Do you have the cojones to make Guy Fieri's masterpiece? Have no fear! (And don’t skimp on the cheese!)
Courtesy Guy Fieri
1 pound ground beef 80/20 fat content
1 pound ground pork sausage, casing removed
1 red onion, diced, to equal 1 cup
1 cup sourdough bread slices, crust removed, cut ½ inch, about 2 slices
5cloves garlic, minced, to equal 2 Tablespoons
½ red bell pepper, minced, to equal ½ cup
2 tablespoon basil, fresh, minced, about 6 leaves
2 tablespoon oregano, fresh, minced
1 tablespoon black pepper, fresh cracked
2 tablespoons Italian parsley, minced
1 ½ teaspoon red chili flake
½ cup Parmesan cheese, finely grated
1 egg, beaten
1 teaspoon salt
2 tablespoon extra virgin olive oil
1 cup milk 2%
4 each Hoagie rolls
12 slices Mozzarella cheese, about 3/4 pound
2 tablespoon Parmesan cheese, shredded, for garnish
1 cup marinara sauce, recipe follows
For tailgating, make the meatballs and sauce ahead of departure, place cooked meatballs in a disposable aluminum foil pan, cover with sauce and mozzarella cheese, cover tightly with aluminum foil and transport to event. Reheat on grill, indirect heat for 25-30 minutes. Serve with Rolls, a garnish of shredded parmesan and lots of napkins!
In a large sauté pan over medium heat, add oil, and sauté onions, bell peppers and garlic. After 2 minutes add salt and cook until tender. Remove from pan and let cool.
Pour milk over bread crumbs and let soak for 5 minutes. Then remove from milk, and squeeze out excess milk, until bread is moist.
Add meat, soaked bread, cooled vegetables, and remaining ingredients. Mix thoroughly, but gently into 2 inch balls.
In same large sauté pan used for vegetables, add 1 tablespoon oil and cook meatballs, browning each completely. Continue to cook over medium heat until internal temperature reaches 165 degrees, use a digital temperature gage to check temperature.
Remove inside dough from Hoagie rolls, add 4 meatballs to hoagie roll, add ¼ cup tomato sauce, and 3 slice of mozzarella cheese, place on hoagie rolls on sheet pan and melt cheese under broiler until cheese melts and turns golden brown. Top with ½ tablespoon parmesan cheese
Yield: 4 servings
Prep time: 30 minutes
Cook time: 30 minutes
Inactive prep time: 5 minutes
4 garlic cloves (medium size, crushed)
1 yellow onion (minced)
6 cup Roma tomatoes (peeled, seeded and diced)
1 Tablespoon fresh basil (juliened)
½ Tablespoon fresh oregano (chopped)
¼ cup extra virgin olive oil
Salt and fresh pepper to taste
In medium sauce pan, heat olive oil, add onions and cook over medium to low heat until onions are transparent. Add garlic and cook until almost brown and then add tomatoes. Sauté for 1/2 hour over low to medium heat, then add basil and oregano and continue to sauté for 30 minutes longer. In food mill or food processor, puree, and salt and pepper to taste.
Note: To peel tomatoes, in a large stock pot, fill ¾ full with water, bring to a boil, cut a shallow X on the bottom of each tomato, prepare a ice water bath in a large bowl. Add tomatoes to boiling water and let boil for 45 seconds. Remove and drop into ice bath, remove skins. To seed, cut in half and using a small spoon, scoop out seeds and discard.
Yield: 3 cups
Prep time: 25 minutes
Cook time: 1 hour
Inactive prep time: none
Ease of preparation: Easy
Read our full article on Guy Fieri here.