Meatball Sub with Vodka Sauce and Burrata

This recipe takes an already delicious classic meatball sandwich and elevates it with flavorful vodka sauce and creamy burrata cheese!

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Step 1

Make a batch of about 20 meatballs. I used Sandra Valvassori's recipe. I followed her recipe "To finish cooking meatballs in a tomato sauce: Bake meatballs for only 12 to 15 minutes. Place in heated tomato sauce and simmer until meatballs are just cooked through, about 10-12 minutes, or until an internal temperature registers 165˚F."

Step 2

Melt the butter in a Dutch Oven or large pot over medium heat. Add the thinly sliced onions, stir to combine, lower heat to low, cover, and cook for 40 minutes until the onions are translucent. Stir every 10 minutes to ensure the onions aren't turning brown.

Step 3

After 40 minutes, increase the heat to medium and add the tomato paste, Calabrian chili paste, salt, and sugar. Cook for 5 minutes until the tomato paste starts to caramelize and darken in color.

Step 4

Pour in the vodka and scrape the bottom of the pan with a wooden spoon to deglaze. Stir and cook for 2 minutes until the vodka mostly absorbs. Pour in the crushed tomatoes and simmer for 5 minutes.

Step 5

Turn the heat to low and pour in the heavy cream and grated cheese. Stir well to combine and melt the cheese.

Step 6

Preheat broiler.

Step 7

Once the meatballs are out of the oven, place straight into the vodka sauce. Simmer for 10-12 minutes until cooked through.

Step 8

On a sliced sub roll, add meatballs and spoon on as much sauce as desired. Tear the burrata cheese and divide equally among the subs. Broil for a few minutes until the cheese is melted and the bread is toasted. Serve with torn fresh basil.

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