MEATBALL SUB CASSEROLE
- Preheat oven to 400.
- In a bowl, combine onions, bread crumbs and Parmesan cheese.
- Add beef and mix well.
- shape into 1-inch balls; place on a rack.
- In a shallow baking pan, bake for 15-20 minutes or until no longer pink. (Or cook in a skillet on medium heat.).
- Reduce oven temperature to 350.
- Meanwhile, arrange bread in a single layer in an ungreased 13x9x2" baking dish.
- (All of the bread might not be used.).
- Combine cream cheese, mayo, Italian seasoning and pepper; spread over the bread.
- Sprinkle with 1/2 cup mozzarella.
- Combine sauce, water and garlic; add meatballs.
- Pour over cheese mixture; sprinkle with remaining mozzarella.
- Bake, uncovered at 350 for 30 minutes or until heated through.
- Heat the oven to 400°F. In a large skillet or saucepan with a lid, heat up your tomato sauce over medium low heat.
- Place the bread cubes in a bowl and cover with milk, tossing so that all the cubes are saturated. After 1-2 minutes the bread should be soggy and wet. Using your hands, squeeze out as much milk as possible. Use your fingertips to break up the bread into very small breadcrumbs.
- In a large bowl, mix together the bread, ground beef, eggs, garlic, parmesan, flat leaf parsley, salt, and freshly ground pepper. You want to mix everything so that it's homogenous, but loose - don't work the meatball mixture too much.
- By this time your sauce should be simmering with several bubbles breaking the surface. Form large meatballs (I made 7 big ones) and drop them directly into the sauce. Simmer in the sauce, partially covered, over medium heat, flipping occasionally. Simmer gently until cooked through, about 25-30 minutes.
- Cut the baguette in half so you'll have two sandwiches, then cut lengthwise. Top both sides of the baguette with a generous amount of sauce and a bit of grated parmesan. Place the meatballs on the bottom baguette and top with slices of mozzarella and some more parmesan.
- Bake until the cheese is gooey and melted. Place the top half of the sandwich on top of the meatballs and enjoy!
Nutrition Facts : Calories 631 kcal, Carbohydrate 59.8 g, Protein 54.4 g, Fat 18.1 g, SaturatedFat 7.3 g, Cholesterol 238 mg, Sodium 1114 mg, Fiber 3.5 g, Sugar 8 g, ServingSize 1 serving
MEATBALL SUB SANDWICH
Meatball subs in soggy, falling-apart buns are just the worst. That's why we recommend toasting our Tailgaters Brat Buns for this recipe. The heftier, toasty bread will stand up to all that meaty, marinara, mozzarella goodness.
Provided by Ball Park Buns
Number Of Ingredients 13
- Preheat oven to 425 degrees F.
- Toast one bun until golden brown, then place in blender and chop until fine to create crumbs.
- Place the bread crumbs in a large bowl and add milk. Let soak for 5 minutes.
- Add ground beef, eggs, Parmesan, Italian seasoning, onion powder, garlic powder, and salt and pepper to the bread crumb mixture and combine well.
- Divide the mixture into 16 golf ball-sized meatballs, and place on an oiled baking pan.
- Bake meatballs in oven for 10 minutes.
- While meatballs are baking, heat marinara in a large pot over medium-high heat. Place the cooked meatballs in the marinara and simmer for 15 minutes.
- Meanwhile, toast the remaining buns, then evenly distribute arugula or spinach, meatballs and mozzarella onto each bun.
- Garnish with chopped basil and/or crushed red pepper and serve.
Nutrition Facts : Calories 767.6 calories, Carbohydrate 75.2 g, Cholesterol 142.9 mg, Fat 34 g, Fiber 5.9 g, Protein 35.7 g, SaturatedFat 13 g, Sodium 1363.3 mg, Sugar 16.1 g
MEGA MEATBALL SUB
This gorgeous comfort food dish is super-easy to put together and delivers big on the flavour front. You end up with a mega tray of oozy cheese-topped meatballs in thick, delicious gravy, ready to be spooned into warm subs. The best bit? There'll be enough of that amazing gravy left for some epic dunking as you tuck in.
Provided by Jamie Oliver
Number Of Ingredients 20
- Preheat the oven to 200ºC/400ºF/gas 6. Lightly oil a large roasting tray.
- Peel and coarsely grate the potato, then place in a bowl with the minced pork and beef. Scrunch together, then use wet hands to divide and roll the mixture into 21 balls, each slightly larger than a golf ball. Reserving 3, place the rest in the prepared roasting tray and set aside.
- To make the gravy, peel the onions, trim the fennel, then finely chop both and place in a large pan on a medium heat with 1 tablespoon of oil. Cook for 10 minutes, or until softened, stirring occasionally.
- Break in the 3 reserved meatballs, then cook for a further 10 minutes on a high heat, or until dark golden. Stir in the flour for 2 minutes, then add the porter and leave to cook away.
- Pour in the stock, stir in the remaining gravy ingredients, then bring to the boil. Reduce to a simmer for 20 minutes, or until thick and glossy.
- Meanwhile, season the tray of meatballs with sea salt and black pepper, then cook in the oven for 20 to 25 minutes, or until golden and cooked through.
- Transfer the tray to a medium heat on the hob, pour over the gravy, add the rosemary sprigs and simmer for a few minutes while you warm the rolls in the cooling oven.
- Stir a splash of vinegar into the gravy, then grate over the cheese and turn off the heat.
- Slice open the rolls, then spoon in the cheesy meatballs and gravy. Top with pinches of watercress, and serve with any leftover gravy for dunking. Epic!
Nutrition Facts : Calories 691 calories, Fat 32.6 g fat, SaturatedFat 14.2 g saturated fat, Protein 49.7 g protein, Carbohydrate 46.7 g carbohydrate, Sugar 10.2 g sugar, Sodium 2.3 g salt, Fiber 4.4 g fibre
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
- Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
- While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!
Nutrition Facts : Calories 780.9 calories, Carbohydrate 78.2 g, Cholesterol 141.2 mg, Fat 31.9 g, Fiber 5.9 g, Protein 43.6 g, SaturatedFat 12.9 g, Sodium 1473.4 mg, Sugar 12.5 g
MEATBALL SUB SANDWICH
- Gather the ingredients.
- Preheat the oven to 375 F.
- Place sub rolls, open-faced, on a baking sheet and toast in the oven for 2 to 5 minutes.
- Meanwhile, place the meatballs and spaghetti sauce in a 3-quart pot . Heat over medium heat until warm, about 10 to 15 minutes, depending on the size of your meatballs.
- Place 2 to 3 meatballs with a little sauce on half of each submarine roll. Top with some shredded cheese. Return to the oven and bake 3 more minutes until cheese is melted.
- Serve and enjoy!
Nutrition Facts : Calories 624 kcal, Carbohydrate 49 g, Cholesterol 95 mg, Fiber 6 g, Protein 30 g, SaturatedFat 13 g, Sodium 1610 mg, Sugar 8 g, Fat 35 g, ServingSize 4 servings, UnsaturatedFat 0 g
- 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.
EMERGENCY MEATBALL SUB DINNER
This isn't a recipe as much as it is a solution to "I'm starving. What's for dinner?" when you walk in the door.
Provided by hokiegal
Categories One Dish Meal
Yield 1 serving(s)
Number Of Ingredients 4
- Heat frozen meatballs in a microwave oven, on a paper towel on a plate, for 4 to 5 minutes until hot.
- Heat pasta sauce in pan on stove; add hot meatballs.
- Place meatballs in sub roll.
- Sprinkle with cheese.
- Heat in oven or microwave oven until cheese melts.
- This makes enough for one but is easily multiplied for the number you are feeding.
Nutrition Facts : Calories 148.1, Fat 8.5, SaturatedFat 4.7, Cholesterol 19.1, Sodium 532.4, Carbohydrate 11.2, Fiber 1.7, Sugar 5.7, Protein 6.6
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
Yield 4 servings
Number Of Ingredients 10
- 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.
These meatball subs are some serious comfort food! The recipe serves 6 people and costs just $9.33 to make and $1.56 per serving!
Provided by Jillian
Categories Main Course
Number Of Ingredients 6
- First, melt the butter and garlic and then brush it over the subs. Place the rolls on a rimmed baking sheet.
- Next, broil the bread until browned.
- Then, place the meatballs and sauce in a large saucepan and heat over medium heat until the meatballs are thawed and heated through, about 8-10 minutes. Gently stir the mixture every couple of minutes.
- After the meatballs are heated through, add them to the subs and pour the desired amount of sauce over the meatballs.
- Finally, top with mozzarella cheese and you are ready to eat your meatball sub!
Nutrition Facts : Calories 447 kcal, Carbohydrate 38 g, Protein 20 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 70 mg, Sodium 919 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
WHAT TO SERVE WITH MEATBALL SUBS - 7 BEST SIDE DISHES
- Choose your favorite recipe from the list of options.
- Organize all required ingredients and prepare a delicious meal in 30 minutes or less!
BAKED MEATBALL SUBS
- Preheat the oven to 385F
- On the stovetop: heat sauce in a 12 inch skillet or a 5 quart pot.
- Add the frozen meatballs and stir to coat with the sauce.
- Cover and cook for 15 minutes.
- Divide evenly into split sub rolls.
- Place the subs into a casserole dish or tin foil dish.
- Lay a slice of cheese on each sub, splitting in half to fit the entire length of the sub.
- Sprinkle 1/4 cup of shredded cheese on each sub as well.
- Bake at 385F for about 10 minutes.
- Cheese will be bubbly, starting to brown and tops of sub rolls will be crisp.Top with basil or parsley if desired.
AIR FRYER MEATBALL SUB
- In a large bowl, whisk together eggs, vinegar and 1/2 teaspoon each salt and pepper. Stir in panko and let sit 1 minute. Stir in grated garlic and Parmesan, then parsley. Add sausage and beef and gently mix to combine.
- Shape meat mixture into 20 balls (about 1 1/2 inches each) and place in a single layer on air-fryer rack (the balls can touch but should not be stacked; cook in batches if necessary). Air-fry meatballs at 400°F for 5 minutes.
- In a bowl, toss tomatoes, chile and chopped garlic with oil and 1/4 teaspoon each salt and pepper. Scatter over meatballs and continue air-frying until meatballs are cooked through, 5 to 6 minutes more.
- Spread ricotta on toasted rolls, then top with meatballs, grated Parmesan, roasted tomatoes and chile and basil if desired.
EASY MEATBALL SUBS
Juicy meatballs, rich tomato sauce, melty mozzarella and crusty bread come together in these meatball subs. Pure deliciousness.
Provided by Alida Ryder
Number Of Ingredients 20
- To make the meatballs, fry the onion and garlic in a splash of olive oil until soft and fragrant. Allow to cool.
- Place the pork, beef and onion mixture in a large bowl.
- Squeeze the soaked bread slices to get rid of any excess milk and add to the meat. Add the herbs salt and pepper then mix well. Fry a teaspoon of the mixture in a hot pan to check the seasoning and adjust accordingly.
- Form golf-ball sized meatballs and place on a clingfilm-lined tray.
- Brown the meatballs in a large, oven-proof pan then remove and set aside.
- To make the tomato sauce, add a splash of oil to the pan you used for the meatballs then fry the onion and garlic until soft and fragrant. Add the chopped tomatoes, tomato paste, beef stock, herbs, sugar and seasoning and allow to simmer, uncovered, for approximately 10 minutes or until the sauce has reduced by a quarter.
- In the meantime, pre-heat the broiler/grill of your oven.
- Place the meatballs back into the sauce then allow to simmer for 10 minutes.
- Cut the baguettes into 10-15cm pieces then stuff each piece with meatballs, sauce and mozzarella.
- Place on a sheetpan and into the oven. Allow to cook until the mozzarella has melted and the the edges of the bread is toasted, approximately 10 minutes.
- Remove from the oven and serve.
Nutrition Facts : Calories 495 kcal, Carbohydrate 45 g, Protein 44 g, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 88 mg, Sodium 1772 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 8 g, ServingSize 1 serving
- For the meatballs: Preheat the oven to 450 degrees F.
- In a bowl, combine the ground beef and breadcrumbs. Add the milk, onion, parsley, salt, pepper, garlic and egg. Mix to combine.
- Scoop out 2 tablespoons of the meatball mixture and roll into a ball. Continue with the remaining meatball mixture, making about 40 meatballs. Arrange the meatballs in a single layer in a large rectangular baking dish or foil pan. Bake, uncovered, until the meatballs are cooked through, about 25 minutes.
- Pour the marina over the meatballs, then continue to bake until the sauce is heated through, about 10 minutes more. Toss the meatballs to coat in the sauce and set aside.
- For the rolls: Turn the oven temperature down to 375 degrees F.
- Stir together the butter and garlic in a small bowl. Tear off the tops of the rolls, creating a nice boat to hold the meatballs. Transfer the rolls and torn pieces to a baking sheet and brush generously with the garlic butter. Bake until golden brown, about 10 minutes.
- Build the meatball subs: Load 5 meatballs into each roll. Spoon over some of the sauce. Top with some onions and sprinkle over the basil and Parmesan. Serve with more sauce and the toasted bread pieces.
- Reheating instructions: Reheat the meatballs in a pan, covered, at 350 degrees F until warmed through, about 25 minutes.
More about "meatball sub food"
MEATBALL SUB RECIPE - CHOWHOUND FOOD COMMUNITY
5/5 (12)Total Time 10 minsCategory Sub / SandwichCalories 652 per serving
THIS MEATBALL SUB IS THE CLASSIC, CHEESY, COMFORT FOOD ...
MEATBALL SUB CASSEROLE | MRFOOD.COM
5/5 (1)Estimated Reading Time 2 minsCategory Casseroles
- Preheat oven to 425 degrees F. Arrange bread slices in a single layer in an ungreased 9- x 13-inch baking dish.
- In a large bowl, mix together meatballs and sauce. Spoon over toast. Sprinkle with remaining mozzarella cheese.
- Bake uncovered 25 to 30 minutes, or until heated through. Sprinkle with Parmesan cheese and serve.
THE BEST-EVER MEATBALL SUB RECIPE | HOW TO FEED A LOON
Reviews 1Calories 565 per servingCategory Lunch
MALMö MEATBALL SUBS RECIPE | BBC GOOD FOOD
Cuisine SwedishTotal Time 55 minsCategory Main CourseCalories 376 per serving
- Mix all the meatball ingredients together with plenty of seasoning, then shape into walnut-sized balls. Freeze for 30 mins to firm up if the party is about to start, or chill in the fridge for up to 24 hrs.
- Heat oven to 220C/200C fan/gas 7. Roll the meatballs in the oil in a baking tray, then roast for 20 mins until browned and cooked through.
- When the meatballs are nearly ready, mix the vinegar and sugar in a mixing bowl to dissolve, then stir in the cucumber and dill, if using.
- Split the baguette chunks, rolls or subs and spread with a little cranberry sauce. Add some cucumber and 2-3 meatballs, arrange on a platter and serve.
WHAT TO SERVE WITH MEATBALL SUBS: 9 SAVORY SIDE DISHES ...
Estimated Reading Time 5 mins
- Creamy Coleslaw. Coleslaw always makes a good pairing with any sandwich, and a meatball sub is no exception. The refreshing salad offers mild flavors that contrast the heaviness of the sub.
- Pasta Salad. Here’s another light and refreshing side that pairs well with meatball subs: pasta salad. What I love about this dish is its versatility. You can customize it to suit your preferences, as long as you stick to one basic formula: al dente pasta + veggies + protein + fats + herbs and spices + salad dressing.
- Chips and Salsa. Give our American-Italian dish a Mexican flair by eating it with some chips and salsa! The crispness of the chips offers a wonderful contrast to the tenderness of the sub, making them an excellent pair.
- Baked Potato Wedges. Okay, I know I’m breaking my rule here of serving light dishes with a meatball sub. But we all know that potatoes are the epitome of side dishes!
- Salad. Now, going back to light sides for a meatball sub, here’s another one: salad. Not only is it easy to make and nutritious, but it also gives a nice crunch that complements the sub well.
- Desserts. This section is for sweet-tooths like me who can’t end their meals without dessert. With something as heavy as a meatball sub, though, you’ll want to go light on the dessert (or not).
- Fruits. A meatball sub is already heavy in calories, so how about just a simple fruit to end your meal? Give your palate something refreshing such as a few slices of apples, pears, watermelon, honeydew, oranges, mangoes, or peaches.
- Shortcake. You can also transform your fruit into a simple shortcake. Here’s how: layer some ladyfingers (or biscuits, or cookies, the options are endless), your favorite fruit (strawberries, mangoes, peaches, whatever you have), and whipped cream.
- Brownies. Okay, I know brownies are sinful, but it’s an excellent way to end any meal, meatball sub included. It’s rich, decadent, and downright amazing.
- Chocolate Cake. It’s another sinful dessert, I know, but you can never go wrong with ending a meal with chocolate! So go ahead, indulge yourself, and have a slice.
VEGAN MEATBALL SUB - HOT FOR FOOD BY LAUREN TOYOTA
5/5 (2)Category SandwichesCuisine AmericanTotal Time 1 hr 40 mins
- Start with a thawed package of Gardein beefless ground (or similar brand of your choice), so either leave it in the fridge over night (best option) or remove the contents of the package into a large mixing bowl and let it sit on the counter until it's thawed.
- Caramelized onions are going to be part of the binder for the beefless ground. To start, thinly slice the onion and sauté in a pan with coconut oil over medium heat for about 10 minutes, stirring occasionally. Add in sea salt and stir to coat the onions. Don't stir them much to allow them to brown and let them cook in the pan for another 10 minutes. Add in a teaspoon of agave nectar to add some more sugar to the pan, and toss again to coat all the onions. Sauté for another 5 to 10 minutes to get them caramelized and golden brown.
- Add onions to a food processor along with black beans (drained and rinsed) and blend into a smooth paste. Then add this to a large bowl.
- While the pan is hot and over medium heat, add the beefless ground and sauté until browned up and cooked through. Add this to the bowl with onions, and beans and add the vital wheat gluten and spices. Combine the mixture together with your hands or a spatula.
ITALIAN MEATBALL SUBS - WHOLEANDHEAVENLYOVEN.COM
5/5 (1)Total Time 30 minsServings 8
- Prepare the meatballs: In a large bowl, combine beef, bread crumbs, seasonings, and egg. Roll meat mixture into 24 1-in balls and place on a greased baking sheet. Bake meatballs at 375F 20-25 minutes or until beef is no longer pink.
- Prepare the subs: Place 3 meatballs in each split bun. Top with warm marinara sauce and sprinkle with Parmesan cheese. Serve subs warm.
MEATBALL-AND-PROVOLONE SUBS RECIPE - MATT NEAL | FOOD & WINE
5/5 (51)Total Time 1 hr 30 minsServings 8
- In a pot, heat the oil. Add the onion, garlic and crushed red pepper and season with salt and black pepper. Cover and cook over moderate heat, stirring, until the onion is softened, 5 minutes. Add the basil, thyme, oregano and bay leaves and cook, stirring, for 1 minute. Add the wine and sugar and bring to a boil. Cook until most of the wine is evaporated, 3 minutes. Stir in the tomatoes. Cover partially and cook, stirring frequently, until thickened, 30 minutes. Discard the bay leaves.
- Preheat the oven to 400° and brush 2 rimmed baking sheets with olive oil. In a medium skillet, heat the 1 tablespoon of olive oil. Add the onion, garlic, oregano, fennel seeds, sage and crushed red pepper and cook over low heat, stirring, until the onion is softened, 5 minutes; scrape into a bowl and let cool.
- Add the bread crumbs to the bowl with the cheese, eggs, milk, salt and parsley. Add the pork and beef and knead gently until combined. Roll the mixture into 32 meatballs, about 2 1/2 inches each, and arrange them on the prepared baking sheets. Bake for 15 minutes, until nearly cooked through, shifting the pans from top to bottom and front to back halfway through baking.
- Gently fold the meatballs into the tomato sauce. Simmer over moderate heat, covered, until cooked through, about 10 minutes.
MEATBALL SUB WITH BEEF, PORK, GARLIC AND OREGANO
- Heat 1/4 cup olive oil on high heat in a pan and add onions and garlic. Stir frequently until tender. Reduce heat and add canned tomatoes and tablespoon of butter. Let simmer for one hour, stirring occasionally.
- In a large bowl mix the pork and beef. In a separate bowl soak the bread in milk and fold that into the meat. Then add the dried seasoning, eggs and bread crumbs. Mix thoroughly until all the elements are blended together.
- Form the meat into three ounce balls. In a skillet heat the remaining oil and sear off the meatballs on both sides in batches of four to ensure you don't overcrowd the pan. Cook for about three minutes per side and use a spoon to baste the meatballs to help brown the entire ball. Once you have seared all the meatballs, place them into sauce on a low simmer for one to two hours until tender. To build your sandwich, spread bomba sauce on both sides of the bread roll, then layer with cheese, fill with saucy meatballs and lightly olive oil and salt dressed arugula. Finish with fresh parmesan cheese.
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- 2. Peel and coarsely grate the potato, then add to a bowl with the minced pork and beef. Scrunch and mix together, then use wet hands to roll the mixture into balls, slightly larger than a golf ball — you should end up with 21 altogether.
- 4. To make the gravy, peel and finely chop the onions, trim and finely chop the fennel, then add to a large pan over a medium heat with a good splash of oil. Cook for 10 minutes, or until softened.
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