Chef Leasa Caron of JoVito's shares the recipe for their Italian Grinder sandwich.
See more at http://jovitoskc.com/.
JoVito's Italian Grinder: (serving size 2 grinders)
Meatballs (makes 5- three- ounce meatballs)
1lb ground beef
1 large egg
½ cup bread crumbs
1 clove garlic
2 TB parsley
salt
pepper
2 Italian roll
4 oz Marinara sauce
4 oz shredded mozzarella
Meatballs: Preheat oven to 350 degrees. Mix beef, egg, breadcrumb, garlic, parsley, salt and pepper in a large bowl. Assemble a baking sheet with parchment paper. Use large spoon (we recommend a 3 oz ice cream scoop) to preform meatballs. Roll them softly in your hands into their final form, and place on baking sheet. Bake for 30 minutes, or until center is 160 degrees.
Preheat the oven to 450 degrees. While the meatballs cool, remove the center of the Italian roll. Cut a quarter inch of the end of one side of the roll. Set aside. When the meatballs are cool enough to handle, quarter two meatballs and place in a small bowl with the shredded mozzarella and marinara sauce. Mix lightly. Using a long handled spoon, begin stuffing meat mixture into the open end of roll. Leave a quarter inch of space at the top, and cap the bread with the cut end. Place on a greased baking sheet at a 450 degree oven for 1-2 minutes.
