Subbing at the Super Bowl
I published a few unusual Super Bowl dishes in my story about Joe Monteiro.
But for a lot of people the Super Bowl menu is about tradition.
One of my favorites is this meatball sub. Beware: It’s a little messy for the couch, but that’s part of the fun.
Meatball Subs
Any smooth tomato sauce may be substituted for the pizza sauce; merely combine the 2 cans of tomato sauce with a 6-ounce can tomato paste to thicken, and add more oregano or Italian seasoning blend to taste. Dense rolls are necessary to keep sub from falling apart.
1 tablespoon olive oil
1 medium onion, diced
1 green bell pepper, diced
3 cloves, garlic minced
2 15-ounce cans pizza sauce
1/2 teaspoon oregano, dried
Crushed red pepper to taste
Meatballs, (recipe below)
Salt and pepper to taste
6 crusty, dense sub rolls, split
Parmesan cheese, freshly grated (optional)
1. Heat oil in saucepan over medium-high heat. Add onion and bell pepper; cook, stirring often, 5 minutes. Stir in garlic and cook 1 minute. Add pizza sauce, oregano and crushed red pepper. Reduce heat and simmer 15 minutes or more to blend flavors. Add meatballs and heat thoroughly. Taste for salt and pepper. (Recipe can be made ahead to this point and kept warm over low heat up to 2 hours, or refrigerated.)
2. Just before serving, wrap rolls in foil and warm in 350-degree oven, about 5 minutes. Do not leave in oven too long or they will dry out.
3. Open rolls and place 4 meatballs in each. Add enough sauce to cover. (Too much sauce will make for messy eating.) Sprinkle with freshly grated cheese, if desired. Serve with chips or salad.
Makes 6 servings.
