Wagyu Beef Meatball Sub On Semolina Hoagie Roll Recipes

WAGYU BEEF MEATBALL SANDWICH

Steps:

• To make marinara sauce, in a large wide pot over medium-low heat, heat oil
• Add onions and garlic, and sauté 5-8 minutes, or until softened and translucent
• Stir in salt, sugar, and cayenne; cook 2 minutes
• Add tomatoes and bring to a simmer
• Simmer gently, stirring occasionally, for 15 minutes
• Whisk in butter and balsamic
• Season with salt and pepper and keep warm
• Meanwhile, for the pesto, combine broccoli rabe, peppers, pickling liquid, garlic, red pepper flakes and Parmesan in a food processor
• While machine is running, slowly stream in oil until blended
• Season to taste with salt and pepper and set aside
• In a medium bowl, stir butter, parsley and garlic until blended
• Season with salt and pepper, and set aside
• *Note: The sauce, pesto and garlic butter can be made up to 2 days ahead, stored separately, covered and refrigerated
• Bring garlic butter to room temperature before spreading
• To make meatballs, in a large bowl, combine bread crumbs and buttermilk
• Set aside 30 minutes to allow bread to absorb liquid
• Squeeze out any excess buttermilk from bread
• Using your hands, mash bread crumbs
• Add ground beef, pork, parsley, Parmesan, 1/2 cup Pecorino, garlic, salt, oregano, red pepper flakes, fennel seeds and black pepper; mix until blended
• Blend eggs in blender for 1 minute then add them to meat mixture
• Using your hands, gently mix until blended
• Mixture will be soft, which will ensure tender meatballs
• Form mixture into 12 meatballs
• Heat a large, heavy skillet over medium heat
• Add olive oil
• Working in batches, add meatballs and cook, turning occasionally, for 12 minutes per batch, or until browned all over
• Using a slotted spoon, transfer to a plate to drain
• When all the meatballs are cooked, add them to the marinara and simmer 5 minutes, or until meatballs are cooked through, with no sign of pink
• To assemble sandwiches, preheat oven broiler
• Spread garlic butter over cut sides of hoagie rolls and broil 1 to 2 minutes, until toasted
• Spread pesto over toasted rolls then spoon three meatballs onto the bottom of each roll and top with more sauce
• Scatter mozzarella over meatballs and broil 1-2 minutes, or until cheese is melted
• Sprinkle with more Pecorino cheese and serve immediately

WAGYU BEEF MEATBALL SUB ON SEMOLINA HOAGIE ROLL

Steps:

• PREPARING THE SPONGE: First, prepare the sponge. In a medium size bowl, mix the bread flour and instant yeast until combined. Mix in the warm (80°F) water until combined. Cover the sponge with plastic wrap, and let sit at room temperature while you prepare the meatballs.
• PREPARING THE MEATBALLS: Mix all Wagyu beef meatball ingredients (ground beef, grated parmesan cheese, bread crumbs, egg, kosher salt, hot sauce, minced sweet onion, minced garlic, and minced parsley) together in a medium size bowl until well incorporated. Divide the beef mixture into 15 equal portions (1 1/2 ounces each), and round each portion into a ball. Place the meatballs on a on parchment paper-lined baking sheet, and refrigerate the meatballs while making the dough/hoagies and sauce.
• PREPARING THE DOUGH: In a medium size bowl, mix together the bread flour, semolina flour, kosher salt, extra virgin olive oil, and the sponge (you previously assembled) until a shaggy dough forms. Use your hands or a dough hook, and knead for 7 minutes or until a smooth dough forms. Cover the dough with plastic wrap, and let it rise for 1 hour. Once the dough has risen for 1 hour, place the dough on a lightly floured surface. Divide the dough into 5 equal portions.
• PREPARING THE HOAGIES: Sprinkle semolina flour onto a parchment paper-line baking sheet. Flatten one of the portions of dough into a rectangle. Fold in the sides, and roll it into a 5-inch-long log. Pinch the seams. Place the hoagie roll, seam-side-down, onto the baking sheet. Repeat this process with the remaining pieces of dough. Spray the hoagie rolls with olive oil pan spray, so they are coated. Cover the rolls loosely with plastic wrap, and place them in a warm place. Proof for 1 hour. Preheat your oven to 400°F, and remove the plastic wrap from the rolls. Use a pastry brush to brush each roll with cold water. Then use a serrated knife to cut 3 diagonal slashes in each roll. Bake the rolls at 400°F for 20-23 minutes until they are golden brown. Let them cool completely. Then, slice each roll almost in half lengthwise without cutting all the way through. This allows the roll to stay in one piece.
• PREPARING THE SAUCE: In a small stainless steel sauce pan, heat the olive oil over medium heat. Add in the minced sweet onion and shallot. Saute until the onion is translucent. Once the onion is translucent, add in the minced garlic. Cook for 2 minutes longer. Add in the red wine, and deglaze the pan. Once the red wine is absorbed, add in the tomato paste. Stir for 2 minutes. Then, add in the crushed tomatoes, kosher salt, and black pepper. Cook on medium heat for 25 minutes, while stirring occasionally. Add in the minced fresh basil, and season to taste with kosher salt and freshly ground black pepper. Bake the meatballs while the sauce is cooking on the stove.
• FINAL STEPS: Bake the meatballs at 400°F for 20-25 minutes or until they are golden brown. Let them cool for 10 minutes. Then, fold the meatballs into the sauce. Preheat your oven to 425°F. Place the cut hoagie rolls in a shallow casserole dish. Place 3 cooked meatballs in each hoagie roll. Make sure to get plenty of sauce with the meatballs. Top each hoagie with 1 1/2 slices of provolone cheese and some fresh mozzarella cheese. Bake at 425°F until the cheese is melted and slightly browned. Garnish with fresh basil, serve immediately, and enjoy!