Meetball Sub
Servings 2
Calories 1061kcal
Ingredients
Marinara Sauce
- 2 cups Marinara sauce store bought or homemade; see recipe in menu
Seasoning
- Salt
- Black pepper
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
- ½ cup Ranch dressing
Lemon Sparkling Water
- 24 oz Sparkling water cold
- 1 Lemon sliced
- Ice cubes
Instructions
- 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 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.
- Combine sparkling water and lemon slices. Serve over ice if desired.
- Cut the sandwich in half and serve with carrots and ranch and lemon sparkling water.
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
1/2 tsp Dried oregano
1/2 tsp Sugar
1/2 tsp Salt, as needed
1/4 cup Fresh basil, chopped
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
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
1/2 tsp Dried oregano
1/2 tsp Sugar
1/2 tsp Salt, as needed
1/4 cup Fresh basil, chopped
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
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: 1061kcal | Carbohydrates: 76g | Protein: 41g | Fat: 67g | Saturated Fat: 18g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 2546mg | Potassium: 1459mg | Fiber: 9g | Sugar: 23g | Vitamin A: 11995IU | Vitamin C: 50mg | Calcium: 397mg | Iron: 17mg