Categories: Made
Ingredients
- 1⅛ Pounds Ground Beef
- 4 Sub Rolls
- 1 28-Ounce Can Crushed Tomatoes
- 8 Ounces Fresh Mozzarella Cheese
- 4 Cloves Garlic
- 1 Head Romaine Lettuce
- 1 Lemon
- 1 Yellow Onion
- 2 Teaspoons Dijon Mustard
- ⅓ Cup Grated Parmesan Cheese
- ⅓ Cup Panko Breadcrumbs
- 1/2 Teaspoon Italian Seasoning
Directions
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Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and mince the garlic. Peel and small dice the onion. Slice the rolls lengthwise, keeping them intact (they should look like hot dog buns). Thinly slice the mozzarella cheese. Cut off and discard the root end of the lettuce; roughly chop the leaves. Quarter and deseed the lemon.
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In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, onion and Italian seasoning; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened and fragrant. Remove from heat. Transfer half the cooked aromatics to a large bowl, leaving the remaining cooked aromatics in the pan.
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Add the ground beef, breadcrumbs and half the Parmesan cheese to the bowl of cooked aromatics; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 16 equal-sized meatballs. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs and cook, flipping occasionally, 5 to 7 minutes, or until browned on all sides.
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While the meatballs cook, add the crushed tomatoes to the pan of remaining cooked aromatics; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium. Simmer 3 to 5 minutes, or until thickened; season with salt and pepper. Add the browned meatballs. Simmer, stirring occasionally, 6 to 8 minutes, or until the meatballs are cooked through. Remove from heat.
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Place the rolls on a sheet pan, cut sides up. Spread a layer of the sauce into each roll (you may have extra sauce). Divide the finished meatballs, mozzarella cheese and half the remaining Parmesan cheese between the rolls. Toast in the oven 3 to 5 minutes, or until the mozzarella cheese has melted. Remove from the oven and transfer to a serving dish.
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In a medium bowl, combine the mustard, remaining Parmesan cheese and the juice of 2 lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. Place the lettuce in a large bowl; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); toss to coat and season with salt and pepper to taste. Transfer to a serving dish. Serve the toasted sandwiches and salad with the remaining lemon wedges and any remaining sauce on the side. Enjoy!