Whenever I think of meatball subs, I always think about Joey on “Friends.” Meatball subs were on the top of his list of favorite foods, so much so that you could bribe him to do almost anything if you gave him a sandwich. I only indulge in this sandwich once in a while, but every time I do, I understand where Joey is coming from. Today, I wanted to turn the classic meatball sub into a grown-up version. Introducing spicy meatball subs with burrata and roasted broccolini. Don’t get me wrong, the original version is always great, but this may even be a little better.
**Helpful tips and common mistakes
In my opinion, meatballs are one of those foods that everyone tinkers with to get just right. I’ve seen many different variations playing around with the types of meat, the binder, and the cooking method. This recipe is what works for me, especially for these spicy meatball subs.
Start by making the marinara sauce. I prefer to use San Marzano canned tomatoes but you can also use canned tomato sauce as well. If you’re using San Marzano canned tomatoes, make sure to mash the tomatoes as they cook to make a smooth sauce. If you’re feeling especially brave, you can always increase the red pepper flakes to make it extra spicy.
Now time for the meatballs. I like to use a combination of ground pork and ground beef for the added flavor and fat of the pork. You can choose to use only ground beef or even make these into turkey meatballs. The buttermilk soaked bread adds moisture to the meat vs just adding breadcrumbs so take that extra step – it will be worth it! Add the remaining ingredients and form about 18 meatballs.
People always used to ask, “how can you test the seasoning of burgers or meatballs?” The answer is simple. Simply pan-fry a small amount of the meat in a saute pan and taste away!
I used to brown my meatballs before adding them to the sauce but recently have been adding them directly to the sauce. By cooking them on low heat, they won’t fall apart and will soak up all the goodness of the marinara sauce. Stir occasionally to make sure all sides of the meatballs get coated in the marinara.
While the meatballs are cooking, cook the broccolini. Broccolini is a long slender vegetable, belonging to the broccoli family with a slightly bitter and nutty taste. To offset the bitterness, squeeze fresh lemon juice. If you can’t find broccolini, kale would be a great substitute.
Assemble the sandwiches, piling on the broccolini, meatballs and of course, the burrata. I love a little char on top so I finish the sandwiches in the broiler for about 1 minute, but you can choose to skip this step.
One bite into these spicy meatball subs with burrata and I don’t think I can ever go back. The rich creamy burrata with the lemony, bright broccolini and spicy meatballs, the combination is unbeatable. Take about taking a classic to the next level!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.