Meatball un-sub from Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between (page 290) by Erin Jeanne McDowell

  • thyme
  • mozzarella
  • Show all ingredients...
  • Serves : 12

  • EYB Comments

    Can substitute this book's "Pizza dough" for commercial pizza dough; and this book's "Roasted garlic tomato sauce" or this book's "Spicy creamy tomato sauce" for commercial tomato sauce.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's "Pizza dough" for commercial pizza dough; and this book's "Roasted garlic tomato sauce" or this book's "Spicy creamy tomato sauce" for commercial tomato sauce.

  • averythingcooks on June 23, 2024

    I've reviewed these meatballs (awesome) & then used the leftovers to make these "un-subs" using her pizza dough (pg 181). I had pizza sauce in the freezer & while I liked these beside a salad, for me it seemed like a lot of dough compared to filling so I would definitely have extra sauce ready for serving. I rewarmed the leftovers for lunch following her instructions & they were good but the dough does lose its crispy texture.

  • averythingcooks on June 22, 2024

    I knew these were the best meatballs I've ever made (even beating out our favourites made with ricotta) after trying the "test" patty where I realized that the meat mix needed no extra seasoning while eating it with no sauce/adornments at all. I did alter the meat ratio a bit based on my freezer (8 oz pork : 4 oz beef vs the 6 oz each called for). Dinner 1 was with stir fry veg, noodles + a glaze. Dinner 2 will be the un-sub style here (pizza dough / sauce / cheese baked in a muffin tin). I am also going to use this mix for sliders.

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