Meatball Subs

Over the weekend we had a little get together with some friends, and I racked my brain for several days leading up trying to decide what I should make for dinner. I needed something simple that I could prepare several hours ahead of time that would knock their socks off. I had made these meatball subs once before and Adam loved them they seemed to fit the bill. I made the meatballs in the morning an then refrigerated them until that night. Then all I had to do was put my sauce together and plop in the meatballs to reheat! It was fabulously easy, and everybody loved them! Win-Win. The meatballs themselves are slightly spicy and packed with flavor. They get a little crust while baking in the oven, and those little crunchy bites were my favorite. These subs are not for the dainty eater, things will get a little messy so make sure there are plenty of napkins close by because you're going to need them. I served these on soft white hoagie rolls topped with provolone cheese. With a big green salad on the side and baked rosemary "fries" for dipping in extra sauce.

 

Meatball Subs



Ingredients: 

For the meatballs:

1 1/4 c. italian bread crumbs or crushed saltines
3/4 c. shredded Parmesan cheese
1/2 c. milk
1/2 c. low-sodium beef broth
1/4 c. chopped fresh parsley
3 eggs
1 1/2 Tbsp. dried oregano
3 cloves garlic, minced
1 1/2 tsp. salt
2 tsp. pepper
2 tsp. dried basil
1/2 tsp. red pepper flakes (optional)
2 pounds ground beef

To dredge the meatballs:
1 1/2 cups flour in a shallow baking dish

 

For the sandwiches:
A dozen hoagie rolls
Sliced mozzarella or provolone cheese

 

For the sauce:
2 28-ounce cans crushed tomatoes
1 1/2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon salt

In a large bowl, mix all of the meatball ingredients together EXCEPT the meat. Let the mixture sit for 10 minutes so the breadcrumbs/crackers can soak up the liquid a little bit. Add the meat and mix well with your hands until all the ingredients are combined.

Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil and grease the foil with non stick cooking spray. Form golf ball-sized meatballs and dredge them in the flour shaking off any excess flour, until very lightly coated. Place the meatballs on the baking sheet about one inch apart. Bake for 20 -25 minutes until the meatballs are completely cooked through.

While the meatballs are cooking pour all sauce ingredients into a large pot and allow to simmer on low for 10-15 minutes, cover with a lid until meatballs are ready.

When the meatballs come out of the oven, let them sit for about 15 minutes. Gently scrape off any fat and place the meatballs into a large pot with prepared tomato sauce.

To assemble the sandwiches, slice the rolls in half. Place 3-4 meatballs on each bun and top with desired amount of sauce and cheese. Serve immediately.

*Makes 25-30 meatballs/about 7-9 sandwiches

*After the meatballs have baked you could do what I did and place all cooked meatballs on 1 sheet pan, cover and then refrigerate until about a half hour to an hour before you need them. Then place them in the hot sauce to reheat. This allowed me to make the meat balls in the morning and quickly put them together before my guests arrived.