Ingredients
Meatball Sub
- 2 cups Marinara Sauce store-bought or homemade
- 1/4 cup Sourdough bread chopped into small pieces
- 2 TBSP Milk
- 8 oz Ground beef
- 1/4 tsp Dried oregano
- 2 tsp Parmesan cheese
- 1 tsp Extra-virgin olive oil plus more for drizzling the bread
- 2 Sub rolls
- 1/2 cup Mozzarella cheese shredded
- Salt to taste
- Black pepper to taste
Carrots and Ranch
- 1 cup Carrots peeled and cut into sticks (or use baby carrots)
- 1/2 cup Ranch dressing
Sparkling Chia Fresca
- 1 cup Lemon juice
- 16 oz Sparkling water
- 2 TBSP Maple syrup or honey
- 1/2 tsp Chia seeds
- Salt
- 2 sprigs Fresh mint for garnish
Instructions
- Prep all ingredients: Peel and cut carrots, shred cheese, and measure out all components for the sub and chia fresca.
- Make the sauce: Place the marinara sauce in a pot over medium heat. Cover with a lid and bring to a low simmer. If using homemade sauce, see the Marinara Sauce recipe below.
- Make the meatballs: In a bowl, combine the chopped bread and milk. Let sit for 2–3 minutes. Add ground beef, oregano, parmesan, salt, and pepper. Mix until well combined. Using your hands, form the mixture into equally-sized meatballs.
- Heat a sauté pan over medium heat. Add 1 TBSP olive oil and sear the meatballs in batches, without crowding the pan, until browned on all sides. Transfer meatballs to the simmering sauce. Cook until the internal temperature reaches 160°F (71°C). Taste and adjust sauce seasoning with salt and pepper. Remove from heat.
- Preheat the oven broiler on low.
- Prep the sub rolls: Drizzle the inside with olive oil. Place on a baking sheet and lightly toast under the broiler.
- Assemble the subs: Place meatballs on each roll, spoon over some sauce, and top with shredded mozzarella. Place under the broiler until the cheese is melted and bubbly.
- Make the sparkling chia fresca: combine all the ingredients together. Stir well and let sit for 5 minutes to allow the chia seeds to bloom.
- Serve the meatball subs with carrots and ranch, and chia fresca.
Notes
Marinara Sauce (Optional Homemade Sauce)
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: ~3 cups Ingredients:
28 oz Whole tomatoes (canned, preferably San Marzano)
2 TBSP Extra-virgin olive oil
3 cloves Garlic, sliced
1/2 tsp Dried oregano
1/2 tsp Sugar
1/2 tsp Salt, as needed
1/4 cup Fresh basil, chopped Instructions:
Pour the canned tomatoes into a bowl and crush them by hand. Set aside.
Heat olive oil in a large skillet over medium heat. Add garlic and sauté briefly. Add crushed tomatoes, oregano, sugar, and salt.
Reduce heat to low and simmer for 45–60 minutes, until the sauce develops rich flavor.
Remove from heat and stir in fresh basil. Adjust seasoning with salt if needed.
Pro Tip: Make the sauce 1–2 days in advance for the best flavor balance.
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: ~3 cups Ingredients:
28 oz Whole tomatoes (canned, preferably San Marzano)
2 TBSP Extra-virgin olive oil
3 cloves Garlic, sliced
1/2 tsp Dried oregano
1/2 tsp Sugar
1/2 tsp Salt, as needed
1/4 cup Fresh basil, chopped Instructions:
Pour the canned tomatoes into a bowl and crush them by hand. Set aside.
Heat olive oil in a large skillet over medium heat. Add garlic and sauté briefly. Add crushed tomatoes, oregano, sugar, and salt.
Reduce heat to low and simmer for 45–60 minutes, until the sauce develops rich flavor.
Remove from heat and stir in fresh basil. Adjust seasoning with salt if needed.
Pro Tip: Make the sauce 1–2 days in advance for the best flavor balance.
Nutrition
Calories: 977kcal | Carbohydrates: 73g | Protein: 36g | Fat: 61g | Saturated Fat: 17g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1804mg | Potassium: 1158mg | Fiber: 6g | Sugar: 31g | Vitamin A: 11503IU | Vitamin C: 60mg | Calcium: 361mg | Iron: 15mg
Meatball Sub
Ingredients
Meatball Sub
- 2 cups Marinara Sauce store-bought or homemade
- 1/4 cup Sourdough bread chopped into small pieces
- 2 TBSP Milk
- 8 oz Ground beef
- 1/4 tsp Dried oregano
- 2 tsp Parmesan cheese
- 1 tsp Extra-virgin olive oil plus more for drizzling the bread
- 2 Sub rolls
- 1/2 cup Mozzarella cheese shredded
- Salt to taste
- Black pepper to taste
Carrots and Ranch
- 1 cup Carrots peeled and cut into sticks (or use baby carrots)
- 1/2 cup Ranch dressing
Sparkling Chia Fresca
- 1 cup Lemon juice
- 16 oz Sparkling water
- 2 TBSP Maple syrup or honey
- 1/2 tsp Chia seeds
- Salt
- 2 sprigs Fresh mint for garnish
Instructions
- Prep all ingredients: Peel and cut carrots, shred cheese, and measure out all components for the sub and chia fresca.
- Make the sauce: Place the marinara sauce in a pot over medium heat. Cover with a lid and bring to a low simmer. If using homemade sauce, see the Marinara Sauce recipe below.
- Make the meatballs: In a bowl, combine the chopped bread and milk. Let sit for 2–3 minutes. Add ground beef, oregano, parmesan, salt, and pepper. Mix until well combined. Using your hands, form the mixture into equally-sized meatballs.
- Heat a sauté pan over medium heat. Add 1 TBSP olive oil and sear the meatballs in batches, without crowding the pan, until browned on all sides. Transfer meatballs to the simmering sauce. Cook until the internal temperature reaches 160°F (71°C). Taste and adjust sauce seasoning with salt and pepper. Remove from heat.
- Preheat the oven broiler on low.
- Prep the sub rolls: Drizzle the inside with olive oil. Place on a baking sheet and lightly toast under the broiler.
- Assemble the subs: Place meatballs on each roll, spoon over some sauce, and top with shredded mozzarella. Place under the broiler until the cheese is melted and bubbly.
- Make the sparkling chia fresca: combine all the ingredients together. Stir well and let sit for 5 minutes to allow the chia seeds to bloom.
- Serve the meatball subs with carrots and ranch, and chia fresca.
Notes
Marinara Sauce (Optional Homemade Sauce)
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: ~3 cups Ingredients:
28 oz Whole tomatoes (canned, preferably San Marzano)
2 TBSP Extra-virgin olive oil
3 cloves Garlic, sliced
1/2 tsp Dried oregano
1/2 tsp Sugar
1/2 tsp Salt, as needed
1/4 cup Fresh basil, chopped Instructions:
Pour the canned tomatoes into a bowl and crush them by hand. Set aside.
Heat olive oil in a large skillet over medium heat. Add garlic and sauté briefly. Add crushed tomatoes, oregano, sugar, and salt.
Reduce heat to low and simmer for 45–60 minutes, until the sauce develops rich flavor.
Remove from heat and stir in fresh basil. Adjust seasoning with salt if needed.
Pro Tip: Make the sauce 1–2 days in advance for the best flavor balance.
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: ~3 cups Ingredients:
28 oz Whole tomatoes (canned, preferably San Marzano)
2 TBSP Extra-virgin olive oil
3 cloves Garlic, sliced
1/2 tsp Dried oregano
1/2 tsp Sugar
1/2 tsp Salt, as needed
1/4 cup Fresh basil, chopped Instructions:
Pour the canned tomatoes into a bowl and crush them by hand. Set aside.
Heat olive oil in a large skillet over medium heat. Add garlic and sauté briefly. Add crushed tomatoes, oregano, sugar, and salt.
Reduce heat to low and simmer for 45–60 minutes, until the sauce develops rich flavor.
Remove from heat and stir in fresh basil. Adjust seasoning with salt if needed.
Pro Tip: Make the sauce 1–2 days in advance for the best flavor balance.
Nutrition
Calories: 977kcalCarbohydrates: 73gProtein: 36gFat: 61gSaturated Fat: 17gPolyunsaturated Fat: 17gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 117mgSodium: 1804mgPotassium: 1158mgFiber: 6gSugar: 31gVitamin A: 11503IUVitamin C: 60mgCalcium: 361mgIron: 15mg
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