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Meatball Subs

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Meatball Subs

In the episode

We kicked off episode five with "Brahmin" from the big one we took down: a shoulder cut, some heart (nothing goes to waste in the Wasteland) and a pile of ground meat. In went onion, a heroic eight cloves of garlic, carrot, a mountain of dried herbs and a cup of Parmesan, plus panko we'd soaked in milk to keep things juicy.

Kevin gloved up and squished it all into what he called a dough of meat, complete with the official meatball dance. Then Jeremiah browned every side in olive oil so the meatballs would hold together through a 25-minute simmer in the sauce.

Piled into our from-scratch buns, the verdict was unanimous: Brahmin balls are "way better" than regular meatballs. It was so good one of us announced he was too full to talk.

Welcome, our esteemed guests from Vault 33! Ready for a taste of Joe's legendary meatball spuckies? Our mad scientists have cracked the code and even kicked it up a notch!

Say hello to the revamped version of this South Boston classic, now available for your enjoyment anytime. No veal? No problem! Just swap in some extra Brahmin or Deathclaw and get ready for a flavor explosion!

Meatball Subs

Joe's Spuckies Meatball Spuckie

Beef, veal and turkey meatballs simmered in marinara, topped with melty mozzarella and piled into garlic-oregano toasted rolls: the South Boston classic from Joe's Spuckies.

Prep
30 min
Cook
45 min
Total
1 hr 15 min
Serves
6
Makes
6 subs (24 meatballs)

Ingredients

Meatballs

  • 1 lb ground beef
  • 10 oz ground veal
  • 7 oz ground turkey
  • 2 egg yolks
  • 1 cup grated Parmesan cheese
  • 1 medium carrot, shredded or finely chopped
  • 1 medium yellow onion, minced
  • 8 cloves garlic, minced, or until your ancestors say stop
  • 3/4 cup panko bread crumbs
  • milk, enough to moisten the bread crumbs
  • 2 tbsp dried basil
  • 1 tsp ground fennel seed
  • 1 tsp garlic powder, or until your ancestors say stop
  • 2 tsp chili powder
  • 2 tsp salt
  • 1 tsp pepper
  • 3 tbsp dried oregano, from 5 tbsp total
  • 2 tbsp olive oil, divided
  • 32 oz marinara sauce, homemade or store-bought
  • 24 thin slices fresh mozzarella, optional

Garlic rolls

  • 4 tbsp unsalted butter, (1/2 stick), melted
  • 2 tsp garlic powder, or until your ancestors say stop
  • 2 tbsp dried oregano, remaining from 5 tbsp total
  • 6 hoagie rolls

Instructions

Meatballs

  1. Stir the panko with a splash of milk in a small bowl and let it soak while you prep everything else.

  2. Put the beef, veal and turkey in a large bowl with the onion, garlic, carrot, basil, fennel, chili powder, garlic powder, salt, pepper and 3 tablespoons of the oregano.

  3. Add the egg yolks, Parmesan and soaked panko. Squish everything together with your hands until it holds like a dough.

  4. Roll the mixture into 24 meatballs.

  5. Heat the olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning so every side colors evenly.

  6. Move the meatballs into the marinara and simmer gently for 25 to 30 minutes, until cooked through.

  7. If using mozzarella, lay a slice on each meatball, cover and let melt for about 2 minutes.

Garlic rolls

  1. Mix the melted butter, garlic powder and remaining 2 tablespoons of oregano. Brush it inside the rolls and broil until golden.

  2. Fill each roll with 4 meatballs and plenty of sauce.

Notes

'Spuckie' is Boston slang for a sub roll. No veal? Use more beef or turkey.

Adapted from Fallout: The Vault Dweller's Official Cookbook by Victoria Rosenthal (Insight Editions, 2018).