JALAPEÑO CHEDDAR MEATBALL SUBS

June 1, 2020
Elysia Moccia

With my husband being half Italian, a meatball sub will always read classic to him. And while I agree there is definitely a place for the traditional meatball, marinara, and mozzarella cheese on a crusty sub bun, I wanted to try something new. And from that my jalapeño cheddar meatball sub was created. Guys, this is INDULGENT. It checks all the boxes of the classic; just with my own twist. The cream cheese bacon spread melts together with the sweet caramelized onions, gooey sharp cheddar cheese, and the spicy bite of the jalapeño. The turkey meatballs are tender and full of flavor because they’re also mixed with even more cheddar and jalapeño, layering the flavors in every bite. The spicy ranch tops it off to trick your taste buds with a cool break, only to bring a nice level of heat to balance everything out.

My husband was silently eating for what felt like a very long few minutes when he finally noticed that I was eagerly staring at him waiting for a star rating. I’m happy to report that he gave this sub a solid five.

This recipe makes approximately 40-45 meatballs. Any extra meatballs can be stored in an air tight container or freezer bag and frozen for up to two months.

Jalapeno Cheddar Meatball SubJALAPEÑO CHEDDAR MEATBALL SUBS
Serves six subs

3 tablespoons olive oil
1 tablespoon butter
4 yellow onions, divided, 3 and 1/2 sliced and 1/2 minced
2 and 1/2 teaspoon salt, divided
2 pounds ground turkey
3/4 cup panko breadcrumbs
2 eggs
2 tablespoons garlic, minced
7 jalapeños, divided, 5 minced and 2 sliced
1/2 cup parsley, minced
1 cup sharp cheddar, shredded
2 teaspoons pepper
1 and 1/2 cups cream cheese, softened
3/4 cup cooked bacon, finely chopped
3 green onions, finely chopped
1 cup ranch dressing
3/4 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1 teaspoon hot sauce
6 french rolls, partially sliced
16 slices sharp cheddar

Over medium heat, warm olive oil and butter in a sauté pan until butter melts. Add the sliced onions, gently folding to coat onions. You may need to turn heat down to medium-low to prevent the onions from browning too quickly or sticking.

Once onions have begun to sweat, add 1/2 teaspoon salt, stirring occasionally. Add a splash of water if onions dry out too quickly. Once onions begin to break down, after about 20-30 minutes, turn heat to low and allow them to rest for a few minutes.

As onions begin to brown, stir every few minutes to ensure even caramelization. Continue to stir and scrape the bottom of the pan as brown bits form. Once onions are an even, rich brown color, remove from heat and set aside.

Preheat oven to 400 degrees.

Combine ground turkey, panko breadcrumbs, eggs, minced onions, garlic, minced jalapeños, parsley, shredded cheese, 2 teaspoons salt, and pepper. Use a 1 and 1/2 inch scoop or large spoon to form meatballs (making sure mixture is well pressed into scoop). Arrange meatballs on parchment lined baking sheet.

Bake for 17-20 minutes, or until meatballs reach an internal temperature of 165 degrees and are slightly golden brown.

While meatballs are baking, combine cream cheese, bacon, and green onion until well folded.

In a separate bowl, mix ranch, cayenne pepper, smoked paprika, and hot sauce until well combined.

Before you assemble sandwiches, move the oven rack to a lower-middle position and turn your broiler on low. Assemble subs by spreading the cream cheese and bacon mixture on both interior sides of the sub bun. Layer sliced cheddar onto bun. Add layer of caramelized onions. Place meatballs into sub.

Arrange subs on parchment lined baking sheet. Bake for 4-7 minutes, or until cheese begins to melt.

Top with sliced jalapeño and spicy ranch.

Meatball Sub IngredientsMeatball Ingredients in BowlRaw Meatballs

JALAPEÑO CHEDDAR MEATBALL SUBS
 
Author:
Ingredients
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 4 yellow onions, divided, 3 and ½ sliced and ½ minced
  • 2 and ½ teaspoon salt, divided
  • 2 pounds ground turkey
  • ¾ cup panko breadcrumbs
  • 2 eggs
  • 2 tablespoons garlic, minced
  • 7 jalapeños, divided, 5 minced and 2 sliced
  • ½ cup parsley, minced
  • 1 cup sharp cheddar, shredded
  • 2 teaspoons pepper
  • 1 and ½ cups cream cheese, softened
  • ¾ cup cooked bacon, finely chopped
  • 3 green onions, finely chopped
  • 1 cup ranch dressing
  • ¾ teaspoon cayenne pepper
  • ½ teaspoon smoked paprika
  • 1 teaspoon hot sauce
  • 6 french rolls, partially sliced
  • 16 slices sharp cheddar
Instructions
  1. Over medium heat, warm olive oil and butter in a sauté pan until butter melts. Add the sliced onions, gently folding to coat onions. You may need to turn heat down to medium-low to prevent the onions from browning too quickly or sticking.
  2. Once onions have begun to sweat, add ½ teaspoon salt, stirring occasionally. Add a splash of water if onions dry out too quickly. Once onions begin to break down, after about 20-30 minutes, turn heat to low and allow them to rest for a few minutes.
  3. As onions begin to brown, stir every few minutes to ensure even caramelization. Continue to stir and scrape the bottom of the pan as brown bits form. Once onions are an even, rich brown color, remove from heat and set aside.
  4. Preheat oven to 400 degrees.
  5. Combine ground turkey, panko breadcrumbs, eggs, minced onions, garlic, minced jalapeños, parsley, shredded cheese, 2 teaspoons salt, and pepper. Use a 1 and ½ inch scoop or large spoon to form meatballs (making sure mixture is well pressed into scoop). Arrange meatballs on parchment lined baking sheet.
  6. Bake for 17-20 minutes, or until meatballs reach an internal temperature of 165 degrees and are slightly golden brown.
  7. While meatballs are baking, combine cream cheese, bacon, and green onion until well folded.
  8. In a separate bowl, mix ranch, cayenne pepper, smoked paprika, and hot sauce until well combined.
  9. Before you assemble sandwiches, move the oven rack to a lower-middle position and turn your broiler on low. Assemble subs by spreading the cream cheese and bacon mixture on both interior sides of the sub bun. Layer sliced cheddar onto bun. Add layer of caramelized onions. Place meatballs into sub.
  10. Arrange subs on parchment lined baking sheet. Bake for 4-7 minutes, or until cheese begins to melt.
  11. Top with sliced jalapeño and spicy ranch.

 

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Jalapeno Cheddar Meatball Sub

With my husband being half Italian, a meatball sub will always read classic to him. And while I agree there is definitely a place for the traditional meatball, marinara, and mozzarella cheese on a crusty sub bun, I wanted to try something new. And from that my jalapeño cheddar meatball sub was created.

READ MORE

VERY CHEAP CUSTOM FRAMING IDEA

May 25, 2020
Rachel Schultz

It started with that I saw the below bathroom from my perhaps most ultimate style inspiration, jenna lyons’, feature sharing photos of her loft. It put the thought in my mind that vintage paintings look really good on a simple, almost primitive piece of board. And that this is a very good way to get a custom frame set up very inexpensively. I had an old portrait of charles spurgeon that in my casual looking I had not yet come across a great frame for. I achieved a similar look using inexpensive project board from home depot and that ever useful diy product – modge podge.

Like my inspiration, black for the wood portion would look perfect for this portrait. The board I used is 5.0mm 2 x 4 underlayment wood here at home depot. It is very inexpensive. You can buy big 4 x 8 feet or smaller 2 x 4 foot pieces for little projects, just like this. I meant to do a 1 and 1/2 inch perimeter around all the sides, but forget to double and so my perimeter is 3/4 inch, but I am still happy with it. To mount it, first paint all sides of your board. I used benjamin moore “onyx” in matte for the paint color.

Then, carefully brush modge podge on the back of the art using a foam brush. Place it onto your painted board. The modge podge sticks quite quickly, so you want to try to get it right on the first touch. Re-positioning isn’t very easy.

My artwork was curled from being stored in a tube, which made bubble control a lot harder. It is worth it to take the time to get the art really, really flat before you start.

Try to thoroughly flatten out bubbles. Place something wide and heavy on the image and allow it to dry. (Be aware, the object you use may get some modge podge on it.) I use an extra piece of glass or project board and then put books over top so it has an even and heavy weight distribution. I have had great success with this ensuring no bubbles.

Then, paint two more coats of modge podge over front of art and the wood border. Sometimes I swirl the modge podge in my application and try to match the brushstrokes of the painting, but sometimes not. The modge podge adds texture to the image, which helps prints of oil paintings look more like originals. Use MATTE modge podge!! It helps the brushstrokes look more like real brushstrokes from the painting. Also I almost always like the look of matte on things best, and it certainly helps with glare in an application like this where it is for wall art.

Since this I’ve done the same concept elsewhere. For a cool graphic poster we have as a souvenir from a trip, I painted the wood board white and hung it with very strong velcro. The wall it is on is white, so this is a way to have a subtle frame for something like a poster that feels elevated. And “framing” it this way feels more permanent and intentional.

I think this concept can work on upscale oil paintings or simple posters. And with the modge podge it has some coating for protection as well. The other great thing is it’s a way to style poster type things either mounted to the wall OR leaning on a tabletop or other surface.

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

It started with that I saw the below bathroom from my perhaps most ultimate style inspiration, jenna lyons’, feature sharing photos of her loft. It put the thought in my mind that vintage paintings look really good on a simple, almost primitive piece of board. And that this is a very good way to get a custom frame set up very inexpensively.

READ MORE

LEMON HERBED POTATO SALAD

May 18, 2020
Elysia Moccia

This lemon and herb potato salad is a perfect side dish to serve alongside whatever is on your grill or in the smoker. Not only is it delicious, but I love preparing it. It’s quick and simple to make and I love the smell of all the fresh herbs as I’m chopping. This recipe can easily be cut in half to serve for dinner for your family, or make the full recipe ahead of time and bring it to a cook out with friends. My husband always requests I make a full recipe for leftovers for lunches or for standing in front of the fridge with a fork for the quick bites he sneaks and doesn’t think I see. I love how flexible and “no fuss” this potato salad is; without the mayonnaise base it can be served warm, at room temperature, or chilled depending on your preference. It’s a fantastic addition to your spring and summer side dish rotation, and makes a great dish to pass at get togethers or to add to a meal you’re blessing a family with. I hope you love it as much as we do.

One of the things that I love most about living in the midwest is that we get to fully experience each season. Once I start to see the changes outside my window, my palate seems to change right along with it. When sunny and warm days start to replace the crisp chill and gray skies, I start to crave bright and fresh flavors.

At my house, we begin to grill as often as possible and attempt to eat the majority of our meals outside on the patio to soak up all the sun we missed all winter long.

Lemon Herbed Potato Salad
Serves four

2 pounds petite medley potatoes, sliced 1/4 inch thick
2 shallots, chopped
1/4 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
1/4 cup green onion, chopped
2 teaspoon garlic, minced
1/3 cup lemon juice
1/2 cup olive oil
1 and 1/2 tablespoons dijon mustard
1 and 3/4 teaspoons salt, divided
3/4 teaspoon pepper

Bring stockpot of water to boil. Season water with approximately 1 and 1/2 teaspoons salt. (Adding salt after water is boiling will prevent stainless stockpots from pitting.)

Place potatoes in boiling water and cook until fork tender, about 6-9 minutes.

Mix lemon juice, olive oil, dijon mustard, garlic, 1/2 teaspoon salt and 3/4 teaspoon pepper.

Drain potatoes and allow to cool for 5 minutes. While potatoes are still warm, but not hot, gently fold in herbs and shallots. Gradually incorporate vinaigrette into potato salad.

Allow to sit approximately 20 minutes for the vinaigrette to flavor potatoes. This dish can be enjoyed at room temperature, or refrigerate overnight and serve cold the next day. Fold potato salad again just before serving for best distribution of vinaigrette.

LEMON HERBED POTATO SALAD
 
Author:
Ingredients
  • 2 pounds petite medley potatoes, sliced ¼ inch thick
  • 2 shallots, chopped
  • ¼ cup fresh dill, chopped
  • ½ cup fresh parsley, chopped
  • ¼ cup green onion, chopped
  • 2 teaspoon garlic, minced
  • ⅓ cup lemon juice
  • ½ cup olive oil
  • 1 and ½ tablespoons dijon mustard
  • 1 and ¾ teaspoons salt, divided
  • ¾ teaspoon pepper
Instructions
  1. Bring stockpot of water to boil. Season water with approximately 1 and ½ teaspoons salt. (Adding salt after water is boiling will prevent stainless stockpots from pitting.)
  2. Place potatoes in boiling water and cook until fork tender, about 6-9 minutes.
  3. Mix lemon juice, olive oil, dijon mustard, garlic, ½ teaspoon salt and ¾ teaspoon pepper.
  4. Drain potatoes and allow to cool for 5 minutes. While potatoes are still warm, but not hot, gently fold in herbs and shallots. Gradually incorporate vinaigrette into potato salad.
  5. Allow to sit approximately 20 minutes for the vinaigrette to flavor potatoes. This dish can be enjoyed at room temperature, or refrigerate overnight and serve cold the next day. Fold potato salad again just before serving for best distribution of vinaigrette.

 

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

This lemon and herb potato salad is a perfect side dish to serve alongside whatever is on your grill or in the smoker. Not only is it delicious, but I love preparing it. It’s quick and simple to make and I love the smell of all the fresh herbs as I’m chopping.

READ MORE

Copyright © Rachel Schultz 2020

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