Meatball Sub

No ratings yet
Print Pin
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 1268kcal

Ingredients

Marinara Sauce

  • 2 cups Marinara Sauce store bought or homemade, see recipe in menu

Meatballs

  • 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 TBSP Extra-virgin olive oil plus more for drizzling the bread
  • 2 Sub rolls
  • 1/2 cup Mozzarella cheese shredded
  • 1 cup Carrots peeled and cut into 3 inch-long sticks
  • 1/2 cup Ranch dressing

Seasoning

  • Salt to taste
  • Black pepper to taste

Lemon Sparkling Water

  • 24 oz Sparkling water cold
  • 1 lemon sliced

Marinara Sauce (optional)

  • 28 oz Whole tomatoes (canned) preferably San Marzano tomatoes, optional
  • 2 TBSP Extra-virgin olive oil optional
  • 3 cloves Garlic sliced, optional
  • 1/2 tsp Dried oregano optional
  • 1/2 tsp Sugar optional
  • 1/2 tsp Salt as needed, optional
  • 1/4 cup Fresh basil chopped, optional
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Make the sauce: 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 sit for 2 to 3 minutes. Mix in the ground beef, oregano, and parmesan, and season with salt and pepper. Mix until well combined. Using your hands, form the meat into equally-sized balls.
  • Heat a saute pan over medium heat. Add the oil, place the meatballs in batches without crowding the pan, and sear all around until nicely browned all over. Then place it into the pot of sauce. Cook the meatballs to an internal temperature of 160 °F (71 °C) using a thermometer. Season the sauce with salt and pepper to taste. Remove from the heat.
  • Preheat the oven broiler on low.
  • Prep the roll: Drizzle the inside of the roll with oil. Place on a baking sheet. Lightly toast under the broiler.
  • Place the meatballs on the sub roll, spoon on some of the sauce, and then top with cheese. Place under the broiler until the cheese is melted and bubbly.
  • Mix together the lemon and sparkling water
  • Cut the sandwich in half and serve with carrots, ranch, and lemon sparkling water.

Optional Marinara Sauce Instructions

  • Pour the tomatoes into a bowl and crush them up with your hands. Set aside.
  • Add the oil to a large skillet over medium heat. Once hot, add the garlic. Stir and then add the 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 built flavor.
  • Remove it from the heat and stir in the basil. Season with salt to taste if needed.

Notes

For Optional Marinara Sauce:
Prep Time 10 minutes
Cook Time 1 hour
Servings 3 cups
Pro Tips: Making the sauce 1 to 2 days in advance is the best way to develop and balance the flavor.

Nutrition

Calories: 1268kcal | Carbohydrates: 95g | Protein: 44g | Fat: 82g | Saturated Fat: 20g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 3149mg | Potassium: 2434mg | Fiber: 14g | Sugar: 35g | Vitamin A: 15469IU | Vitamin C: 106mg | Calcium: 459mg | Iron: 19mg

Meatball Sub

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 1268 kcal

Ingredients
 
 

Marinara Sauce

  • 2 cups Marinara Sauce store bought or homemade, see recipe in menu

Meatballs

  • 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 TBSP Extra-virgin olive oil plus more for drizzling the bread
  • 2 Sub rolls
  • 1/2 cup Mozzarella cheese shredded
  • 1 cup Carrots peeled and cut into 3 inch-long sticks
  • 1/2 cup Ranch dressing

Seasoning

  • Salt to taste
  • Black pepper to taste

Lemon Sparkling Water

  • 24 oz Sparkling water cold
  • 1 lemon sliced

Marinara Sauce (optional)

  • 28 oz Whole tomatoes (canned) preferably San Marzano tomatoes, optional
  • 2 TBSP Extra-virgin olive oil optional
  • 3 cloves Garlic sliced, optional
  • 1/2 tsp Dried oregano optional
  • 1/2 tsp Sugar optional
  • 1/2 tsp Salt as needed, optional
  • 1/4 cup Fresh basil chopped, optional

Instructions
 

  • Prep the ingredients per the instructions above.
  • Make the sauce: 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 sit for 2 to 3 minutes. Mix in the ground beef, oregano, and parmesan, and season with salt and pepper. Mix until well combined. Using your hands, form the meat into equally-sized balls.
  • Heat a saute pan over medium heat. Add the oil, place the meatballs in batches without crowding the pan, and sear all around until nicely browned all over. Then place it into the pot of sauce. Cook the meatballs to an internal temperature of 160 °F (71 °C) using a thermometer. Season the sauce with salt and pepper to taste. Remove from the heat.
  • Preheat the oven broiler on low.
  • Prep the roll: Drizzle the inside of the roll with oil. Place on a baking sheet. Lightly toast under the broiler.
  • Place the meatballs on the sub roll, spoon on some of the sauce, and then top with cheese. Place under the broiler until the cheese is melted and bubbly.
  • Mix together the lemon and sparkling water
  • Cut the sandwich in half and serve with carrots, ranch, and lemon sparkling water.

Optional Marinara Sauce Instructions

  • Pour the tomatoes into a bowl and crush them up with your hands. Set aside.
  • Add the oil to a large skillet over medium heat. Once hot, add the garlic. Stir and then add the 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 built flavor.
  • Remove it from the heat and stir in the basil. Season with salt to taste if needed.

Notes

For Optional Marinara Sauce:
Prep Time 10 minutes
Cook Time 1 hour
Servings 3 cups
Pro Tips: Making the sauce 1 to 2 days in advance is the best way to develop and balance the flavor.

Nutrition

Calories: 1268kcalCarbohydrates: 95gProtein: 44gFat: 82gSaturated Fat: 20gPolyunsaturated Fat: 20gMonounsaturated Fat: 33gTrans Fat: 1gCholesterol: 117mgSodium: 3149mgPotassium: 2434mgFiber: 14gSugar: 35gVitamin A: 15469IUVitamin C: 106mgCalcium: 459mgIron: 19mg
Tried this recipe?Let us know how it was!