MEATBALLS SUBS RECIPES

Name: Meatball Subs
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 1/2 pounds ground sirloin; 1 large egg, beaten; 1 cup (3 handfuls), Italian bread crumbs; 1 medium onion, chopped fine; 4 cloves garlic, crushed and minced; 1/2 teaspoon crushed red pepper flakes; 2 teaspoons (several drops) Worcestershire sauce,; 1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped; 1/4 cup (a couple of handfuls) grated Parmigiano or Romano; Coarse salt and black pepper; 2 tablespoons extra-virgin olive oil, (2 turns around the pan); 4 cloves garlic, crushed and chopped; 1/2 teaspoon crushed red pepper flakes; A handful flat-leaf parsley leaves, chopped, about 2 tablespoons; 1/2 teaspoon dried oregano; One 28-ounce can crushed tomatoes; One 14-ounce can chunky style crushed tomatoes; Salt and freshly ground black pepper; 4 semolina crusty sub rolls, with or without sesame seeds; One 10-ounce bag (2 1/2 cups) shredded Provolone or Italian 4-cheese blend; Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish; Oven Fries, as an accompaniment, recipe follows; 4 medium white skinned potatoes, each cut into 8 wedges lengthwise; Extra-virgin olive oil, to coat; Grill seasoning blend or coarse salt and black pepper

MEATBALL SUBS RECIPE | RACHAEL RAY | FOOD NETWORK

Meatball Subs Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 52 minutes

Prep Time 20 minutes

Cook Time 32 minutes

Yield 4 servings

Number Of Ingredients 25

Ingredients

1 1/2 pounds ground sirloin
1 large egg, beaten
1 cup (3 handfuls), Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons (several drops) Worcestershire sauce,
1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
1/4 cup (a couple of handfuls) grated Parmigiano or Romano
Coarse salt and black pepper
2 tablespoons extra-virgin olive oil, (2 turns around the pan)
4 cloves garlic, crushed and chopped
1/2 teaspoon crushed red pepper flakes
A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
1/2 teaspoon dried oregano
One 28-ounce can crushed tomatoes
One 14-ounce can chunky style crushed tomatoes
Salt and freshly ground black pepper
4 semolina crusty sub rolls, with or without sesame seeds
One 10-ounce bag (2 1/2 cups) shredded Provolone or Italian 4-cheese blend
Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish
Oven Fries, as an accompaniment, recipe follows
4 medium white skinned potatoes, each cut into 8 wedges lengthwise
Extra-virgin olive oil, to coat
Grill seasoning blend or coarse salt and black pepper

Steps:

Preheat oven to 450 degrees F.
Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of Oven Fries.
Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.

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

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