How To Make Beer Culture’s Ol’ Smokey Meatball Sandwich — Recipe

May 10, 2016 | Joe Gorgone

How To Make Beer Culture's Ol' Smokey Meatball Sandwich — Recipe

The Boozy Burger Brunch at Beer Culture was an amazing way to kick off this year’s NYC Burger Week. Presented by Schweid & Sons and EatFamous, featuring Heaven Hill and Gun Hill Brewing Co., the event gave attendees the chance to taste not one, not two, but three Burgers created by the Beer Culture team. Everyone then got to vote on their favorite to be included on Beer Culture’s menu for one week only—a rare opportunity, since the restaurant usually only serves sliders (which are also crazy delicious).

Of course, the folks at Beer Culture find other creative uses for ground beef aside from slider form, including the classic Ol’ Smokey meatball sandwich. This didn’t make it past the round of voting to be served at the NYC Burger Week event, but we loved it so much that we wanted to share with you. The Ol’ Smokey is served on a warm baguette stuffed with Beer Culture’s house meatballs, smoked mozzarella, and arugula with a side of tomato sauce, Parmesan garnish, and kettle chips.

“The meatballs are inspired by my mother, Kathleen Sabia and her classic Italomerican spaghetti sauce with meatballs,” said Gebhard. “I would often have a leftover meatball sandwich the day after they were made and the day after that until they were gone. It’s the perfect filling lunch sandwich with ANY beer.”

If you love meatballs as much as we do, then you’re gonna love this sandwich. Enjoy!

Beer Culture’s Ol’ Smokey Meatball Sandwich

Ingredients

  • 5 pounds ground beef, Schweid & Sons Butcher’s Blend
  • 2 1/2 cups breadcrumbs
  • 2 yellow onions, chopped
  • 1/4 cup oregano
  • 6-8 garlic cloves, minced
  • 3 tablespoons crushed red pepper
  • 2 cloves chopped fresh garlic
  • 20 twist fresh ground pepper
  • 1/4 cup grated parmesan
  • 3 tablespoons salt

Directions

  1. Mix all ingredients thoroughly and roll in 1 1/4 ounce balls. Should yield approximately 80-90 meatballs.
  2. Cook in sauce at 325 F for 2 1/2 to 3 hours.
  3. Stuff meatballs into a warm baguette and top with smoked mozzarella and arugula.
  4. Enjoy!

Matt GebhardAbout Matt Gebhard and Beer Culture

Beer Culture opened in 2013 at 328 West 45th St in Hell’s Kitchen, NYC. They are a Beer Bar and Bottle Shop featuring more than 450 different beers. Matt Gebhard’s idea for the bar came from spending over a decade in the American and Belgian beer industry. He spent a year as an exchange student in Belgium in 2000-01 where he was introduced to the wonderful world of Belgian ale and cuisine. Beer Culture’s menu is geared toward beer pairing, beer drinking and anything to do with beer.

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