Yields Around 12 Meatballs
29 oz Crushed Tomato Purée 28 oz Crushed Tomato 6 oz Tomato Paste 1/2 C Packed Parsley 1/4 C Olive Oil + 1 Tbs for Sautéing 2 Not Chicken Chicken Bouillon Cubes 3 C Water 4 Cloves garlic 1 Yellow Onion 1 Tbs Olive Oil 1 Tbs Sugar 1 tsp Pepper 1/2 tsp Crushed Red Pepper 1/2 tsp Salt 1/4 tsp Italian Seasoning Meatballs 1 pkg Morning Star Crumbles 1 pkg Morning Star Sausage 1/2 C Tri-Colored Quinoa 2 Eggs
3/4 C Italian Breadcrumbs 2 C Mozzarella Cheese 2 Cloves Garlic 1/2 C Packed Shredded Parmesan 1/8 C Packed Chopped Parsley 1 Tbs Olive Oil 1/4 tsp Salt + 1/4 tsp for seasoning 1/4 tsp Pepper + 1/8 tsp for seasoning Hoagies
6 Tbs Unsalted Butter 1 tsp Packed Parsley
1/2 Sprig Rosemary 1/2 tsp Salt 1/4 tsp Pepper 1 tsp Ground Mustard 1 1/2 tsp Fresh Minced Garlic 1/2 tsp Garlic Powder
Click HERE for printable version
I have to say my favorite look in the world is the one on my hubby's face when he asks me to make my meatball subs. You know...THAT look. That one that says "....and this is why I'm a happy man" and for me a happy man means a spicy wifey ;) So let's get Zesty!
Sauté parsley, garlic, and onions until onions become translucent. Add into a large pot with all sauce ingredients and bring to a boil. Reduce to low and cover for 1 hour to open the flavor and make your kitchen smell so good your neighbors knock on your door to ask what that intoxicating scent is.
Now that you have made new friends that are coming over for dinner, let's put our meatballs together! First, to cook your quinoa and crumbles. Add your rinsed quinoa and 1 C water into a sauce pan and bring to a boil. Reduce to a simmer and cover for 10-15 min or until the water is completely absorbed. Note: Do not, I repeat, DO NOT get sucked into Facebook while cooking this! The quinoa will burn to the bottom of your pot and your sad selfie face will indeed be your next post...
Next sauté your crumbles in 1 Tbs olive oil, 1/4 tsp salt, 1/4 tsp pepper, and 1 garlic clove. Cook until light sear is created. Heat your sausage in the microwave for 2:30 seconds and then cut them into squares. Mix together your cooked quinoa, sausage, and crumbles and let cool in freezer until completely chilled. I mean I would need to cool off too if I was just cooked past the point of recognition....just sayin ;)
Add in your parsley, Parmesan, breadcrumbs, egg, 1/4 tsp salt, 1/8 tsp pepper, and second garlic clove into your chilled 'meat' bowl and mix together. Form mix into 2 oz meatballs and make a little well in the center to stuff with 1 tsp mozzarella cheese.
Roll the beauties in your hands to seal your cheesy delightfulness inside and proceed to place them into a sauté pan with olive oil. Coat your meatballs in the oil and bring pan to medium high heat. Sear them on all sides and put them into your sauce to continue cooking for 30min.
Next take your hoagies, cut them in half, and spread your creamy garlic butter on each half. Wrap in foil and bake for 25 minutes at 350F.
Finally let’s top our hoagie with meatballs, sauce and mozzarella cheese and broil until cheese is bubbly. Garnish with fresh parsley and dig in! It's ok, you can thank me later for that mozzarella cheese that is now oozing out of your saucy balls. I know.....it kinda makes me well up a little too ;)