Remember these? At Halle's Kitchen, we've offered Meatza Mozza Subs as a special now and then. Here's how you can make them at home while you await our re-opening in the Spring of 2016.
First, you will need a Bun. Some use any 'ol Hot Dog Bun, a Sub Roll, or maybe Texas Toast. Our customers show a distinct preference for New England style Hot Dog Buns. Pictured is the type of Baking Pan used to make them, in case you want to make your own Buns. They remind me of Texas Toast, but they're baked in special way and cut on the top instead of the side. Woooey :)
Next, make a batch of Halle's Hot Italian Meatballs (recipe below) & warm up some of your favorite Marinara Sauce. While we are not at liberty to share our Marinara recipe at this particular moment in time.... we think your favorite Marinara/Spaghetti Sauce will do just fine for the Meatza Mozza Subs.
Halle's Hot Italian Meatball - the recipe:
For the Meatballs, we like to use Ground Chuck, but regular Ground Beef works fine too. The difference is in the texture, Ground Chuck is coarse, not fine, so the end result is meatier meatballs. Use this recipe as a guideline, but feel free to experiment by adding your favorite spices or special Chef secret!
Preheat oven to 400 degrees,convection oven 375 degrees. Recipe serves 4-6.
1/2 cup medium-fine Bread Crumbs or Saltine Cracker Crumbs
1/4 cup Milk
---Soak crumbs in Milk and Egg....meanwhile...
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Crushed Red Pepper Flakes (or something hot n'spicy)
2 tsp Italian Seasoning (or a mix of Oregano, Basil, Thyme or Savory, Sage, Marjoram)
1/4 to 1/2 tsp Granulated Garlic or Garlic Powder
1 Tbsp Grated Parmesan or Romano Cheese
---Mix seasonings, add to soaking Crumb mixture
2 Tbsp Warm Water
1/2 tsp Cream of Tartar
1/4 tsp Baking Soda
---Mix with fork, add to soaking Crumb mixture
(This is a Halle's Kitchen secret, folks. This mixture helps your meatballs act more like real meatballs, holds the meat together better and gives the meat a smoother texture.) (Helpful step, but it is optional.)
1 Pound Ground Chuck (or Ground Beef) (at least 80% lean)
1/4 cup Chopped Onion (optional)
2 tsp Olive Oil (for savory flavor)
---Mix Meat, Onion & Oil
Add the soaked Crumbs to the Meat mixture, mix everything together. Line a baking pan or cookie sheet with foil or parchment paper (13 x9 size or so, lip should be an inch or less high like the one pictured), grease lightly with butter, oil or pan spray. Shape meat mixture into 1 to 1.5" meatballs - you should get about 16-24 meatballs.
Nordic Ware Baking Pan - Half-Sheet size for home use, full-size pans are too big for most home ovens. These are my favorite go to Baking Pans for so many things. Virtually indestructible, ages well, becomes seasoned and bakes even better over time.
Bake da Meatballs in preheated 400 degree oven for about 20 minutes (375 degrees for convection ovens, bake 12-15 minutes). Check for doneness, thoroughly done or a little pink is ok. Let cool for a few minutes, remove from pan, add to your favorite Marinara/Spaghetti Sauce that you've been warming up on the stovetop. Keep warm for serving.
Meatza Mozza Subs - putting it all together:
Ok.... Moving on.....
If desired, you can butter the inside and/or outside of the Bun, but it's not necessary. Add a little shredded Mozzarella Cheese to the inside bottom of the Bun, then add 3 Hot Meatballs (or so) and hot Marinara/Spaghetti Sauce. Top it with more Mozzarella and sprinkle with a little Italian Seasoning. Lay them on a pan that has been lined with foil or parchment paper for easy clean-up.
Bake Subs in a hot oven (maybe 450 degrees) for about 5-8 minutes until cheese is melted and starting to brown just a little. Can you broil them instead? Yes, but like a grilled cheese sandwich, better keep an eye on them, because they will brown quickly. I prefer the oven method over the broiling method.
Serve with a fresh Green Salad or Pasta Salad and enjoy.
Now... watch Dean Martin (and a little Jerry Lewis) sing "That's Amore" to make everything feel more Italiano! Bon Appetit! Or, as they say in Italy... "Buon appetito!" :) Or, as they say at Halle's Kitchen... Nom...nom...nom...