COPYCAT SUBWAY’S MEATBALL SANDWICH RECIPE - RECIPES.NET
Time to end your subway cravings! Make your own version of this meaty dish with out simple meatball sandwich recipe that tastes like the original.
Provided by Angeli
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Preheat your oven to 360 degrees F and grease a baking tray with cooking spray.
- Combine all its ingredients in a bowl and mix until evenly incorporated.
- Shape these into roughly 3 ounces of meatballs, then place these on your greased baking tray, inches apart from each other. You should have at least 9 pieces.
- Transfer to the oven and roast for roughly 20 minutes or until fully cooked. Drain any excess fat.
- Heat up a skillet with marinara sauce. Add the meatballs into this and simmer for roughly 15 minutes to allow the flavors to infuse.
- Toast your baguette and slice diagonally.
- On your toasted baguette, spread the now-reduced marinara sauce around then sprinkle mozzarella cheese evenly on top.
- Line up your meatballs on top, then sprinkle to cover with cheddar cheese.
- Broil in the oven for 8 to 10 minutes or until cheese just melts.
- Portion accordingly, garnish with parsley and serve.
Nutrition Facts : Calories 361.00kcal, CarbohydrateContent 42.00g, CholesterolContent 40.00mg, FatContent 14.00g, FiberContent 4.00g, ProteinContent 17.00g, SaturatedFatContent 4.00g, ServingSize 4.00 , SodiumContent 1,206.00mg, SugarContent 10.00g
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
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