meatball subs

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.

Garlic Buttered rolls filled with juicy meatballs and tomato sauce are topped with cheese and baked until golden!

Easy Meatball Subs

frozen meatballs (or homemade below)

pasta sauce (or marinara sauce)

hoagie rolls

garlic butter

cheese

beef

bread crumbs

Italian seasoning

onion powder

salt and pepper

Prepare meatballs as directed on package or for homemade meatballs, combine all meatball ingredients.&nbsp;

Roll into 1" balls and place on a parchment lined pan. Bake at 350°F for 20 minutes or until cooked through.

Place cooked meatballs in a saucepan with pasta sauce and simmer covered 10 minutes.

Meanwhile, spread garlic butter inside each roll. Heat broiler and broil rolls until golden, about 3 minutes.

Arrange rolls in a 9x13 baking dish. Place 4 meatballs in each roll and top with a little bit of sauce and cheese.

Broil 2-3 minutes or until cheese is melted. Serve with additional sauce for dipping if desired.

Garlic Butter Sausage Subs from Delish.com will satisfy your lunch hunger pangs.

Garlic Butter Sausage Subs

c. (1/2 stick) unsalted butter, room temperature

garlic,

c. parsley

kosher salt

sub rolls

olive oil

lb. ground italian sausage

c. marinara sauce

mozzarella cheese

c. basil leaves

Preheat oven to 450°.&nbsp;In a small bowl, combine the butter with the garlic, parsley and salt. Split the rolls lengthwise, leaving a hinge on the back and place on a rimmed baking sheet. Spread cut sides of rolls with butter mixture. Bake until golden, about 8 minutes.&nbsp;

Didn't have basil but turned out wonderful

Good, but salty.  Will modify next time with meatballs

https://streaming.hearstdigitalstudios.com/a3ec1639-e8fe-4c1c-86f8-70dd1da42948/video_rover_16x9_1080p_hd_1526418424_522.mp4

Garlic Butter Sausage Subs = Your New Favorite Dinner

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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If comfort had a flavor, it would be these meatballs. Tender, cheesy, and packed with flavor, they will instantly become a family favorite. Made with simple ingredients just like Nonna made, but with a smoky twist. Slow-smoked to perfection and finished in a bubbling marinara, making them perfect for Sunday supper!

Italian Ricotta Smoked Meatballs Recipe

bread (wheat/white/Italian)

milk

beef, 80/20

whole milk ricotta (strained if needed)

Parmesan cheese

Tablespoons Chupacabra Italian Seasoning

tomato paste

marinara, warmed

Line a quarter sheet pan with parchment paper; set aside.

Make the panade by adding the bread and milk to a bowl. “smush” the bread into the milk and set aside for 5 minutes.

To a large mixing bowl, add the ground beef, ricotta, parmesan cheese, egg, Chupacabra Italian Seasoning, Tomato Paste, and Panade mixture (including any extra milk).

Using your hands, gently mix to combine the meat. The mixture should be wet and soft but will hold a shape when you form it into meatballs. The mixture will look almost &#8220;mushy,&#8221; but it&#8217;s not. The ricotta in the mix makes it appear &#8220;blended,&#8221; which is how it should look. It&#8217;ll cook up SUPER tender!

Scoop enough meat mixture to create a 2” round ball (I use a large cookie scoop to measure my meatballs). Wet your hands and shape. Damp hands are a trick to keeping the mixture from sticking to your hands!

Place the meatballs on the prepared quarter sheet pan. Cover with plastic wrap and place in the fridge for at least 4 hours, though overnight is best.* 

Fill the hopper with a lighter wood, such as apple, cherry, or pecan. Start up the smoker and set it to 250°F. When I&#8217;m smoking fatty or stuff with cheese, I put a piece of aluminum foil on the lower rack beneath the food to help with the mess.

Place a cooling rack on the upper rack and lightly spray it with a neutral oil. Gently transfer the meatballs to the rack, leaving about 1/2&#8243; space between them. Lightly spray the tops of the meatballs with oil. Insert a MEATER probe into one of the meatballs and allow them to smoke until the internal temperature reads 150°F.

Once at temp, transfer the meatballs to a baking dish filled with warmed marinara. Place the dish into the smoker and close the lid. Increase the temperature to 300°F and smoke until the internal temperature reads 165°F. Remove the pan from the smoker and serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1/vversion1/qH3s7OuiUYttoRsL7El9.mp4

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Meatball Subs

Easy Meatball Subs

Garlic Butter Sausage Subs

Simply the BEST Meatball Subs

Italian Ricotta Smoked Meatballs Re...

Top 5 meatball subs recipes from across the web

The most viewed meatball subs 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

Easy Meatball Subs

Garlic Butter Sausage Subs

Simply the BEST Meatball Subs

Italian Ricotta Smoked Meatballs Re...

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