Sausage Meatball Sub
with Baked Italian Zucchini Sticks
This hearty meatball sub is comfort food perfection! Juicy, flavourful meatballs are nestled in a toasty sandwich roll, smothered in rich marinara sauce, and topped with a generous sprinkle of mozzarella cheese. Paired with crispy, golden-brown breaded zucchini fries, this meal strikes a delicious balance of indulgent and wholesome. Perfect for a family dinner or game-day spread!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Saucisse italienne douce, sans boyau
½ tasse(s)
Sauce marinara
(Peut contenir : Poisson, Soya, Oeuf, Sulfites, Noix, Crustacés, Gluten, Sésame, Lait, Blé, Moutarde)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
4 g
Sel d’ail
(Peut contenir : Soya, Sulfites, Noix, Sésame, Lait, Blé, Moutarde, Triticale, Arachides)
2 pièce(s)
Pain à sandwich
(Contient: Blé, Orge Peut contenir : Soya, Noix, Sésame)
¾ tasse(s)
Mozzarella, râpée
(Contient: Lait)
1 pièce(s)
Courgette
4 cs
Chapelure italienne
(Contient: Lait, Blé, Orge, Avoine, Seigle, Sésame, Soya Peut contenir : Poisson, Soya, Oeuf, Sulfites, Noix, Crustacés, Moutarde, Triticale, Arachides)
2 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Poisson, Soya, Sulfites, Crustacés, Gluten, Sésame, Lait, Blé, Moutarde)
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
1 cs
Huile*
0.12 cc
Sel*
0.12 cc
Poivre*
Ustensiles
Instructions
- Halve buns.
- Trim, then cut zucchini in half crosswise. Cut into 1/4-inch sticks.
- To a large bowl, add pork, 4 tbsp (1/2 cup) breadcrumbs, half the Parmesan (all for 4 servings) and 1/2 tbsp (1 tbsp) garlic salt. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Season with pepper, then combine.
- Roll mixture into 8 equal-sized meatballs (16 for 4 servings).
- On a foil-lined baking sheet, arrange meatballs.
- Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**
- Meanwhile, heat a small pot over medium heat. When hot, add marinara sauce.
- Cook, stirring occasionally, until warmed through, 3-4 min.
- Stir in 1 tbsp (2tbsp) butter. Season with pepper, if desired.
- Remove from heat.
- Pour remaining breadcrumbs and remaining Parmesan into a shallow dish.
- Season zucchini with salt and pepper, then coat zucchini all over with mayo.
- Working with one piece at a time, press into breadcrumbs to coat completely.
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then zucchini. Cook, turning every 1 min, until tender and all sides are golden, 4-5 min.
- Transfer to a paper towel-lined plate, then season with salt.
- On a parchment-lined baking sheet, arrange buns cut-side up, then top with cheese.
- Cook on the top rack for, until golden and cheese is melted, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Top rolls with meatballs, then half the marinara sauce. Divide sandwiches and breaded zucchini between plates. Serve the remaining marinara sauce on the side for dipping.
