Step By Step Instructions:

Cheesy, Saucy, Meatball Hoagies

→Skip instructions, I’m a pro!

If you don’t love big huge chunks of balled up meat, slathered in homemade tomato sauce, smothered in freshly shredded mozzarella cheese, then you’re on the wrong blog! 

Nothing is more delicious homemade than tomato sauce. It’s easy to make and you only need a few ingredients. If you’re not a meat or bread eater, cover your pasta with this beautiful sauce, and enjoy! Make sure to share those recipe posts! #ColdBeerAndMeatSweats

Prepping the Meatballs: 

1. Measure out all ingredients for the meatballs. Chop onion, garlic, and parsley. Also chop the basil and garlic for the sauce and set aside. 

2. Add all ingredients for meatballs into the mixing bowl and mix well with your hands. 

3. Take the foil and line a baking sheet and set aside.

4. Using your hands, form the meat into 25-30 meatballs. (A little smaller than a golf ball.) 

5. Place the meatballs one by one onto the foil lined baking sheet pan.  

6. Once all meatballs have been formed, place the pan in the oven and bake for to minutes. (Set a timer!) 

7. Remove from oven after 10 minutes, flip all the balls, season with a sprinkle of salt, and make for 18 more minutes, or until no longer pink.  Set aside. 

 

Making the Sauce:

8. Put the Sauce pan on the stove over medium heat. Add both the crushed and diced tomatoes to the pot, followed by all other sauce ingredients except the butter, and stir with the wooden spoon. 

9. Bring the sauce to a boil then reduce heat to medium low, add in the butter and let simmer for 15-20 minutes, stirring occasionally.  

10. Place the cast iron skillet on the stove and drizzle with a tiny bit of EVOO, use a brush or paper towel to coat the pan evenly with the oil. Turn on over medium-low heat. 

11. One by one, carefully place all the meatballs into the cast iron skillet. 

 

12. Turn off the burner with the tomato sauce. Carefully pour the sauce from the pan over the meatballs into the cast iron skillet. (Be careful not to transfer too slow or fast, and hold the pan low, not high, to avoid sauce backsplash.) 

13. Carefully stir the sauce and meatballs together. Place the cast iron back into the oven for 10 minutes, then remove. 

14. If you like toasty rolls, pop a few in the oven for a few minutes and remove once they have reached your desired level of crispiness 🙂 

15. Place the Hoagie Roll on a plate, top with meatballs and sauce, and blanket with a fresh coat of shredded mozzarella cheese! 

I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making these delicious Cheesy, Saucy, Meatball Hoagies 🙂

 

Don’t need step by step instructions?

Here is what you do:

INGREDIENTS:

Homemade Cheesy, Saucy, Meatball Hoagies : 

  • 1 LB Ground Sirloin 
  • 1 LB Ground Pork Sausage   
  • 2 T Worcestershire Sauce
  • 1 Egg 
  • 1 Small White Onion, Diced 
  • 5 Small (or 3 Large), Garlic Cloves, Minced 
  • 1/4 C Fresh Parsley, Chopped
  • 2 T Italian Bread Crumbs (Progresso)
  • 3T Parmesan Cheese
  • Generous Sprinkle Sea Salt
  • A Few Grinds of Fresh Ground Pepper
  • 1 t Red Pepper Flakes
  • 1 T Ground White Pepper
  • 1 t Ground Nutmeg
  • 1.5 t Dried Oregano
  • 14 oz Can Fire Roasted Diced Tomatoes
  • 28 oz can Crushed Tomatoes
  • 1 T Harissa (Optional) 
  • 4 Garlic Cloves, Minced 
  • Sprinkle of Sea salt 
  • A Few Grinds of Fresh Ground Pepper 
  • 2 T Fresh Parsley, Chopped
  • 3 T Fresh Chopped Green & Purple Basil 
  • 1 T Butter 
  • 1 Pack Hoagie Rolls 
  • Shredded Mozzarella 

DIRECTIONS:

1. Measure out all ingredients for the meatballs. Chop onion, garlic, and parsley. Also chop the basil and garlic for the sauce and set aside. 

2. Add all ingredients for meatballs into the mixing bowl and mix well with your hands

3. Take the foil and line a baking sheet and set aside.

4. Using your hands, form the meat into 25-30 meatballs. (A little smaller than a golf ball.) 

5. Place the meatballs one by one onto the foil lined baking sheet pan.  

6. Once all meatballs have been formed, place the pan in the oven and bake for to minutes. (Set a timer!) 

7. Remove from oven after 10 minutes, flip all the balls, season with a sprinkle of salt, and make for 18 more minutes, or until no longer pink.  Set aside. 

8. Put the Sauce pan on the stove over medium heat. Add both the crushed and diced tomatoes to the pot, followed by all other sauce ingredients except the butter, and stir with the wooden spoon. 

9. Bring the sauce to a boil then reduce heat to medium low, add in the butter and let simmer for 15-20 minutes, stirring occasionally.   

10. Place the cast iron skillet on the stove and drizzle with a tiny bit of EVOO, use a brush or paper towel to coat the pan evenly with the oil. Turn on over medium-low heat. 

11. One by one, carefully place all the meatballs into the cast iron skillet. 

12.Turn off the burner with the tomato sauce. Carefully pour the sauce from the pan over the meatballs into the cast iron skillet. (Be careful not to transfer too slow or fast, and hold the pan low, not high, to avoid sauce backsplash.) 

13. Carefully stir the sauce and meatballs together. Place the cast iron back into the oven for 10 minutes, then remove. 

14. If you like toasty rolls, pop a few in the oven for a few minutes and remove once they have reached your desired level of crispiness 🙂 

15. Place the Hoagie Roll on a plate, top with meatballs and sauce, and blanket with a fresh coat of shredded mozzarella cheese! 

Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making delicious Cheesy, Saucy, Meatball Hoagies 🙂