Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
INGREDIENTS
1 lb grassfed ground beef
1 large egg, beaten
¾ cup Italian bread crumbs
½ cup grated IL Villaggio Grana Padano
1 small onion, grated
2 large garlic cloves, minced
Salt and pepper
1 Tbsp extra virgin olive oil
1 29oz can Menu Pomodorina
4 fresh basil leaves, thinly sliced
8 ¼-inch slices IL Villaggio Mozzarella
4 sub rolls
DIRECTIONS
Place ground beef in a large bowl with egg, bread crumbs, Grana cheese, onion, and garlic. Using your hands, mix ingredients together until just combined. Season with salt and pepper. Divide into 12 meatballs. Heat olive oil to medium in a large skillet. Gently add the meatballs one at a time in a single layer. Sear on each side, moving around the pan, until the outsides are golden brown. Add can of pomodorina and cover with a lid. Turn heat down to a simmer and cook until center of meatballs are cooked through, about 7-10 minutes. Remove lid and stir in basil leaves. Pile 3 meatballs into each sub roll. Top with mozzarella slices. Place subs under the broiler on low for 1 minute to melt the cheese. Top with additional Grana and serve immediately.
IL Villaggio Meatball Subs