Cheese Stuffed Bacon Meatball Subs

For many of us the glorious NFL season begins today. I know Pittsburgh and Tennessee kicked off the season on Thursday, but really, who cares about either of those teams? The teams we all want to see are playing today – J. What makes for better football than great comfort food? Well, I have an easy enough recipe from one of my new favorite chef’s – Big Daddy Aaron McCargo, Jr.

Aaron won season four of the next food network star; the same show that produced Guy Fieri has to be able to find dynamic talent, and hands down Big Daddy can cook. Besides, Aaron McCargo grew up not too far from me in Camden, New Jersey; attended the same community college as I did, Atlantic Cape Community College; and he currently lives in Cherry Hill, New Jersey, only a few miles from where I live. In support of a local celebrity and fellow Dad I bring you one of his best – at least I think so – recipes on his menu, cheese stuffed bacon meatballs. I added the sub part.

Cheese Stuffed Bacon Meatball Subs

Ingredients

• 8 to 10 slices applewood smoked bacon
• 1 pound ground chuck
• 1 tablespoon Worcestershire sauce
• 1 package onion soup mix (trust me, the onion soup mix makes for great flavor)
• 1/2 cup panko bread crumbs
• 1 tablespoon coarse black pepper
• 1 tablespoon beef stock
• 8 to 10 bocconcini mozzarella balls
• 1 loaf of Italian bread

Directions

• Preheat the oven to 400 degrees F.
• Arrange the bacon slices on a sheet pan. Put in the oven and bake until crisp, about 8 to 10 minutes. Remove the bacon from the pan to a cutting board and chop. Set aside.
• In a large bowl, mix together the beef, Worcestershire, onion soup mix, bread crumbs, black pepper, stock and the chopped bacon.
• Form portions of the meat around bocconcini to make smooth balls. Arrange the meatballs on a sheet pan with a rack and bake until thoroughly browned, about 10 to 15 minutes.
  • Remove the meatballs from the pan and serve with marinara sauce on the Italian bread.
  • For a crispy sub-sandwich, reduce heat to 350 degrees F and bake the bread on a cookie sheet for approximately 5 to 10 minutes.

Helpful Tips:

• This recipe makes for 4 people and I double it. We have many big eaters around.
• Try not to handle the meat too much or the meatballs become sticky. If this has happened to you it’s because your body temperature is 98 degrees F and you actually start cooking the meatballs if you handle them too much – so don’t.
• Cooking time is 45 minutes; allow an additional 15 to 20 minutes for prep time.
• My mom makes her own marinara – or gravy if you’re from my area – I can’t give out her recipe, but if you want to make your own there are plenty of sites on-line with helpful tips and ideas.
• Follow the recipe, at least for the first time, so you can compare and contrast. The ingredients, in any recipe, are your keys to success. Whatever you do purchase the applewood smoked bacon; panko bread crumbs; 80%/20% ground chuck, it’s makes for better meatballs because the extra fat adds flavor and holds the meatballs together; and whatever you do, don’t substitute the bocconcini mozzarella balls. More than likely, any other mozzarella ball will seep out and, in my opinion, ruin your dish. Also, try to stay away from seasoned mozzarella balls they are usually dipped in oil, seasoned and you already have enough flavor in this dish. If you take your time and find the ingredient these meatballs are real crowd pleasers.
• It’s up to you if you want your bread crispy or soft. Is you choose for a softer sub, wrap in foil, being sure not to use too much sauce, or it will get too soggy, and bake for approximately 10 minutes.

God Bless and Bon Appétit!

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Tags: cheese stuffed bacon meatballl subs, comfort food, cooking comfort food, cooking with dad, football comfort foods, football foods, gameday cooking, single parent cooking