Provolone stuffed meatballs on a sub roll with cheese and marinara sauce.
STUFFED MEATBALL SANDWICH
Applebee's Copycat Recipe
1/3 cup milk
1 cup fresh bread crumbs
1 pound ground pork
1 pound ground veal
1 pound ground beef or just 3lbs of ground beef
1/3 cup minced fresh flat-leaf parsley, plus more for garnish
3 eggs, lightly beaten
3 cloves garlic, minced
1 3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/3 pound provolone cheese, cut into 1/2 inch cubes
olive oil for frying
6 cups marinara sauce with crushed red pepper added to taste
6 (6 inch) sub rolls
provolone cheese, sliced
Make the Meatballs: In a large bowl, combine the milk and bread crumbs. Add the ground pork, veal, beef, the 1/3 cup parsley, the eggs, garlic, salt and pepper. Mix briefly with your hands. Form the mixture into 2 inch balls. Press a mozzarella cheese cube into the center of each ball, sealing it inside.
In a large electric skillet set on medium-high heat, heat 1/2 inch of oil until almost smoking. Add the meatballs and cook until browned, about 1 minute per side. Transfer to a paper towel-lined tray. Discard the oil in the pan. Pour the tomato sauce into the pan and bring to a simmer over medium-high heat. Add the meatballs, reduce the heat to medium-low, cover and simmer until cooked through, about 30 minutes. Uncover and cook for 10 minutes more.
Make the Sandwiches: Preheat oven to 450. Slice the rolls lengthwise almost all the way through.On baking sheet, put meatballs in single layer and top with provolone cheese.Put them into the oven until cheese melts. Add meatballs to rolls.