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Meatball Sandwiches (Subs) mit Tomatensoße und Pesto | Bake to the roots

Sausage Meatball Subs with Tomato Sauce, Pesto, and Mozzarella

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  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:25
  • Total Time: 00:40
  • Yield: 2 1x
  • Category: Sandwiches
  • Cuisine: America

Description

A bit difficult to eat but absolutely delicious! Meatball Subs with Tomato Sauce, Pesto, and Mozzarella! So good!


Ingredients

Scale

For the meatballs & sauce:
14 oz. (400g) bratwurst
1/8 tsp. onion powder
1/8 tsp. garlic powder
some smoked paprika powder
23 tbsp. olive oil
1 red onion, chopped
34 garlic cloves, chopped
2 stalks of celery
1 can (14 oz. /400g) diced tomatoes
1 tsp. dried oregano
salt, pepper

To finish:
2 bread rolls or baguette, cut to size
12 tbsp. basil pesto
45 slices of mozzarella


Instructions

1. Cut the uncooked bratwurst lengthwise with a sharp knife and remove the casings. Add to a bowl, add the onion powder, garlic powder, some smoked paprika powder, and salt and pepper to your liking to season the ground meat. If your bratwurst is already seasoned well, you can use less of the spices. Shape 6 or 8 balls and set aside. Peel and chop the onion and garlic as well as the celery stalks and set aside.

2. Add the olive oil to a large pot and heat up. Cook the meatballs over medium-high heat until nicely browned from all sides. Take out of the pot and place on a plate. Add the chopped onion and garlic and cook over medium heat until soft and lightly browned. Add the chopped celery and continue cooking for 2-3 minutes longer. Deglaze with the diced tomatoes from the can, add the dried oregano, and season with salt and pepper. Let simmer for about 10 minutes, stirring from time to time. Return the meatballs to the pot and continue cooking everything for 10 minutes more or until the sauce has thickened nicely and the meatballs are coated with the sauce.

3. While the sauce is cooking, heat up the oven to 480°F (250°C). Line a baking sheet with some baking parchment. Cut the bread rolls lengthwise in half, spread basil pesto over the cut sides, and place on the prepared baking sheet. Place inside the oven as close as possible to the heating coils – toast until the bread got some color – depending on the oven for 1-2 minutes. Remove from the oven, add some of the thickened tomato sauce on one side of the bread rolls, add 3-4 meatballs on top and finish with some mozzarella on top of the meatballs. Toast again in the oven for 2-3 minutes or until the mozzarella is melted and bubbling. Take out of the oven, add some more basil pesto if you like, close the sandwiches and serve immediately.


Notes

Enjoy cooking!