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Meatball Sub Sandwich #2

Meatball Sub Sandwich

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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3 People
Calories: 647kcal
Author: Chef Jack Ovens

Ingredients
 

Meatball Mix -

  • 1 Tbsp (20ml) - Olive Oil (For Cooking)
  • 500g (1.1lb) - Beef Mince (15% Fat)
  • ½ - Large Brown (Yellow) Onion, Diced
  • 3 - Garlic Cloves, Grated
  • 1 Tbsp (10g) - Dried Italian Herbs (Optional)
  • 1 - Whole Egg
  • ¼ Cup (25g) - Panko or Regular Breadcrumbs
  • ½ Cup (40g) - Parmigiano Reggiano, Freshly Grated
  • 5g (0.2oz) - Basil Leaves, Torn or Chopped
  • Salt & Pepper

Quick Marinara Sauce -

  • ½ - Large Brown (Yellow) Onion, Diced
  • 4 - Garlic Cloves, Grated
  • 1 Can (400g) - Crushed or Diced Tomatoes
  • 100g (3.5oz) - Tomato Passata
  • 10g (0.3oz) - Basil Leaves, Torn or Chopped
  • Salt & Pepper

Bread & Fillings -

  • 1-3 - Hoagie or Sub Rolls, Halved
  • Mozzarella Cheese
  • Basil Pesto (Optional)
  • Parmigiano Reggiano, Freshly Grated
  • Fresh Basil Leaves

Instructions

  • Add all of the meatball ingredients except the oil and mix to combine. Roll the meatballs into balls (the size is your preference). Note: The bigger they are, the longer they’ll take to cook.
  • Place a pan over medium-high heat, add olive oil and sear the meatballs for 5-6 minutes, rotating frequently until all sides are browned. Remove and set aside.
  • Add the onions and sauté in the same pan for 3-4 minutes or until slightly translucent. Add garlic and cook for 1 minute.
  • Add crushed or diced tomatoes, a splash of water to rinse the can, tomato passata, torn or chopped basil leaves, and a good seasoning of salt and pepper. Bring to a boil, reduce heat to low, and simmer for 15-20 minutes. If you like to add sugar, do this now.
  • Add the meatballs and resting juices to the sauce and cook for 1-2 minutes or until the meatballs are hot in the centre. Check and adjust the seasoning.
  • Preheat oven to 200℃-390℃ on the grill or broiler setting.
  • Slice your rolls and lather with butter or extra virgin olive oil (optional). Spread with basil pesto (optional), add slices of fresh mozzarella, and place in the oven to toast and melt. If your cheese doesn’t melt to your liking, you can use a blowtorch.
  • Place the meatballs on the opposite side of the toasted roll and top with marinara sauce, freshly grated Parmigiano Reggiano, basil leaves and cracked black pepper. Close the roll, slice and dig in.

Nutrition Guide

Nutrition Facts
Meatball Sub Sandwich
Serving Size
 
1 Roll
Amount per Serving
Calories
647
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
15
g
Cholesterol
 
188
mg
63
%
Sodium
 
287
mg
12
%
Potassium
 
653
mg
19
%
Carbohydrates
 
36
g
12
%
Fiber
 
3
g
13
%
Sugar
 
7
g
8
%
Protein
 
44
g
88
%
Vitamin A
 
120
IU
2
%
Vitamin C
 
12.5
mg
15
%
Calcium
 
171
mg
17
%
Iron
 
3.6
mg
20
%
* Percent Daily Values are based on a 2000 calorie diet.
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