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March 5, 2013

Simmer Magazine

Toasted Meatball Sub

Meatball. What a terrible word, but such a comforting bite. During the winter, I find that I always put on a few pounds from sitting around, being lazy, and gorging on my mom’s cooking.  So I learned recently to just embrace the flab and go all out with one of the sloppiest foods ever: a warm meatball sub.

meatball sub


½ lb ground beef
2 garlic cloves, minced
1 small onion
½ tsp ground cayenne pepper
½ cup breadcrumbs
¼ cup parsley, chopped
Salt to taste
Pepper to taste
Olive oil
1 23-oz jar of marinara sauce
1 baguette
Fresh mozzarella cheese


In a large bowl, combine beef, garlic, onion, and breadcrumbs with salt, pepper and ground cayenne pepper.
Mix the ingredients together thoroughly.
With your hands, roll the seasoned beef into 1 ½ inch balls.
Heat olive oil in a large saucepan and then add meatballs.

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