Best Italian Meatball Sub Sandwiches Recipes

MEATBALL SANDWICH

Steps:

• Begin by gathering and prepping all of your ingredients according to the ingredients list above to have organized and ready for use.
• To a large bowl add your ground beef, plus all of the ingredients up to and including the half and half (or milk). Using your hands, gently mix the ingredients together to combine everything well, and portion out roughly 1 ounce size meatballs, rolling them between your palms (you should end up with about 21 meatballs). Chill for 30 minutes.
• While the meatballs chill, if preparing my homemade marinara sauce, then prepare that according to instructions. If using store-bought marinara sauce, then add it to medium-size sauce pan or pot, and gently heat until hot.
• Once the meatballs have chilled, place a large pan or skillet over medium-high heat, and drizzle in about 2-3 tablespoons of olive oil. Once hot, work in batches to brown the meatballs, swirling/moving the pan around gently to help the meatballs keep their round shape, browning them on all sides, about 3 minutes or so. Remove and keep them in a bowl or on a plate to hold, and repeat with the rest of the meatballs. (They will not be completely cooked through at this point.)
• Once all the meatballs are browned, add them into your hot marinara sauce and allow the meatballs to very gently simmer in the sauce, covered, for about 10 minutes, or until cooked through.
• Next, turn your oven on to the "broil" setting, and prepare a large baking sheet. Place the sliced ciabatta rolls, cut-side up, onto the baking sheet and toast until golden, about 1-2 minutes. Remove from oven (leave the broiler on), and rub the garlic clove over each slice, then drizzle with a touch of olive oil.
• To assemble, spoon about 5 of the meatballs plus some of the sauce onto the bottom halves of the toasted ciabatta rolls, and top the meatballs with a slice of provolone cheese. Place back under the broiler for about 1-2 minutes just until the cheese is gooey and melted.
• Sprinkle over some of the fresh basil or parsley, and cover with the top of the ciabatta roll, pressing down a bit. Cut in half, if desired, and serve hot.

ITALIAN MEATBALL SUBS

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.

ITALIAN MEATBALL SUB SANDWICHES

Steps:

• Cut a thin slice off the top of each bun; scoop out bread from inside. Cover buns and tops with plastic wrap; set aside. Crumble 1/3 cup of the removed bread and place in a bowl. Add the beef, egg, milk, diced onion, salt and pepper; mix well. Shape into eight meatballs, about 1-1/2 in. each. , In a nonstick skillet, cook meatballs for 15-20 minutes or until no longer pink. Remove with a slotted spoon; set aside. In the same skillet, saute green pepper and sliced onion in oil until tender. Remove with a slotted spoon; set aside. Stir flour into skillet. Add chili sauce and water. Bring to a boil; cook and stir for 1-2 minutes. , Stir in brown sugar and mustard. Add meatballs, green pepper and onion; cover and simmer for 15 minutes. Meanwhile, warm buns at 325° for 8-10 minutes. Spoon meatballs and sauce into buns; replace tops.

MEATBALL SUBS

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 SANDWICH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Mix together onions, bread crumbs, Parmesan cheese and ground beef. Roll into 1 inch diameter balls, and place in a baking pan. Bake for 15 to 20 minutes, or until beef is no longer pink. Reduce the oven temperature to 350 degrees F (175 degrees C).
• Arrange the bread cubes in a single layer in an ungreased 9x13 inch baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese.
• In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the baking pan. Sprinkle the remaining mozzarella cheese evenly over the top.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until heated through.