Meatball Sub

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Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 4 servings
Calories: 583kcal

Ingredients

  • 28 oz Whole tomatoes (canned) preferably San Marzano Tomatoes
  • 2 tbsp Extra-virgin olive oil
  • 4 cloves Garlic slivered
  • 2 Tbsp Fresh basil chopped, keep the stems
  • 1/4 cup Breadcrumbs
  • 1/4 cup Milk
  • 3/4 lb Ground beef
  • 4 Sub rolls lightly toasted
  • 4 oz Mozzarella cheese shredded
  • 2 oz Potato chips
US Customary - Metric

Instructions

  • Pour the tomatoes into a bowl and crush them up with your hands. Pour 1 cup water into the can and slosh it around to get the tomato juices and set aside.
  • Heat the oil in a skillet or sauté pan over medium heat, once the oil is hot, add the garlic and basil stems. Sauté for 1-2 minutes until the garlic just starts to become golden brown. Stir in tomatoes and water from the can, season generously with salt, bring to a simmer for 20-25 minutes.
  • In the meantime, mix together the breadcrumbs, milk, ground beef, and season with salt and pepper. Mix until well combined. Using your hands, form the meat into bite-sized balls (dampen your hands with water to prevent the meat from sticking).
  • Heat a non-stick pan over medium heat. Add the meatballs in batches without crowding the pan and sauté until nicely browned all over.
  • Cook meatballs in the sauce, turning occasionally, to an internal temperature of 160°F using a thermometer.
  • Toast the sub roll to golden brown under the oven broiler on low.
  • Taste the sauce and adjust the seasoning with salt as needed. Once the majority of the liquid has evaporated, remove from the heat and stir in the basil; top the meatballs with cheese and place under the broiler to melt.
  • Portion the meatballs onto the rolls along with a few spoonfuls of sauce, cut in half and serve with chips (be careful not to over sauce the sandwich). Freeze any remaining sauce for future use in a tightly sealed container.

Nutrition

Calories: 583kcal | Carbohydrates: 35g | Protein: 27g | Fat: 38g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 760mg | Potassium: 905mg | Fiber: 3g | Sugar: 8g | Vitamin A: 502IU | Vitamin C: 22mg | Calcium: 263mg | Iron: 9mg

Meatball Sub

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Servings 4 servings
Calories 583 kcal

Ingredients
 
 

  • 28 oz Whole tomatoes (canned) preferably San Marzano Tomatoes
  • 2 tbsp Extra-virgin olive oil
  • 4 cloves Garlic slivered
  • 2 Tbsp Fresh basil chopped, keep the stems
  • 1/4 cup Breadcrumbs
  • 1/4 cup Milk
  • 3/4 lb Ground beef
  • 4 Sub rolls lightly toasted
  • 4 oz Mozzarella cheese shredded
  • 2 oz Potato chips

Instructions
 

  • Pour the tomatoes into a bowl and crush them up with your hands. Pour 1 cup water into the can and slosh it around to get the tomato juices and set aside.
  • Heat the oil in a skillet or sauté pan over medium heat, once the oil is hot, add the garlic and basil stems. Sauté for 1-2 minutes until the garlic just starts to become golden brown. Stir in tomatoes and water from the can, season generously with salt, bring to a simmer for 20-25 minutes.
  • In the meantime, mix together the breadcrumbs, milk, ground beef, and season with salt and pepper. Mix until well combined. Using your hands, form the meat into bite-sized balls (dampen your hands with water to prevent the meat from sticking).
  • Heat a non-stick pan over medium heat. Add the meatballs in batches without crowding the pan and sauté until nicely browned all over.
  • Cook meatballs in the sauce, turning occasionally, to an internal temperature of 160°F using a thermometer.
  • Toast the sub roll to golden brown under the oven broiler on low.
  • Taste the sauce and adjust the seasoning with salt as needed. Once the majority of the liquid has evaporated, remove from the heat and stir in the basil; top the meatballs with cheese and place under the broiler to melt.
  • Portion the meatballs onto the rolls along with a few spoonfuls of sauce, cut in half and serve with chips (be careful not to over sauce the sandwich). Freeze any remaining sauce for future use in a tightly sealed container.

Nutrition

Calories: 583kcalCarbohydrates: 35gProtein: 27gFat: 38gSaturated Fat: 12gTrans Fat: 1gCholesterol: 84mgSodium: 760mgPotassium: 905mgFiber: 3gSugar: 8gVitamin A: 502IUVitamin C: 22mgCalcium: 263mgIron: 9mg
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