Meatball Sandwich with Roasted Peppers and Mozzarella

 

1.5 pounds ground beef

3 Johnsonville Sweet Italian sausages, casings removed, about 1 ½ cups

3/4 cup fresh Italian bread crumbs (recipe follows)  

2 eggs

1 tablespoon minced garlic

½ tablespoon finely chopped fresh thyme

½ tablespoon finely chopped fresh oregano

½ cup chopped finely chopped sweet onion

½  teaspoon salt

1 tablespoon half ‘n’ half

1 12 oz. jar roasted red peppers    

Olive oil

4 cups marinara sauce (or your favorite tomato sauce)

Mozzarella cheese slices – 2 per sandwich

Fresh Italian parsley

1 pack shredded Italian style cheese 

2 baked French bread loaves

 

Bread Crumbs

1 loaf fresh Italian bread.  Tear into small pieces and bake at 300 degrees 10-15 minutes until dried.  Run through a food processor to crumble (or by hand)

First bake the French bread.  In a large mixing bowl add ground beef, sweet Italian sausage, eggs and mix well.  Add minced garlic, thyme, oregano, sweet onion and mix well.  Add Half ‘n’ Half and salt, mix well.  Add bread crumbs and mix well. 

Heat 3-4 tablespoons of olive oil over medium heat (add more olive oil as needed).  Shape around 2 inch sized meatballs, place in hot olive oil and brown all sides.  Remove meatballs and place in med/large sauce pan.  Cover with the marinara and heat over medium until boiling, reduce heat to a simmer stirring gently (don’t break meatballs).  Cook about 5 minutes, remove from heat, cover and let sit 10 minutes. 

Cut each French bread loaf in half.  Cut centers out of each half loaf at an angle and place on a greased baking sheet.  Place 2 pieces of mozzarella slices inside covering the whole bottom (cheese will overlap bread).  Cut long strips of roasted red peppers and layer on top of mozzarella slices.  Fill each with 3-4 meatballs, drizzle with marinara and top with shredded Italian style cheese.

Bake at 400 degrees for 5-7 minutes or until cheese is melted.  Sprinkle with chopped fresh Italian parsley and serve.

Makes 4 sandwiches

For extra flair, drizzle with Italian dressing below before serving

 

Italian Dressing

1 cup mayonnaise

¼ cup Half ‘n’ Half

2 tablespoons balsamic vinegar

1 teaspoon minced garlic

½ teaspoon fresh oregano

¼ teaspoon fresh rosemary

¼ teaspoon fresh thyme

1 tablespoon chopped green onion

Pulse all ingredients through a food processor or blender.