Meatball Subs

Meatball Subs might be a good recipe to expand your main course collection. One portion of this dish contains around 71g of protein, 60g of fat, and a total of 1123 calories. This recipe serves 8 and costs $4.04 per serving. It is brought to you by A Family Feast . 75 people were impressed by this recipe. Head to the store and pick up ground beef, provolone cheese, flat leaf parsley, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour. Overall, this recipe earns a super spoonacular score of 85%. If you like this recipe, you might also like recipes such as Meatball Subs, Meatball Subs, and Meatball Subs.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 teaspoon freshly ground black pepper

1½ tablespoons extra virgin olive oil

¼ cup fresh Italian flat leaf parsley, chopped

1 tablespoon fresh garlic, minced fine

1½ pounds ground beef (80/20)

½ pound ground pork (or all beef)

½ pound ground veal (or all beef)

1¼ cups Italian-seasoned breadcrumbs

1 ½ teaspoons kosher salt

2 jars (typically 24 ounces each) of your favorite marinara sauce, or see our homemade Marinara Sauce recipe here

1 cup onions, minced fine

¾ cup Parmesan cheese, grated

Additional grated Parmesan cheese to serve with the finished sub

1 pound of sliced provolone cheese

½ cup Romano cheese, grated

1 cup whole milk ricotta cheese

1 dozen Sub rolls (ours were 8-inch)

3 whole eggs

Equipments:

baking paper

bowl

oven

cutting board

slotted spoon

spatula

aluminum foil

frying pan

Cooking instruction summary:

In a small bowl, mix breadcrumbs with ricotta cheese, eggs and oil.In a large bowl, add all other meatball ingredients then add the breadcrumb mixture and gently work with your hands to combine.Preheat oven to 350 degrees F and line a sheet tray with a piece of parchment paperYou will need a 1-once scoop and a small bowl of water. To validate the meatball size, make one meatball with scoop and weigh. It should be 1-once.Hint: Scoop a large amount of meatball mix into your hand and use the scoop to scoop out the meatballs from your hand, rubbing the scoop edge on your palm. As the filling in your hand lessens, scoop another large amount into your hand. Make sure to dip the scoop in water every two or three scoops. Once you get this rhythm going, you can get pretty fast. I usually scoop them onto my cutting board and then pick each one up and roll in my palms and place neatly on the lined sheet tray.The mixture should yield about 70 meatballs.Bake in preheated oven for 30 minutes or until cooked through. Remove to cool if making ahead.While meatballs are cooking, heat the sauce in a pan big enough to fit the cooked meatballs and the sauce. Also split the sub rolls.Once the meatballs are cooked, use a slotted spoon or spatula and remove to the sauce.Move oven temperature to 475 degrees F.Line another sheet tray with foil.Line up sub rolls on the tray and fill them with whatever quantity of meatballs and sauce you want. We fit seven per roll and made ten of them.Sprinkle on some Parmesan and lay the sliced provolone cheese over each one, letting the cheese overlap onto the roll top.Place uncovered in the preheated oven for 3-5 minutes until the cheese is brown and bubbly.Remove to serving dishes and enjoy.

 

Step by step:


1. In a small bowl, mix breadcrumbs with ricotta cheese, eggs and oil.In a large bowl, add all other meatball ingredients then add the breadcrumb mixture and gently work with your hands to combine.Preheat oven to 350 degrees F and line a sheet tray with a piece of parchment paper

2. You will need a 1-once scoop and a small bowl of water. To validate the meatball size, make one meatball with scoop and weigh. It should be 1-once.Hint: Scoop a large amount of meatball mix into your hand and use the scoop to scoop out the meatballs from your hand, rubbing the scoop edge on your palm. As the filling in your hand lessens, scoop another large amount into your hand. Make sure to dip the scoop in water every two or three scoops. Once you get this rhythm going, you can get pretty fast. I usually scoop them onto my cutting board and then pick each one up and roll in my palms and place neatly on the lined sheet tray.The mixture should yield about 70 meatballs.

3. Bake in preheated oven for 30 minutes or until cooked through.

4. Remove to cool if making ahead.While meatballs are cooking, heat the sauce in a pan big enough to fit the cooked meatballs and the sauce. Also split the sub rolls.Once the meatballs are cooked, use a slotted spoon or spatula and remove to the sauce.Move oven temperature to 475 degrees F.Line another sheet tray with foil.Line up sub rolls on the tray and fill them with whatever quantity of meatballs and sauce you want. We fit seven per roll and made ten of them.Sprinkle on some Parmesan and lay the sliced provolone cheese over each one, letting the cheese overlap onto the roll top.

5. Place uncovered in the preheated oven for 3-5 minutes until the cheese is brown and bubbly.

6. Remove to serving dishes and enjoy.


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