Mushroom Meatball Sub from We Are Not Martha
This week’s featured contributor is Boston-based food writer Susie Anderson of We Are Not Martha. Recently featured in the Boston Globe, We Are Not Martha takes the recipes of their food folk heroes (like site namesake, Martha Stewart) and delivers them in a way any kitchen beginner would feel safe to try them.
When it comes to meatball subs, you pretty much always know what you’re getting. And while some think this is a fabulous thing, I have to admit, I’ve been a bit bored with the traditional meatball sub lately. I just feel they need a little extra flavor kick; something that takes them from traditional and moves them to exciting, crave-worthy even.
And what better way to add some pizazz to a meatball sub than with mushrooms? OK, I suppose some brie and red wine couldn’t hurt either (do brie and red wine ever hurt?)*. I got some inspiration for these meatball subs from The Noshery, but I changed the recipe a bit and went a step further by adding chopped mushrooms to the actual meatball itself. While the meatball sub was amazing, I could have been happy simply eating a big bowl of these meatballs without even craving any pasta or extra carbs. And that’s not something I can often say.
Meatball subs have always been the perfect Friday night meal to me because they’re simple, but hearty and delicious. Though this recipe adds a ton of flavor and sophistication to the meatball sub, it doesn’t take much more time. After you indulge in a meatball sub stuffed chock full of mushrooms, you may never be satisfied with the plain original again.
Mushroom Meatball Sub with Brie with Mushroom Red Wine Sauce
- 1 lb. ground turkey (or beef if you prefer)
- 1/2 C mushrooms, finely chopped + 1 C mushrooms, sliced
- 1 large onion, diced, with 1/4 C reserved
- 1 egg
- 1/4 C plain bread crumbs
- 1/4 C red wine + 3 T red wine
- 1 t dry rosemary
- 1/2 t thyme
- Salt and pepper
- 12 1 inch cubes of brie
- 1/4 C butter (1/2 stick)
- 1/2 C beef broth
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary, minced
- 1-2 T flour
- 1 toasted loaf of french bread or ciabatta
1) Pre-heat oven to 400 degrees.
2) Combine the turkey, 1/2 C finely chopped mushrooms, 1/4 C onion, egg, bread crumbs, 3 T of red wine, thyme, rosemary, salt and pepper. Make a thin patty with the mixture about the size of your palm, put a piece of brie in the middle, and roll into a ball.
3) Place meatballs in a glass baking dish or baking sheet and drizzle with olive oil. Bake in the oven for 12-15 minutes at 400 degrees, until brown.
4) While the meatballs are baking, start making the mushroom sauce. Melt butter in a saucepan over medium heat. Saute the rest of your onions and the garlic for about a minute before adding 1 C sliced mushrooms, and fresh rosemary. Cook for about 3 minutes. Add beef broth and 1/4 C wine and bring to a boil. Turn down to a simmer for about 10 minutes. Stir in as much flour as you want to get the sauce to the thickness you desire.
5) Put the meatballs in the sauce and toss to coat. Slice the meatballs (or use them whole) in the toasted and sliced bread and top with sauce and extra brie.
*Note from the editor: No. Red wine and brie do not ever hurt. Thank goodness mushrooms are fundamentally healthy because I’m compelled all sorts of gorgeous items to them.