Sub shops were everywhere when I was growing up in Baltimore. Serving everything from cheesesteaks to pizza subs, cold cuts and meatball subs it was good food at great prices. While never touted as health food it was what it's loyal customers wanted, a quick filling lunch or something to settle the stomach after a night of drinking. I have firsthand experience with this, queasy stomach from too much alcohol? Nothing settles things down like greasy food which makes no sense but who am I to question alchemy?
|The Man - Harley Brinsfield|
Italian Meatball Sub
1 sub roll cut in half and sliced open.
Italian Meatballs (opens in new window)
Marinara Sauce (uncomplicated and simple)
After your meatballs are formed, refrigerate for one hour to let the flavors come together. In a frying pan heat some olive oil and quickly brown the outside of the meatballs then place them in the oven at 350° for 15 minutes until done on the inside. Meanwhile warm your marinara sauce in a pot but don't let it boil. On the inside of the sub roll brush down liberally with garlic butter then toast in oven until toasted about 5-6 minutes. Place 3 meatballs inside the toasted roll then ladle some marinara sauce over the meatballs and top with 2 thin slices of provolone. Return to oven for 5 more minutes until cheese is melted and sub is warmed through. Serve immediately.