My son really wanted me to make these homemade meatball subs. But I knew the first thing I would have to accomplish is how to make a restaurant style meatball. I wanted something soft and juicy just like I get at Carinos.
After a few hours of looking at recipes I found that combining what I saw on a Triple D episode and what I grew up making with my grandmother was going to be the way to go. Also this was a chance to use my lovely new food processor.
First science to a good tender meatball is bread crumbs. Whether you make it on your own with fresh bread which is the best and if you do this it is good to add some fresh Italian seasoning to it.
Or whether you use bread crumbs out of a can or panko they all do the same thing. They hold moisture into your meatball. Your egg acts as your binding agent which is also important. Remember those two things and you will always have a great meatball. Here’s my recipe to a good soft and tender meatball.Print
- 3 lbs ground beef
- 1 bundle of fresh italian parsley
- 6 garlic cloves
- 1 white onion
- 1 can italian bread crumbs
- 3 large eggs
- ½ cup milk
- Salt and pepper
- Olive oil
- Preheat oven to 375 degrees. In a food processor put in parsley and chop. Add in garlic and onion and chop also. In a large bowl put ground beef and add your seasoning mixture and salt and pepper to the meat. Add in 3 large eggs and ½ cup milk and using your hand mix well. Then add in bread crumbs and mix well with your hands again. Take a large long baking dish and oil the bottom lightly with olive oil to help the meatballs not to stick. Roll your meatballs to about the size of your palm and set into dish. Cover dish with foil. Bake them at 375 degrees for one hour.
- For your sandwich simply slice your meatballs in half and add to your bread of choice. Add cheese and favorite sauce over the meatballs. This recipe makes enough to serve six and still have meatballs left over to make spaghetti and meatballs the next night.
- Category: Dinner
- Cuisine: Italian