Meatball Subs
Ingredients
The sauce
-
1-2
tablespoons
extra-virgin olive oil
-
1
large
onion, chopped
-
5-6
cloves
garlic, minced
-
2
28-ounce cans
crushed tomatoes
-
1
8-ounce can
tomato sauce
-
½
cup
chopped fresh basil
-
¼
cup
chopped fresh Italian parsley
-
2
tablespoons
chopped fresh thyme
-
½
teaspoon
Italian seasoning
-
1-2
tablespoons
sugar (to taste)
-
¼
teaspoon
baking soda
-
¼-½
teaspoon
red pepper flakes
-
1-2
inches
cube of hard, dry Parmesan cheese (optional)
-
to taste
kosher salt
The meatballs
-
1
pound
lean ground beef
-
1
pound
spicy Italian pork sausage
-
2 ½
tablespoons
dehydrated onion
-
¼
cup
minced garlic
-
2
tablespoons
chopped fresh thyme
-
1
tablespoon
chopped fresh oregano
-
1
tablespoon
chopped fresh Italian parsley, plus more for garnish
-
1
large
egg, beaten
-
½
cup
grated fresh Parmesan cheese
-
12
ounces
ricotta cheese
-
1 ½
teaspoons
kosher salt
-
¾
cup
Italian-seasoned panko bread crumbs
-
to taste
Provolone or mozzarella cheese
-
to taste
Slider rolls (or baguette, or hoagie rolls)
Instructions
- Heat olive oil in a large saucepan over medium heat and sauté garlic and onions until translucent.
- Add crushed tomatoes, tomato sauce, basil, parsley, thyme, Italian seasoning, sugar, baking soda, red pepper flakes, and Parmesan rind (if using). Simmer and cover.
- Preheat oven to 425°F and prepare a baking sheet with aluminum foil and cooking spray.
- In a bowl, combine all meatball ingredients except cheese and rolls, then form into meatballs and place on the baking sheet.
- Bake meatballs for 10-15 minutes until browned but not cooked through.
- Transfer meatballs to the sauce and simmer for 15-20 minutes until cooked through.
- Serve meatballs on bread, topped with sauce, cheese, and parsley.
Nutrition Facts (estimated)
Servings
8
Calories
500
Total fat
25g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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