Best Meat Atarian Sub 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.

MEATBALL SUBMARINE CASSEROLE

Meatball Submarine Casserole image

We were hosting a bunch of friends, and after a comedy of errors, I had to come up with a new plan for dinner. Turns out that much-loved meatball subs are even better as a hearty casserole-so delicious! -Rick Friedman, Palm Springs, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 package (12 ounces) frozen fully cooked Italian meatballs
4 slices sourdough bread
1-1/2 teaspoons olive oil
1 garlic clove, halved
1-1/2 cups pasta sauce with mushrooms
1/2 cup shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided

Steps:

Preheat broiler. Microwave meatballs, covered, on high until heated through, 4-6 minutes. Meanwhile, place bread on an ungreased baking sheet; brush one side of bread with oil. Broil 4-6 in. from heat until golden brown, 1-2 minutes. Rub bread with cut surface of garlic; discard garlic. Tear bread into bite-sized pieces; transfer to a greased 11x7-in. baking dish. Reduce oven setting to 350°., Add pasta sauce, 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese to meatballs; toss to combine. Pour mixture over bread pieces; sprinkle with remaining cheeses. Bake, uncovered, until cheeses are melted, 15-18 minutes.

Nutrition Facts : Calories 417 calories, Fat 28g fat (13g saturated fat), Cholesterol 59mg cholesterol, Sodium 1243mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 3g fiber), Protein 23g protein.

ITALIAN SUBS

Italian Subs image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 large onion, thinly sliced
1 12-inch loaf soft Italian bread
5 tablespoons red wine vinegar
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 pound deli-sliced provolone cheese
1/4 pound deli-sliced Genoa salami
1/4 pound deli-sliced boiled ham
1/4 pound deli-sliced mortadella
1/4 pound deli-sliced capicola
1/2 head iceberg lettuce, finely shredded
1/4 to 1/2 cup sliced pickled pepperoncini (optional)
3 plum tomatoes, thinly sliced
1 1/2 teaspoons dried oregano

Steps:

Soak the onion slices in a large bowl of cold water, 15 minutes.
Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper.
Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, pepperoncini (if using) and tomatoes. Drizzle with 2 tablespoons each vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper.
Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich. Cut into 4 pieces.