Italian Meatball Subs Recipes

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ITALIAN MEATBALL SUB SANDWICHES



Italian Meatball Sub Sandwiches image

These hearty sandwiches are terrific for weekends and watching football. Kim Marie Van Rheenen of Mendota, Illinois simmers the meatballs in a tangy barbecue sauce rather than the traditional Italian red sauce.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 2 servings.

Number Of Ingredients 15

2 submarine buns (about 6 inches)
1/2 pound lean ground beef (90% lean)
2 tablespoons beaten egg
2 tablespoons milk
1 teaspoon diced onion
1/8 teaspoon salt
Dash pepper
1/2 medium green pepper, julienned
1/4 cup sliced onion
2 teaspoons canola oil
1 teaspoon all-purpose flour
1/3 cup chili sauce
1/3 cup water
1 teaspoon brown sugar
1/4 teaspoon ground mustard

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.

Nutrition Facts : Calories 517 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1205mg sodium, Carbohydrate 54g carbohydrate (18g sugars, Fiber 3g fiber), Protein 32g protein.

ITALIAN MEATBALL SUBS



Italian Meatball Subs image

Italian Meatball Subs. Homemade beef parmesan meatballs in a fresh marinara sauce topped with melted mozzarella cheese all on toasted bread. The best meatball sub recipe!

Provided by Modern Honey

Categories     Lunch or Dinner

Time 40m

Number Of Ingredients 12

1 1/2 lbs. Ground Beef ((preferably 80/20))
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Garlic Powder
1 large Egg
3/4 cup Panko Bread Crumbs
3/4 cup Freshly Grated Parmesan Cheese ((high-quality))
1/4 cup Fresh Italian Parsley ((diced))
24-32 ounces Marinara Sauce
2 cups Mozzarella Cheese ((or more depending on taste))
4 Sliced French Bread or Sub Rolls
Butter

Steps:

  • Start with high-quality ground beef (preferably 80/20 which gives the right amount of fat for a juicy meatball). If you use 85/15, it will be a tad less juicy meatball). Mix ground beef, salt, pepper, garlic powder, panko bread crumbs, fresh parsley, egg, and parmesan cheese in a bowl. I like to use my hands to get it really incorporated together.
  • Roll the meatball mixture into large balls, depending on the desired size. Heat extra-virgin olive oil in a large skillet over medium-high heat. Once the oil is heated, add the meatballs and cook for 5-7 minutes, turning once to brown both sides.
  • Meanwhile, make your own homemade marinara sauce or heat jarred marinara sauce in a large pot. Once the meatballs have browned, remove from the oil and place in the pot of simmering marinara sauce. Let cook on low heat for about 20 minutes, or until meatballs are cooked through.
  • Cut bread in half, making sure not to cut all the way through. Spread butter over both sides of the bread. Put oven on the broil setting. Heat until the butter is completely melted and remove from the oven. Watch carefully as it can easily burn.
  • Place cooked meatballs and sauce onto the bread and generously cover with mozzarella cheese. Return to the oven and cook until the cheese is melted, about 2 minutes. Top with fresh Italian parsley and serve immediately with extra sauce on the side for dipping. If you want some extra spice, top with some marinated Italian peppers.

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

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 SUBS



Meatball Subs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 52m

Yield 4 servings

Number Of Ingredients 25

1 1/2 pounds ground sirloin
1 large egg, beaten
1 cup (3 handfuls), Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons (several drops) Worcestershire sauce,
1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
1/4 cup (a couple of handfuls) grated Parmigiano or Romano
Coarse salt and black pepper
2 tablespoons extra-virgin olive oil, (2 turns around the pan)
4 cloves garlic, crushed and chopped
1/2 teaspoon crushed red pepper flakes
A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
1/2 teaspoon dried oregano
One 28-ounce can crushed tomatoes
One 14-ounce can chunky style crushed tomatoes
Salt and freshly ground black pepper
4 semolina crusty sub rolls, with or without sesame seeds
One 10-ounce bag (2 1/2 cups) shredded Provolone or Italian 4-cheese blend
Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish
Oven Fries, as an accompaniment, recipe follows
4 medium white skinned potatoes, each cut into 8 wedges lengthwise
Extra-virgin olive oil, to coat
Grill seasoning blend or coarse salt and black pepper

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.

CHEF JOHN'S ITALIAN MEATBALLS



Chef John's Italian Meatballs image

Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 2h15m

Yield 30

Number Of Ingredients 14

⅓ cup plain bread crumbs
½ cup milk
2 tablespoons olive oil
1 onion, diced
1 pound ground beef
1 pound ground pork
2 eggs
¼ bunch fresh parsley, chopped
3 cloves garlic, crushed
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon red pepper flakes
1 teaspoon dried Italian herb seasoning
2 tablespoons grated Parmesan cheese

Steps:

  • Cover a baking sheet with foil and spray lightly with cooking spray.
  • Soak bread crumbs in milk in a small bowl for 20 minutes.
  • Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
  • Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
  • Preheat an oven to 425 degrees F (220 degrees C).
  • Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
  • Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

Nutrition Facts : Calories 81.9 calories, Carbohydrate 1.7 g, Cholesterol 32.3 mg, Fat 5.5 g, Fiber 0.2 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 192.1 mg, Sugar 0.5 g

MEATBALL SANDWICH



Meatball Sandwich image

Meatballs in tomato sauce with melted cheese on a lightly toasted baguette.

Provided by BIGGUY728

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 13

1 pound ground beef
¾ cup bread crumbs
2 teaspoons dried Italian seasoning
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 egg, beaten
1 French baguette
1 tablespoon extra-virgin olive oil
½ teaspoon garlic powder
1 pinch salt, or to taste
1 (14 ounce) jar spaghetti sauce
4 slices provolone cheese

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!

Nutrition Facts : Calories 780.9 calories, Carbohydrate 78.2 g, Cholesterol 141.2 mg, Fat 31.9 g, Fiber 5.9 g, Protein 43.6 g, SaturatedFat 12.9 g, Sodium 1473.4 mg, Sugar 12.5 g

ITALIAN MEATBALL SUBS



Italian Meatball Subs image

I got this from a crock pot cookbook several years ago and have made it many times. We all love it. Get a crusty sub roll, spread it with butter, garlic salt and pop in under the broiler for a few minutes and then make your sandwich. It is yummy and easy.

Provided by Mimi in Maine

Categories     Lunch/Snacks

Time 4h45m

Yield 6-7 serving(s)

Number Of Ingredients 22

1 1/2 lbs ground beef
2 eggs, beaten
1/4 cup milk
1/2 cup dry Italian seasoned breadcrumbs
2 tablespoons parmesan cheese
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 small onion, chopped
1/2 cup chopped green pepper
3/4 cup water
1 clove garlic, minced
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon parsley
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
6 -7 crusty hoagie rolls
provolone cheese

Steps:

  • Combine all the ingredients for meatballs; mix well.
  • Shape into 1" balls and broil or saute till brown.
  • Put into a crock pot.
  • Combine sauce ingredients in a sauce pan and heat pour over meatballs.
  • Cover and cook on low for 4-6 hours.
  • Put on sub rolls along with Provolone cheese and put under the broiler for a few minutes till cheese melts.
  • Serve hot.

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

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 SUBS



Meatball Subs image

In this classic Italian American sandwich, tender meatballs drenched in tomato sauce are tucked into crisp rolls then buried under a blanket of gooey cheese. It's a messy sandwich no matter how you build it or bite into it, but wise construction can help: First, hollow out the rolls a bit so the meatballs have a place to sit. Then, use the leftover crumbs to make the meatballs, which will keep them light. Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too. They're all part of the experience.

Provided by Ali Slagle

Categories     dinner, weekday, meatballs, sandwiches, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 (6-inch-long) sub, hero or hoagie rolls, split lengthwise but still attached on one side
1 egg
Kosher salt and black pepper
2 garlic cloves, peeled
Extra-virgin olive oil, for greasing
1 pound ground beef (at least 15 percent fat)
1/2 cup finely grated Parmesan, plus more for serving
2 tablespoons chopped basil leaves, plus more for serving
2 cups marinara sauce (homemade or from a 24-ounce jar)
4 slices mozzarella or provolone

Steps:

  • Heat the broiler to high with a rack no more than 6 inches from the heat source. (See Tip if you don't have a broiler.) Using a fork, scrape out some of the interior of the rolls until you get about 1 cup bread crumbs. Add them to a large bowl along with 1/2 cup water, the egg, 1 teaspoon salt and several grinds of pepper. Finely grate 1 garlic clove into the mixture, then stir to combine. Let sit for 5 minutes.
  • Lightly grease a large (12-inch), oven-proof skillet with olive oil. To the bread crumbs, add the beef, Parmesan and chopped basil. Stir with your hands until combined, avoiding overmixing. Roll into 12 balls (about 2 heaping tablespoons/2 ounces each) and place them in the prepared skillet as you go. Broil the meatballs until browned and nearly cooked through, 5 to 7 minutes.
  • Move the skillet to the stovetop. Add the marinara sauce, stir to coat the meatballs, and warm over medium-low heat while you toast the rolls: Place the rolls on a baking sheet, cut-side up, and broil until lightly golden, 1 to 2 minutes. Rub the cut sides of the roll with the second garlic clove.
  • Divide the meatballs and sauce among the rolls, then top with mozzarella. Broil until the mozzarella is melted and browned in spots, 1 to 2 minutes. Top with more grated Parmesan, basil leaves and black pepper.

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From thespruceeats.com


MEATBALL SUB RECIPE
2022-04-25 Meatball sandwiches are the perfect weeknight meal for busy families. The easy, flavorful meatballs are baked in just 30 minutes! ... Italian Beef Sandwich Recipe 8 hrs Ratings. Cheesy Meatball Bombs 90 mins Ratings. Keto Cauliflower Lasagna 2 hrs Ratings. Italian Meatloaf With Parmesan Cheese 95 mins Ratings . Crock Pot Party Meatballs With Tangy …
From thespruceeats.com


ITALIAN MEATBALL SANDWICH RECIPE | MYRECIPES
Return meatballs to pan; add pasta sauce. Cook over medium-low heat 10 minutes or until thoroughly heated. Step 5. Place loaves on a baking sheet; top each with 6 meatballs. Spoon sauce evenly over meatballs. Sprinkle evenly with cheese. Bake at 400° for 5 …
From myrecipes.com


EASY MEATBALL SUBS: USING STORE-BOUGHT MEATBALLS - MOM'S DINNER
2018-06-04 Instructions. Bake your meatballs according to package instructions. Preheat the oven to 400. Open the hoagie buns and lay facing up on a sheet pan. Drizzle with extra virgin olive oil, and generously sprinkle on the garlic powder, dried basil, dried oregano, salt, …
From momsdinner.net


ITALIAN MEATBALL SUB SANDWICHES - SMACK OF FLAVOR
2019-08-07 Instructions. Preheat the oven to 375 F. Cut the sub rolls almost in half, leaving a hinge. Place the cut sub rolls on a sheet tray. Add 2 tablespoons of marinara sauce to each sub roll. Place 3 full meatballs into each sub roll. Grate and mix the smoked mozzarella and fontina in a small mixing bowl.
From smackofflavor.com


EASY ITALIAN MEATBALL SUBS - THAT SKINNY CHICK CAN BAKE
2021-10-01 Instructions. Preheat oven to 350º. Line baking sheet with foil and set aside (for easier clean up). In a mixing bowl, add all the meatball ingredients. Mix gently with your hands till well combined. Using a medium cookie scoop (about 2 tablespoons), scoop out rounds of meat and shape into balls.
From thatskinnychickcanbake.com


SPICY ITALIAN MEATBALL SUBS - SETH MCGINN'S CANCOOKER
Place 2-piece rack in the bottom of any CanCooker and add beef broth. Place the meatballs on the rack, close lid and steam on medium heat for 20-25 minutes. Let rest in CanCooker for five minutes. Remove the meatballs and set aside. Discard the beef broth. Add the pasta or marinara sauce to the CanCooker and simmer on a medium low heat until warm.
From cancooker.com


ITALIAN MEATBALL SUBS - TASTE AND SEE
Preheat oven to 400 degrees and line a baking sheet with parchment paper. Gently mix together almond meal (or bread crumbs), meat, Parmesan cheese, parsley, garlic, onions, eggs, salt and pepper. Spray hands with cooking spray to make handling the meatballs easier.
From tasteandsee.com


THE BEST CHEESY ITALIAN MEATBALL SUB EVER!!! | MEATBALL SUB RECIPE
2021-04-04 The Best Cheesy Meatball Sub EVER!!! 1.Heat a cast iron skillet on top of the stove, add olive oil and brown the meatballs, add onions and brown. 2. Add your pasta sauce to the skillet and mix. Add all of the seasoning ingredients listed above, taste the sauce and adjust seasoning to your liking. 3.
From cfood.org


ITALIAN MEATBALL SUBS RECIPE - PILLSBURY.COM
2018-11-05 In medium bowl, combine ground beef, sausage, bread crumbs, onion and egg; mix well. Shape into 16 (1 1/2-inch) balls. 2. In medium skillet, cook meatballs over medium heat for 5 minutes or until browned, turning frequently. Drain. Add pizza sauce. Reduce heat; cover and simmer 12 to 15 minutes or until meatballs are thoroughly cooked.
From pillsbury.com


SMOKED ITALIAN MEATBALL SUBS RECIPE - HOWTOBBBQRIGHT
2015-11-06 Add garlic and cook for 2 minutes. Add remaining ingredients and bring to a simmer. Cook over low heat for about an hour or until sauce thickens. Place the pan back on the smoker with the Smoked Italian Meatballs and sauce – holding steady at 275 – for about 15 minutes. Then you want to cover the pan with foil and allow it really cook and ...
From howtobbqright.com


BEST TRAEGER SMOKED MEATBALLS RECIPE (SO TASTY!) - SIP BITE GO
2022-05-13 Smoke beef balls for an hour at 225 degrees F. Remove meatballs from the smoker and raise the temperature of the pellet grill to 325 degrees F. Smoke pasta sauce with balls. Add half the pasta sauce to the bottom of a large baking dish. Transfer the partially smoked meatballs on top of the pasta in the baking dish.
From sipbitego.com


SMOKED ITALIAN MEATBALL SUBS RECIPE | SIDECHEF
Allow the meatballs to smoke for 35 - 45 minutes - or until the meatballs hit an internal temp around 160-165 degrees Fahrenheit (71-73 degrees C). Step 3. Heat Olive Oil (2 Tbsp) in a large pot and cook Onion (1) until softened. Add Garlic (2 cloves) and cook for 2 minutes.
From sidechef.com


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