Food & dining

Sunday Supper

Recipe for meatball subs with spicy peppers and pecorino

Karoline Boehm Goodnick for The Boston Globe

Serves 4

1tablespoon olive oil
1clove garlic, finely chopped
1teaspoon chopped fresh rosemary
1can (14 ounces) diced tomatoes
14cooked meatballs, cut in half
1cup broth and greens from cooking meatballs
2canned hot cherry peppers, stemmed, seeded, and coarsely chopped
Salt and black pepper, to taste
4sub rolls, split horizontally
½cup grated pecorino
2cups baby arugula, tough stems discarded

1. In a large skillet over medium-high heat, heat the oil and garlic. Cook, stirring, for 1 minute, or until the garlic becomes fragrant. Add the rosemary, tomatoes, meatballs, broth, and greens. Lower the heat to medium, cover the pan, and simmer for 5 minutes, turning the meatballs halfway through cooking, or until they are hot.

2. Stir in the cherry peppers, salt, black pepper. Set a roll on each of 4 plates, spoon the meatballs into them, and sprinkle with pecorino. Top with arugula.

Tony Rosenfeld

Loading comments...
Real journalists. Real journalism. Subscribe to The Boston Globe today.
You're reading  1 of 5 free articles.
Get UNLIMITED access for only 99¢ per week Subscribe Now >
You're reading1 of 5 free articles.Keep scrolling to see more articles recomended for you Subscribe now
We hope you've enjoyed your 5 free articles.
Continue reading by subscribing to Globe.com for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com