MEATBALL MARINARA SUB RECIPE RECIPES

MEATBALL SUB SANDWICH | ALLRECIPES

Meatball Sub Sandwich | Allrecipes image

Meatball subs in soggy, falling-apart buns are just the worst. That's why we recommend toasting our Tailgaters Brat Buns for this recipe. The heftier, toasty bread will stand up to all that meaty, marinara, mozzarella goodness.

Provided by Ball Park Buns

Categories Trusted Brands: Recipes and Tips Ball Park Buns

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

5 Ball Park® Tailgaters Brat Buns
1 pound lean ground beef
¼ cup milk
1 egg
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon onion powder
½ teaspoon garlic powder
salt and pepper to taste
1 (24 ounce) jar marinara sauce
1 cup arugula
4 tablespoons shredded mozzarella cheese
Chopped fresh basil or crushed red pepper for garnish

Steps:

Preheat oven to 425 degrees F.
Toast one bun until golden brown, then place in blender and chop until fine to create crumbs.
Place the bread crumbs in a large bowl and add milk. Let soak for 5 minutes.
Add ground beef, eggs, Parmesan, Italian seasoning, onion powder, garlic powder, and salt and pepper to the bread crumb mixture and combine well.
Divide the mixture into 16 golf ball-sized meatballs, and place on an oiled baking pan.
Bake meatballs in oven for 10 minutes.
While meatballs are baking, heat marinara in a large pot over medium-high heat. Place the cooked meatballs in the marinara and simmer for 15 minutes.
Meanwhile, toast the remaining buns, then evenly distribute arugula or spinach, meatballs and mozzarella onto each bun.
Garnish with chopped basil and/or crushed red pepper and serve.

Nutrition Facts : Calories 767.6 calories, CarbohydrateContent 75.2 g, CholesterolContent 142.9 mg, FatContent 34 g, FiberContent 5.9 g, ProteinContent 35.7 g, SaturatedFatContent 13 g, SodiumContent 1363.3 mg, SugarContent 16.1 g

MARINARA MEATBALLS RECIPE BY TASTY

Marinara Meatballs Recipe by Tasty image

Here's what you need: ground beef, ground beef, ground pork, ground pork, panko breadcrumbs, panko breadcrumbs, onion, onion, fresh parsley, fresh parsley, garlic, garlic, eggs, eggs, kosher salt, kosher salt, pepper, pepper, olive oil, onion, garlic, dried oregano, dried parsley, dried basil, red pepper flakes, tomato paste, tomato sauce, grated parmesan cheese

Provided by Matthew Johnson

Yield 40 meatballs

Number Of Ingredients 28

Ingredients

1 lb ground beef
1 lb ground beef
1 lb ground pork
1 lb ground pork
1 cup panko breadcrumbs
1 cup panko breadcrumbs
½ cup onion
½ cup onion, finely minced
¼ cup fresh parsley
¼ cup fresh parsley, finely chopped
2 cloves garlic
2 cloves garlic, minced
2 eggs
2 eggs
kosher salt
kosher salt, to taste
pepper
pepper, to taste
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon red pepper flakes
? cup tomato paste
2 cups tomato sauce
grated parmesan cheese, to serve

Steps:

Preheat oven to 425°F (220°C).
In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
Bake meatballs for 15 minutes, until golden brown. Set aside.
Add a little oil to a pan on medium-high heat and cook the onions and garlic until they are deeply caramelized.
Add in the oregano, parsley, basil, red pepper flakes, tomato paste, and tomato sauce.
Stir the mixture and bring to a simmer for 5 minutes.
Add the meatballs and coat them with the sauce.
Sprinkle with Parmesan cheese, poke with toothpicks, and serve!
Enjoy!

Nutrition Facts : Calories 170 calories, CarbohydrateContent 6 grams, FatContent 9 grams, FiberContent 0 grams, ProteinContent 13 grams, SugarContent 1 gram

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