This meal was all about the Springdell goodies, and who doesn’t love a meatball sub?
I am one who loves cheese in my meatballs. I actually use the recipe on the side of the Parmesan cheese (shake shake cheese the boys call it) can. The recipe is:
1 pound of ground beef (I used 1 package of my beautiful Springdell ground beef)
1/2 cup of Parmesan cheese
1/4 cup of fresh chopped parsley (I didn’t include this but I sure do when the Springdell herb garden is not buried under feet of snow)
1 egg (fresh from the share)
1 clove of garlic (I used two cloves from a past share, grated on a microplane)
plus I like to add about a Tablespoon of Worcestershire sauce
while those were cooking I took out some peppers that I had frozen from the summer share, and an onion from this past share, got them going in a small pan.
As a side for the subs I made some sweet potato fries.
I washed and peeled the two sweet potatoes and cut them into wedges. In a bowl I put 1 teaspoon each of cumin, salt, and onion powder. Then I gave a shake of pepper in the bowl and added 2 teaspoons paprika. (Note: I thought this was too much paprika and in the future would use only one teaspoon the fries came out a very dark red color). Into the bowl goes the sweet potato wedges and 2 Tablespoons of oil. Give it a mix, again messy but the best way is by hand. Spread the potatoes in a single layer onto a sheet pan lined with parchment.
Toast up your bread or buns and melt some cheese on there as well. Then spread on some whole grain mustard. I placed the meatballs in the bun and topped it with the peppers and onions. Not the traditional meatball sub with red sauce, but you could always do that instead! Meatball sub, sweet potato fries and some simple Springdell carrots tossed with butter salt and pepper. A delicious meal I thought. Enjoy!