Gochujang Meatball Sub

I’ve always had a soft spot for a meatball hoagie, and it’s always been a weird craving for one topped with red onions, pickles and red wine vinegar.

I still crave this version, but I am absolutely obsessed with gochujang and wanted to add this to a recipe. I needed this to be extremely delicious and savory. It had to be topped with Mozzerella and roasted tomatoes in a peppery sauce. So let’s get the ingredients.

Meat balls are incredibly easy to make. Just simply season with your favorite herbs and saute’ then add to the oven.

Grocery List:

For the meat balls

• 1.5 lb ground beef

• 2.5 tbs soy sauce

• 1 tbs grated ginger

• 2 cloves garlic minced

• 1/2 tsp white pepper

• 1 large egg

• 1/2 cup panko bread crumbs

  Toppings:

• Hoagie rolls

• Mozzarella cheese

Sauce ingredients:

• Roasted tomatoes (one can)

• 1-2 tbs Gochujang

• 2 tbs Rice vinegar

• 1 tbs soy sauce

• 1 tsp sesame oil

• 1/2 yellow onion diced

Heat oven to 400 degrees F.

In a large bowl, combine all ingredients to the ground beef until well blended. Use a spoon or ice cream scoop to form the mixture into round balls.

In a well oiled pan, add each meat ball and bake in the oven for 20 -25 minutes. You can cover the pan with foil for moist meatballs

While the meatballs are baking, add the sauce ingredients to a skillet or sauce pan and cook on low heat. Be sure to dice the yellow onion and add it to the sauce. Sauce should take 1-2 minutes to cook. Add a pinch of salt to taste. Remove from heat and set aside.

In a large bowl, combine the meatballs and sauce. Then add to hoagie roll and top with mozzarella. Use a torch or place in the oven for roasting for 30 seconds to melt cheese.