ITALIAN SAUSAGE AND/OR MEATBALL SUBS
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
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
Provided by Rachael Ray : Food Network
Categories main-dish
Time 52m
Yield 4 servings
Number Of Ingredients 25
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.
ITALIAN MEATBALL SUBS
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
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 SANDWICH
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
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
MEATBALL SUBS
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
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.
SAUSAGE MEATBALL SANDWICHES
We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like-merguez or chorizo would work.
Provided by Claire Saffitz
Categories Lunch Sandwich Meatball Sausage Fennel Garlic Mozzarella Tomato Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 10
Steps:
- Using wet hands, lightly roll sausage into 12 golf ball-size balls (about 2 oz. each). Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook meatballs, turning occasionally, until browned all over, 10-12 minutes. Transfer to a plate.
- Add fennel, onion, half of garlic, and 2 Tbsp. oil to same pot; season with salt and pepper and cook, stirring often, until onion is translucent and golden brown around edges, 8-10 minutes.
- Add tomatoes, crushing with your hands as you go, and bring to a simmer. Season with salt and pepper and cook, stirring occasionally, until sauce just begins to thicken, 5-8 minutes.
- Return meatballs to pot, bring to a simmer, and cook, stirring occasionally, until sauce is reduced by half and meatballs are coated and cooked through, 15-20 minutes.
- Meanwhile, heat broiler. Process basil, remaining garlic, and remaining 4 Tbsp. oil in a food processor to a smooth paste; season with salt and pepper. Smear half of basil mixture over cut sides of rolls and place on a rimmed baking sheet. Broil rolls until golden brown, about 2 minutes.
- Place meatballs inside rolls, then top with sauce and mozzarella. Broil until mozzarella is melted and bubbling, about 5 minutes. Spoon remaining basil mixture over sandwiches.
MEATBALL SUB SANDWICH
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
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
MEATBALLS SAUSAGE DINNER
One day I was having trouble deciding what to make for dinner, so I combined whatever was in the refrigerator and freezer. To my surprise, everyone loved it! -Elizabeth Martz, Pleasant Gap, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Combine broccoli, potatoes, carrots and onion. Transfer to a greased 13x9-in. baking dish. Sprinkle with sausage. Shape beef into 1-in. balls; arrange over top. Pour broth over casserole; sprinkle with lemon-pepper seasoning. Bake, uncovered, until meatballs are no longer pink, about 40 minutes.
Nutrition Facts : Calories 289 calories, Fat 19g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 652mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
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SAUSAGE MEATBALL SANDWICHES RECIPE | BON APPéTIT
From bonappetit.com
5/5 (12)Estimated Reading Time 3 minsServings 4Total Time 1 hr 15 mins
- Using wet hands, lightly roll sausage into 12 golf ball–size balls (about 2 oz. each). Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook meatballs, turning occasionally, until browned all over, 10–12 minutes. Transfer to a plate.
- Add fennel, onion, half of garlic, and 2 Tbsp. oil to same pot; season with salt and pepper and cook, stirring often, until onion is translucent and golden brown around edges, 8–10 minutes.
- Add tomatoes, crushing with your hands as you go, and bring to a simmer. Season with salt and pepper and cook, stirring occasionally, until sauce just begins to thicken, 5–8 minutes.
- Return meatballs to pot, bring to a simmer, and cook, stirring occasionally, until sauce is reduced by half and meatballs are coated and cooked through, 15–20 minutes.
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- In a large bowl, combine ground sausage, salt, pepper, egg, Parmesan cheese and breadcrumbs. Mix well with your hands or a wooden spoon. Divide into 12 equal pieces, shaping into balls.
- Preheat broiler. Prepare 4 8-inch sub rolls. Create a well in the top of each roll, large enough to hold the meatballs. Be careful to not slice through to the bottom of the rolls.
- Heat 2 tablespoons of olive oil in a 10-inch skillet over medium-high heat. Sear meatballs on all sides. Reduce heat to medium-low. Add marinara sauce. Cover and cook until meatballs are no longer pink in the center and internal temperature is 160°F.
- Add 2-3 slices of mozzarella to the cavity in each roll. Fill with meatballs and marinara sauce. Place on a baking sheet. Broil until cheese is fully melted and bread is lightly charred.
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