My first "Sandwich as a dip" was at my sisters engagement party. Since then, she has been a huge fan of the sandwich-dip series, and all of her friends have since made the italian hoagie dip. Heading to her place this week for a pre-housewarming party, I knew she was expecting a new sandwich to be turned into a dip. We threw a couple ideas around, and landed on meatball sub dip. What we ended up with really stretched the confines what defines a dip, but was still a dip nonetheless. You COULD pick it up with a piece of bread, but it was easier to spoon it on.
First I made the meatball mixture and let it sort of marinade for a half hour. I think this step was important.
Then it was pretty much like making the meatiest sauce ever. I started with some onions and garlic in the pan, then added the beef. I strained a bit of the juice, then added the tomato paste as seen in the above image.
This is after adding the paste and a large can of crushed tomatoes.
The mixture poured out into a shallow pan.
Cheese on top and broiled.
You could dip it, but it was best to spoon it on.
Yum! It tasted jsut like a meatball sub! It was better than serving small meatballs and little rolls because it had the broiled cheese. Also because it was ground beef instead of chunks of meatball it was slightly less messy.
Make meatball mixture like I did here. Then basically start to make the meatiest meat sauce ever. Add onions and salt to some olive oil and cook for about 7 or 8 minutes. Add a a few cloves of diced garlic. A minute later add the meatball mix. Cook until the meat is fully cooked. Spoon out some of the juice/fat if it is really juicy/fatty. Add tomato paste and cook 5 minutes. Add crushed tomatoes until it coats the beef. See the third image from the top. Pour this out into a cassarole pan and top with mozzarella. Broil intil browned. Serve with bread.