Broken Meatball Sub Sandwiches Recipes

BROKEN MEATBALL SUB SANDWICHES

Steps:

• Put ground beef and eggs in a large bowl to start bringing them to room temperature. Set aside.
• Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-low heat. Add onions to skillet and 1/4 teaspoon ground sea salt and 10 turns of ground pepper and stir. Sauté onions slowly (about 10-15 minutes or until translucent and just turning light brown). Pull onions out of the oil with a slotted spoon (leaving oil behind) and set aside.
• To the large bowl of ground beef and egg you set aside earlier, add cheese, worcestershire, basil, parsley, oregano, granulated onion, bread crumbs, 1 teaspoon garlic, 20 turns ground pepper, and 1/8 teaspoon salt. Combine everything together with your hands just until mixed. You don't want to overwork it.
• After mixing, generously sprinkle salt over the meat without mixing it in. Flip meat over and sprinkle salt on other side.
• Preheat the same skillet you used for the onions that still has the oil in it over medium heat. Add another tablespoon of oil and 1 pat of butter to pan. Once the pan is heated, add meat to skillet and use a spatula to break apart the meat into somewhat smaller pieces. (see photos below). Allow meat to sear until nicely browned and then start to flip the pieces over. (At this point, I might add a little more salt over the meat to the broken open areas.) Don't over-stir your meat. You want to give it time to sear on the edges before turning the pieces over. Once the meat is mostly cooked, I sometimes break the meat down a little more into smaller pieces if some are too big (see picture below) and then let the freshly cut pieces sear a little more.
• Once the meat is completely seared on all sides and cooked through, lower the heat to medium-low and stir in the sautéed onions.
• Push the browned meat to the sides of the pan to create a little open area in the center of the pan and add the rest of the minced garlic to the center. Let garlic sauté for 1 minute, then add your jar of pasta sauce. Turn heat to low and stir everything together. Let everything simmer together on low for about 20 minutes, stirring occasionally.
• Remove skillet from heat and serve with hoagie rolls and sprinkled cheese.

HEARTY MEATBALL SUB SANDWICHES

Steps:

• In a large bowl, combine the first 8 ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place in a single layer in a 3-qt. microwave-safe dish., Cover and microwave on high for 3-4 minutes. Turn meatballs; cook 3-4 minutes longer or until no longer pink. Drain. Add spaghetti sauce. , Cover and microwave on high for 2-4 minutes or until heated through. If desired, top with additional cheese and sliced onion and green peppers. Serve on rolls.

MEATBALL SANDWICH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
• Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
• While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!

MEATBALL SUB SANDWICH

Steps:

• Preheat oven to 425 degrees F.
• Toast one bun until golden brown, then place in blender and chop until fine to create crumbs.
• Place the bread crumbs in a large bowl and add milk. Let soak for 5 minutes.
• Add ground beef, eggs, Parmesan, Italian seasoning, onion powder, garlic powder, and salt and pepper to the bread crumb mixture and combine well.
• Divide the mixture into 16 golf ball-sized meatballs, and place on an oiled baking pan.
• Bake meatballs in oven for 10 minutes.
• While meatballs are baking, heat marinara in a large pot over medium-high heat. Place the cooked meatballs in the marinara and simmer for 15 minutes.
• Meanwhile, toast the remaining buns, then evenly distribute arugula or spinach, meatballs and mozzarella onto each bun.
• Garnish with chopped basil and/or crushed red pepper and serve.

SMASHED MEATBALL SANDWICHES

Steps:

• In a large bowl, combine the beef, sausage, and panko. In a small bowl, whisk together the egg, milk, and salt and add to the meat. Use clean hands or a fork to mix the ingredients until evenly combined, being careful not to over-mix. Form the mixture into 8 meatballs.
• Add the marinara sauce to a straight-sided skillet and bring the sauce to a simmer over medium heat. When the sauce is simmering, gently nestle in the meatballs. Turn the heat down to low and cover the pan. Cook for 15 to 20 minutes, flipping the meatballs halfway through.
• Slice each hoagie roll through the center, but do not slice all the way through. This will help keep everything in the sandwich. Working one at a time, tear a slice of cheese in half and place the halves on the base of the roll. Place a few basil leaves on the top half of the roll. Transfer 2 meatballs on top of the cheese and use a fork to smash the meatballs, exposing the meat in the center and spreading it to cover the base of the roll. Spoon a few tablespoons of extra sauce onto the meat. Close the sandwich and transfer it to a square of parchment paper. Tightly wrap the sandwich with parchment paper. Slice each sandwich in half diagonally and serve.

MOZZARELLA MEATBALL SUBS

Steps:

• Mix the beef mince with the breadcrumbs, lemon zest, egg, half of the garlic, the fennel seeds, herbs, plenty of freshly ground black pepper and ½ tsp salt in a bowl. Knead well to combine, then roll into 12 evenly-sized balls (weighing around 60g each). Press your thumb deep into each ball to make a pocket, then fill each one with a piece of mozzarella and seal inside by rolling the meatball into shape again.
• Fry the meatballs over a medium-high heat in half the olive oil for 5-10 mins, turning regularly until well-browned with a good crust. Meanwhile, heat the remaining olive oil in a saucepan over a medium heat and cook the remaining garlic for 2 mins until fragrant. Tip in the passata or tomatoes, season well and cook for 10 mins until thickened.
• Add the meatballs to the sauce and gently simmer for 3-5mins, basting the meatballs in the sauce. Remove from the heat, then leave to rest for 5 mins.
• To serve, cut along the length of the baguette but not all the way through, then open it up and scoop in the meatballs and sauce. Sprinkle over the parmesan, press the baguette shut and cut into four pieces to serve.