Marinara Meatball Subs Recipes

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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.

MEATBALL SUB BOATS RECIPE BY TASTY



Meatball Sub Boats Recipe by Tasty image

Here's what you need: ground beef, eggs, breadcrumb, fresh parsley, garlic, salt, pepper, oil, soft rolls, mozzarella cheese, marinara sauce, butter, grated parmesan cheese

Provided by Alix Traeger

Categories     Lunch

Yield 4 servings

Number Of Ingredients 13

2 lb ground beef
2 eggs
1 cup breadcrumb
¼ cup fresh parsley, plus 2 tablespoons, chopped, divided
6 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
oil
4 soft rolls
8 slices mozzarella cheese
1 cup marinara sauce
¼ cup butter, melted
grated parmesan cheese

Steps:

  • In a large bowl, combine the ground beef, eggs, bread crumbs, ¼ cup (10 g) parsley, 3 cloves garlic, salt, and pepper.
  • Shape the ground beef mixture into golf ball-sized balls.
  • Heat a cast-iron pan or skillet with oil over medium-high heat.
  • Cook the meatballs until browned on all sides. Transfer meatballs to a plate then remove pan from heat.
  • Preheat oven to 350°F (180°C).
  • Place the soft rolls in a baking sheet.
  • Cut the top of the rolls with a knife and press the inside down to create a boat.
  • Mix together the melted butter, 3 cloves garlic, and 2 tablespoons of parsley.
  • Brush the rolls with the garlic butter.
  • Bake for 5 minutes, or until toasted.
  • Place two slices of mozzarella in the rolls. Place a spoonful of marinara on top of the cheese.
  • Place three meatballs in the boat and top with more marinara.
  • Bake for 25 minutes, or until cheese is melted.
  • Top with Parmesan.
  • Enjoy!

Nutrition Facts : Calories 1400 calories, Carbohydrate 64 grams, Fat 81 grams, Fiber 4 grams, Protein 97 grams, Sugar 8 grams

MARINARA MEATBALL SUBS



Marinara Meatball Subs image

We're fans of meatballs wherever they go, whether that's on top of saucy spaghetti or served like this, as subs made with hot dog buns.

Provided by My Food and Family

Categories     Meal Recipes

Time 42m

Yield 4 servings

Number Of Ingredients 5

Easy Basic Meatballs (See tip.)
1 cup CLASSICO Tomato and Basil Pasta Sauce
1/2 cup water
4 hot dog buns
1 cup KRAFT Shredded Mozzarella Cheese

Steps:

  • Prepare and bake Easy Basic Meatballs as directed.
  • Place 12 meatballs in large nonstick skillet. (See tip for what to do with remaining meatballs.)
  • Add pasta sauce and water to meatballs in skillet; stir until meatballs are evenly coated with sauce. Bring to boil on medium heat, stirring occasionally. Simmer on medium-low heat 8 to 10 min. or until heated through, stirring occasionally.
  • Fill buns with meatball mixture and cheese.

Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g

MARINARA MEATBALL SUBS



Marinara Meatball Subs image

Baked meatballs are simmered in marinara sauce and served up in toasted hoagie buns.

Provided by Allrecipes Member

Time 1h5m

Yield 16

Number Of Ingredients 12

2 large eggs eggs, lightly beaten
1 ½ cups soft bread crumbs (white or whole wheat)
½ cup finely chopped onion
2 cloves garlic, minced
½ teaspoon dried Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
2 pounds lean ground beef
¼ cup grated Parmesan cheese
2 (24 ounce) jars marinara sauce
12 each hoagie buns, split in half and toasted
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F. Combine eggs, bread crumbs, onion, garlic, Italian seasoning, salt, and pepper in a large bowl. Add ground beef and the 1/4 cup grated Parmesan cheese; mix until combined. Form into 48 meatballs. Place meatballs in a 15x10x1-inch baking pan. Bake for 20 minutes or until a meat thermometer registers 160 degrees F. Drain meatballs on sheets of clean paper towels.
  • Combine marinara sauce and the cooked meatballs in a 4- to 6-quart pan. Heat over medium heat until heated through, stirring occasionally. Spoon hot meatballs and sauce into buns. Top meatballs with any remaining sauce. Sprinkle the 1/2 cup grated Parmesan cheese over meatballs. Let stand for 2 minutes before serving.
  • [Cleaning tip: Once the stove top is cool, wipe up any spills with Clorox® Disinfecting Wipes*.]

Nutrition Facts : Calories 516.1 calories, Carbohydrate 65.5 g, Cholesterol 67 mg, Fat 16.4 g, Fiber 5.1 g, Protein 24.3 g, SaturatedFat 5.5 g, Sodium 1107 mg, Sugar 11.6 g

MARINARA MEATBALLS RECIPE BY TASTY



Marinara Meatballs Recipe by Tasty image

Here's what you need: ground beef, ground beef, ground pork, ground pork, panko breadcrumbs, panko breadcrumbs, onion, onion, fresh parsley, fresh parsley, garlic, garlic, eggs, eggs, kosher salt, kosher salt, pepper, pepper, olive oil, onion, garlic, dried oregano, dried parsley, dried basil, red pepper flakes, tomato paste, tomato sauce, grated parmesan cheese

Provided by Matthew Johnson

Categories     Appetizers

Yield 40 meatballs

Number Of Ingredients 28

1 lb ground beef
1 lb ground beef
1 lb ground pork
1 lb ground pork
1 cup panko breadcrumbs
1 cup panko breadcrumbs
½ cup onion
½ cup onion, finely minced
¼ cup fresh parsley
¼ cup fresh parsley, finely chopped
2 cloves garlic
2 cloves garlic, minced
2 eggs
2 eggs
kosher salt
kosher salt, to taste
pepper
pepper, to taste
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon red pepper flakes
⅓ cup tomato paste
2 cups tomato sauce
grated parmesan cheese, to serve

Steps:

  • Preheat oven to 425°F (220°C).
  • In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
  • Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
  • Bake meatballs for 15 minutes, until golden brown. Set aside.
  • Add a little oil to a pan on medium-high heat and cook the onions and garlic until they are deeply caramelized.
  • Add in the oregano, parsley, basil, red pepper flakes, tomato paste, and tomato sauce.
  • Stir the mixture and bring to a simmer for 5 minutes.
  • Add the meatballs and coat them with the sauce.
  • Sprinkle with Parmesan cheese, poke with toothpicks, and serve!
  • Enjoy!

Nutrition Facts : Calories 170 calories, Carbohydrate 6 grams, Fat 9 grams, Fiber 0 grams, Protein 13 grams, Sugar 1 gram

MEATBALL SUB SANDWICH



Meatball Sub Sandwich image

Meatball subs in soggy, falling-apart buns are just the worst. That's why we recommend toasting our Tailgaters Brat Buns for this recipe. The heftier, toasty bread will stand up to all that meaty, marinara, mozzarella goodness.

Provided by Ball Park Buns

Categories     Trusted Brands: Recipes and Tips     Ball Park Buns

Time 1h

Yield 4

Number Of Ingredients 13

5 Ball Park® Tailgaters Brat Buns
1 pound lean ground beef
¼ cup milk
1 egg
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon onion powder
½ teaspoon garlic powder
salt and pepper to taste
1 (24 ounce) jar marinara sauce
1 cup arugula
4 tablespoons shredded mozzarella cheese
Chopped fresh basil or crushed red pepper for garnish

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.

Nutrition Facts : Calories 767.6 calories, Carbohydrate 75.2 g, Cholesterol 142.9 mg, Fat 34 g, Fiber 5.9 g, Protein 35.7 g, SaturatedFat 13 g, Sodium 1363.3 mg, Sugar 16.1 g

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