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Sunday Supper

Meatballs, first simmered for spaghetti, then in subs

Spaghetti with greens and herb meatballs. Karoline Boehm Goodnick for The Boston Globe

Meatballs on the dinner table is a long-established Italian tradition. Here, ground pork and beef are mixed with Parmesan and sun-dried tomatoes. They’re seared, then braised with kale in chicken broth, and finally tossed with spaghetti.

Reheat leftover meatballs with canned tomatoes and hot cherry peppers, pack the mixture into sub rolls, and top with arugula. Meatballs reheat surprisingly well and adapt to other flavors so they’re a perfect fit for a make-and-repurpose menu.

SHOPPING LIST

(For braise, sandwich)

1½ pounds ground pork

1 pound ground beef (preferably
85 percent lean)

1¼ cups grated Parmesan

½ cup grated pecorino

2 eggs

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½ bunch Tuscan kale (or regular kale)

2 cups baby arugula

4 sprigs fresh rosemary

3 cloves garlic

½ lemon

Salt and pepper

1 teaspoon crushed red pepper

3 tablespoons olive oil

¾ cup panko breadcrumbs

3 sun-dried tomatoes

2 cups chicken stock

¾ pound spaghetti

1 can (14 ounces) diced tomatoes

2 canned hot cherry peppers

4 sub rolls


Tony Rosenfeld can be reached at tonyrosenfeld87@gmail.com.