Meatball Subs
Ground beef and Italian pork sausage create the base of these delicious meatballs and homemade sauce. Makes a ton, so you can have meatball subs one night and serve the rest over spaghetti another night!
Servings subs (40 meatballs)
Ingredients
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
- about 1″-2″ cube of hard dry Parmesan cheese (optional)
- kosher salt to taste
Meatballs
- 1 pound lean ground beef I use 93/7
- 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
Subs
- Parmesan, provolone, or mozzarella cheese
- slider rolls sweet Hawaiian rolls are amazing, baguette, or hoagie rolls
- fresh parsley for garnish
Instructions
Sauce
- Heat the olive oil a large saucepan or skillet over medium heat. When it’s hot, add the chopped garlic and onions and cook, stirring frequently, until the onions are translucent and the garlic is fragrant. Add the crushed tomatoes, fresh basil, parsley, thyme, Italian seasoning, sugar, baking soda, red pepper flakes, and the Parmesan cheese rind (if using). Bring to a simmer and then reduce heat to low and cover, stirring occasionally for 20-30 minutes, or until meatballs are ready to add.
Meatballs
- Line a baking sheet with aluminum foil and spray lightly with non-stick cooking spray. Set aside. Heat your oven to 425℉.
- To make the meatballs, combine all of the meatball ingredients and mix gently.
- Using a tablespoon measuring spoon or cookie scoop, scoop the meat mixture out by heaping tablespoons-full and form them into meatballs. Place the uncooked meatballs on the baking sheet. Bake for 10-15 minutes or until browned (they will not be cooked through). Remove from the oven and transfer the meatballs to the sauce. Simmer for 15-20 minutes or until the meatballs are cooked through.
Subs
- To serve, place the meatballs on your bread of choice. Top with sauce, Parmesan (the powdery stuff in the green can is actually kind of amazing right here, right now), mozzarella, or provolone, and chopped fresh Italian parsley.
Notes
- Nutritional information was calculated for 4 meatballs with sauce. It does not include rolls or added cheese, as these will vary in nutrition depending on varieties and amounts chosen.
Nutrition
Serving: 4meatballs with sauce, Calories: 417kcal, Carbohydrates: 24g, Protein: 27g, Fat: 25g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 100mg, Sodium: 1220mg, Potassium: 961mg, Fiber: 5g, Sugar: 11g, Vitamin A: 1015IU, Vitamin C: 27mg, Calcium: 250mg, Iron: 5mg
Calories: 417kcal
Cost: $40
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!