Meatball Subs

How to make Meatball Subs

Ingredients:

454 g 1 lb. lean ground beef

57 g 1/2 cup Italian bread crumbs (see notes)

30 g 2 tablespoons Parmesan cheese (plus more for topping)

1 large egg

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper

473 ml 2 cups marinara sauce (or pasta sauce)

4 sub rolls

170 g 1 1/2 cups finely shredded mozzarella cheese

1 tablespoon chopped fresh Italian parsley optional

Instructions:

In a large bowl, mix together ground beef, Italian breadcrumbs, Parmesan Cheese, egg, oregano, basil, onion powder, garlic powder, salt, and pepper. Roll the mixture into 1-inch meatballs.

In a large skillet over medium heat, brown the meatballs on all sides. Drain any excess grease. Add the marinara sauce to the skillet with the meatballs and simmer over medium-low heat for 15 minutes.

While the meatballs are simmering, split, butter, and toast the sub rolls under the broiler.

Spread half of the cheese over the bottom of the rolls. Place 5 meatballs in each roll and top with the remainder of the cheese. Broil the sandwiches just until the cheese is melted and lightly browned.

If desired, sprinkle with Parmesan cheese and chopped parsley. Serve promptly.

Notes:

You can use ground turkey or a mixture of ground beef and pork instead of lean ground beef.

To make this recipe gluten-free, use gluten-free breadcrumbs or substitute almond flour for bread crumbs.

If you prefer a spicier meatball sub, you can add red pepper flakes or cayenne pepper to the meat mixture.

Leftover meatballs and sauce can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.