Meatball Sub Sandwich

The Best Meatballs and Sub Sandwich

Here’s a two for one recipe. Actually, it’s a 3 in 1 recipe, technically but who’s counting. You’re getting an amazing Meatball recipe, a fantastic Garlic and Greens Butter Spread recipe and a sub recipe that is out of this world delicious. I’m even going to plug my Spaghetti Sauce and Pizza Sauce recipes as a Marinara option, as well.

1.5 lbs of raw hamburger and 5 regular Bratwurst sausage’s (1 lbs).

Beef and Pork

The most important ingredients for a great meatball starts with the meat and, in my opinion, beef just isn’t enough. To really trick up the flavor you’ve got to add pork or pork sausage. In this case, I’m adding regular Bratwurst Sausage’s. Another good combination is the addition of veal. Ground beef, pork and veal make great meatballs, if you don’t want to use sausage. For this recipe, however, I like the Brat’s because of the additional ingredients put in that make the flavor of the sausage so unique in flavor, especially when it’s mixed in with beef to make meatballs.

2 dozen 1 1/2 inch raw meatballs in 2 cupcake tins, ready for the oven.

Baked or Pan Fried

Meatballs can be cooked several different ways. The easiest, in my opinion, is baking them. I love a good pan fried meatball, don’t get me wrong, but when you’re preparing several other foods or filming at the same time, it’s a lot easier to just throw them in the oven and let them do their thing. I like to use these mini cup cake tins because the catch the grease and they fit a 1 1/2″ inch meatball, perfectly. I bake for 15-20 minutes at 400° F.

Garlic and Green’s Butter Spread for the sub rolls.
Grilled Bread for the Sub Rolls

You have to grill the bread when you’re making a Meatball Sub. You just have to. If you don’t, the sauce will take over the bread and turn it into a sloppy mess. Maybe that’s your thing, though. Just maybe, that’s the way you like it and you can just skip grilling altogether. Either way, I wouldn’t advise that you go with out this lovely Garlic and Green’s butter spread. It is divine and, because I do prefer my buns grilled, I spread this butter over both sides of the inside of fresh sub roll and lay it down flat on a hot skillet for a few minutes or until it fully toasts the spread. Then I fill it up with goods, minus the sauce (don’t add the sauce until the end).

2 dozen cooked Meatballs, still in their cupcake tins, after baking.
Almost 2 dozen meatballs mixed in a pot of Spaghetti Sauce.
Marinara, Spaghetti or Pizza Sauce

Of course, it’s entirely up to you which sauce you use and how much effort you want to put into making a Meatball Sub. Maybe it’s just me but I think the flavor of the sauce get’s bolder in the title order; Marinara, Spaghetti Sauce then Pizza Sauce. I have 2 Spaghetti Sauce recipes and a good Pizza Sauce recipe, if you you’re interested in making it from scratch. Personally, and for the sake of ease, I prefer just going with a jar of Prego and if you’ve got a problem with that then choose something else. All I recommend, if you choose a store bought sauce, is that you stay away from Ragu, yuck!

Meatball Sub Sandwich video tutorial by PoorMansGourmet.

Meatballs Ingredients: Makes 30 1 1/2″ Meatballs

1 1/2 lbs Hamburger
1 lbs Original Bratwurst, 5 sausages
13 Ritz Crackers
1 tbsp Italian Seasoning
1 tbsp Mexican Oregano
1 tsp Goya Adobo all purpose seasoning
2 eggs

1 Pinch of Kosher Salt and Pepper, optional

Oven 400° Fahrenheit for 20 to 25 minutes.

Meatball Sub Ingredients:

6 to 8 Sub Rolls
24 oz Spaghetti Sauce
6 to 8 slices Provolone or Mozzarella Cheese
1/2 cup Parmesan, grated

Garlic and Green’s Spread
2 to 4 Green Onion
6 Basil Leaves
Hand full Fresh Spinach Leaves
2 Garlic Cloves
2 tbsp Olive oil
1 cube Butter, 1/2 cup
1 tsp Balsamic Vinegar
1 tsp Parmesan, fresh grated
1 pinch Kosher Salt and Pepper

Be sure to watch the video tutorial and I’ll show you how to make these incredible Meatballs and these Meatball Sub Sandwich’s.

Fried Mozzarella

Four Fried Mozzarella patties, plated with a ramekin of pizza sauce.

The BEST Fried Mozzarella

Everyone claims to have the “best” recipe for what ever they’re advertising but I’m telling you right now that nobody makes they’re Fried Mozzarella like this because they’re not using the right cheese. And, once I show you what I’m talking about, you’ll be convinced that I’m right and that this is, without a doubt, the best Fried Cheese.

Layered pieces of Low Moisture Mozzarella cheese laid down like dominoes on a plate.

The Perfect Cheese

I have memories of ordering Cheese sticks at Denny’s after the local bars would send us home for the night. I thought that they were amazing but, the truth was, I was just drunk because those Mozzarella sticks were crap as soon as they went cold. The batter sucked and the cheese got hard and rubber. Well, no more I say.

The secret to my Fried Mozzarella is Low Moisture Mozzarella. You’ve probably seen it at your grocery store or even had it melted on a Margherita Pizza. I serve it up sometimes with Cured meats like Prosciutto and Dry Copa or Genoa, sliced fruit and crackers. It’s a little bit saltier than regular Mozzarella, so there’s more flavor, and it’s got a lot more elasticity to it when it’s melted, because of the low moisture content; which is generally about 45 to 52% compared to the regular, as high as 60%.

A plate of breaded and battered Mozzarella ready for the to be fried.

Fried Cheese Breading and Batter

In this recipe, I don’t use a batter to coat the Mozzarella Cheese before frying. Instead, I use a basic seasoned flour, egg wash and seasoned bread crumbs breading or, in this case, Panko.

In the video tutorial, I instruct you to add a double layer of this coating. This is very important because it will create a wall around the cheese, as it melts in the frying oil, and it will prevent the melted cheese from leaking out into the pan or fryer which, in turn, creates a huge mess.

I fry these in hot oil, for just a few minutes, until they turn golden brown, let them cool on paper towels and serve with Pizza Sauce.

Fried Mozzarella video tutorial by PoorMansGourmet.
Fried Mozzarella Ingredients: Makes 12

1 pckg Mozzarella, low moisture
1/4 cup Flour, all purpose
1/4 tsp, Old Bay
4 eggs, for egg wash
1/4 cup Water, for egg wash
1 1/2 cup Bread Crumbs, Seasoned
1 cup Vegetable Oil, for frying

Fry for 2 minutes at 350° Fahrenheit.

Follow the instructions in the short video tutorial and I’ll show you exactly how to make the best Fried Mozzarella.

Buttermilk Biscuits

A plate of fresh homemade Buttermilk Biscuits.

The Best Buttermilk Biscuits

From Sausage and Gravy to KFC, Buttermilk Biscuits have become an American staple and if you’re looking for a great recipe, you’ve come to the right place. These biscuits turn out exactly the way you want them and, believe it or not, they’re very easy to make. You just have to understand a few basic tricks and your biscuits will turn out perfect, first try.

Partially eaten plate of Biscuits and Sausage Gravy.

The Trick to Fluffy Flaky Biscuits

The secret to Buttermilk Biscuits is in the dough. This recipe doesn’t have many ingredients so, it’s not really about what goes into the dough as much as how the dough is mixed.

From the very start, you need to mix all of the dry ingredients first. Then add cold butter, preferably frozen, and it needs to be grated or shredded in a food processor with all of the dry ingredients. If you’re familiar with apple pie crusts or pastry dough recipes, the technique is very similar(This allows the dough to puff up into flaky layers once the dough is pressed and folded).

Afterwards, the wet ingredients, buttermilk and honey can be mixed in but, be careful not to over mix. In fact, as I show you in the video tutorial, its important to only combine the ingredients into one mass rather than really “mix” the dough, then press it flat and begin to fold and roll as instructed.

The biscuit cutting is important as well. Instead of twisting the cutter through the dough, just press firmly with a wiggle. Twisting tends to keep the dough from separating and rising with flaky layers. Trust me, you don’t want to end up with hard baked hockey pucks.

This recipe makes approximately 16 biscuits about 2 1/2″ wide and 1 1/4″ thick.

Perfect Buttermilk Biscuits video tutorial by PoorMansGourmet.

Buttermilk Biscuits Ingredients:

2 1/2 cups Flour
1 cube Butter, 1/2 cup
1 1/4 cup Buttermilk
2 tbsp Baking powder
1 tsp salt
2 tbsp honey

Bake at 425° Fahrenheit for 15 minutes

Be sure to watch the short video tutorial and I’ll show you exactly how to make the best fresh Buttermilk Biscuits.