cut off, opened up or crusty sausage buns
Sliced fresh mozzarella (8 slices per sub)
Fresh Parmesan grated
2 tbsp fresh herbs, chopped I.e., basil, oregano, parsley
Fresh Marinara Sauce Shopping List (makes about 7 cups of sauce)
2 28 oz cans tomatoes whole, Certified San Marzano preferred!
¼ cup olive oil
¼ cup garlic finely chopped
3 tbsp basil fresh, chopped
2 tbsp parsley fresh, chopped
1 tsp Kosher salt
½ tsp freshly ground black pepper
Directions for Fresh Marinara Sauce
Drain the tomatoes in a colander. Reserve the tomato liquid in a bowl.
In a large pot, heat the olive oil over medium heat. When the oil is hot, add the garlic, stirring, for about 5 minutes, or until it is golden brown. It should turn golden brown, but don't let it burn!
Add the basil, parsley, salt, and pepper. Cook the mixture for 30 seconds.
Add just the tomatoes (not the juice... but keep the juice for later). Break the tomatoes up with your hands as you add them to the pot.
Increase the heat to high, cook for 5 minutes.
Reduce the heat and simmer the sauce for about 10 minutes.
Add the reserved tomato liquid.
Increase the heat to high and bring the sauce to a boil.
Boil for 12 minutes, until slightly thickened, stirring occasionally and scraping the bottom to prevent burning.
Turn off the heat and let sauce rest for at least an hour.
Directions for Fuge Italian Meatball Sub Assembly
Slice meatballs in half and heat in the marinara sauce. Simmer for about 15 minutes. While the meatballs are heating up, turn on your oven to broil.
Place the opened loaves of bread on a baking sheet and cover both sides of the bread with the sliced mozzarella (about 8 total).
Place the bread with cheese under the broiler for about 2 minutes, or until cheese is melted and started to brown on the edges (watch closely, don't let burn!)
Remove bread from the oven. Add 1/4 to 1/2 cup of marinara on the bottom layer of each loaf of bread. Layer meatballs on top of the marinara.
Spoon a little more marinara over the meatballs. Top with grated Parmesan and herbs. Serve at once!