Chef Ryan plated a "summertime tagliatelle" for his guests during a long, busy summer weekend, but he made sure that everyone who helped serve was also well-fed, putting together a "family meal" of meatball subs. Although messy and meaty, each bite is simple, warm and comforting, and a reflection of the kind, wholehearted, genuine atmosphere of The Giving Kitchen community.
MISE EN PLACE
• Heat oven to 425° F.
• Peel and finely chop shallot.
• Peel and mince garlic.
• Slice mozzarella.
• Pick basil. Cut or tear leaves into small pieces.
• Split buns.
In a bowl, combine pork, beef, egg, breadcrumbs, fennel, half of Italian spice and 1/2 teaspoon kosher salt.
• Grease a baking sheet with 1 teaspoon olive oil.
• Form 1-inch meatballs (you should get about 32 meatballs).
• Arrange on a baking sheet, leaving space between each.
• Bake in oven until browned and cooked through, about 20 minutes.
While meatballs bake:
• Place a small saucepan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add shallot and garlic. Cook, stirring often, until shallot is tender, about 2 minutes.
• Stir in tomato sauce, remaining Italian spice and 1/4 teaspoon kosher salt.
• When sauce simmers, taste and adjust seasoning as desired. Keep warm over low heat.
Add meatballs to sauce.
• Return sauce and meatballs to medium heat. Cook, stirring occasionally, until meatballs are warmed through.
• Fold in basil.
• On a baking sheet, fill buns with meatballs and sauce.
• Top filling with mozzarella and Parmesan.
• Bake in oven until cheese is melted, 6-8 minutes.
Carefully cut each sub crosswise into 3 or 4 pieces. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...