Meatball Subs
"Meatballs may be served over pasta instead of in bread, but sauce would need to be be doubled. Makes about 20 (2 1/2-inch) meatballs."
Ingredients
Nutritional
- Serving Size: 1 (331.1 g)
- Calories 639.4
- Total Fat - 42 g
- Saturated Fat - 14.8 g
- Cholesterol - 247.9 mg
- Sodium - 1820.9 mg
- Total Carbohydrate - 16.1 g
- Dietary Fiber - 2.4 g
- Sugars - 6.3 g
- Protein - 46.5 g
- Calcium - 228.7 mg
- Iron - 5.9 mg
- Vitamin C - 7.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large bowl, combine beef, sausage meat or pork (if your using links, remove casings), bread crumbs, herbs and seasonings, garlic, cheese, eggs and salt and peppers. Using wet hands, lightly form meatballs (careful not to overwork the meatballs or they will be tough).
Step 2
In a skillet heat some olive oil. Add meatballs leaving some space between them for turning. Turn frequently over medium low heat until all browned all around. Remove and drain on paper towels (after about 15 minutes, but this depends upon the size of the meatballs).
Step 3
Transfer meatballs while still hot to pasta sauce and simmer over low heat for around 45 minutes.
TO SERVE THE SUBS
Step 4
Split crusty sub rolls or baguettes, brush with olive oil and toast lightly under broiler. Rub toasted bread lightly with cut sides of garlic.
Step 5
Fill rolls with sliced or chopped meatballs. Add spoonfuls of sauce, then top with shredded mozzarella (as much cheese as you want). Place the subs onto a baking sheet. Place under the broiler until cheese on top has melted. Serve.
Tips
No special items needed.