Friday, July 19, 2013

Con-Fusion Meatball Subs (Italian, Indian and Asian Meatball Subs)

I call these Con-Fusion meatballs  subs for two reasons.  The fusion comes from the three international cuisines (Indian, Chinese and Italian) that are represented in this dish.   The confusion comes from my state of mind when I was making them.  I just couldn't decide what singular direction I wanted to go with these meatballs and the sauce... so I just decided to go with all of them.  I started out with Indian meatballs spices.  Then when I was making the sauce it had a combination of Italian and Chinese ingredients.  

I love to experiment in the kitchen and this was another kitchen experiment that was successful (thank goodness).   The confusion that went to making the meatballs was totally gone when we all took our first bite of this Meatball Sub.  We all agreed they were delicious. :)


2lb of ground meat (I used ground chicken)
1 Tbs of garlic grated
1 Tbs of fresh ginger grated
1/4 of medium onion grated
1 Tbs paprika
1 heaping Tbs minced fresh parsley or dried
1 tsp garam masala powder
3-4 slice of bread (crumbed)
1/2 cup of milk
1/2 tsp of crushed red chili flakes (or to taste)
salt and pepper to taste
Meatball Directions:  
Soak bread slices in milk and crumble.  Then mix all ingredients well and make golf ball size meatballs. Fry in about 2Tbs of olive oil on medium high heat.  Once meatballs are browned, transfer to a plate and set aside until they are finished off in the sauce.  Reserve the oil from frying the meatballs in the pan to make the sauce.  

1/2 medium onion diced (red or white onion)
2-3 cloves of garlic grated or minced well
1/2 bell pepper diced small
1 jalapeno chilies finely diced (seed if desired)
1 tsp dried oregano
1 tsp dried basil
red chili flakes to taste
1 (28oz) cans of crushed tomatoes
salt and black pepper to taste
1-2 Tbs soy sauce (for more salt flavor)
1-2 Tbs hoisin sauce (this adds some sweetness)
sprinkle of sugar if desired

Sauce Directions:
In the pan drippings, saute garlic, peppers and onions for a few minutes on medium high heat. Then add the chili flakes, dried basil, oregano, salt, black pepper and tomato sauce.

 Season with some soy sauce and hoisin sauce.  Now add the browned meatballs to the sauce.  Note:  Add the drippings from the dish that the meatballs sat in as well.... that's all great flavor.  Now cook sauce for 20-30 on medium low heat minutes.  Taste for seasoning. 

Sliced fresh mozzarella cheese
Sub rolls

 Directions to make sub:
Place meatballs (no sauce) into sub rolls, top with cheese.  Place under broiler for a few minutes to melt cheese and toast bread.  Add more sauce before serving.  Enjoy.


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