Making The Subway Meatball Sub At Home | But Better

so somebody told me josh this one's too easy for you gotta do something else but you know it's not always just about winning sometimes it's about making a [Music] [Applause] [Music] point [Music] [Applause] [Music] okay so welcome back to but better episode number every single episode i forget so we're making subway meatball sandwiches now let me just quickly point something out here i believe technically if there's meatballs in a sub sandwich it's technically technically a hero so it's a meatball hero the the words meatball sandwich don't really roll off the tongue but when you do it properly in my opinion this is one of the greatest sub sandwiches on the planet so with all that said let's make this shall we i like how whenever you look up subway you're just surrounded by them this person grabs the bread rips it open rips like there's a piece of it like missing left it like that the the meatballs just get like thrown on tears the cheese throws the cheese on she's like you want to judge it puts it wraps it up and throws it in the bag i mean look at the way it's bent look at the way this is bent bag is so steamy why it's like a swamp eww my hand immediately becomes moist what is that people actually begged me not to do this recipe where's the cut mark is it here or is it here does it happen this is the appetizer nope it tastes like meatballs with hot salsa it is iconic it does taste the same as it always has but but look at this that's not right i think we should show them how it's done let's start with our bread get the bowl of a stand mixer or a regular bowl people are always complaining josh not everyone has a stand mixer yeah okay use your hands pal and add three and a half cups or 500 grams of all-purpose flour do a flip to celebrate not spilling any flour 1 tablespoon or 13 grams of granulated sugar and 2 teaspoons or 5 grams of fine sea salt give that some whiskey bits until thoroughly combined now from here you're going to add 2 tablespoons or 30 grams of room temperature lard bacon fat or shortening obviously bacon fat would 120 slap then using two forks blend that into the flour to get fine little crumbs in there separately you're gonna get one and a quarter cup or 295 milliliters of warm water at around 100 degrees fahrenheit and you're gonna mix in one tablespoon or 10 grams of instant yeast now assuming you know that your yeast is live you don't need to let it sit pop your dough onto your sand mixer with the dough hook attachment begin mixing on medium low speed add your yeasty boys to your flour mixture then just let it do its thing mix that until it forms a nice beautiful dough after that well just let it keep mixing and kneading the dough for about three to five minutes or until it's nice and smooth once you get a smooth chunky little man gently form that into a nice top ball plop it in a lightly greased bowl cover with plastic wrap and let it rise at room temperature for one hour or until doubled this is very basic you guys have heard me say this a billion times now that your little man is all grown up punch him down lightly flour a work surface dump them out and then divide into two equal pieces to shape these you're just going to take an individual piece pull it into a light ball and then begin rolling it into a cylinder slowly working your hands out to get a nice tapered about 12 inch long log place one on a parchment-lined baking sheet at a diagonal because it's a bit too long you're going to need two different baking sheets obviously drape it with a damp towel and let it proof for about 20 minutes now once that's done take a sharp knife a razor or lame and score it lengthwise at a 45 degree and go all the way across the entire length of the dough optionally you can add a little grating of some parmesan or some grana patano whatever hard nice cheese you like now to bake this you're first gonna get a 10-inch skillet fill it with just about an inch of water bring that to a boil and as soon as it comes to a boil you're gonna open your oven which has been preheated to 400 degrees fahrenheit put in your dough slide your steaming water on a rack underneath your dough close the oven close the door and let it steam bake for eight minutes after that eight minutes is up immediately and quickly remove your steaming pan close the door and let it bake an additional 20 to 25 minutes or until you get a beautiful golden brown sort of sub sandwich bread then let it cool until completely room temp now let's talk about our meatballs i really prefer meatballs with a little bit of pork and a little bit of beef so for the beef i've got one pound of chuck roast here which i have grinding and half a pound of pork boston bud to equal out to one pound of ground beef and half a pound of ground pork obviously you can get it pre-ground but you know you won't be fully flexing if you do once that's ground just knead it a little bit kind of like a dough to get that fat nice and emulsified in a separate bowl whisk together two eggs to completely combine then add a third of cup or twelve grams of grated parmigiano-reggiano one teaspoon or two grams of finely ground fennel seeds one tablespoon of finely chopped fresh oregano leaves three slices of finely chopped i don't know i did that optionally a little bit of fresh grated nutmeg mix this together till combined add some fresh ground black pepper and a generous pinch of kosher salt then add three quarters of a cup or 42 grams of panko bread crumbs with a tiny little splash of milk just to help that hydrate then add in your ground meat knead mix until everything is completely homogenized emulsified and beautiful now good meatball mix is almost bouncy right watch me drop this in the bowl and it bounces it's got some buoyant you know what i mean now this next part is pretty straight forward you take your meat and you make balls we don't need to do anything fancy okay just use your hands and cup your balls it's not too hard now if you shape these evenly sized as much as possible you should get around 24 total beautifully round meatballs all right folks we're almost there so start off with a large skillet here i have a 12 inch saute pan fill it up with about three and a half tablespoons of high heat oil set it onto your stove at medium high heat once extremely hot add in your meatballs let them sit and sear for about two to three minutes until you get a beautiful deep brown crust now some people like to sear every single side personally i think two solid good sears is plenty fine but if you want to get every single side that's fine too now when they're done they'll probably still be raw on the inside so it's not really snack time yet okay once you're done searing your balls remove them and set them to the side we get a really simple saucer you're gonna need four ounces or 120 grams of pancetta ideally thick cut and diced reduce the heat to medium and toss that in your pan then just let that saute stirring occasionally until the majority of the fat has rendered out and you got some nice little crispy jewels then add 5 cloves of thinly sliced garlic let that saute for about 20 seconds or until fragrant then add a 28 ounce can of crushed san marzano tomatoes season that lightly with salt and pepper bring that up to a light summer over medium heat add your meatballs back and then let that simmer until the meatballs are completely and totally cooked about 8-10 minutes taste and adjust the salt and pepper levels if you need more now to assemble the sandwich take half of one of your loaves and you're going to cut through the center to open this bad boy up but don't cut all the way through leave that back end piece intact it's the traditional way place it under your broiler for about two to three minutes or until nicely toasted now optionally while that's toasting you can mix together a couple tablespoons of olive oil and a couple grated cloves of garlic maybe some flaky salt in there a little bit of black pepper then when it's done toasting just brush it with that garlicky olive oil that we're really just trying to maximize this sandwich experience but you don't have to do it if you don't want to rot brother the next part is in rock and science get your balls and put them on the bread all right that's the last of those jokes all right i'm sorry that's it's stupid cover with a little bit of the sauce top your meatballs with as much sliced provolone as your heart desires put it back under the broiler just until the cheese is melted like so then add a generous fresh grating of parmigiano-reggiano then finally top this beautiful beast with some finely chiffonaded fresh basil and that is a beautiful meatball sub ah wow just by looking at it [Music] we got our homemade meatball sub this extends way beyond butt better right the meatball sub could have been a standalone recipe as is oh yeah i can't [Music] put that do you really we won all right obviously we're gonna do a taste test but this is like the crunch you can taste every every little component olive oil garlic got the two different kinds of fresh ground meat prosciutto we got all the herbs got this beautiful tomato sauce okay so sandwich number one sandwich number two my vote is sandwich number one i like the first sandwich i was really which one so why why do you like number one more i liked the crunch of it i thought there was more flavors that were going on happening and then sandwich number two just tasted literally tastes like anything this one is just like a higher quality sandwich this one left a bad taste in my mouth i'm excited for people to try this at home like and make it i don't do it justice but do you want to know what else will take you to a delicious meaty land b-roll all right guys and that is it so we made subway meatball sandwiches more specifically we really just made a meatball sandwich i don't know i don't even want to compare this to a subway meatball sandwich all right that's it's it's in a different galaxy it's not even in the same fabric of reality to me this is a perfect testament of attention to detail and making sure every single layer is tended to and loved and cared and kissed so one quick thing that i wanted to mention uh we haven't had one of these talks in a while it's been so busy um i'm getting out of a bit of a whirlwind from work and i've been thinking about this really crazy project i've been working on i know a lot of people have been asking about aprons a lot of you now i was considering releasing them the other apron with the smiley face again i'm not really sure if i'm gonna do that because we're working on a very very special secret project nobody knows about but long story short i'm making something that is never existed before i don't want to get too much in the conversation about it because it's supposed to be a secret right now but it's a big deal it is a big deal and we have a huge team of people working on it and that's all i have to say you might want to wait for that but anyway with all that said if you enjoyed this video or you learned something leave a like subscribe and i will see you next time my voice cracked apparently i'm 12. 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Channel: Joshua Weissman

Views: 4,321,043

Keywords: subway, meatball, meatball sub, meatball sandwich, homemade meatball subs, how to make a meatball sub, easy meatball recipe, meatball recipe, subway meatball subs, joshua weissman, youtube recipes, youtube cooking series, sat bawl pro, sub sandwich bread, sub sandwich bread recipe, homemade subway bread, subway meatball sub, homemade subway meatball sub, but better, meatball hero, subway sandwich, at home, subway sandwich challenge, best subway sandwich, sandwich challenge

Id: 3Abk2WWuoao

Length: 10min 12sec (612 seconds)

Published: Sun Jul 19 2020