Please Don’t Heat Up the Kitchen New Recipe Challenge: Pizza Meatball Subs

Please Don't Heat Up the Kitchen New Recipe Challenge

I definitely altered this recipe, but I had planned to from the beginning.  I have been salivating over this recipe for months in an attempt to figure out how to make pizza without heating up the kitchen…option 1:  make pizza meatball subs!  But change the recipe for the slow cooker and make slow cooker pizza meatballs.

Growing up, my favorite sandwich from Subway was the meatball sub.  We used to go to the local Mardi Gras parades and eat meatball subs right before.  I liked to load it up:  mayo, brown mustard, olive oil, red wine vinegar, salt, pepper, bell pepper, onion, tomato, olives, pickles, jalapenos, and cheese.  I wasn’t as fond of the lettuce on there; I’m not sure why.  So, when we make meatball subs, I like to load the subs up with toppings.

This recipe was definitely a success.  Muffin ate two meatballs before supper and kept clamoring for his meatball sub before Josh came home.  Josh proclaimed it repeatable.  I liked them, as well, but the oil-packed sun-dried tomatoes were a bit pricey.  I might tray to make some at home when the weather cools down…or purchase dried sun-dried tomatoes from the bulk bins and oil pack them.

I did use some of the oil to brush on the inner lids of the rolls to enhance the flavor some.

Pizza Meatball Subs

Adapted from Kraft Recipes

1 pound each ground turkey and ground pork

1/2 cup dry bread crumbs (I used Italian.  If you use Italian, don’t add the garlic or oregano)

1/3 cup chopped drained oil-packed sun-dried tomatoes (reserve 2 tablespoons of the oil)

1/4 cup grated Parmesan cheese (not the green cylinder, grated)

2 cloves garlic, minced

1/2 teaspoon dried oregano leaves, divided

2 eggs

6 ounces mozzarella cheese, cut into 1 cm cubes (roughly 30 pieces)

2 cups spaghetti sauce

2/3 cup Kraft Sun Dried Tomato Vinaigrette Dressing

bolillo rolls, split

extra toppings:  sliced black olives, thinly sliced red onion, sliced tomato, lettuce, mayonnaise, red wine vinegar, barbecue sauce (Josh’s choice), pickles, jalapenos, extra Parmesan cheese, spicy brown mustard, bell pepper (all optional but great)

Mix meat, bread crumbs, sun-dried tomatoes, Parmesan, garlic and oregano (if you use plain bread crumbs), and egg until just blended.  Shape into golf-ball sized meatballs (roughly 2 inches).

Press a mozzarella cube into the center of each meatball, completely enclosing the cheese.  Roll to make sure the cheese is fully enclosed.  Place them in the slow cooker (I used ‘Red) so that they are barely touching.  It ended up taking two-three layers.

Mix spaghetti sauce, dressing, and a bit of water (2-3 tablespoons) in a bowl.  Pour over the meatballs.  Do not stir at this point.

Cover the slow cooker with the lid and cook on LOW for 4-6 hours.  At the halfway point, gently stir to completely separate the meatballs.

To serve, remove some of the soft white insides of the rolls to allow room for the meatballs.  Fill each with 4-5 meatballs.  Drizzle with extra sauce.  (I’ve found, if you plan on using mayonnaise, that if you use the mayo to seal the bottom half of the roll, it keeps the sauce from oozing out as much)  Top with desired toppings.  If desired, brush the inside top of the roll with the reserved oil.

Press top on the top of the sandwich.  Cut sandwich in half.  Devour and enjoy.  Repeat judiciously.

The raw meatbally goodness rolled and resting in the slow cooker crock

 

The cooked meatballs in the sauce

Wanna bite?

Muffin Approved

 

What’s your favorite meatball sub toppings?

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12 thoughts on “Please Don’t Heat Up the Kitchen New Recipe Challenge: Pizza Meatball Subs

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