Best Meatball Sausage Subs Recipes

ITALIAN SAUSAGE AND/OR MEATBALL SUBS

Italian Sausage And/Or Meatball Subs image

Take Recipe #255242, 2 good quality Italian hoagie rolls, and good quality cheeses and dive in! This can also be made using meatballs in place of the sausage for an Italian Meatball Sub, or a half sausage/half meatball sub. :)

Provided by 2Bleu

Categories Lunch/Snacks

Time 30m

Yield 2 subs, 2 serving(s)

Number Of Ingredients 8

Ingredients

3 Italian sausages
1 teaspoon olive oil
1 onion, peeled and cubed into 1-inch squares
1/2 green bell pepper, seeded and cubed into 1-inch squares
1 -2 cup pizza sauce (recommended 2bleu's 2 Minute 2 Easy Pizza Sauce)
2 italian hoagie rolls (6-inch rolls)
2 ounces provolone cheese, sliced
4 ounces mozzarella cheese, sliced (or shredded)

Steps:

Preheat oven to 375°F Place one rack in center of oven, the other on the top shelf for broiling. Spray an 8x8 pan with non-stick cooking spray. Bake sausage on the center rack for 20-25 minutes till cooked thru, turning once.
Meanwhile, using a medium pot, heat olive oil over medium heat. Add peppers and onions, reduce heat to low and cover. Simmer for 10-15 minutes or until peppers are just soft, stirring occasionally.
Add pizza sauce and continue to simmer until sausages are cooked thru.
Create aluminum foil 'boats' around each opened sub roll and place on a baking sheet (keeping them intact and also in a boat shape to hold in the filling). Remove sausages from oven, and place the 'boats' into the oven to lightly toast (watch for burning!).
Place the links on a cutting board and using tongs (the sausage will be hot), steady the links and cut into 1/2" slices (or you can slice lengthwise) and add to the pot of sauce, stirring to coat.
When buns are toasted, remove from oven keeping the buns on the baking sheet, place the sausage mixture (reserving about 2 tbsp sauce only) on the bottom half of the bread. Top sausage mixture with provolone. To the top half, spread thinly the remaining sauce and then sprinkle generously with the mozerella cheese.
Return subs to top rack of oven and broil for 1-2 minutes till cheese is melted and bubbly. Allow to cool slightly before serving. Using the foil boats to keep the sandwich together. Just pull down from one side and dive in!

Nutrition Facts : Calories 968.9, Fat 60.8, SaturatedFat 25.5, Cholesterol 136.7, Sodium 2683.2, Carbohydrate 52.5, Fiber 4.5, Sugar 11.5, Protein 51.3

MEATBALL-SAUSAGE SUBS

Meatball-Sausage Subs image

Provided by Food Network Kitchen

Time 8h30m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

2 28-ounce cans whole San Marzano tomatoes, crushed by hand
1 6-ounce can tomato paste
2 bay leaves
1 1/2 cups grated parmesan cheese (about 3 ounces), plus 1 small piece parmesan rind
1/2 cup chopped fresh parsley
4 cloves garlic, chopped
Kosher salt and freshly ground pepper
3/4 cup breadcrumbs
1/2 cup whole milk
1 1/2 pounds ground beef chuck
2 large eggs
1 1/2 pounds sweet and/or hot Italian sausage, cut into 1-inch pieces
2 loaves Italian bread, cut into 3-inch pieces and split open
Shredded mozzarella cheese, for topping

Steps:

Combine the crushed tomatoes, tomato paste, bay leaves and parmesan rind in a 6-quart slow cooker. Add 1 cup water, 1/4 cup parsley, 2 chopped garlic cloves, 1/2 teaspoon salt and a few grinds of pepper.
Combine the breadcrumbs and milk in a medium bowl; soak 2 minutes. In a separate bowl, combine the beef, eggs, 1 cup parmesan, the remaining 1/4 cup parsley and 2 chopped garlic cloves, 1 teaspoon salt and 1/2 teaspoon pepper. Add the breadcrumb-milk mixture and mix with your hands until combined. With damp hands, shape into 24 meatballs, about 1 1/2 inches each; transfer to the slow cooker.
Add the sausage pieces to the slow cooker, then cover and cook on low, 7 hours. Remove the bay leaves and parmesan rind and stir in the remaining 1/2 cup parmesan. Season with salt and pepper. Serve on the bread and top with mozzarella.