Ree Drummond's Rustic Meatball Subs | The Pioneer Woman

This is Ree’s go-to recipe for feeding Ladd and the cowboys their lunch when they have a busy day working on the ranch. The subs can be eaten straight away or wrapped for a portable grab-and-go meal. #ReeDrummond #ThePioneerWoman #FoodNetwork #MeatballSub Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/3XmtdrI Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Rustic Meatball Subs RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 40 min Active: 30 min Yield: 4 servings Ingredients 2 French loaves 3/4 cup milk 1 pound lean ground beef 1 pound spicy breakfast sausage 1/2 cup grated Parmesan 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 1 large egg 1/4 cup minced fresh parsley, plus more for garnish 2 tablespoons olive oil One 24-ounce jar marinara sauce 8 slices mozzarella Directions Cut about 2 inches off the end of one loaf of French bread and tear into small pieces, totaling approximately 1 cup. Place in a bowl. Pour over the milk and let soak, 1 to 2 minutes. Add the beef, sausage, Parmesan, salt, pepper, garlic, egg and 2 tablespoons parsley, then combine. Heat the olive oil in a large skillet (that has a lid) over medium-high heat. Tear the mixture into 16 to 20 golf ball-sized pieces and add to the hot oil. Fry until browned on all sides, 4 to 5 minutes. Add the marinara and 2 more tablespoons parsley, then cover and bring to a simmer. Continue simmering until the meatballs are cooked through, 7 to 8 minutes more. Remove the lid and top with the mozzarella slices. Replace the lid to melt the cheese, 30 to 45 seconds. Meanwhile, cut the remaining bread into 4 roughly equal portions and halve each lengthwise, being careful not to cut all the way through. Fold the subs open and scoop 4 to 5 cheese-covered meatballs out of the skillet, directly onto each. Sprinkle over a little parsley. Serve open-faced, and enjoy. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Ree Drummond's Rustic Meatball Subs | The Pioneer Woman | Food Network https://youtu.be/BqjxJ5z4veM