Autumn Meatball Subs MAKES 5 SERVINGS (15 MEDIUM-SIZE MEATBALLS)
Everyone loves a hearty meatball sub, and having a skillet of meatballs on the stove at 4:30 p.m. on a fall Sunday feels just about perfect. Maybe you make these for the big game or to have something stowed away in the back of the fridge for the overwhelmingly hectic week ahead. In either case, you’ll thank yourself. ¾ ¾ 2 1 1 ½ 1 ½ ¼ ½ 1 8 2 2 4
pound ground turkey pound ground pork tablespoons plus 1 teaspoon olive oil, divided small yellow onion, finely chopped garlic clove, minced medium apple, peeled and grated medium carrot, peeled and grated cup finely ground fresh breadcrumbs cup whole milk teaspoon ground cumin teaspoon kosher salt grinds of black pepper tablespoons finely chopped parsley cups favorite marinara sauce long French rolls, split Parmesan cheese, grated, for serving
1. Combine the turkey and pork in a mixing bowl. 2. Heat 1 teaspoon of the olive oil in a saucepan over medium-high heat. Add the onion, garlic, apple and carrot; cook briefly until wilted, about 5 minutes. Remove the pan from the heat and set it aside. 3. Combine the breadcrumbs and milk in a large bowl. Add the meat, onion and apple mixture, cumin, salt, pepper and parsley. Mix well. Roll the mixture into golf ball-size rounds and set them aside. You should have 15 meatballs. 4. Heat the remaining 2 tablespoons of olive oil in a large skillet over mediumhigh heat. Add the meatballs, cook for 5 minutes, then flip them and cook for another 5 minutes or until browned. Add the marinara sauce to the skillet and bring it to a simmer, then cover and cook for about 10 minutes or until the sauce has thickened slightly. 5. To serve, toast the rolls and brush the insides with a little olive oil. Pile the meatballs and sauce into the toasted rolls, top with some grated Parmesan and enjoy. Cook’s note: To freeze extra cooked meatballs (either leftovers or those made from a double batch), first arrange them in a single layer on a baking sheet. Place the baking sheet in the freezer, and when the meatballs are completely frozen, pile them into a big storage bag. This method insures that the meatballs don’t stick together. To defrost, simply transfer the meatballs to the fridge in the morning. At dinnertime, warm the already browned meat in tomato sauce until heated through. KIDS CAN: For a fun and messy project, invite the kids to roll out the meatballs with you. FOR BABY: Crumble a lightly sauced meatball for baby to enjoy. Serve with a few raisins and pine nuts. TOMORROW’S DINNER: Leftover meatballs can be served with spaghetti or roughly chopped and baked into a cheesy ziti casserole. ■
RECIPES AND PHOTOS REPRINTED WITH PERMISSION FROM FEEDING A FAMILY BY SARAH WALDMAN, © 2016. PHOTOGRAPHS BY ELIZABETH CECIL. REPRINTED BY ARRANGEMENT WITH ROOST BOOKS, AN IMPRINT OF SHAMBHALA PUBLICATIONS, INC. BOULDER, CO. WWW.ROOSTBOOKS.COM
fall 2017 real food 5