Author Notes
Italian Meatball Subs. A classic, perfected: meatballs coated in marinara, smothered w/mozzarella & Parmesan cheese, tucked into club rolls. Easy recipe exploding with flavor! —Holly
Ingredients
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1/2 cup
almond meal (or breadcrumbs)
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16 ounces
ground beef (85% lean)
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16 ounces
ground pork
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1/2 cup
finely grated Parmesan cheese, plus 1/4 cup for topping the subs
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1/3 cup
finely chopped fresh flat-leaf parsley, plus more for topping the subs
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4
garlic cloves, minced
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1
small onion, finely chopped
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2
large eggs
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1 teaspoon
salt & black pepper
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1
large jar of your favorite marinara sauce
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2 cups
mozzarella
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16
club rolls or small sub rolls
Directions
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Preheat oven to 400 degrees and line a baking sheet with parchment paper.
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Gently mix together almond meal (or bread crumbs), meat, Parmesan cheese, parsley, garlic, onions, eggs, salt and pepper.
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Spray hands with cooking spray to make handling the meatballs easier. Use a 1 ½ inch scoop to ensure each meatball is the same size, and roll them by hand to give them a nice round shape before placing them evenly on the cookie sheet (this recipe should produce 36 meatballs).
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Bake for about 20 minutes or until meatballs are cooked through. Leave the oven on 400 degrees.
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Heat marinara sauce in a large heavy saucepan over medium heat. Drop meatballs into sauce, and bring to a gentle simmer. Cook, for 5 minutes.
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Arrange sub rolls cut side up on a baking sheet. If the tops aren’t slit open, cut each one, being careful to only cut through the bun halfway.
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Place 2 meatballs in each bun, and top with a spoonful of marinara, 1 tablespoon mozzarella, and 1 teaspoon Parmesan for each meatball.
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Bake until cheese melts, about 3-4 minutes.
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Remove and sprinkle with a little fresh parsley before serving.
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