meatball sandwich

A hearty sandwich with homemade meatballs bathed in marinara, nestled into a garlicky toasted bun, and topped with melted cheese, is perfect for dinner or game day.

Meatball Subs

meatballs

Hoagie Roll sandwich buns

sauce

salted butter, melted

garlic powder

mozzarella

provolone (see note)

parsley

Preheat oven broiler to high.

Place meatballs in a large saucepan and add...

Place meatballs in a large saucepan and add a full jar (or 3 cups) of marinara sauce. Bring to a simmer over low heat until meatballs and sauce are heated through. (This will take a bit longer if using frozen meatballs, but they don’t need to be defrosted first.)

Meanwhile, combine melted butter and garlic salt in...

Meanwhile, combine melted butter and garlic salt in a small bowl. Slice buns along the side and gently open, being careful that the bun stays intact. Place buns on a cookie sheet. Brush open face of the buns with the butter mixture. Coat well (you may not use all of the butter). Place in the oven and broil for 2-3 minutes or just until bread begins to brown. (Please note that the edges of the buns will brown further during the next steps. Remove buns from oven.

Fill each bun with three warmed meatballs, spooning...

Fill each bun with three warmed meatballs, spooning a bit of the sauce over the top.

Top each sub with ¼-½ cup cheese. You...

Top each sub with ¼-½ cup cheese. You can use all mozzarella or a combination of mozzarella and provolone. Place the cookie sheet back under the broiler for 2-3 additional minutes. Watch closely, and remove the subs from the oven as soon as the cheese is melted.

Serve meatball subs hot, sprinkled with a bit...

Serve meatball subs hot, sprinkled with a bit of freshly chopped parsley, and with extra sauce on the side.

Easy, Italian Meatball Sub recipe made from homemade meatballs, delicious marinara sauce, served toasted with extra cheese! The perfect weeknight dinner.

Meatball Sub Recipe

turkey (or ground beef)

bread crumbs

garlic salt

salt

black pepper

Tablespoon milk

(15 ounces) tomato sauce

Italian seasoning

cheese,

mozzarella cheese, shredded

Hoagie buns

Mix ground turkey (or beef) with egg, bread...

Mix ground turkey (or beef) with egg, bread crumbs, garlic, salt, pepper and milk in large bowl. Shape into small bite size balls. Cook in hot skillet, turning, until completely cooked. At this point you can let them cool, and freeze them. Or, use them immediately.

Put your meatballs in a crockpot set on...

Put your meatballs in a crockpot set on low with the tomato sauce, garlic salt, and Italian seasoning. Cook for 4-6 hours.

When ready to serve, set oven to broil....

When ready to serve, set oven to broil. Place about 5 meatballs on each hoagie, with sauce, parmesan and mozzarella cheese. Broil until cheese turns golden brown, about 5 minutes. Enjoy!

Golden brown chicken meatballs cozied up next to fixings like cucumbers, shallots, kewpie mayo, mint, a bit of chili crisp, and some fresh cilantro to make the ultimate chicken sando!

Ginger Chicken Meatball Sandos

garlic

serrano pepper, stem removed

ginger,

cilantro

fish sauce

brown sugar

cornstarch

chicken

bread French bread

cucumbers

shallot onion

mint leaves

chili crisp

Blitz garlic, serrano pepper, a bunch of fresh cilantro, and a piece of ginger in a small chopper or food processor until minced.

Add mixture to a large bowl. Mix with ground chicken, fish sauce, brown sugar, and cornstarch. Roll into 12 meatballs.

In a large skillet with a lid, heat oil over medium-high heat. Add the meatballs and let them begin to cook.

Add 2 tablespoons water; it will sizzle, so wear an apron and have your lid ready! Put the lid on the pan and let the meatballs cook for a few minutes. Uncover, flip, and repeat. Within about 10 minutes, the meatballs should be cooked through, tender, and nicely golden brown.

To serve, warm the bread so it&#8217;s nice and soft. Shmear with mayo, top with meatballs, sliced cucumber, sliced shallot, cilantro and mint, and a drizzle of chili crisp. Messy, saucy, and mind-blowingly delicious.

These Slow Cooker Meatball Subs are extra tender and flavorful thanks to a low and slow simmer in marinara sauce.

Slow Cooker Meatball Subs

breadcrumbs (0.32)

Parmesan (0.88)

garlic powder (0.05)

onion powder (0.05)

Italian seasoning (0.05)

salt (0.02)

tsp pepper (0.02)

eggs (0.39)

milk (0.05)

lb. Italian sausage (4.99)

lb. beef

24 ounces. jar marinara (1.50)

buns or rolls (3.50)

mozzarella (0.62)

Lightly whisk two large eggs in a small bowl. In a separate small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper.

Add the Italian sausage and ground beef to a large bowl with the whisked egg, breadcrumb mixture, and milk Use your hands to mix the ingredients together. Avoid overmixing the meat.

Divide and shape the meat into 24 meatballs, about 3 Tbps each. The easiest way to do this is to first divide the meat mixture into four equal portions, then divide each of those in half to make eight equal portions. Finally, divide each of the 8 portions of meat into thirds and shape them into balls to make 24 meatballs.

Place half of the meatballs in the bottom of a slow cooker in a single layer and cover with half of the marinara sauce. Add the rest of the meatballs then top with the remaining sauce.

Cook the meatballs on high for three hours or low for six hours.

After cooking, use a meat thermometer to make sure the internal temperature of the meatballs has reached 165°F. Give the meatballs and sauce a good stir to remix the sauce (there will be some fat pooling on the surface).

Preheat the oven to 350°F. Place the buns on a baking sheet or in a baking dish, then pile three meatballs into each bun. Spoon some of the extra sauce over each one. Top each sub with a little shredded cheese.

Bake the meatball subs in the preheated oven for about 5 minutes, or until the cheese is melted and the edges of the buns are toasty. Enjoy hot!

These meatball subs are made with soft &amp; juicy Italian meatballs &amp; wrapped in an easy marinara sauce. Meatball sandwiches don&#039;t come more delicious than this!

Simply the BEST Meatball Subs

Ground Beef ((15%+ fat))

Ground Pork ((15%+ fat))

Milk

Fresh Parsley

small/medium White Onion, (peeled &

Garlic, (peeled & grated/minced)

Worcestershire Sauce

Salt

tsp Dried Oregano

tsp Black Pepper

Oil Spray, (as needed)

Tomato Passata ((pureed/strained tomatoes in US))

White Onion, (finely diced)

Garlic, (finely diced)

tbsp finely diced Fresh Basil

tsp Sugar, (or to taste)

Salt & Black Pepper, (or to taste)

Olive Oil, (as needed)

5x 6" Baguettes/Sub Rolls (sliced vertically down the centre)

Fresh Basil Leaves, (to serve (optional))

In a large mixing bowl combine cubed bread with grated onion/garlic, Worcestershire sauce &amp; milk. Mash with a fork for a couple of minutes until the bread absorbs the moisture. Add in egg, parmesan, parsley, oregano, salt and pepper. Stir/mash again with a fork until evenly combined.

Add in pork and beef and use your hand to combine. Mix until the bread mix has evenly incorporated with the meat. Try not to overwork the meat or the meatballs will come out dry. Use a 1 tbsp measuring spoon to scoop out chunks of meat and spread out on a baking tray. Once you&#039;ve scooped out all the meat, roll each chunks into balls.

Spray with oil then pop under the grill on high heat and broil until browned all over, shaking/turning a couple of times during.

Meanwhile, in a large pan over medium heat add a drizzle of oil along with your diced onion. Fry until the onion starts to turn golden, then add in garlic and fry for 1-2mins longer. Pour in tomato passata then add basil, oregano, chilli flakes, salt, sugar and pepper. Give it a good stir then turn down the heat to a simmer.

Add in the meatballs and some of the char/juices along with them (for extra flavour). Coat the meatballs then gently simmer for around 20mins until the sauce gets nice and thick. This is not only important to reduce the sauce but also to marry the flavours together.

Spread a couple of spoonfuls of the sauce down the centre of your subs, then add in 4 meatballs per sub. Top with mozzarella then sprinkle with parmesan. Pop on a baking tray and grill/broil on medium heat until the cheese goes gooey and golden.

Sprinkle over torn basil or some small basil leaves (optional) then serve up and enjoy!

https://www.youtube.com/watch?v=gWif9xrVlXM

These meatball subs are made with soft & juicy Italian meatballs & wrapped in an easy marinara sauce. Meatball sandwiches don't come more delicious than this! Chris x

FULL WRITTEN RECIPE HERE:  https://somethingaboutsandwiches.com/meatball-subs/

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This Italian Meatball Subs recipe features tender, flavorful meatballs baked to perfection and simmered in a rich tomato sauce, then served on toasted hoagie rolls with melted provolone cheese. A classic, hearty sandwich perfect for family dinners or casual gatherings.

Italian Meatball Subs Recipe

saltine crackers, crushed

low-sodium beef broth

Tablespoons dried parsley flakes

egg,

oregano

basil

red pepper flakes

beef

all-purpose flour,

hoagies rolls

provolone cheese (or mozzarella)

tomatoes

sugar

Prepare the meatball mixture

In a large bowl, combine crushed saltine crackers, low-sodium beef broth, dried parsley flakes, lightly beaten egg, dried oregano, garlic powder, salt, black pepper, dried basil, and crushed red pepper flakes. Stir well and let the mixture rest for 10 minutes, allowing the crackers to absorb the liquid completely. Then, add the lean ground beef and mix gently just until combined to avoid tough meatballs.

Preheat the oven

Heat your oven to 400 degrees Fahrenheit. Prepare a baking sheet by greasing it lightly or lining it with aluminum foil for easy cleanup.

Form and bake meatballs

Shape the meat mixture into 15 golf ball-sized meatballs. Lightly dredge each meatball in all-purpose flour, shaking off excess. Arrange the meatballs on the baking sheet about one inch apart to ensure even cooking. Bake in the preheated oven for 20 to 25 minutes, or until the meatballs are cooked through and browned.

Prepare the sauce

While the meatballs bake, combine crushed tomatoes, dried basil, dried oregano, granulated sugar, and garlic salt in a saucepan. Stir well and bring to a simmer over medium heat. Allow the sauce to simmer gently for 10 to 15 minutes to develop flavors. When the meatballs finish baking, transfer them into the simmering sauce to coat them thoroughly.

Assemble the subs

Slice the hoagie or sub rolls in half horizontally. Layer each bottom half with two slices of provolone cheese. Place under a broiler on high for 2 to 3 minutes, just until the rolls are toasted and the cheese has melted beautifully. Remove from the oven, place three sauced meatballs on each sub, add a generous spoonful of sauce over the meatballs, then cover with the top half of the roll. Serve immediately for the best experience.

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Meatball Subs

Meatball Sub Recipe

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Top 7 meatball sandwich recipes from across the web

The most viewed meatball sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Meatball Subs

Meatball Sub Recipe

Ginger Chicken Meatball Sandos

Ginger Chicken Meatball Sandos

Slow Cooker Meatball Subs

Simply the BEST Meatball Subs

Italian Meatball Subs Recipe

The most viewed meatball sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine