Italian Meatball Sub
Ingredients
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1 pound ground beef
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¼ cup ricotta cheese
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¼ cup grated Parmesan
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1 large egg, lightly beaten
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1 teaspoon salt
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2 Italian bread slices
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¼ cup whole milk
Tools
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ice cream scoop
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measuring cups
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measuring spoons
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large bowl
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spatula
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chopping board
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small bowl
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June Pan
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liquid measuring cup
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food processor
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bread knife
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foil
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June Food Thermometer
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June Roasting Rack
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June Oven
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Preferences
Start the meatball mixture
In a large bowl, combine the ground beef, ricotta, Parmesan, beaten egg and salt.
1 pound ground beef
¼ cup ricotta cheese
¼ cup grated Parmesan
1 large egg, lightly beaten
1 teaspoon salt
large bowl
measuring cups
measuring spoons
spatula
Make the breadcrumbs
Remove the crusts from the bread and chop or tear it with your hands into coarse breadcrumbs. You should have 1 cup of bread.
2 Italian bread slices
chopping board
bread knife
Soak the bread
In a small bowl, combine the bread and milk. Let soak until the milk is absorbed, about 2 minutes.
¼ cup whole milk
small bowl
liquid measuring cup
Chop the ingredients
In a food processor, pulse the pancetta until it is very finely chopped, about 10 pulses. Add the shallot, parsley and garlic to the food processor and pulse until finely chopped, about 5-10 more pulses. The mixture should resemble a coarse paste.
3 ounces pancetta
1 shallot
¼ cup parsley leaves
1 garlic clove
food processor
Add to the meatball mixture
Add the soaked bread to the bowl with the meat, discarding any milk that was not absorbed. Add the pancetta mixture to the bowl with the meat. With your hands, gently mix the meatball mixture until all the ingredients are evenly incorporated and the mixture appears homogeneous.
Form the balls
Form the mixture into 16 golf ball-sized meatballs, about 3 tablespoons each, being careful not to overwork the mixture. Space the meatballs evenly across the June Roasting Rack set in a foil-lined June Pan.
ice cream scoop
foil
June Pan
June Roasting Rack
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the geometric center of the largest meatball.
June Food Thermometer
Cook the meatballs
Transfer the meatballs to the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Cook until the meatballs are browned and cooked through, about 18 minutes. June will notify you when the meatballs are ready.
June Oven
Remove the meatballs
Remove the meatballs from the June Oven and carefully lift the June Roasting Rack out of the June Pan. Loosely cover the meatballs with foil to keep warm. Carefully remove and discard the foil from the June Pan and allow the June Pan to cool. Keep the oven hot by pressing the button below.
Assemble the sandwiches
To assemble the sandwiches, place one roll on the cooled June Pan. Spread 2 tablespoons marinara sauce into the roll and arrange 4 meatballs on top of the sauce. Spoon 2 more tablespoons sauce over the meatballs and top with 1 slice of cheese. Repeat to assemble the remaining 3 sandwiches.
4 sandwich rolls
1 cup marinara sauce
4 slices Provolone cheese
Heat the subs and melt the cheese
Transfer the assembled sandwiches to the middle shelf of the June Oven. Bake 6 minutes, until the cheese is melted and bubbly. June will notify you when the subs are ready.
Serve the sandwiches
Remove the subs from the June Oven. Serve with more sauce on the side if desired. Serve hot.
