This is not a drive by...

The meatball sub, a timeless classic. Often this sandwich is associated with Italian flavors, and smothered in marinara with sauted peppers and onions. As you can imagine we are Rays (baseball) fans in this region so for the game the other night I made mini meatballs (as I used mini baguettes) and enhanced them with the flavors of cumin, coriander, and paprika. I also added ricotta to guarantee a moist meatball. The real star in this sandwich is the roasted tomato and pepper relish. The sweetness from the roasted veggies is countered by the acidity of the vinegar that marries perfectly with the flavored beef. I believe once you try this you will not return to the typical meatball hoagie. For a side I made baked sweet potato and carrot fries seasoned with fresh herbs and a garlic aioli for dipping (the aioli is easy to prepare and is a great addition I would not reccomend skipping this). These are sure to be a hit at your next gameday event. 

1 lb lean ground beef

1 red onion, finely chopped

2 garlic cloves, finely chopped

1 piece of bread (soaked in milk then lightly squeezed)

1/2 cup chopped parsley

1/2 cup fresh ricotta cheese

1 t smoked paprika

1 t ground coriander

1 t ground cumin

dash of cayenne

1 t salt

pepper to taste

fresh rolls, I used mini baguettes

sliced mozzarella

Sautee the red onion and garlic in a bit of olive oil, until soft and translucent. When cooked, remove from the pan and set aside.

In a large bowl, combine the beef, cooked onions, bread, parsley, ricotta, spices, salt & pepper and mix well.

With wet hands, form golf ball-sized meatballs and place on a tray lined with foil. When all the meatballs have been formed, place the tray in the fridge and allow the meatballs to rest for 20-30 minutes.

Pre-heat the oven to 400°c.

Place the chilled meatballs on a greased baking tray and place in the oven. Bake for 15-20 minutes until the meatballs are cooked through but still juicy.

To serve, cut the rolls open, but not all the way through. Place the sliced cheese on the bread followed by a few meatballs, warm in the oven for a moment to melt the cheese. Spoon over the tomato relish.

Tomato Pepper Relish

2  red peppers

1 hot wax pepper

4 medium sized tomatoes

2 cloves garlic

salt

1 T chopped fresh parsley

1 T chopped fresh chives

1 T vinegar (I used cider)

2 T oil

Wash the peppers and tomatoes and roast them whole in a preheated oven (375) for around 40 minutes. Leave them to cool enough to be peeled (if you leave them in a bowl covered with clingwrap, they'll be easier to peel). Remove the stalks and seeds and peel the vegetables. Chop them up roughly, add finely chopped garlic, parsley and chives. Season to taste, add oil and vinegar.

Baked Carrot and Sweet Potato Fries Recipe

1 sweet potato, washed and cut into 1/2 inch wide strips3-4 carrots, washed and cut into 1/2 inch wide stripsolive oil1 T chopped fresh rosemary

1 T chopped fresh thyme
salt and pepper to taste 

Preheat oven at 400°F. On a large baking sheet, toss carrots and sweet potatoes with olive oil, chopped herbs, salt and pepper.

Arrange in a single layer and make sure to flip the fries over two or three times to brown evenly. Bake for about 40 minutes, or until golden brown and crisp. Serve with garlic aioli (recipe below).

1 cup oil (use a combination of olive oil and neutral tasting oil like canola)2 egg yolks1 T fresh squeezed lemon juice1 T garlic, chopped (adjust amount to taste)salt & pepper, to taste

Make sure ingredients are at room temperature before starting to mix. Add oil, egg yolks and lemon juice into a blending container. Place hand blender (a food processor would also work) at the bottom of the container and turn on. Within seconds you will see the mayonnaise start to form at the bottom. It will begin to emulsify and become thick. Once your mixture feels like real mayo, add the chopped garlic, salt and pepper. Mix well and enjoy. Keep in an airtight container in the fridge and consume over the next few days (make sure to use the freshest, high-quality eggs available).

Until tomorrow...Peace.