ITALIAN MEATBALL SUBS
I got this from a crock pot cookbook several years ago and have made it many times. We all love it. Get a crusty sub roll, spread it with butter, garlic salt and pop in under the broiler for a few minutes and then make your sandwich. It is yummy and easy.
Provided by Mimi in Maine
Categories Lunch/Snacks
Time 4h45m
Yield 6-7 serving(s)
Number Of Ingredients 22
Steps:
- Combine all the ingredients for meatballs; mix well.
- Shape into 1" balls and broil or saute till brown.
- Put into a crock pot.
- Combine sauce ingredients in a sauce pan and heat pour over meatballs.
- Cover and cook on low for 4-6 hours.
- Put on sub rolls along with Provolone cheese and put under the broiler for a few minutes till cheese melts.
- Serve hot.
MEATBALL SUBS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 52m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat oven to 450 degrees F.
- Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
- Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
- Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of Oven Fries.
- Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.
ITALIAN MEATBALL SUBS
This is one of those recipes you always come back to. A flavorful tomato sauce and mildly spiced meatballs make a hearty sandwich filling, or they can be served over pasta. I broil the meatballs first to quickly brown them. -Jean Glacken, Elkton, Maryland
Provided by Taste of Home
Categories Lunch
Time 4h25m
Yield 6 servings.
Number Of Ingredients 23
Steps:
- In a large bowl, combine eggs and milk; add the bread crumbs, cheese, salt, pepper and garlic powder. Add beef and sausage; mix well. Shape into 1-in. balls. Preheat broiler. Place meatballs in a 15x10x1-in. baking pan. Broil 4 in. from the heat for 4 minutes; turn and broil 3 minutes longer. , Transfer to a 5-qt. slow cooker. Combine the tomato sauce and paste, onion, green pepper, wine, water and seasonings; pour over meatballs. Cover and cook on low for 4-5 hours. Serve on rolls. Sprinkle with shredded cheese if desired.
Nutrition Facts : Calories 501 calories, Fat 24g fat (8g saturated fat), Cholesterol 137mg cholesterol, Sodium 1410mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.
ITALIAN MEATBALL MEATLOAF SANDWICHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Place the meat in a mixing bowl and sprinkle with salt and pepper. Trim the crusts off the bread and place in a small bowl, cover with milk and soak to soften. Squeeze the milk from the bread and crumble as you add it to the meat. Then add the eggs, cheese, parsley, grated onion and garlic, and mix to combine. Form into a loaf about 4 inches high and put on the baking sheet. Spray with olive oil.
- Mix the ketchup with the balsamic drizzle and Worcestershire. Season with pepper. Spread about 1/3 cup of the ketchup mixture over the top of the meatloaf. Bake until cooked through, about 1 hour.
- To reheat, slice the meatloaf 1 1/2 inches thick and put in a pot of warmed chicken stock. Serve the meatloaf hot or cold on thick-sliced Italian white bread with the remaining ketchup mixture and the lettuce, tomato, onions, mozzarella and basil.
ITALIAN MEATBALL SUBS
Make and share this Italian Meatball Subs recipe from Food.com.
Provided by weekend cooker
Categories Lunch/Snacks
Time 4h45m
Yield 6-7 rolls, 6-7 serving(s)
Number Of Ingredients 20
Steps:
- Make meatballs by combining eggs, and milk, add breadcrumbs, cheese and seasoning then add the meats.
- Mixwell, and shape into 1 inch balls, broil or saute until brown, and put into slow cooker.
- Combine sauce ingredients, and pour over meatballs.
- Cover, and cook 4-6 hours.
- Serve on rolls with creamy red potatoes, salad, or dessert.
ITALIAN SAUSAGE AND/OR MEATBALL SUBS
Take Recipe #255242, 2 good quality Italian hoagie rolls, and good quality cheeses and dive in! This can also be made using meatballs in place of the sausage for an Italian Meatball Sub, or a half sausage/half meatball sub. :)
Provided by 2Bleu
Categories Lunch/Snacks
Time 30m
Yield 2 subs, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Place one rack in center of oven, the other on the top shelf for broiling. Spray an 8x8 pan with non-stick cooking spray. Bake sausage on the center rack for 20-25 minutes till cooked thru, turning once.
- Meanwhile, using a medium pot, heat olive oil over medium heat. Add peppers and onions, reduce heat to low and cover. Simmer for 10-15 minutes or until peppers are just soft, stirring occasionally.
- Add pizza sauce and continue to simmer until sausages are cooked thru.
- Create aluminum foil 'boats' around each opened sub roll and place on a baking sheet (keeping them intact and also in a boat shape to hold in the filling). Remove sausages from oven, and place the 'boats' into the oven to lightly toast (watch for burning!).
- Place the links on a cutting board and using tongs (the sausage will be hot), steady the links and cut into 1/2" slices (or you can slice lengthwise) and add to the pot of sauce, stirring to coat.
- When buns are toasted, remove from oven keeping the buns on the baking sheet, place the sausage mixture (reserving about 2 tbsp sauce only) on the bottom half of the bread. Top sausage mixture with provolone. To the top half, spread thinly the remaining sauce and then sprinkle generously with the mozerella cheese.
- Return subs to top rack of oven and broil for 1-2 minutes till cheese is melted and bubbly. Allow to cool slightly before serving. Using the foil boats to keep the sandwich together. Just pull down from one side and dive in!
Nutrition Facts : Calories 968.9, Fat 60.8, SaturatedFat 25.5, Cholesterol 136.7, Sodium 2683.2, Carbohydrate 52.5, Fiber 4.5, Sugar 11.5, Protein 51.3
MEATBALL SUBS
In this classic Italian American sandwich, tender meatballs drenched in tomato sauce are tucked into crisp rolls then buried under a blanket of gooey cheese. It's a messy sandwich no matter how you build it or bite into it, but wise construction can help: First, hollow out the rolls a bit so the meatballs have a place to sit. Then, use the leftover crumbs to make the meatballs, which will keep them light. Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too. They're all part of the experience.
Provided by Ali Slagle
Categories dinner, weekday, meatballs, sandwiches, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the broiler to high with a rack no more than 6 inches from the heat source. (See Tip if you don't have a broiler.) Using a fork, scrape out some of the interior of the rolls until you get about 1 cup bread crumbs. Add them to a large bowl along with 1/2 cup water, the egg, 1 teaspoon salt and several grinds of pepper. Finely grate 1 garlic clove into the mixture, then stir to combine. Let sit for 5 minutes.
- Lightly grease a large (12-inch), oven-proof skillet with olive oil. To the bread crumbs, add the beef, Parmesan and chopped basil. Stir with your hands until combined, avoiding overmixing. Roll into 12 balls (about 2 heaping tablespoons/2 ounces each) and place them in the prepared skillet as you go. Broil the meatballs until browned and nearly cooked through, 5 to 7 minutes.
- Move the skillet to the stovetop. Add the marinara sauce, stir to coat the meatballs, and warm over medium-low heat while you toast the rolls: Place the rolls on a baking sheet, cut-side up, and broil until lightly golden, 1 to 2 minutes. Rub the cut sides of the roll with the second garlic clove.
- Divide the meatballs and sauce among the rolls, then top with mozzarella. Broil until the mozzarella is melted and browned in spots, 1 to 2 minutes. Top with more grated Parmesan, basil leaves and black pepper.
ITALIAN MEATBALL SANDWICH
Take your sandwich game to the next level with this Italian Meatball Sandwich recipe. Try this hot and cheesy Italian Meatball Sandwich today!
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Prepare and cook Mastering the Meatball recipe. Cool, then cover and refrigerate (or freeze) 24 of the meatballs for another use. Cover remaining 24 meatballs to keep warm.
- Cook and stir vegetables in hot oil in large skillet on medium-high heat until tender. Add meatballs and barbecue sauce; mix lightly. Cook until heated through, stirring occasionally.
- Spoon 4 of the meatballs into each roll. Top sandwiches evenly with the vegetable mixture and cheese. Place on rack of broiler pan. Broil until cheese is melted.
Nutrition Facts : Calories 530, Fat 22 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 15 g
MARVELOUS MEATBALL SUBS
Straight from Rachael Ray's kitchen to yours, with just a little tweaking! These are popular in New England(known as grinders) and the South(known as po boys), and the Mid Atlantic too!
Provided by Sharon123
Categories Lunch/Snacks
Time 52m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 450 degrees F.
- Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Stir up meatball ingredients until well combined, don't overmix. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Put meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
- Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a simmer, reduce heat, and simmer until meatballs are removed from oven.
- Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula. Enjoy!
Nutrition Facts : Calories 1121.7, Fat 59.2, SaturatedFat 25.4, Cholesterol 217, Sodium 2111.6, Carbohydrate 79.8, Fiber 9.3, Sugar 4.9, Protein 69.4
DIVINE MEATBALL SANDWICHES
The spread on these meatball sandwiches is what really sets them apart from others. You can experiment and customize by using your favorite meatballs, sauces and fresh bread. Good for a party finger food, or for lunch or dinner. I promise no meatball sandwich will be the same again! Cook time includes entire process.
Provided by Jamie Renee
Categories Spreads
Time 45m
Yield 2 footlong sandwiches
Number Of Ingredients 9
Steps:
- In a large pot combine frozen meatballs and spaghetti sauce.
- Heat over medium until meatballs are heated throughout.
- Meanwhile, mix together cream cheese, mayonnaise, Italian seasoning, pepper, and garlic powder and set aside.
- Slice Italian style bread loaves horizontally with serrated bread knife.
- Cut loaves into three- or four-inch sections to make small sandwiches.
- Spread cream cheese mixture on insides of each sandwiche's tops and bottoms.
- Preheat oven to 350°F.
- When meatballs are heated, spoon onto sandwiches and top with shredded mozzarella cheese.
- Put sandwich tops on and place on a foil-lined baking sheet.
- Bake about 10-15 minutes or until cheese is melted.
Nutrition Facts : Calories 1726.6, Fat 80.2, SaturatedFat 40.7, Cholesterol 217.7, Sodium 3700.8, Carbohydrate 187.1, Fiber 13.8, Sugar 26.3, Protein 61.9
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