Meatballs with Garlic Bread
Cooking the meatballs in the tomato sauce saves time and infuses the sauce with flavor. Bonus: There's only one pot to wash!
Everyday Food, October 2009
- Prep Time 25 minutes
- Total Time 35 minutes
- Yield Serves 4
- 3 hoagie rolls
- 1 pound ground beef chuck
- 1 large egg, lightly beaten
- 3 teaspoons minced garlic
- Coarse salt and ground pepper
- 3/4 teaspoon dried oregano
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) whole peeled tomatoes
- Preheat oven to 400 degrees. Tear 1 roll into pieces; pulse in a food processor until fine crumbs form. In a large bowl, toss crumbs with 1/3 cup water. Add beef, egg, 1 teaspoon garlic, 1/4 teaspoon pepper, and 1/2 teaspoon oregano; mix just until combined. Gently form mixture into 12 meatballs.
- In a large Dutch oven or heavy pot, heat 1 teaspoon oil over medium-high; swirl to coat. Add meatballs and cook, turning occasionally, until browned, about 7 minutes.
- Add crushed and whole tomatoes with juice (breaking up tomatoes), 1 teaspoon garlic, teaspoon oregano, and pinch of sugar. Season with salt and pepper. Bring sauce to a boil; reduce to a rapid simmer and cook until meatballs are cooked through, about 15 minutes.
- Meanwhile, split 2 rolls and place, cut side up, on a rimmed baking sheet. Brush with 2 tablespoons oil and sprinkle with 1 teaspoon garlic; season with salt and pepper. Bake until golden, about 10 minutes. Serve meatballs with garlic bread.
To freeze: Form meatballs. Freeze on a parchment-lined baking sheet, then transfer to a resealable plastic bag and store in the freezer, up to 3 months. To serve, thaw and continue with step 2.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.