Wednesday, March 30, 2011
I had intended to try a new recipe I found on the Tasty Kitchen for lentil ricotta "meatballs" but forgot to buy ricotta, so plan B came in the works. Using what was on hand, I made my own "meatballs". And boy, I think they were better than the kind we buy at Trader Joe's or Giant. They didn't mush together on the bun like the veggie kind do, and they had a pretty distinct texture if I do say so myself.
The trick to a meatball sub staying together I learned from my friend Todd while he was preparing a sub for his kiddos. He removed the inner breading of the roll, thus creating the perfect pocket in which the meatballs could rest.