Ingredients
Meatball Sub
- 2 cups Marinara sauce (store-bought or homemade; see recipe below)
- ¼ cup Sourdough bread chopped 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 TBSP Extra-virgin olive oil plus more for drizzling the bread
- 2 Sub rolls
- ½ cup Mozzarella cheese shredded
Sides & Drink
- 1 cup Carrots peeled and cut into 3-inch sticks
- ½ cup Ranch dressing
Pink Lemonade
- 24 oz Pink lemonade
Instructions
- If making homemade sauce, follow the recipe below. If using store-bought, place the marinara sauce in a pot over medium heat, cover with a lid, and bring to a low simmer.
- In a bowl, mix together the bread and milk. Let sit for 2 to 3 minutes.
- Add the ground beef, oregano, parmesan cheese, salt, and black pepper to the soaked bread mixture. Mix until well combined. Form the mixture into equally-sized meatballs using your hands.
- Heat a sauté pan over medium heat. Add the olive oil, then place the meatballs in batches, ensuring they are not crowded. Sear on all sides until browned.
- Transfer the meatballs to the pot of marinara sauce. Simmer until the meatballs reach an internal temperature of 160°F (71°C) using a meat thermometer. Season the sauce with salt and pepper to taste, then remove from heat.
- Preheat the oven broiler on low.
- Drizzle the inside of each sub roll with olive oil and place them on a baking sheet. Lightly toast under the broiler until golden.
- Place the meatballs on the toasted sub rolls, spoon some sauce over them, and top with shredded mozzarella.
- Return the assembled subs to the broiler and heat until the cheese is melted and bubbly.
- Cut the sandwich in half and serve with carrots, ranch dressing, and pink lemonade.
Notes
Homemade Marinara Sauce (Optional)
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 3 cups Ingredients
28 oz Canned whole tomatoes, preferably San Marzano
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 the canned tomatoes into a bowl and crush them with your hands. Set aside.
Heat olive oil in a large skillet over medium heat. Once hot, add the sliced garlic and cook until fragrant.
Stir in the crushed tomatoes, oregano, sugar, and salt. Reduce heat to a low simmer and cook for 45 minutes to 1 hour, stirring occasionally, until the sauce thickens and develops flavor.
Remove from heat and stir in the chopped basil. Adjust salt to taste, if needed. Pro Tip: Making the sauce 1 to 2 days in advance enhances the flavor. Freeze any leftovers for future use.
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 3 cups Ingredients
28 oz Canned whole tomatoes, preferably San Marzano
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 the canned tomatoes into a bowl and crush them with your hands. Set aside.
Heat olive oil in a large skillet over medium heat. Once hot, add the sliced garlic and cook until fragrant.
Stir in the crushed tomatoes, oregano, sugar, and salt. Reduce heat to a low simmer and cook for 45 minutes to 1 hour, stirring occasionally, until the sauce thickens and develops flavor.
Remove from heat and stir in the chopped basil. Adjust salt to taste, if needed. Pro Tip: Making the sauce 1 to 2 days in advance enhances the flavor. Freeze any leftovers for future use.
Nutrition
Calories: 1045kcal | Carbohydrates: 71g | Protein: 40g | Fat: 67g | Saturated Fat: 18g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 2474mg | Potassium: 1378mg | Fiber: 8g | Sugar: 22g | Vitamin A: 11983IU | Vitamin C: 21mg | Calcium: 366mg | Iron: 17mg
Meatball Sub
Ingredients
Meatball Sub
- 2 cups Marinara sauce (store-bought or homemade; see recipe below)
- ¼ cup Sourdough bread chopped 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 TBSP Extra-virgin olive oil plus more for drizzling the bread
- 2 Sub rolls
- ½ cup Mozzarella cheese shredded
Sides & Drink
- 1 cup Carrots peeled and cut into 3-inch sticks
- ½ cup Ranch dressing
Pink Lemonade
- 24 oz Pink lemonade
Instructions
- If making homemade sauce, follow the recipe below. If using store-bought, place the marinara sauce in a pot over medium heat, cover with a lid, and bring to a low simmer.
- In a bowl, mix together the bread and milk. Let sit for 2 to 3 minutes.
- Add the ground beef, oregano, parmesan cheese, salt, and black pepper to the soaked bread mixture. Mix until well combined. Form the mixture into equally-sized meatballs using your hands.
- Heat a sauté pan over medium heat. Add the olive oil, then place the meatballs in batches, ensuring they are not crowded. Sear on all sides until browned.
- Transfer the meatballs to the pot of marinara sauce. Simmer until the meatballs reach an internal temperature of 160°F (71°C) using a meat thermometer. Season the sauce with salt and pepper to taste, then remove from heat.
- Preheat the oven broiler on low.
- Drizzle the inside of each sub roll with olive oil and place them on a baking sheet. Lightly toast under the broiler until golden.
- Place the meatballs on the toasted sub rolls, spoon some sauce over them, and top with shredded mozzarella.
- Return the assembled subs to the broiler and heat until the cheese is melted and bubbly.
- Cut the sandwich in half and serve with carrots, ranch dressing, and pink lemonade.
Notes
Homemade Marinara Sauce (Optional)
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 3 cups Ingredients
28 oz Canned whole tomatoes, preferably San Marzano
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 the canned tomatoes into a bowl and crush them with your hands. Set aside.
Heat olive oil in a large skillet over medium heat. Once hot, add the sliced garlic and cook until fragrant.
Stir in the crushed tomatoes, oregano, sugar, and salt. Reduce heat to a low simmer and cook for 45 minutes to 1 hour, stirring occasionally, until the sauce thickens and develops flavor.
Remove from heat and stir in the chopped basil. Adjust salt to taste, if needed. Pro Tip: Making the sauce 1 to 2 days in advance enhances the flavor. Freeze any leftovers for future use.
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 3 cups Ingredients
28 oz Canned whole tomatoes, preferably San Marzano
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 the canned tomatoes into a bowl and crush them with your hands. Set aside.
Heat olive oil in a large skillet over medium heat. Once hot, add the sliced garlic and cook until fragrant.
Stir in the crushed tomatoes, oregano, sugar, and salt. Reduce heat to a low simmer and cook for 45 minutes to 1 hour, stirring occasionally, until the sauce thickens and develops flavor.
Remove from heat and stir in the chopped basil. Adjust salt to taste, if needed. Pro Tip: Making the sauce 1 to 2 days in advance enhances the flavor. Freeze any leftovers for future use.
Nutrition
Calories: 1045kcalCarbohydrates: 71gProtein: 40gFat: 67gSaturated Fat: 18gPolyunsaturated Fat: 18gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 117mgSodium: 2474mgPotassium: 1378mgFiber: 8gSugar: 22gVitamin A: 11983IUVitamin C: 21mgCalcium: 366mgIron: 17mg
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