Ingredients
Marinara Sauce
- 2 cups Marinara sauce store bought or homemade; see recipe in menu
Meatballs
- ¼ cup Sourdough bread diced into small pieces
- 2 TBSP Milk
- 8 oz Ground beef
- ¼ tsp Dried oregano
- 2 tsp Parmesan cheese
- Salt to taste
- Black pepper to taste
- 1 tsp Extra-virgin olive oil plus more for drizzling the bread
- 2 Sub rolls
- ½ cup Mozzarella cheese shredded
Carrots and Ranch
- 1 cup Carrots peeled and cut into 3 inch-long sticks
- 1/4 cup Ranch dressing
Pink Lemonade
- 24 oz Pink lemonade
Instructions
- Prep the ingredients per the instructions above.
- Make the Sauce: If making homemade sauce, follow instructions below. If using store bought, place the sauce in a pot over medium heat. Cover with a lid and bring to a low simmer.
- Make the Meatballs: In a bowl, mix together the bread and milk. Let it sit for 2 - 3 minutes. Mix in the ground beef, oregano, and parmesan, and season with salt and black pepper. Mix until well combined. Using your hands, form the meat into equally-sized meatballs.
- Cook the Meatballs: Heat a sauté pan over medium heat. Add oil, place the meatballs in batches without crowding the pan. Sear all sides until nicely browned. Transfer the meatballs to the pot of sauce. Cook the meatballs until they reach an internal temperature of 160°F (71°C) using a thermometer. Season the sauce with salt and pepper to taste. Remove from heat.
- Preheat the oven broiler to low.
- Prep the Rolls: Drizzle the inside of the roll with oil. Place on a baking sheet. Lightly toast under the broiler.
- Assemble the Meatball Subs: Place the meatballs on each toasted sub roll, spoon on some sauce, and top with cheese. Place under the broiler until the cheese is melted and bubbly.
- Serve: Cut the sandwiches in half and serve with carrots and ranch alongside pink lemonade.
Notes
Notes
Marinara Sauce (optional)
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 3 cups
Ingredients
28 oz Whole tomatoes (canned), preferably San Marzano tomatoes
2 TBSP Extra-virgin olive oil
3 cloves Garlic, sliced
½ tsp Dried oregano
½ tsp Sugar
½ tsp Salt, as needed
¼ cup Fresh basil, chopped
Instructions
Pour tomatoes into a bowl and crush them up with your hands. Set aside.
Add oil to a large skillet over medium heat. Once hot, add garlic. Stir and then add crushed tomatoes, oregano, sugar, and salt.
Turn the sauce down to a low simmer and cook for 45 minutes to 1 hour, until the sauce has developed flavor.
Remove it from heat and stir in the basil. Season with salt to taste if needed. Pro Tip: Making the sauce 1 to 2 days in advance is the best way to develop and balance the flavor. Freeze any leftovers.
Marinara Sauce (optional)
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 3 cups
Ingredients
28 oz Whole tomatoes (canned), preferably San Marzano tomatoes
2 TBSP Extra-virgin olive oil
3 cloves Garlic, sliced
½ tsp Dried oregano
½ tsp Sugar
½ tsp Salt, as needed
¼ cup Fresh basil, chopped
Instructions
Pour tomatoes into a bowl and crush them up with your hands. Set aside.
Add oil to a large skillet over medium heat. Once hot, add garlic. Stir and then add crushed tomatoes, oregano, sugar, and salt.
Turn the sauce down to a low simmer and cook for 45 minutes to 1 hour, until the sauce has developed flavor.
Remove it from heat and stir in the basil. Season with salt to taste if needed. Pro Tip: Making the sauce 1 to 2 days in advance is the best way to develop and balance the flavor. Freeze any leftovers.
Nutrition
Calories: 872kcal | Carbohydrates: 70g | Protein: 40g | Fat: 49g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 2203mg | Potassium: 1359mg | Fiber: 8g | Sugar: 20g | Vitamin A: 11972IU | Vitamin C: 21mg | Calcium: 358mg | Iron: 17mg
Meatball Sub
Ingredients
Marinara Sauce
- 2 cups Marinara sauce store bought or homemade; see recipe in menu
Meatballs
- ¼ cup Sourdough bread diced into small pieces
- 2 TBSP Milk
- 8 oz Ground beef
- ¼ tsp Dried oregano
- 2 tsp Parmesan cheese
- Salt to taste
- Black pepper to taste
- 1 tsp Extra-virgin olive oil plus more for drizzling the bread
- 2 Sub rolls
- ½ cup Mozzarella cheese shredded
Carrots and Ranch
- 1 cup Carrots peeled and cut into 3 inch-long sticks
- 1/4 cup Ranch dressing
Pink Lemonade
- 24 oz Pink lemonade
Instructions
- Prep the ingredients per the instructions above.
- Make the Sauce: If making homemade sauce, follow instructions below. If using store bought, place the sauce in a pot over medium heat. Cover with a lid and bring to a low simmer.
- Make the Meatballs: In a bowl, mix together the bread and milk. Let it sit for 2 - 3 minutes. Mix in the ground beef, oregano, and parmesan, and season with salt and black pepper. Mix until well combined. Using your hands, form the meat into equally-sized meatballs.
- Cook the Meatballs: Heat a sauté pan over medium heat. Add oil, place the meatballs in batches without crowding the pan. Sear all sides until nicely browned. Transfer the meatballs to the pot of sauce. Cook the meatballs until they reach an internal temperature of 160°F (71°C) using a thermometer. Season the sauce with salt and pepper to taste. Remove from heat.
- Preheat the oven broiler to low.
- Prep the Rolls: Drizzle the inside of the roll with oil. Place on a baking sheet. Lightly toast under the broiler.
- Assemble the Meatball Subs: Place the meatballs on each toasted sub roll, spoon on some sauce, and top with cheese. Place under the broiler until the cheese is melted and bubbly.
- Serve: Cut the sandwiches in half and serve with carrots and ranch alongside pink lemonade.
Notes
Notes
Marinara Sauce (optional)
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 3 cups
Ingredients
28 oz Whole tomatoes (canned), preferably San Marzano tomatoes
2 TBSP Extra-virgin olive oil
3 cloves Garlic, sliced
½ tsp Dried oregano
½ tsp Sugar
½ tsp Salt, as needed
¼ cup Fresh basil, chopped
Instructions
Pour tomatoes into a bowl and crush them up with your hands. Set aside.
Add oil to a large skillet over medium heat. Once hot, add garlic. Stir and then add crushed tomatoes, oregano, sugar, and salt.
Turn the sauce down to a low simmer and cook for 45 minutes to 1 hour, until the sauce has developed flavor.
Remove it from heat and stir in the basil. Season with salt to taste if needed. Pro Tip: Making the sauce 1 to 2 days in advance is the best way to develop and balance the flavor. Freeze any leftovers.
Marinara Sauce (optional)
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 3 cups
Ingredients
28 oz Whole tomatoes (canned), preferably San Marzano tomatoes
2 TBSP Extra-virgin olive oil
3 cloves Garlic, sliced
½ tsp Dried oregano
½ tsp Sugar
½ tsp Salt, as needed
¼ cup Fresh basil, chopped
Instructions
Pour tomatoes into a bowl and crush them up with your hands. Set aside.
Add oil to a large skillet over medium heat. Once hot, add garlic. Stir and then add crushed tomatoes, oregano, sugar, and salt.
Turn the sauce down to a low simmer and cook for 45 minutes to 1 hour, until the sauce has developed flavor.
Remove it from heat and stir in the basil. Season with salt to taste if needed. Pro Tip: Making the sauce 1 to 2 days in advance is the best way to develop and balance the flavor. Freeze any leftovers.
Nutrition
Calories: 872kcalCarbohydrates: 70gProtein: 40gFat: 49gSaturated Fat: 15gPolyunsaturated Fat: 10gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 109mgSodium: 2203mgPotassium: 1359mgFiber: 8gSugar: 20gVitamin A: 11972IUVitamin C: 21mgCalcium: 358mgIron: 17mg
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