MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: The Albert, A Meatball Sub
Categories: Beef, Breads, Sauces, Herbs, Cheese
     Yield: 4 Servings

MMMMM-------------------------MEATBALLS------------------------------
     2 lg Eggs
     1 tb Fresh oregano; chopped,
          - or dried
     1 tb Fresh basil; chopped,
          - or dried
     1 tb Fresh ground black pepper
     1 ts Salt
   1/2 c  Red onion; fine chopped
     1 c  Bread crumbs
   1/4 c  Garlic; chopped
     1 lb Lean ground beef

MMMMM----------------------------BUNS---------------------------------
   1/4 c  Water; warm
   1/4 ts Yeast
     2 c  High-gluten flour
   1/2 ts Salt
   1/2 ts Sugar
          Corn meal; for work surface
     2 tb Olive oil, for brushing
     1 tb Sesame seeds

MMMMM---------------------------SAUCE--------------------------------
     4 c  Ground tomatoes
   1/4 c  Tomato paste
     1 ts Fresh basil; chopped or
          - dried
     1 ts Fresh oregano; chopped or
          - dried
   1/4 ts Fresh ground black pepper
   1/4 ts Sugar
   1/2 c  Garlic; chopped
   1/2 c  Parmesan; grated

MMMMM---------------------------FIXINS--------------------------------
 1 1/2 c  Mozzarella; grated
          Dried oregano; for
          - sprinkling
          Dried basil; for sprinkling

 FOR THE MEATBALLS: Oven at 550°F/285°C.

 In a medium mixing bowl, add the eggs and whisk well.
 Add oregano, basil, pepper, salt, onions, bread crumbs
 and garlic and mix well. Add the ground beef and combine
 well. Using your hands or a 2-ounce scoop, roll meat
 into 1 1/2 to 2" balls and place on a baking sheet. Use
 a baking sheet that has a lip on it, as the meatballs
 will create a lot of moisture. Bake for approximately 20
 minutes or until the balls are sizzling and brown on the
 outside but still nice and pink in the center.

 FOR THE BUNS: Add warm water and yeast to the mixing
 bowl of a stand mixer. Let the yeast work for
 approximately 10 minutes. Add flour, salt and sugar and
 mix on low for approximately 10 minutes.

 Check consistency and add more flour or water to create
 a sticky ball that is slightly moist to the touch. Turn
 mixer up a notch and mix until the dough is nice and
 soft. It should not stick to the bowl and should be able
 to be lifted out with ease. On a corn meal dusted work
 surface roll the dough into a flat round approximately
 6" wide. Brush with olive oil and sprinkle sesame seeds
 on top.

 Place dough on a sheet pan. Cut round into 4 equal
 wedges, but do not separate and bake in the 550°F/285°C.
 oven until golden brown (approximately 10 minutes). Do
 not over-bake, as there is still 1 more bake to go.

 FOR THE SAUCE: Place all the sauce ingredients in a
 large bowl and whisk well.

 FOR THE ALBERT! Cut buns in half, horizontally. Place
 bun halves side by side on a baking sheet.

 Cut 5 or 6 meatballs in half and pile on buns. Ladle
 approximately 1 cup of sauce on top of meatballs. Put as
 much of the grated mozzarella cheese on top that will
 stay and lightly sprinkle with oregano and basil. Put
 the baking sheet in the and bake until the cheese has
 melted and the edges of buns are nicely toasted.

 RECIPE FROM: https://www.foodnetwork.com

 Uncle Dirty Dave's Archives

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