HOMEMADE SUBWAY MEATBALL SUB RECIPE | SIDECHEF
This Homemade Subway Meatball Sub is better than the real thing!
Provided by Nicko's Kitchen
Categories Protein Packed Sandwich Kid-Friendly Pack for Lunch Nut-Free Shellfish-Free Weekend Project Egg-Free Soy-Free 4th of July Father's Day Oven Fish-Free Stove Peanut-Free Tree Nut-Free
Total Time 11400S
Yield 4
Number Of Ingredients 15
Steps:
- In a large mixing bowl, add Water (1 cup), Active Dry Yeast (1 1/2 tablespoon), Granulated Sugar (1 tablespoon), Salt (1 1/2 teaspoon), and Olive Oil (4 tablespoon). Stir, then let the mixture stand for 5 minutes.
- Add All-Purpose Flour (1 cup) and mix for 3-5 minutes.
- Add additional All-Purpose Flour (1 cup) and mix until well combined. Continue adding flour 1/4 cup at a time as needed until a soft dough is formed. The dough should stick to the bottom of the bowl but pull away from the sides.
- Turn dough out onto a lightly floured surface. Knead until smooth.
- Shape dough into a ball and return it to the bowl. Cover and rest for 20 minutes.
- Turn the dough out onto a clean surface and divide it into 2 pieces. Roll each piece into a 12-inch long loaf.
- Transfer the loaves to a tray lined with baking paper. Cover and let rest for 1 hour.
- When the hour is almost up, preheat oven to 350 degrees F (180 degrees C).
- Brush with Olive Oil (to taste). Using a sharp knife, etch the tops.
- Sprinkle over Dried Oregano (to taste) and Grated Parmesan Cheese (to taste). Turn the loaves to coat both sides.
- Bake at 350 degrees F (180 degrees C) for 25 minutes.
- Cover with a clean dish towel to cool for 30 minutes.
- In a saucepan over medium heat, add Tomato Passata (2 cup), Garlic Powder (1 teaspoon), Onion Powder (1 teaspoon), Dried Mixed Herbs (1 teaspoon), Crushed Red Pepper Flakes (1/4 teaspoon), and Salt (1/2 teaspoon). Mix well. Simmer for 20 minutes, stirring occasionally
- In a large bowl, add 80/20 Lean Ground Beef (1 pound), Salt (1 teaspoon), and Olive Oil (1 tablespoon) Mix well, then roll into golfball-sized meatballs.
- In a pan over medium-high heat, sear the meatballs on all side for 3 minutes.
- Transfer the meatballs to the sauce mixture and cook on low for 10-12 minutes.
- To assemble, cut the bread in half and place warm 3-4 meatballs on each 6-inch sub. Top with extra sauce. Serve immediately!
Nutrition Facts : SodiumContent 509.6 mg, Calories 149 calories, ProteinContent 8.2 g, FatContent 6.6 g, CarbohydrateContent 13.9 g, FiberContent 0.8 g, SugarContent 0.8 g, SaturatedFatContent 1.5 g, TransFatContent 0.1 g, CholesterolContent 17.6 mg, UnsaturatedFatContent 3.6 g
MEATBALL SUB SANDWICH | ALLRECIPES
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
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
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