Carla Makes Meatball Subs | From the Test Kitchen | Bon Appétit

it's like like having like a sausage and pepper sub but you know a little I guess you could use pepper if you hate yourself it's a bass bass Melissa P ice best oh I should have powdered up for the VA is best this is to me well it's sausage meatball sandwiches this is when you want sandwich for dinner that's how I think about this recipe sausage meatball sandwiches that are built on pork sausages spicy pork sausages if you don't like spice just use a sweet Italian one thing I really like about this method and I'm about to unzip the casing on this sausage so you can see how to get the inside out is that you're making meatballs but when you use a spicy sausage as the base of the meatball all of the seasoning that you normally have to do to make a meatball has already been done it's not the prettiest thing I ever did but you know what life isn't always pretty neither is cooking easy peasy I mean I got to get my hands a little bit wet so each one of these we want to be about 2 ounces I'm very terrible at estimating things but that means we're getting 3 balls out of each sausage and I'm not packing these super tight and just getting them into the classic meat the ball of shape I'm going to have 12 it makes for sandwiches which means three meatballs per sandwich I believe how's the math going I've done multiplication and division in the first two minutes the one of our class look what's happening cool so we can make three if this were happening to me at home then I would send somebody I would make somebody run out to get more sausages that's what's happening to happen we had I don't know I weighed them and then I weighed them I need to get three balls out of every sausage so you should just do that forget about measuring them if I were like my great grandmother who I barely knew but she would feed everybody and then stand in the kitchen and eat the like the little tiny scraps that were left over just like the opposite of my actual personality which is to hog the best pieces well know what I did yeah when no one's around I'm like they'll never know what I ate because no one else was here all right so I'm gonna set the sausage balls over there and then ten cloves of garlic already sliced if you can get somebody to do that for you I highly recommend it there's one onion so it is very feasible to me that all of these ingredients would just be in the house because it's built on pantry there's some basil and mozzarella coming up so maybe you have to pick up a couple things on the way home fennel one of the great vegetables if you don't like fennel but you like celery I would just make that swap celery is pretty classic sauce building I wouldn't put a carrot in this spot it's not down with that recently discovered that the fennel core is perfectly palatable and should be enjoyed so eliminating that step the recipe says to cut out the core sometimes you just do things for years and years and years because recipes tell you to do them and then one day you're like why does it say to do that and then you discover that there's another way and that it's a great thing about food and cooking because you're constantly discovering things you didn't know before this I'm gonna need a minute coming to use half of the garlic in the sauce half of the garlic in our little pesto basil sauce mixture situation that's happening later so I just have to remember that when I'm building the sauce half of the garlic don't put all the garlic in but I'm gonna start by browning off these sausages 12 of them 13 as it turns out all right so the other ingredients in the sauce is a can of whole tomatoes a little bit of olive oil to get things started the sausages themselves have a good amount of fat but just to get something going in the in the pan to get it going we're good to go they're not all gonna fit that's the funny part 12 of them are gonna fit that last meatball is the 13th angry meatball it doesn't fit sorry Tommy so now these are gonna Brown I'm gonna give them a minute this is a good amount of space in between each meatball I just want to move them around while they're cooking get them Brown you guys know that Chris is a super taster right he can smell I love the flavor I don't think so I do I do you know their first sign of being smart is thinking you're dumb so maybe maybe with this like the first sign of being a super taster is knowing that there are so many flavors who haven't enacted yeah that's the perfect amount of time for my sausages to brown unsurprisingly the outer ring in the pan is hotter than the middle because it's lining up where ring of fire is underneath so ideally I want to get some of my middle guys to the outer ring and as they're shrinking the irony is that we have created space for the search camp kpop little guy you get to come to the party anyway Christmas is a supertaster but I have been hanging out a lot lately and it has made me think that I like that like I've never tasted anything I don't actually know I was just like yeah good I'm gonna just the heat a little bit now that we're up to temperature and things are sizzling I just don't want it to burn before these guys get evenly Brown so it's really get down a little bit all right I've achieved a level of browning that I'm pleased with I'm gonna start taking these out so you can do the plate just transferring them to a little tray so right into that oil I've got the garlic remember only half the garlic is going in so that's a good amount of garlic five cloves worth plus my chopped onion and the chopped fennel and so this is really the foundation of the sauce so I'm gonna let these kind of cook down a little bit they're gonna soften become translucent get nice and floppy and the end point that we're looking for is tender softened with a little bit of browning so it's going to take somewhere between five and ten minutes all right so I'm pretty pleased with what I'm seeing right now the veg is really soft I want to taste it see if it needs salt or anything because I'm gonna add the tomatoes and that stone whole thing so let's see how these taste ya could definitely pick some salt a little bit spicy you taste with chili flake that ended up in the nut oil that was left over from browning the sausages and all right now I've got these canned tomatoes and I'm just gonna let the sauce like the juices go in first make as big of a mess and then just pulling these apart and kind of crushing them as they go into the pot they're gonna disintegrate more but if you start with a whole peeled tomato they're just never really gonna go anywhere and you'll spend half the cooking time smashing them around with a wooden spoon this just gives you a head start all right so this is gonna come up to a simmer and then cook just to kind of get the ingredients in this pot for these flavors just start to meld for the sauce to thicken just a little bit and then I'm going to add the sausage balls back in I think it's really important with things like this that are cooked in stages and have different phases that you season along the way through and through I really like the sweetness that the tomatoes are bringing to the table it really tempered like that the way the vegetables tasted before I had the tomato in there was just kind of like very vegetal kind of spicy and a little bit oily not a bad way but now it's starting to come together the acidity and the sweetness of the tomatoes it's gonna make a really nice sauce so these guys are gonna go back in everybody gets tucked in have a little nappy this pot is gonna go and while that's happening I'm going to make I'm going to kind of get my heros ready get my basil sauce going and just let this hang out on the side we've been having a debate about this is this sauce a pesto or is it not I think it is except for the fact that it's being made in a food processor it has basil fresh basil the rest of the garlic we're gonna run aground well like I said the rest of the oil so I used some at the beginning and I'm just gonna blend this to a paste or to a sauce pace is such an ugly word as it turns out pesto is any kind of smacked around a bunch of ingredients so I think this is a pesto we're gonna call it okay and we got to taste this taste this without inflicting bodily harm so don't go sticking your finger in there with the blade amazing how vegetal and garlicky taste without any seasoning salt pepper oh cool that was open I wouldn't do this very far in advance because the basil is gonna oxidize and the garlic is gonna get extremely pungent so it's a good meanwhile for when things are simmering maybe I don't want to cut these on here these are the hoagie rolls and read the rest of you before you do it or just watch the video because you're in a top split instead of going lengthwise for the sausage and the filling I'm gonna cut but not all the way through to the bottom so this is for all my New England lobster roll people you know what's going on right now and these are just not fancy rolls no necessarily a bakery roll just want a nice fresh hoagie rolls cut them yourself so the sauce is for two things the sauce is for going inside of the rolls and we're gonna broil them and get them kind of like softened up in toasty and that will also take off some of the rawness of the garlic flavor and then I don't want to use all of it so I'm gonna hold some back for drizzling over at then so it's kind of like it's almost like you're making garlic bread but with Basil's and it's very like I said this is pretty pungent and I'm gonna use it raw on top so I don't need to use a ton of it inside just enough to coat don't burn the buns good don't you dare oh my god it's fine sort of for a little toasty guys and you know we were like only a minute and so guys this is a really great time to pause and just talk about broilers every Brailler is different boilers are also incredibly hot so we went for about half the amount of time in the recipe and I gotta say this guy really took the brunt of it so we're gonna swap him out just for the benefit of everybody's enjoyment so now it's time to build these beautiful sandwiches everybody gets three balls plus one extra I want all the balls to get all my meatballs to get a little bit of sauce this is gonna insulate them when they go back in the oven to melt the cheese that I'm about to put on top it's also gonna soften the bread up more and it's kind of giving you that like meatball sub experience all right next up fresh mozzarella draping I'm great over the meatballs YUM okay and then basil drizzle afterwards so these are going back into the broiler make a note recipe says five minutes I'll be checking these after - so back into the broiler they go all right we've been watching these like a hawk they're ready they're melty YUM okay so we have great coverage on the moths very melty and delicious coming over the edges I burned a couple buns what are you gonna do it's gonna be fine there's plenty to go around and then they're all gonna get just another little drizzle of our pesto which is gonna hit that kind of melty mozzarella and all the flavors are gonna open up again I just think this is a delicious thing to eat it is a delicious we can i dinner it is also really funny if you're like feel like this is a great like viewing party sporting event some kind of you know your casual type of dinner so sausage you saw spicy sausage delicious marinara tomato but like anything else happening in the marinara fennel onion garlic well no I'm not gonna tell you figure it out not to get all the Blasi on you but I kind of want to go out this with a fight do you know like kind of pull up a chair I know but at the same time I'm wearing apron so like whatever happens happens hmm yes Tommy that's a word : cankle okay mm-hmm it's like spelunking but it's when the blade falls out of her barrel or squozen yeah that's my that's my favorite it is a word at this point every so there are certain words that like they're there they should be counted as valid forms of communication because everybody knows what you're talking about when you say it and squozen is one of those words say it enough times it seems real

Channel: Bon Appétit

Views: 2,446,608

Keywords: meatballs, test kitchen, meatball, carla music, from the test kitchen, carla, meatball sandwich, meatball sub, meatball sub recipe, how to make meatball subs, how to make meatballs, make meatball, make meatballs, making meatball, making meatballs, how to make meatball sandwiches, meatball subs, carla makes, carla makes meatball subs, carla makes meatballs, carla bon appetit, meatball subs bon appetit, meatball recipe, best meatball sub, meat ball, food, bon appetit

Id: bJpgKoA8wrg

Length: 15min 43sec (943 seconds)

Published: Sat Mar 23 2019