Saucy & Cheesy Meatball Subs (Print Version)
# Ingredients:
→ For the Meatballs
01 -
1 lb ground beef
02 -
1/2 lb ground pork
03 -
1/2 cup breadcrumbs
04 -
1/4 cup grated Parmesan cheese
05 -
1 large egg
06 -
2 cloves garlic, minced
07 -
1 tsp dried oregano
08 -
1 tsp dried basil
09 -
1/2 tsp onion powder
10 -
Salt and pepper, to taste
11 -
2 tbsp fresh parsley, chopped
→ For the Sauce
12 -
1 can (15 oz) crushed tomatoes
13 -
1 can (6 oz) tomato paste
14 -
1 tsp sugar
15 -
1 tsp dried Italian herbs
16 -
1/2 tsp red pepper flakes (optional)
17 -
2 tbsp olive oil
18 -
Salt and pepper, to taste
→ For Assembly
19 -
4 submarine rolls
20 -
2 cups shredded mozzarella cheese
21 -
Fresh basil leaves, for garnish
# Instructions:
01 -
Preheat your oven to 375°F (190°C).
02 -
In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, onion powder, salt, pepper, and parsley. Mix until well combined but do not overmix. Shape the mixture into 12-14 meatballs, about 4 cm in diameter.
03 -
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches (if necessary) and cook for about 5 minutes, turning occasionally until browned on all sides. Remove from skillet and set aside.
04 -
In the same skillet, add the crushed tomatoes, tomato paste, sugar, Italian herbs, red pepper flakes, and salt and pepper. Stir well and let it simmer for about 5 minutes. Gently place browned meatballs into the sauce and spoon some sauce over them. Let them simmer in the sauce for another 15 minutes until fully cooked through.
05 -
Cut the submarine rolls lengthwise, creating a pocket but not slicing all the way through. Place 3-4 meatballs in each roll and spoon extra sauce over the top. Sprinkle a generous amount of shredded mozzarella cheese on top of the meatballs.
06 -
Place the assembled subs on a baking sheet and bake in the preheated oven for 10-15 minutes, or until the cheese is bubbly and golden brown.
07 -
Remove the subs from the oven, top with fresh basil leaves, and serve warm.
# Notes:
01 -
For best results, don't overwork the meatball mixture as this can make them tough.