Who is ready for Super Bowl Sunday? I have to admit I don’t totally understand the ins and outs of football (although I did play Powderpuff one year in high school), but I have been watching a few games and actually know who is playing this year. Couple that with the fact that all those crazy football festivities you’ve been hearing about (ski luges! interactive displays! general tomfoolery!) are right outside my office door (literally), and I’m pretty much as ready as anyone can be.
In my opinion, the best part of the Super Bowl is the excuse it gives you to eat like a total frat boy. But let’s be honest–you have your guy friends/boyfriend to hang with, plus a half time show to watch…there’s no way you should be spending the day in the kitchen! The two recipes I have for you today, rock and roll fries and meatball subs, are low on kitchen time and high on delicious-ness (not a word, but you get it). Plus, they’re sure to please any guy who finds themselves in front of your flat screen this weekend. We’re tackling (HA! See what I did there?) the subs now, and the fries a bit later today!
- 1/4 lb ground beef
- 1/4 cup panko or italian-style breadcrumbs
- 1 egg
- a bit of milk
- salt, pepper, parsley and oregano, to taste
- sauce (homemade or jar)
- shredded mozzarella or provolone cheese
- grinders (I believe most of the country calls these rolls…)
- extra virgin olive oil
Place the ground beef, egg, panko and seasonings into a bowl and combine with your hands. Add a touch of milk (about 2-3 tablespoons, if I had to estimate), until the mixture is a bit mushy/creamy but still holds it’s shape. Form into meatballs (one batch should make about 9 or so meatballs) and set aside. In a skillet, heat about an inch and a half of extra virgin olive oil. Place the meatballs in the pan, and allow them to brown on each side about 3-5 minutes. You’ll know they’re done when they’re a deep brown on all sides and are barely pink in the middle. Set aside on a paper towel to drain.
Heat your oven to 350 degrees. Spread a layer of sauce on each of the rolls, then place the meatballs on. Top with more sauce and some shredded mozzarella (or a lot of mozzarella, if you’re a cheese addict like me. Stick ’em in the oven for about 20-25 minutes, or until the cheese has melted and they’re heated all the way through (and the bread is crunchy…best part!). Enjoy with a big ol’ beer and the rock and roll fry recipe that will be going live at 3 p.m. EST today!