When I talk about “H-Town,” I usually mean Houston. Not so in this case!
The Inspiration, by Jackie
This supremely filling meatball submarine sandwich is named in honor of the place I first tried it: Hummelstown, P-A. You see, my boyfriend hails from Hummelstown, and we spend Christmas there with his family. This year, stepmom Jackie (hayyyyyy!) treated us to Christmas Eve meatball subs, a fruit and cheese spread, Saranac Caramel Porter (my new favorite beer), and a truly amazing butterscotch bundt cake (I have the recipe! Watch out!). It was truly a feast; and that was all before the dinner of roast Cornish game hen and baked potatoes!
But that meatball sub. Man. It really stuck with me.
This week, the boyfriend brought home a big package of beef, fancy organic hot dog buns, and some sliced provolone. Here’s the result: a fast and filling weeknight treat!
H-Town Meatball Subs
1 1/2 lb. ground beef
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 Tbsp Worcestershire sauce
4 hot dog buns
2 Tbsp olive oil
4 large slices provolone cheese
2 cups Rio House Red Sauce (can be prepared ahead)
fresh basil (optional)
1. Preheat the oven to 350°. In a large mixing bowl, stir ground beef, egg, salt, pepper, garlic powder, onion powder, and Worcestershire sauce until well mixed.
2. On a clean surface (I use a glass cutting board dedicated to raw meat), shape beef into balls, making twelve from your pound of meat.
3. Place meatballs on a greased cookie sheet and bake for thirty minutes at 350°.
4. Meanwhile, warm (or cook, if making afresh) Rio House Red Sauce in a saucepan over low heat, stirring frequently.
5. Open hot dog buns and drizzle with olive oil. Once the meatballs have cooked for approximately 20 minutes, place the open-faced buns in the oven to toast. When the meatballs are done (25-30 minutes), remove them from the oven along with the buns. Place a slice of provolone on top of each bun and return to oven until the cheese is melted (approximately two minutes).
6. Remove buns from oven and turn off the heat source. Place buns on serving plates, spoon three meatballs onto each, and top with warm sauce (and basil, if using). Serve immediately.
Serves 2-4, depending on their hunger! One was enough for me on both occasions, while Mr. Hummelstown wanted two–and he’s usually a light eater!