Baked Meatball Sub

The simple recipe adapted from “Leon Happy Fast Food” quickly delivers a classic American sandwich. Bake the meatballs on a wire rack set inside a rimmed sheet pan. It’s hands-off cooking and allows some of their fat to drip away. If you don’t have a rack, you can cook them on the lightly oiled baking sheet, but may want to place the cooked meatballs on a towel-lined platter to drain after cooking. Use your favorite marinara or make the quick sauce below. Sprinkle the subs with fresh Parmesan cheese to finish. You can overstuff them or have a few meatballs leftover.

3⁄4 cup fresh basil leaves, divided use 1 pound lean ground beef (93% lean

or higher)

1 large egg, lightly beaten 2 tablespoons breadcrumbs, plain or

Italian

1 scallion, finely chopped

2 teaspoons garlic powder, divided

use 2 tablespoons freshly grated Parmesan cheese, plus more for serving

1⁄2 teaspoon fine sea salt or table

salt, plus more as needed

1⁄2 teaspoon freshly ground black

pepper, plus more as needed 1 cup tomato puree

2 teaspoons extra-virgin olive oil,

plus more as needed

1⁄4 teaspoon dried oregano,

preferably Italian

1⁄4 teaspoon dried basil

1⁄4 teaspoon crushed red pepper

flakes (optional)

4 sub rolls (or any kind of long, sturdy roll or baguette), top-split or side split

Instructions: Position a rack in the middle of the oven and preheat to 375 degrees. Set a wire rack inside a large, rimmed sheet pan.

Finely chop about 2 tablespoons of the basil. Then, in a large bowl, combine the beef, egg, breadcrumbs, scallion, 1 teaspoon of garlic powder, the Parmesan cheese, the chopped basil, salt and pepper. Gently mix just until everything is evenly combined, but don’t work the mixture too much or the meatballs will be dense and tough.

Divide the mixture into 12 equal portions and shape each one into a ball; transfer the meatballs to the prepared baking sheet. Bake for 20 minutes, or until cooked through with an internal temperature of 165 degrees.

While the meatballs are baking, make the sauce. In a small saucepan over medium heat, combine the tomato puree, olive oil, the remaining garlic powder, oregano, dried basil and crushed red pepper flakes, if using, and bring to a simmer. Cook for 5 minutes or until slightly thickened, taste and season with the salt and pepper as needed. Remove from the heat, cover to keep warm and set aside.

A minute or so before the meatballs are done, place the rolls on a sheet pan and put them in the oven for about 2 minutes to warm.

When the meatballs are done, remove them and the rolls from the oven. Set the split sub rolls out in front of you. Halve the meatballs (or not, if you prefer, but halving stops them falling out of the sandwich). Spread the cut sides of the bread with a little of the sauce, then stuff with meatballs and spoon over a little more sauce.

Sprinkle the subs with extra Parmesan and the remaining whole basil leaves, and serve.

Cheese lovers can add a slice of provolone or mozzarella to the subs and broil them for 1 minute or until the cheese is melted and bubbly before adding the whole basil leaves.

Makes 4 servings

Adapted from “Leon Happy Fast Food” by Rebecca Seal, Jack Burke and John Vincent (Conran, 2020)