The BEST Meatball Sub I’ve EVER HAD!!? #cooking #food #recipe #foodasmr #meatballs

I don’t usually like meatball subs because they’re usually boring. WELL THIS ONE ISN’T. It’s like a kaleidoscope of flavour and texture exploded in your mouth. I won’t lie to you it’s a ton of work but it is one of the most indulgent things I’ve made in a long time.. You should try it.

You could swap any of these elements for store bought variants, but if you wanna RUN THE GAUNTLET, here ya go!

Marinara:
2 tbsp Olive Oil
3 cloves garlic
1 tsp red pepper flake
Few cranks of black pepper
1 Can peeled san marzano tomatoes (Leave the juice! Just the tomatoes!)
Salt
1 tsp dried oregano
1 tsp dried basil
1 tbs sugar to offset acidity (since we’re not gonna simmer this thing for 6 hours)

Meatballs:
1 lb berkshire pork
1 lb 80/20 ground chuck
1 cup breadcrumbs
2 beaten eggs
~1 cup parmesan
2 cloves garlic
4 tbs fresh parsley
1 tsp red pepper flakes
Sear on the hot side of a grill until crispy and then bring to temp on the cooler side of the grill

Bechamel:
1 Tbs butter
1 Tbs flour
½ cup (ish) of whole milk.

Toast the flour in the butter and slowly add milk a tbs at a time until you reach a think creamy consistency

Pesto:
See my pesto video!!! https://www.youtube.com/shorts/UT0DYC_Nb94

I hate meatball subs, but let’s see if we can change that. So, I usually don’t like them cuz they’re so one note in flavor and in texture. It’s like a marinara mush, and we can do better. So, check the description below for the details, and let’s start out with a basic marinara. After that, we’re going to go into a bowl with a pound of bircher pork and a pound of 8020 chuck. Now, that’s a lot of fat for a meatball, but it’s okay cuz we’re going to grill these. We’re going to grill them for a crispy crispy outside and a nice smoky flavor. And we’re going to lose a lot of drippings in the process. So, that’s why we got to have that extra fat content. So next we’re going to make a quick bashamel to bring a nice creamy nuttiness to it. It’s going to add a lot of richness to one side of the bun. And we’re going to add some crispy salami for texture and spice as well. Now when we get this assembled, we’re going to go bashamel and then pesto for a punch of acidity and freshness. Smoked proolone cheese. That crispy salami and oh oh my god, this is the most indulgent thing I’ve made all year and you should definitely try it. Enjoy.