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<\/p>\n<\/p>\n
454 g 1 lb. lean ground beef<\/p>\n
57 g 1\/2 cup Italian bread crumbs (see notes)<\/p>\n
30 g 2 tablespoons Parmesan cheese (plus more for topping)<\/p>\n
1 large egg<\/p>\n
1 teaspoon dried oregano<\/p>\n
1\/2 teaspoon dried basil<\/p>\n
1\/2 teaspoon onion powder<\/p>\n
1\/2 teaspoon garlic powder<\/p>\n
1\/4 teaspoon kosher salt<\/p>\n
1\/4 teaspoon fresh ground black pepper<\/p>\n
473 ml 2 cups marinara sauce (or pasta sauce)<\/p>\n
4 sub rolls<\/p>\n
170 g 1 1\/2 cups finely shredded mozzarella cheese<\/p>\n
1 tablespoon chopped fresh Italian parsley optional<\/p>\n
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.<\/p>\n
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.<\/p>\n
While the meatballs are simmering, split, butter, and toast the sub rolls under the broiler.<\/p>\n
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.<\/p>\n
If desired, sprinkle with Parmesan cheese and chopped parsley. Serve promptly.<\/p>\n
You can use ground turkey or a mixture of ground beef and pork instead of lean ground beef.<\/p>\n
To make this recipe gluten-free, use gluten-free breadcrumbs or substitute almond flour for bread crumbs.<\/p>\n
If you prefer a spicier meatball sub, you can add red pepper flakes or cayenne pepper to the meat mixture.<\/p>\n
Leftover meatballs and sauce can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 […]<\/p>\n","protected":false},"author":1,"featured_media":4247,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4246"}],"collection":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/comments?post=4246"}],"version-history":[{"count":1,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4246\/revisions"}],"predecessor-version":[{"id":4248,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4246\/revisions\/4248"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media\/4247"}],"wp:attachment":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media?parent=4246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/categories?post=4246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/tags?post=4246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}