nostalgia and meatball subs
When we were kids, we lived near Providence. Most weekends, my dad would bundle my brother and I out the door for an adventure - I now realize this probably bought my mom some precious alone time - but some of my favorite memories are those weekend moments with my two favorite dudes.
Our adventures were varied, including not a few mornings fishing (the mini marshmallows we threw on top of the water that the fish supposedly liked also made for great snacks in the boat), but some of the best mornings were when we adventured through Providence.
Unsurprisingly, two of my clearest recollections of the Providence adventures center on food. First, the Starbucks on Thayer Street where we’d take a window seat and Dad would get us a giant M&M cookie to split, where we’d giggle over the impossible hill he’d driven up to get there. And second, Federal Hill.
The second that pineapple came into sight, we knew: Italian food was near. And not just any Italian food, but premium, sixth generation, East Coast Italian. The absolute pinnacle of the experience. We’d walk down Atwells Ave in search of pillowy raviolis from Venda, sometimes a dessert too - but the best stop of all was the stop for meatball subs.
At the beginning of the street was a restaurant where a train ran through the restaurant (what a delight) and my brother and I would crush, to this day, one of the best meatball subs I’ve ever had. So it’s no wonder that when I’m feeling like home, or when I want a rush of cozy nostalgia on a weekend, meatball subs come to mind.
This weekend, with gray Portland rain fully in swing, and the apartment cozy from Christmas plaids, trees and twinkling lights, it was the only Saturday dinner that would do.
NOSTALGIA MEATBALL SUBS
Meatballs:
1.25 LB ground beef
1/4 cup seasoned breadcrumbs
1/4 cup Parmesan cheese (grated)
1/4 cup chopped fresh parsley
1 egg
2 cloves garlic, minced
Pinch salt + pepper
Sauce:
1-2 tbl olive oil
4-5 cloves of garlic, minced
2 28ox cans crushed tomato
1/2 onion, cut into chunks
1 bay leaf
Dried oregano
1/4 cup fresh chopped basil
Salt and pepper to taste
Assembly:
More grated parm
Mozzarella or provolone cheese
your choice of bread for buns/rolls
Heat olive oil in dutch oven and add garlic, cooking until browned. Add in crushed tomato, onion, bay leaf, oregano, basil, salt and pepper. Bring to simmer and cook for 20 minutes. Lower heat and season to taste with salt and pepper.
Combine ingredients for meatballs and roll into small, almost bite-sized balls. Add each into the sauce and cook 20 minutes.
Cut into bun/roll of choice and line with sauce. Stuff in meatballs - as many as you can fit - and cover with more sauce. Dust with parm and layer cheese of choice (mozzarella or provolone recommended) and broil until cheese is melted and browned. Top with fresh basil, if desired.
