MEATBALL SANDWICH

Servings: 6

Ingredients:

1lb. quality ground beef (substitute with ground turkey, lamb or chicken)

1/4 cup bread crumbs (plain or italian)

3/4 grated Romano

2 tbsp. milk

2 large eggs, lightly beaten

Salt + Pepper

-Tomato Sauce -

1/3 cup quality extra-virgin olive oil

1 large bell pepper (green, red, yellow or orange)

1/4 large white onion

3 garlic cloves

1 carrot

1 stalk celery

3 (16oz) cans diced tomatoes

2 dried bay leaves

2 tbsp. tomato paste (add color)

2 tbsp. unsalted butter

1 tbsp. brown sugar

Salt + Pepper

6  Hoggie Buns

12 slices of Mozzarella Cheese

Directions:

1. Meatballs:

• In a large bowl add bread crumbs, milk, eggs and 1/2 cup Romano cheese mix until combined.
• Add beef and gently combine being careful no to overwork the meat.
• Season with salt and pepper.
• Shape into gold-size balls (use ice cream scoop to keep size uniform)
• Grease baking sheet, place meatballs inside, place in refrigerator.

2. Tomato Sauce:

• Chop onion, garlic, bell pepper, carrot and celery.  (chop if you like chunky sauce, mince if you do not)
• Blend tomatoes until smooth.
• In large casserole pot, heat oil over medium heat, add onion and garlic, saute until soft and translucent, about 5 minutes.
• Add bell pepper, celery, carrots and season with salt and pepper, saute until all vegtables are soft about 10 minutes.
• Add tomatoes, tomato paste, bay leaves, sugar and butter.
• Simmer uncovered on low heat for 1hr. or until thick.
• Remove bay leaves and check for seasoning before serving.

3. While tomato sauce is simmering, cook meatballs:

• Preheat oven to 350
• Cook for 20 minutes, turn once

4. Puree sauce, return sauce to pan and add meatballs. Heat through until warm.

5. Slice Buns in half.

6. Assemble Sandwiches: place two slices of cheese and 3-4 meatballs on each bun.  Place in hot broiler for about 1-2 minutes or until bread is toasted and cheese has melted.

* * Steakhouse dinners aren’t always in our budget, luckily this filet mignon meal is not only afforable it’s ez to prepare! Take out your best china & light up the candles, lets turn tonight’s meal into a romantic date night! * *  

ROMANTIC FILET MIGNON DINNER

Serves: 2

Ingredients:

2 filet mignon steaks

2tbsp. montreal steak seasoning

4 tbsp. worcestershire sauce

3 large white rose potatoes

4 tbsp. quality butter

2 tbsp. garlic & onion medley seasoning

2 tbsp. italian seasoning

1/4 cup sharp cheddar cheese

salt & pepper

1 lb. asparagus

3 tbsp. quality olive oil

2 tbsp. balsamic vinegar

salt & pepper  

Directions:

1. Marinate steaks:

• butterfly each steak
• sprinkle montreal steak seasoning over both sides
• splash each steak with worcestershire sauce
• cover & refrigerate

2.  Prepare Cheesy Potato Crisp:

• preheat oven to 450 degrees
• wash potatoes with mild soap, pat dry
• thinly slice each potato
• grate cheese
• in a large bowl combine: potatos, cheese, italian seasoning, garlic & onion medley and butter
• arrange potatoes in greased baking dish
• set timer for 45 minutes
• place potatoes in oven

3. Prepare balsamic asparagus side:

• rinse asparagus under cold water, pat dry
• lay asparagus on flat baking sheet
• coat with olive oil, salt + pepper to taste
• set aside

4. Place aspargus in oven:

• cook for 15 minutes minutes 
• splash with balsamic vinegar before serving
• turn off oven but leave potatoes & aspargus in oven until meat is cooked

5. Broil Steaks:

• after potatoes & aspargus are done cooking, turn on broiler
• take steaks out of the refrigerator
• place steaks on broiler
• broil steaks on medium heat for 6-8 minutes on each side or until desired doneness

6.  PLATE & ENJOY!!