Description
A hearty meatball sub sandwich filled with juicy homemade meatballs, rich tomato sauce, and melted cheese in a toasted roll.
Ingredients
- 500 g ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons milk
- 2 tablespoons parsley, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 2 cups tomato sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon dried basil
- 4 sub rolls
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 tablespoon butter
Instructions
- In a bowl, mix ground beef, breadcrumbs, parmesan, egg, garlic, milk, parsley, salt, pepper, and oregano.
- Form into 16–20 small meatballs.
- Heat oil in a skillet and brown meatballs on all sides.
- Remove meatballs and sauté garlic in the same pan.
- Add tomato sauce, salt, sugar, and basil; simmer briefly.
- Return meatballs and simmer 15–20 minutes until cooked.
- Slice rolls, butter, and toast in oven at 180°C for 5 minutes.
- Fill rolls with meatballs, add sauce, and top with cheese.
- Bake for 5–7 minutes until cheese melts.
- Serve warm.
Notes
- Do not overmix meatballs to keep them tender.
- Toast bread to prevent sogginess.
- Can use store-bought sauce for convenience.
- Freeze meatballs for up to 3 months.
- Try provolone cheese for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop & Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sub
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
