Who knows how many meatball recipes and their variations are available for cooks? A huge number, I am sure – through the years I have experimented with numerous such recipes myself.
Having become a great fan of the Food52 website in recent years, I decided to follow the preparation steps and most of their ingredients as outlined in their recipe for “Extra Tender Meatballs” while making meatballs for use in sub sandwiches. The subs will be served at an upcoming party for my grandsons, who are into piling their subs high with extra ingredients and therefore need about three fairly large meatballs per sub as a good base for the sandwiches.
Since I adapted the Food52 meatball recipe, this article is not intended to be a review of their published version of this popular meat dish, which is a bit more “gourmet” in nature than what I concocted. Their recipe calls for one pound each of ground chuck and ground veal. Knowing my grandsons, the value of using expensive ground veal would be lost not only to them but also under the many extras they like on a sub sandwich. Therefore, I substituted two pounds of Whole Foods Markets’ 85/15 range-fed beef for the ground chuck and ground veal.
I did not have a fresh onion on hand – in its place I thawed some onions that I had previously sliced and roasted in my oven. I chopped up the frozen sliced onions, and mixed in some garlic powder and a large pinch of salt.
From there on out I followed the ingredients and steps in the Food52 recipe with one slight exception. I did not have Dijon mustard on hand, and used a teaspoon of French’s yellow mustard instead.
I browned the meatballs, and although it was a snug fit, I was able to fit them closely together into a foil-lined brownie pan that I then covered with foil. I baked the meatballs at 350 degrees F. for 15 minutes, after which I removed them to a plate covered with paper towels to further drain them of grease.
The recipe yielded 23 meatballs of an approximate 1 1/2-inch size.
The meatballs held together nicely, are tender, and have a good flavor for sub sandwiches. They are now tucked away in my freezer where they will remain until party time.
Food Network’s Rachael Ray has a recipe for marinara sauce that I plan to prepare.
When serving the meatball subs, I will put out a display of sliced tomatoes and red onions, lettuce, pickles, cheese, mayo and whatever other condiments the guests would like. There will also be a 24-hour 7-layer salad, which is one of our family favorites, and a variety of chips and dips. All of this will be easy on the cook (me) while satisfying the young-men-sized appetites of my grandsons.
If you wish to pin this Food52 recipe for “Extra Tender Meatballs” you can find it on my Pinterest site.