**This is a sponsored post in collaboration with Laura’s Lean Beef
I’ve been a picky eater pretty much all of my life. I’ve gotten better since I started to cook and discover how to make things my way. Things like meatballs subs.
I’ve never been a huge fan, that is until I discovered the keys to a great meatball sub are the following: (1) First off grill it – yes, fire up that grill. It’s like the difference between raw nuts and toasted nuts (2) Pick a good hearty bread nothing soft and wimpy that will get soggy two minutes after the sauce is slathered on (3) Go green! The pesto gives the ensemble a nice peppery kick. Once you have that down, then give it some red, but by red, I mean skip the tomato sauce for some red pepper spread.
I’m totally overhauling the standard meatball sub for a modern twist. Who is with me?
To start make sure you use a natural lean beef like Laura’s Lean Beef. Their lean ground beef comes from vegetarian-fed cows that never receive added hormones or antibiotics. This is the only beef I feel comfortable feeding my family—and it just tastes better. From there, grab your preferred bread – grill it if you can, because it gives the bread added flavor and texture. Next pick a cheese you like. I reach for Havarti for its smooth and buttery flavor—a perfect complement to the pesto kick and sweet red pepper spread.
That’s all you need for a fresh spin on a classic and what I need to make a meatball sub the kind of sandwich I want to get messy with.