Italianmeatballsubs Recipes

ITALIAN MEATBALL SUBS

Steps:

• Prepare the meatballs: In a large bowl, combine beef, bread crumbs, seasonings, and egg. Roll meat mixture into 24 1-in balls and place on a greased baking sheet. Bake meatballs at 375F 20-25 minutes or until beef is no longer pink.
• Prepare the subs: Place 3 meatballs in each split bun. Top with warm marinara sauce and sprinkle with Parmesan cheese. Serve subs warm.

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 SUBS

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.

CHEF JOHN'S ITALIAN MEATBALLS

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.

MEATBALL SUBS

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.

ITALIAN MEATBALL SUBS

Steps:

• Make meatballs by combining eggs, and milk, add breadcrumbs, cheese and seasoning then add the meats.
• Mixwell, and shape into 1 inch balls, broil or saute until brown, and put into slow cooker.
• Combine sauce ingredients, and pour over meatballs.
• Cover, and cook 4-6 hours.
• Serve on rolls with creamy red potatoes, salad, or dessert.