Today I decided to keep it simple with a Meatball Sub from the Northeast section, page 104. I hope it’s not bragging too much to say I’m an old pro at the art of the meatball, since it’s actually one of the first things I ever learned to cook when I was a child. Martha’s recipe was a bit of a departure from my usual style; I always use white bread, but I’ve never soaked the bread in milk before, or even entertained the thought of doing something like that. So for the first time since I’ve started the project, I kind of thought “Oh my! Soaking the bread in milk…that’s, um, clinically interesting, but, no, I really don’t think I should actually soak the bread in milk and then put it in a meatball…it’s just wrong!”
But as they say, no guts, no glory! That’s why I’m doing this, because as much as I enjoy my own style of cooking, I need to let go of my way and be humble enough to try Martha’s way. And I must say, of all my years of making meatballs, this was the best texture I ever achieved! I guess I’ll be changing the way I’ve made meatballs for the past 35 years as I intend to stick with the soaking method from now on!
The marinara sauce is so simple and so good! Then I topped them with the leftover provolone cheese from the Italian Pork sub I made on Wednesday… e ‘stato magnifico! Buon mangiare!
As you can see from the photo, Jeff got into a mighty battle with a saber tooth tiger over who would get the first sub – Jeff won! Don’t mess with my hubby when he’s hungry!!!
