Best Franks Italian Meatball Subs Recipes

ITALIAN MEATBALL SUBS

Italian Meatball Subs image

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

Ingredients

2 large eggs, lightly beaten
1/4 cup whole milk
1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
1/2 pound bulk Italian sausage
SAUCE:
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup dry red wine or beef broth
1/3 cup water
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
6 Italian rolls, split
Shredded Parmesan cheese, optional

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.

FRANKS ITALIAN MEATBALL SUBS

Franks Italian Meatball Subs image

I just made these last night and it was raining out here at the beach and this meatball sub hit the spot with some chips on the side with a cool beverage. Really good homemade flavor and you can adjust your seasoning to your liking and these would be great with spaghetti or whatever you want. I do not like the frozen kind in bag...

Provided by Jamie Franks

Categories Meat Appetizers

Time 3h40m

Number Of Ingredients 20

Ingredients

1 lb ground sirloin
1 lb ground white chicken (bulk)
1/2 c bread crumbs ( i make my own)
1/2 c milk or canned milk
olive oil / butter for sauté
1 small onion (chopped)
1/3 c fresh grated parmesan cheese
24 oz jar of your choice marinara sauce
1 Tbsp tomato paste (6 oz. can) keep the rest for your sauce
2 stalk(s) celery (chopped)
5 fresh mushrooms (diced)
2 clove garlic (minced)
1 large egg (beaten)
1 tsp oregano
1/2 tsp basil
1/2 tsp marjoram
1 tsp salt and pepper
1 tsp cayenne or more if you like it hot
1 Tbsp worcestershire sauce
buns / provolone cheese or mozzarella

Steps:

1. Put breadcrumbs and milk in small bowl and set aside to let the milk absorb
2. In a medium size skillet add your oil and butter let it melt then add all vegetables and all seasoning. Sauté till limp once soft add Worcestershire sauce. Then let it cool
3. In large bowl put both meats, grated fresh parmesan cheese, beaten egg, then the breadcrumbs and last the vegetables
4. Now gently fold all together to incorporate I use a large cookie scoop to measure out my balls but you can use what is best for you
5. Preheat oven to 350* and place balls on greased cookie sheets or a pizza pan and cook for 20 minutes then turn over and cook for another 15 minutes
6. Once done I put them all in crockpot and I mix my sauce and remaining paste together and add 1 tsp of sugar in separate bowl then I pour over balls
7. Cook on low for three hours. I like to toast my buns and then put provolone or Mozzarella cheese on top and broil till cheese is melted.