A good meatball sub is hard to find. Harry loves them but doesn't like how the spheres roll out when you try to bite into it! These little beauties are perfect for spaghetti or subs.
I wrote this recipe and left out the veal for anyone who freaks out about eating baby cows. My preferred blend of meat is 2 parts ground beef, 1 part Italian sausage and 1 part ground veal. But, in the interest of all, no baby moo-moos were harmed in the making of this blog post. The photos you see are beef & sausage.
I prefer making a bunch at once and freezing them. Double-duty cooking is huge around here. Why just cook for one meal when I can put something in the freezer for a night that we might not have 2 or 3 hours to spend in the kitchen.
Frank's Hot Sauce. I use granulated garlic for these so I don't have to worry about scorching garlic bits while I'm sauteing the meatballs.
Sorry - back to the meatballs. My friend Trish showed me how to make them years ago and how to keep them semi-round. Don't overcrowd the skillet - you need some room so cook them in batches. Roll each meatball into the skillet and shake the pan to keep them moving. You're not trying to cook them all the way through. I have another friend who has gotten the method down to not even brown the meatballs before adding them to her sauce. Must mind-meld with Pam Gaulin.
For all the ingredients follow the bouncing ball to Double Duty Cooking: Italian Meatballs
Yes, really. Frank's Original Red Hot DOES come in one gallon jugs! I try to catch it on sale at GFS Marketplace for around $10. If you don't have a GFS around you and you put that sh#t on everything, you can order it here.