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Rustic Meadow Meatball Sub

Homestead Hearth

Rustic Meadow Meatball Sub

Amidst the verdant meadows of Maine, where the morning mist whispers through the tall grass, there exists a symbiotic relationship between the land and the heart of the homestead. This delicate yet profound connection is beautifully exemplified in a humble yet hearty dish: the Rustic Meadow Meatball Sub from the Homestead Hearth collection. The recipe is an ode to the pastoral beauty of Maine, embodying the spirit of rustic living that forms the essence of life in this scenic state.

The journey of creating the Rustic Meadow Meatball Sub begins with a simple preheating of the oven, akin to the rising sun that warms the cool Maine morning. As the kitchen gradually fills with the comforting warmth, the preparation of ingredients commences, setting the stage for the culinary ballet that is about to unfold.

The golden hue of melted butter in a skillet is reminiscent of the morning sunbeams that filter through the leaves, casting a golden glow on the dew-kissed meadows. The finely chopped yellow onions, tenderly sautéed in butter, embody the wholesome goodness of farm-fresh produce, a hallmark of Maine’s agricultural heritage.

The seasoning rite is akin to a gentle meadow breeze; the salt and pepper, the sugar and Worcestershire sauce, and the fresh thyme leaves, all mingle in a dance that evokes the rustic simplicity of homestead life. The addition of beef broth is like a soft rain that nourishes the meadow soil, ensuring the continued dance of flavors as the onions simmer to perfection.

The heart of the meadow is represented by the tender meatballs crafted from ground beef lovingly kneaded with the onion mixture. Each meatball is a parcel of the rustic meadow, carrying within it the heartbeats of the open fields, the quiet rustle of the grass, and the gentle hum of homestead life.

As the meatballs bake to a tender perfection, the hoagie rolls await to cradle them, much like the meadow earth cradles the wildflowers that adorn it. The molten cloak of provolone cheese is akin to the warmth that envelopes the meadow as the day slowly unfolds. Each element of the Rustic Meadow Meatball Sub is a tribute to the serene and simplistic beauty of Maine’s pastoral landscape.

As the subs emerge from the broiler, the bubbling and golden-browned cheese is a visual and aromatic feast, evoking the comforting warmth of a homestead nestled in the heart of Maine’s picturesque countryside.

The act of savoring the Rustic Meadow Meatball Sub is a journey through the rustic trails of Maine, each bite echoing with the whispers of the meadow, the warmth of the homestead, and the unyielding bond between the land and the hearts that tend to it. It’s a simple yet profound experience, a momentary return to the essence of rustic living, where the heart finds harmony with the meadow’s whisper.

Rustic Meadow Meatball Sub

Print Recipe


  • 2 tablespoons unsalted butter
  • 1⅓ cups yellow onions finely chopped
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon granulated sugar
  • cup beef broth with additional as needed
  • 2 teaspoons fresh thyme leaves
  • 1 pound ground beef
  • Salt and black pepper to season
  • 4 hoagie rolls
  • 1 cup provolone cheese grated and divided


  • Begin by setting your oven to preheat at 400 degrees Fahrenheit. As the oven warms, take a baking sheet and grace it with a veil of non-stick cooking spray, setting it aside for the imminent arrival of your meatballs.
  • Position a skillet over medium heat, awaiting its rise to a gentle warmth. As it heats, introduce the unsalted butter, watching as it unfurls into a golden pool.
  • Once the butter has cast its golden sheen, invite the finely chopped yellow onions to the skillet. Stir them lovingly, ensuring each fragment is tenderly coated in butter.
  • Embrace the seasoning rite by dusting the mix with salt and pepper to your taste. Unveil the granulated sugar, Worcestershire sauce, and fresh thyme leaves over the onions, stirring with care to marry these flavors.
  • Now, pour in the beef broth, continuing to stir as the onions simmer towards a rich, golden brown hue. Should the mixture yearn for more liquid, heed its call with additional beef broth to maintain a gentle liquidity and keep the burn at bay.
  • Transition to a large mixing bowl and welcome the ground beef. Over this, tenderly pour the golden onion mixture. With clean fingers, gently knead the mixture until the onions are seamlessly intertwined with the beef.
  • With the help of an ice cream scoop, mold about nine meatballs, placing them with care on your prepared baking sheet.
  • Offer the meatballs to the oven, allowing them to bake for 12 to 14 minutes until they’ve achieved a cooked-through heart and a slightly bronzed exterior.
  • Upon their emergence from the oven, grant them a brief moment of rest.
  • Take a hoagie roll and nestle three meatballs within its embrace. Lay the assembled sub on a baking sheet, crowning it with a generous 1/4 cup of the grated provolone cheese. Repeat with the remaining rolls and meatballs.
  • Adjust your oven to a broil setting. Entrust your subs to the broiler, watching vigilantly as the cheese descends into a molten state, bubbling and browning to perfection.
  • As the cheese reaches its golden zenith, retrieve the subs from the oven.
  • Serve immediately, each bite a homage to rustic homestead endeavors, a melding of hearty meatballs and molten cheese encased in a tender hoagie roll, reminiscent of simple, wholesome living amidst the meadows.

As the day draws to a gentle close, and the meadows bathe in the soft glow of twilight, the memory of the Rustic Meadow Meatball Sub lingers, much like the enduring harmony between Maine’s pastoral beauty and the humble yet hearty ethos of homestead living.

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