We've decided to take up the entire subfloor in both the dining room and the kitchen. There is still a lot of the original 30 year old linoleum that we weren't able to get up easily and quite a bit of the subfloor was damaged by water or simply in poor condition.
However, it's not going to come up easily. As if we had any illusion that it would go any other way.
*2 slices white sandwich bread (crusts discarded), torn into small cubes
*1/2 cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons sweet milk
*3/4 pound ground beef chuck ( or 1 pound if omitting ground pork below)
*1/4 pound ground pork (to be mixed with ground chuck)
*1/4 cup grated Parmesan cheese
*2 tablespoons minced fresh parsley
*1 large egg yolk
*1 small clove garlic, minced (1 teaspoon)
*3/4 teaspoon salt
*vegetable oil for pan-frying (about 1 1/4 cups)
1. Combine bread and buttermilk in small bowl, mashing occasionally with fork, until smooth paste forms, about 10 minutes.
3. Heat 1/4 -inch vegetable oil over medium-high heat in 10- or 11-inch sauté pan. When edge of meatball dipped in oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to paper towel--lined plate; set aside. Repeat, if necessary, with remaining meatballs.
To make the meatball sub sandwiches, I remove the meatballs from the pan, drain the oil, and add pasta sauce, scraping the "bits" of browned meatballs from the bottom of the pan into the sauce. Add meatballs to the sauce and simmer for about 10 minutes. Serve on hoagie buns.