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- 1 pound ground beef - 1/2 pound ground pork (or replace with beef for a pork-free option) - 1/2 cup seasoned breadcrumbs - 1/4 cup freshly grated Parmesan cheese - 1/4 cup finely chopped fresh parsley - 2 cloves garlic, minced - 1 large egg - 1 teaspoon onion powder - 1 teaspoon dried Italian seasoning - Salt and freshly ground black pepper to taste I love mixing ground beef and pork for meatballs. The pork adds moisture and flavor. Using seasoned breadcrumbs helps bind the mix while adding taste. Fresh herbs, like parsley, really brighten up the meatballs. Garlic gives them a nice kick. The egg acts as a binder, so everything sticks together well. A pinch of salt and pepper rounds out the flavor. - 2 cups marinara sauce (store-bought or homemade for best flavor) For the sauce, you can use store-bought marinara to save time. But, homemade sauce tastes great and adds a personal touch. When making your own, try adding herbs like basil or oregano. A dash of red pepper flakes can spice things up. - 4 sub rolls - 1 1/2 cups shredded mozzarella cheese For the rolls, choose soft sub rolls that hold up well. They should be sturdy enough for the filling but soft enough to bite into. Mozzarella cheese is the best choice for melting. It gets gooey and stretchy, making each bite delicious. Consider adding a sprinkle of Parmesan on top for extra flavor. {{ingredient_image_2}} - Combining the ingredients Start by mixing the ground beef and ground pork in a large bowl. If you want a pork-free dish, just use beef. Add seasoned breadcrumbs, grated Parmesan, and chopped parsley. Then, include minced garlic, the egg, onion powder, Italian seasoning, and a pinch of salt and pepper. Mix using your hands or a spoon until it's well blended. - Proper meatball shaping techniques Next, shape the mixture into meatballs. Each ball should be about the size of a golf ball, or roughly 1 inch in diameter. You should get around 16 meatballs from this mixture. Make sure to roll them gently to keep them nice and round. - Skillet frying tips for browning Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, carefully add the meatballs. Cook them for 5 to 7 minutes. Turn them often to get a golden-brown crust on all sides. - Simmering in marinara sauce After browning, pour 2 cups of marinara sauce over the meatballs in the skillet. Cover the skillet with a lid. Let them simmer for 10 to 15 minutes. Check the meatballs to make sure they are cooked through. The internal temperature should reach 160°F (70°C). - Preparing sub rolls While the meatballs simmer, prepare your sub rolls. Slice each roll in half lengthwise, but do not cut all the way through. Leave a hinge to keep them together. - Layering meatballs and cheese Once the meatballs are ready, use tongs to place four meatballs into each sub roll. Spoon some marinara sauce over the meatballs. Then, top each sub with a generous handful of shredded mozzarella cheese. Place the loaded subs on a baking sheet. Now, it’s time to bake those delicious meatball subs! To make great meatballs, you need to balance moisture and binders. Use ground beef and pork to keep them juicy. The breadcrumbs and egg help hold everything together. Too much moisture makes them mushy, while too little makes them dry. Aim for a soft yet firm texture. Sealing in flavors is key while cooking. Browning the meatballs in olive oil adds a nice crust. This caramelization enhances the taste. After browning, let them simmer in marinara sauce. This helps the meatballs soak up more flavor. For the best cheese melt, preheat your oven to 400°F (200°C). This temperature melts the cheese evenly. Bake the subs for 8-10 minutes. Keep an eye on them to avoid overcooking. You want the cheese to bubble and turn golden brown. Check doneness by gently pressing the cheese. It should feel soft and gooey. Avoid losing moisture by not opening the oven door too often. The heat helps keep everything warm and delicious. Serving your meatball subs well can elevate the meal. Use a rustic wooden board for a charming display. Arrange the subs neatly, side by side. This adds to the visual appeal. Garnish with extra parsley for a pop of color. A small bowl of marinara sauce on the side makes it fun for dipping. Consider sprinkling extra grated Parmesan on top. This adds a gourmet touch to your meal. Enjoy your beautifully presented subs! Pro Tips Use Fresh Ingredients: Opt for fresh herbs and high-quality meat to enhance the flavor of your meatballs. Fresh ingredients can make a significant difference in taste. Don't Overmix: When combining the meat and other ingredients, mix just until combined. Overmixing can lead to tough meatballs. Experiment with Cheese: For added flavor, consider mixing different types of cheese into the meatball mixture, such as provolone or fontina. Rest Before Serving: Allow the meatball subs to rest for a few minutes after baking. This helps the flavors meld together and makes them easier to eat. {{image_4}} You can switch up the meat for your subs. Try turkey or chicken meatballs. They offer a lighter taste but still pack a punch. For a vegetarian twist, use mushrooms or lentils. Mushrooms give a rich, meaty flavor. Lentils are hearty and full of protein. Both options keep the meal healthy and tasty. Want to spice things up? Try different marinara recipes. Add red pepper flakes for heat or fresh basil for brightness. If you're feeling adventurous, use pesto or Alfredo sauce instead. Pesto adds a fresh herb flair, while Alfredo gives a creamy richness. Each sauce brings its own unique flavor to your meatball subs. Toppings can take your subs to the next level. Explore different cheese blends like provolone and cheddar. These cheeses melt well and add depth. Roasted vegetables also make a great topping. Try bell peppers or zucchini for extra color and taste. Adding olives gives a briny kick that contrasts nicely with the meatballs. Each topping can change your sub into something special and new. To keep your Ultimate Meatball Subs fresh, it’s key to store them correctly. Here’s how to do it: - Refrigerating leftovers: Place leftover subs in an airtight container. They will stay good for about three days. If you want to keep them longer, consider freezing them. - Freezing meatballs and subs: For longer storage, wrap each sub in plastic wrap. Then, put them in a freezer-safe bag. Properly stored, they can last for up to three months. For meatballs alone, freeze them on a baking sheet, then transfer to a bag once firm. When it comes to reheating, you want to keep that great taste and texture. Here are the best methods: - Best ways to rewarm without drying out: The oven is the best choice for reheating. Preheat it to 350°F (175°C). Place the subs on a baking sheet and cover with foil. This keeps the moisture in. Heat for about 15 minutes, or until warm. - Using oven vs. microwave: The microwave is quick, but it can dry out the bread. If you must use it, heat subs in 30-second intervals. Check them often to avoid overcooking. Knowing how long your ingredients last helps with meal prep. - How long cooked meatballs last: Cooked meatballs can stay in the fridge for about three to four days. Make sure they are in a tight container. If you freeze them, they can last three months. - Using expired ingredients safely: Check dates before use. If they smell fine and look good, they may still be okay. But always trust your senses. Better safe than sorry! You can use alternatives to bind your meatballs. Try using ground flaxseed mixed with water. For each egg, use 1 tablespoon of flaxseed and 2.5 tablespoons of water. Let it sit for a few minutes to thicken. You can also use mashed potatoes or cooked rice. Both will help hold the meatballs together without eggs. Yes, you can prep your meatball subs in advance. Make the meatballs and the sauce a day before. Store them in the fridge. When you’re ready to eat, just heat them up. Assemble the subs with rolls and cheese. Bake them for a quick meal that tastes fresh. Several sides go great with meatball subs. Here are some ideas: - French fries: Crispy and salty, they make a fun side. - Salad: A fresh green salad balances the meal. - Garlic bread: Perfect for dipping in extra sauce. - Coleslaw: Adds a crunchy texture to your meal. Choose any of these sides to complete your family meal. You now know how to create tasty meatball subs from scratch. We covered all the important parts: choosing the right ingredients, preparing them well, and making them look great. You can mix up the recipe with different meats or sauces too. Remember, great storage and reheating tips help keep your meals fresh. Enjoy making this delicious meal for friends and family! You’ll impress everyone with your skills. Happy cooking!

Ultimate Meatball Subs Delight

Delicious meatball subs filled with savory meatballs, marinara sauce, and melted mozzarella cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1 pound ground beef
  • 0.5 pound ground pork
  • 0.5 cup seasoned breadcrumbs
  • 0.25 cup freshly grated Parmesan cheese
  • 0.25 cup finely chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 teaspoon onion powder
  • 1 teaspoon dried Italian seasoning
  • to taste salt and freshly ground black pepper
  • 2 cups marinara sauce
  • 4 sub rolls
  • 1.5 cups shredded mozzarella cheese
  • 2 tablespoons olive oil

Instructions
 

  • Preheat your oven to 400°F (200°C) to prepare for baking the subs.
  • In a spacious mixing bowl, combine the ground beef, ground pork (if using), breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, onion powder, dried Italian seasoning, and a generous pinch of salt and pepper. With clean hands or a spoon, mix the ingredients until they are thoroughly blended.
  • Shape the mixture into meatballs approximately the size of golf balls, aiming for about 1 inch in diameter. You should yield around 16 hearty meatballs.
  • Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, gently add the meatballs, cooking for 5-7 minutes. Rotate them occasionally to achieve a golden-brown crust all around.
  • Carefully pour the marinara sauce over the partially cooked meatballs in the skillet. Cover with a lid and let them simmer for 10-15 minutes, checking occasionally, until they are fully cooked through (internal temperature should reach 160°F / 70°C).
  • While the meatballs are simmering, prepare the sub rolls. Slice each roll in half lengthwise but do not cut all the way through; leave a hinge to keep them intact.
  • Once the meatballs are cooked, use tongs to place four meatballs into each sub roll, spooning some marinara sauce over them generously.
  • Top each sub with a generous handful of shredded mozzarella cheese, ensuring every meatball is warmly covered.
  • Arrange the loaded subs on a baking sheet and place them in the preheated oven. Bake for approximately 8-10 minutes, or until the cheese is melted and reveals a delightful bubble.
  • Remove the baking sheet from the oven and allow the subs to cool for about a minute before serving.

Notes

Serve on a rustic wooden board with extra parsley and marinara sauce for dipping.
Keyword Italian, meatball, sandwich, sub