| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Cook: | 50 min |
| Yield: | 4-6 subs |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/2 small onion, finely chopped
- 1 stalk celery, finely chopped
- 1/2 medium carrot, finely chopped
- Kosher salt
- 1 28-ounce can whole plum tomatoes, crushed by hand
- 1 bay leaf
- 2 fresh basil leaves
- 4 ounces russet potato, peeled (about 1/3 large potato)
- Kosher salt
- 1 pound ground veal shoulder
- 1/3 cup grated parmesan cheese, plus more for topping
- 2 tablespoons whole milk
- 1 1/2 teaspoons minced garlic
- 1 teaspoon chopped fresh thyme
- 1/4 cup extra-virgin olive oil
- Freshly ground pepper
- 4 to 6 pieces baguette, split open
Instructions
- Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onion, celery, carrot and a pinch of salt and cook, stirring occasionally, until soft, about 8 minutes. Stir in the tomatoes and their juices, the bay leaf, basil and 1/2 cup water. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, 30 to 40 minutes. Season with salt.
- Meanwhile, make the meatballs: Put the potato in a small saucepan with cold water to cover; add 2 teaspoons salt and bring to a boil. Cook until the potato is tender, about 10 minutes. Cool slightly, then coarsely grate the potato with a box grater.
- Mix the ground veal, parmesan, milk, garlic, thyme, 1 tablespoon olive oil, 1/4 teaspoon pepper and 1 teaspoon salt with your hands until just combined. Gently form the mixture into 1-inch meatballs.
- Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and just cooked through, about 8 minutes. Transfer to the sauce and simmer 5 minutes.
- Fill the baguette pieces with the meatballs and top with more sauce. Sprinkle with parmesan.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 325 |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 21 g |
| Cholesterol | 72 mg |
| Sodium | 658 mg |
Reviews
I put the potato in the meatball mix….it doesn’t say in the recipe where it goes:) Otherwise, this recipe is AMAZING!!! I make it so often that I have it memorized now. I have made it with regular hamburger and veal and both taste great. A favorite of family and friends!!! DEFINITELY recommend for the Italian food lover.
My original review –
“I’m assuming the grated potato goes into the meatball mixture? lol. Recipe says to just make some grated potatoes for the heck of it.”
…was deleted because they said I didn’t make these meatballs. To clarify, I did make these meatballs and they weren’t very good. I assumed the potatoes were supposed to be in the meatballs because the recipe said to boil some potato, even though it didn’t tell you what to do with the potato. I didn’t want to say that it tasted bad, I just wanted to point out that the recipe is invalid, but I suppose I have to admit that it was disgusting. Stay away!