Meatball Sub

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Prep Time 20

Cook Time 30

Servings

Calories 1045kcal

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

US Customary - Metric

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.

Nutrition