Tailgating meatball subs

Tailgating recipe: Meatball subs. (John Houser III, Special to the Baltimore Sun / January 12, 2012)

It's the Ravens' first home playoff game since 2007, and depending on the outcome of the Denver-New England game, it could be their last home game until next season. So let's make this tailgate count.

Since the weather this weekend is predicted to be in the 30s, you'll want something to chase off the chill. That's where the meatball sub comes in. It's easy to make at home and assemble in the parking lot — or at home, if that's where you'll be watching.

Meatball subs

Makes 10 six-inch subs

Prep and cooking time: 11/2 hours

Meatball ingredients:

Makes 20 2-ounce meatballs

1 ounce extra virgin olive oil

1/2 medium yellow onion, minced

5 cloves of garlic

1 pound ground beef

1 pound mild Italian sausage (casing removed)

2 eggs

2 ounces bread (preferably stale), cubed

1/2 cup whole milk (it can be 2 percent or skim)

1/2 bunch parsley, minced

1 teaspoon fresh oregano, minced (or 1/2 teaspoon dry)

2 teaspoons fresh thyme leaves (or 1 teaspoon dry)

1/2 cup grated Parmesan

1/4 teaspoon ground black pepper