Minion Meatball Subs with Atomic Cheese Sauce
Inspired by the loyal, if a little dim, sidekicks, these hearty meatball subs are anything but dull. Succulent beef and pork meatballs are simmered in a rich tomato sauce, then piled high onto toasted rolls and topped with a vibrant, slightly spicy cheese sauce.
Directions
- 1
In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, 1 clove minced garlic, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined, being careful not to overwork the meat.
- 2
Form the mixture into 1-inch meatballs.
- 3
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the meatballs in batches, turning occasionally, until nicely seared on all sides. Remove the meatballs and set aside.
- 4
In the same pot, add the remaining minced garlic and cook for 30 seconds until fragrant. Pour in the crushed tomatoes and chicken broth. Bring to a simmer.
- 5
Return the browned meatballs to the pot, reduce heat to low, cover, and simmer for 20-25 minutes, or until meatballs are cooked through and tender, stirring occasionally.
- 6
While the meatballs simmer, prepare the cheese sauce. In a small saucepan over medium-low heat, combine the shredded cheddar cheese and heavy cream or milk. Stir constantly until the cheese is melted and smooth. Season with a pinch of salt and pepper.
- 7
Preheat oven broiler. Slice the submarine rolls lengthwise, keeping one side attached if possible. Spread the softened butter on the cut sides of the rolls.
- 8
Broil the rolls for 1-2 minutes, or until lightly golden and toasted. Watch carefully to prevent burning.
- 9
Fill each toasted roll generously with meatballs and sauce. Drizzle a substantial amount of the warm atomic cheese sauce over the meatballs.
- 10
Serve immediately.