Ree Drummond’s Rustic Meatball Subs | The Pioneer Woman | Food Network

This is Ree’s go-to recipe for feeding Ladd and the cowboys their lunch when they have a busy day working on the ranch. The subs can be eaten straight away or wrapped for a portable grab-and-go meal.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Rustic Meatball Subs
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 40 min
Active: 30 min
Yield: 4 servings

Ingredients

2 French loaves
3/4 cup milk
1 pound lean ground beef
1 pound spicy breakfast sausage
1/2 cup grated Parmesan
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 large egg
1/4 cup minced fresh parsley, plus more for garnish
2 tablespoons olive oil
One 24-ounce jar marinara sauce
8 slices mozzarella

Directions

Cut about 2 inches off the end of one loaf of French bread and tear into small pieces, totaling approximately 1 cup. Place in a bowl.

Pour over the milk and let soak, 1 to 2 minutes. Add the beef, sausage, Parmesan, salt, pepper, garlic, egg and 2 tablespoons parsley, then combine.
Heat the olive oil in a large skillet (that has a lid) over medium-high heat. Tear the mixture into 16 to 20 golf ball-sized pieces and add to the hot oil. Fry until browned on all sides, 4 to 5 minutes.

Add the marinara and 2 more tablespoons parsley, then cover and bring to a simmer. Continue simmering until the meatballs are cooked through, 7 to 8 minutes more. Remove the lid and top with the mozzarella slices. Replace the lid to melt the cheese, 30 to 45 seconds.

Meanwhile, cut the remaining bread into 4 roughly equal portions and halve each lengthwise, being careful not to cut all the way through.

Fold the subs open and scoop 4 to 5 cheese-covered meatballs out of the skillet, directly onto each. Sprinkle over a little parsley. Serve open-faced, and enjoy.

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Ree Drummond’s Rustic Meatball Subs | The Pioneer Woman | Food Network