HANDMADE PIZZERIA-STYLE MEATBALL SUBS with PEPPERONI, BELL PEPPERS, ONIONS & FRESH MOZZARELLA CHEESE

(from drdan’s recipe box)

Categories: Pizza

Ingredients

  • For Meatballs:
  • 1/2 lb. lean ground beef, broken up well
  • 1/2 lb. mild or sweet ground Italian sausage, broken up well
  • 1/3 cup italian-seasoned dry breadcrumbs
  • 1/4 cup finely grated parmesan cheese, Kraft canned kind ok
  • 1/2 tsp. Italian seasoning
  • 1/2 tsp. oregano
  • 1 tsp. fennel seed
  • 1 1/2 tsp. dried minced onions
  • 1 tsp. salt
  • 1/4 tsp. coarse ground black pepper
  • 1/4 cup milk
  • 1 beaten egg
  • 1/2 tsp. worcestershire sauce
  • Rest of ingredients:
  • 1 small green bell pepper, large dice or julienne
  • 1 small red bell pepper, large dice or julienne
  • 1 small onion, cut into wedges
  • 1-2 Tbl. EVOO
  • pinch each of salt and pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. oregano
  • 1/2 tsp. Italian seasoning
  • 1 tsp. fennel seed
  • 1 stick butter
  • 2 tsp. minced garlic
  • 2 cups pizza sauce, homemade or store-bought
  • 20 slices good pepperoni
  • 1 lb. mozzarella cheese, sliced
  • 4 Tbl. finely grated parmesan cheese
  • 3-4 hoagie or small sub rolls, homemade, semi-homemade or bakery-style

Directions

  1. r Meatballs: In large bowl, mix all ingredients WELL with hands. Pat into a mound, divide into fourths, and make 3 large meatballs out of each section totaling 12. Place onto sprayed or parchment paper-lined baking sheet. Bake in 375 degree oven for 30-32 minutes. Remove from sheet with spoon scraping away any fat and place onto plate. Cover and set aside.

  2. While meatballs are baking, sauté peppers and onion in EVOO and next 5 ingredients until crisp-tender. Set aside.

  3. Melt butter with minced garlic. Set aside.

  4. To assemble and finish: Split homemade or store-bought rolls with serrated bread knife and place open-faced onto foil-lined baking sheets. (Be careful not to cut making bottom half too thin. The top should be thinner.) Drizzle all insides well with melted garlic butter, top each side with plenty of sauce. Place meatballs and pepper mixture onto bottom side. Place pepperoni slices across top side. Top meatball side with lots of fresh mozzarella. Sprinkle both sides with parmesan cheese. Place into oven on Low Broil until cheese melts and bread is lightly toasted watching CLOSELY so that you don’t burn your bread. Close top over and remove from sheets with a spatula or pie server to serving plates. Serve hot! (Cut in half with a sharp knife if desired.)

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