Yes a meatball sub! And it’s gluten free! If my husband wasn’t totally in love with me before he sure was after I created this recipe. He actually looks in love while he eats one of these and totally zones out and just focuses on the sandwich. I take it as one of the best compliments I could ever receive. I have to really give all my thanks and gratitude to Udi’s GF hot dog buns as they really make these subs not only possible but taste truly authentic due to the wonderful texture of their buns.
UPDATE 10/7/13: I finally got a much better photo posted. It was a shame to have such a terrible photo of such a beautiful meal. Now the photo matches the taste 🙂
If you’re wondering, the purple/pink salad next to it is a take on “Cabbage, Apple, and Walnut Salad” from Smitten Kitchen. I’ve made a few changes (perhaps I’ll post it as a separate recipe soon?) but the most obvious of course is that I used red cabbage instead of green. I’m probably weird but I like how it turns everything pink.
And lastly, regarding the meatball sub recipe, this time around I used my GF panko-style bread crumb recipe instead of the crushed Rice Krispies. I’m a bit biased I suppose but I felt it came out much better.
GLUTEN FREE MEATBALL SUB SANDWICH RECIPE PRINTAuthor: Recreating HappinessINGREDIENTS
- 1 pound lean ground beef
- ½ cup chopped onion
- 3 cloves garlic, minced
- ½ tsp salt
- 2 tsp italian seasoning
- 1 tsp dried oregano
- dash of red pepper
- 2 tbsp Worcestershire sauce
- ⅓ cup milk
- ¼ cup shredded parmesan (real parmesan, not the stuff in the can)
- ⅓ cup crushed GF Rice Krispies, Chex, corn flakes, or GF bread crumbs
- Prepared spaghetti sauce (whatever you prefer, I get lazy and buy the jarred stuff, we really like the Classico tomato basil sauce)
- sliced provolone cheese
- gluten free hot dog buns (I recommend Udi’s)
- butter & garlic powder for toasting the buns
- Preheat oven to 425. Cover baking sheet in foil for easy clean up, place wire racks on top if you’ve got them.
- In mixing bowl, mix together first 11 ingredients together (that’s ground beef through crushed Rice Krispies). Mix on low speed until well combined.
- Form into 1½ inch balls and place on wire rack.
- Bake 20-30 minutes until no longer pink in the center.
- Meanwhile in a large pot start to heat up your sauce. I just put mine on low with a lid on top to prevent it from spattering.
- Prepare your buns: open them and spread each half with butter and then sprinkle with garlic powder and place on broiler pan.
- When the meatballs are done, remove from oven, and turn on broiler to high. Stir meatballs into warmed spaghetti sauce.
- Place buns under broiler and keep a very close eye on them! They can go from perfect to burnt quickly. When they are just starting to turn a light golden brown, add a slice (or two) of provolone cheese, and continue to toast them until cheese is melted.
- Remove from broiler, top with meatballs and sauce. You can be “weird” like me and add mayonnaise which I’ve been told is totally gross but only by people who’ve never tried it. Seriously, you should try it. It’s really good. Am I the only one??