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Bacon and Mozzarella Stuffed Meatball Sandwiches

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Credit: Elizabeth Van Lierde and Abagail Halstead

Bacon and Mozzarella Stuffed Meatball Sandwiches

In the six (almost seven) years of dating my boyfriend, Jared, I’ve rarely heard him throw around the phrase “one of the best things you’ve ever made.” But these meatball sandwiches are the way to his heart. My Philly-native beau grew up on subs from Wawa and Philly cheesesteaks from some of the best-known places, so I know when it comes to hoagies that he knows his stuff. This sub is filled with stuffed cheesy meatballs swimming in marinara sauce, piled high with mozzarella, and baked to perfection. Serve alongside a warm bowl of extra marinara for dipping, and an ice-cold beer.

Buy the book : Everyday Entertaining by Elizabeth Van Lierde

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Bacon and Mozzarella Stuffed Meatball Sandwiches Recipe

Yield Serves 4 to 6

• shellfish-free
• tree-nut-free
• low-carb
• fish-free
• peanut-free
• soy-free
• alcohol-free

Per serving, based on 6 servings. (% daily value)

• Calories 746
• Fat 52.3 g (80.5%)
• Saturated 23.2 g (115.9%)
• Carbs 27.8 g (9.3%)
• Fiber 3.3 g (13.3%)
• Sugars 7.9 g
• Protein 39.3 g (78.6%)
• Sodium 1466.3 mg (61.1%)

Ingredients

• 8 ounces

  bacon

• 1 pound

  ground beef

• 1/2 cup

  panko breadcrumbs

• 1/2

  small white onion, finely chopped

• 1

  egg

• 3

  garlic cloves, minced

• 2 teaspoons

  fresh minced rosemary

• 2 teaspoons

  dried oregano

• 1/2 teaspoon

  kosher salt

• 1/2 teaspoon

  cracked black pepper

• 16 ounces

  mozzarella cheese log, divided

• 1 (24-ounce) jar

  marinara sauce

• 4 to 6

  kaiser rolls or small French rolls

Instructions

1. Heat a large saute pan on medium heat. Add in bacon and cook until bacon is cooked through and crispy, about 5-6 minutes. Transfer to a paper towel-lined plate to drain and chop finely.

2. In a large mixing bowl add in bacon, ground beef, bread crumbs, onions, garlic, thyme, rosemary, oregano, salt and cracked black pepper. Mix well until all ingredients are combined.

3. Preheat the oven to 350 degrees F.

4. Cut half of the mozzarella log into 15 small 1/2-inch balls. Grate the remaining mozzarella cheese and set aside. Form 1-2 inch meatballs around the mozzarella ball. Continue to roll all the meatballs. Drain most of the bacon grease from the pan, until there is enough to lightly coat the pan. In the same pan, cook meatballs for 8-10 minutes on medium heat, turning halfway or until meatballs are crispy and cooked through. Add in a jar of marinara sauce, stir to combine, and bring to a low simmer. Remove from heat.

5. Slice open a kaiser or small French roll and place onto a baking sheet. Add 3-4 meatballs with a few tablespoons of sauce liquid to the roll. Top with a handful of shredded mozzarella cheese. Melt in the oven for 8-10 minutes or until the cheese is gooey and melty on top.

Recipe Notes

This recipe is excerpted from Everyday Entertaining by Elizabeth Van Lierde. Images by Elizabeth Van Lierde and Abagail Halstead.

Source : food