Hunter's Hero
Ingredients
- 2 tablespoons extra-virgin olive oil ⓘ
- 1 red onion, diced to equal 1 cup ⓘ
- 1/2 red bell pepper, minced to equal 1/2 cup ⓘ
- 5 cloves garlic, minced to equal 2 tablespoons ⓘ
- 1 teaspoon salt ⓘ
- 1 cup 2 percent milk
- 2 slices sourdough bread, crust removed, cut into 1/2-inch pieces to equal 1 cup ⓘ
- 1 pound ground beef (80/20 fat content)
- 1 pound ground pork sausage, casings removed ⓘ
- 2 tablespoons minced fresh basil leaves ⓘ
- 2 tablespoons minced fresh oregano leaves
- 2 tablespoons minced Italian parsley leaves ⓘ
- 1 tablespoon freshly ground black pepper ⓘ
- 1 1/2 teaspoons red chili flakes ⓘ
- 1/2 cup finely grated Parmesan plus 2 tablespoons shredded, for garnish ⓘ
- 1 egg, beaten ⓘ
- 4 hoagie rolls ⓘ
- 1 cup Marinara Sauce, recipe follows
- 12 slices mozzarella, about 3/4 pound ⓘ
- 1/4 cup extra-virgin olive oil ⓘ
Instructions
- Preheat broiler.
- In a large saute pan over medium heat, add 1 tablespoon oil and saute onions, bell peppers and garlic.
- After 2 minutes, add salt and cook until tender.
- Remove from pan and let cool.
- In a medium bowl, pour milk over bread crumbs and let soak for 5 minutes.
- Remove from milk and squeeze out excess milk, until bread is moist but not soggy.
- In a large bowl, mix together beef, pork sausage, soaked bread, cooled vegetables, basil, oregano, parsley, pepper, chili flakes, grated Parmesan and egg.
- Gently roll into 2-inch balls.
- In same large saute pan used for vegetables, heat over medium heat and add 1 tablespoon oil.
- Cook meatballs, browning completely until the internal temperature reaches 165 degrees F, using an instant-read thermometer.
- Meanwhile, remove inside dough from hoagie rolls.
- To assemble heroes, fill hoagies with 4 meatballs each.
- Drizzle with 1/4 cup Marinara Sauce and top with 3 slices of mozzarella cheese.
- Place heroes on a sheet pan under the broiler until the cheese melts and turns golden brown.
- Top each sandwich with 1/2 tablespoon Parmesan.
- In medium saucepan, heat olive oil, add onions and cook over medium to low heat until onions are transparent.
- Add garlic and cook until almost brown and then add tomatoes.
- Cook for 1/2 hour over low to medium heat, then add basil and oregano and continue to cook for 30 minutes longer.
- In a food mill or a blender, puree into a sauce.
- Season with salt and pepper, to taste.
- Yield: 3 cups
Nutrition & Diet Analysis (per serving)
969
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).