Saturday, February 25, 2012

Lamb Meatball Subs

So after making some lamb pizza the night before, I had a lot of leftover lamb.  And a lot of lamb meatballs.  But you know what is great for meatballs?  Meatball subs.  Slathered in marinara, with lots of meatballs, toasty of my favorite things to eat are meatball subs.  And I hadn't made them on my own before.  I like the change of pace with the lamb.  It makes the dish more savory, adds different layers of flavor, and were extremely quick and easy to make.

Additionally, if you had leftover lamb meatballs, these could easily be frozen to cook again at another time.  This recipe could easily be served over pasta, if you don't want the whole sandwich thing.  I'd recommend them at any time....super easy, quick and delicious.

3/4 lb ground lamb
1/2 T fennel seeds
1/2 T coriander
1 t ground pepper
1 C sliced mushrooms (I used a blend of baby bellas, shiitake, and oyster)
3 T olive oil
2 C pureed tomatoes
1 T dried oregano
1/2 T pepper
1/2 T salt
1 french baguette

Preheat the oven to 375°.   Combine the lamb with the fennel seeds, coriander, and ground pepper.   In your hands, form about 1.5" wide balls.  I have a nonstick baking pan, but if yours is not nonstick, either use a silpat liner or aluminum foil.  Bake in the oven for 25 minutes.  

Slice the mushrooms, or if you're super lazy like me, buy the fancy mix of cut mushrooms.  Honestly, this mix of mushrooms was probably less expensive precut than not, as shiitake and oyster mushrooms can be pricey on their own. 

Heat up the olive oil in a medium skillet on medium heat and add the mushrooms.  Stir occasionally until mushrooms are cooked through and soft, approximately 10 minutes.

Heat up the pureed tomatoes in a large skillet over medium heat.

Chop the basil into thinish slices.  This doesn't need to look too fancy or be precise.  I like getting a whole bite of basil, but that may also be because I'm obsessed.  If you do not have fresh basil, you can substitute with 1/2 the amount in dried basil.  As a general rule of thumb, that's what I do for herbs.  Halve the amount of the fresh herbs needed and that's what you can sub with dried herbs.  Sometimes it's cheaper to do this.  But with fresh basil, mine never goes to waste.  I will eat it all.

Add the basil to the tomatoes and when the meatballs have finished add to the sauce.

Bread tip:  In the last five minutes of baking, put the bread in the oven cut open (like below).  That will let it toast up.

Scoop some of the meatball/marinara mix onto the bread and add a bit of shredded mozzarella.  You can eat with your hands (yummy all over yours face) or be fancy with a knife and fork.  I used my hands.

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