Simple Way to Veal Cutlet Sub

Meatball Sub Sandwich

A scrumptious breaded veal cutlet with lettuce and tomato topped with a blend of mozzarella and provolone cheeses.

Recipe Summary Meatball Sub Sandwich

Meatball subs in soggy, falling-apart buns are just the worst. That's why we recommend toasting our Tailgaters Brat Buns for this recipe. The heftier, toasty bread will stand up to all that meaty, marinara, mozzarella goodness.

Ingredients | Veal Cutlet Sub

5 Ball Park® Tailgaters Brat Buns

1 pound lean ground beef

¼ cup milk

1 egg

2 tablespoons grated Parmesan cheese

1 teaspoon Italian seasoning

½ teaspoon onion powder

½ teaspoon garlic powder

salt and pepper to taste

1 (24 ounce) jar marinara sauce

1 cup arugula

4 tablespoons shredded mozzarella cheese

Chopped fresh basil or crushed red pepper for garnish

Directions

Preheat oven to 425 degrees F.

Toast one bun until golden brown, then place in blender and chop until fine to create crumbs.

Place the bread crumbs in a large bowl and add milk. Let soak for 5 minutes.

Add ground beef, eggs, Parmesan, Italian seasoning, onion powder, garlic powder, and salt and pepper to the bread crumb mixture and combine well.

Divide the mixture into 16 golf ball-sized meatballs, and place on an oiled baking pan.

Bake meatballs in oven for 10 minutes.

While meatballs are baking, heat marinara in a large pot over medium-high heat. Place the cooked meatballs in the marinara and simmer for 15 minutes.

Meanwhile, toast the remaining buns, then evenly distribute arugula or spinach, meatballs and mozzarella onto each bun.

Garnish with chopped basil and/or crushed red pepper and serve.

Info | Veal Cutlet Sub

prep: 30 mins cook: 30 mins total: 1 hr Servings: 4 Yield: 4 servings

TAG : Meatball Sub Sandwich

Trusted Brands: Recipes and Tips, Ball Park Buns,

Images of Veal Cutlet Sub

Veal Cutlet Sub : You need to use clarified butter to make veal milanese (breaded veal cutlet), because of its sweeter taste and a higher smoking point than oil.