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Meatball Sub Casserole
Easy recipe for making meatball sub casserole, adapted from Cuisine at Home
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Dinner
Cuisine:
Italian
Servings:
8
servings
Calories:
266
kcal
Author:
Dan from Platter Talk
Cost:
Under $15
Equipment
Large skillet
Ingredients
for the meatballs
8
oz
250 g. ground chicken
1/4
cup
grated onion
1/4
cup
dried bread crumbs
1/2
cup
grated Parmesan cheese
1
tablespoon
minced fresh parsley
2
tablespoons
minced fresh basil
1
egg
beaten
salt and pepper
to taste
2
tablespoons
olive oil
for browning
for the sauce
2
tablespoon
olive oil
1/2
cup
grated onion
2
cloves
fresh garlic
minced
1
tablespoon
tomato paste
1 14.5
oz
can crushed tomatoes
small handful of fresh basil leaves
coarsely torn.
5
slices
baguette
Italian or artisan bread works well
additional cloves of garlic for the bread
if desired
4-5
slices
provolone cheese
Instructions
Preheat oven to 400 degrees F.
Coat shallow 9 x 11 shallow casserole or baking dish with nonstick spray.
for the meatballs
Combine all ingredients except olive oil.
Use scoop or round spoon to make into 1 inch diameter meatballs.
Place in freezer for 10 minutes.
Heat olive oil in saute pan over medium heat.
Cook meatballs until browned, about 2 minutes on each side.
Set meatballs aside.
for the sauce
Heat 1 tablespoon olive oil in large saute pan, over medium heat.
Add onion, garlic, and tomato paste, saute for 1 minute.
Add tomatoes and basil, continue to stir and reduce to the desired consistency.
Place meatballs in prepared baking dish.
Evenly distribute sauce over meatballs.
Brush each side of bread with olive oil.
Place meatballs dish in oven, along with bread slices directly on oven rack.
Turn bread slices after 8 minutes, bake bread and casserole for another 7 minutes.
Remove meatballs and bread from oven.
Set broiler on high.
Place bread in single layer on top of meatballs.
Cover each slice of bread with provolone, cut to fit bread if necessary.
Broil casserole until cheese melts.
Notes
Add 1/4 cup red wine to the sauce for enhanced flavor and character.
If you don't have tomato paste, stir while heating and reduce the sauce to desired consistency
Stewed or diced tomatoes may be substituted for crushed tomatoes. Use a wooden spoon to mash tomatoes to desired texture while cooking.
Brush bread with whole garlic cloves prior to placing under the broiler.
Nutrition
Calories:
266
kcal
|
Carbohydrates:
19
g
|
Protein:
14
g
|
Fat:
15
g
|
Saturated Fat:
5
g
|
Cholesterol:
57
mg
|
Sodium:
466
mg
|
Potassium:
410
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
423
IU
|
Vitamin C:
8
mg
|
Calcium:
191
mg
|
Iron:
2
mg