Easy Sausage Meatball Subs

The recipe Easy Sausage Meatball Subs can be made in approximately 25 minutes. One portion of this dish contains approximately 37g of protein, 49g of fat, and a total of 687 calories. For $2.73 per serving, you get a main course that serves 4. 617 people were glad they tried this recipe. It is brought to you by Baked by Rachel. Head to the store and pick up egg, ground pepper, parmesan cheese, and a few other things to make it today. With a spoonacular score of 84%, this dish is amazing. If you like this recipe, take a look at these similar recipes: Meatball-Sausage Subs, Cheesy Easy Meatball Subs, and Easy Slow Cooker Meatball Subs.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 large egg

1/2 tsp ground black pepper

1lb hot Italian sausage

24oz marinara sauce

Mozzarella slices

1/4C grated Parmesan cheese

Parmesan cheese, optional - for topping

1/2 tsp salt

1/2C seasoned breadcrumbs

4: 8-inch sub rolls

Equipment:

bowl

wooden spoon

broiler

frying pan

baking sheet

Cooking instruction summary:

In a large bowl, combine ground sausage, salt, pepper, egg, Parmesan cheese and breadcrumbs. Mix well with your hands or a wooden spoon. Divide into 12 equal pieces, shaping into balls.Preheat broiler. Prepare 48-inch sub rolls. Create a well in the top of each roll, large enough to hold the meatballs. Be careful to not slice through to the bottom of the rolls. Heat 2 tablespoons of olive oil in a 10-inch skillet over medium-high heat. Sear meatballs on all sides. Reduce heat to medium-low. Add marinara sauce. Cover and cook until meatballs are no longer pink in the center and internal temperature is160F.Add 2-3 slices of mozzarella to the cavity in each roll. Fill with meatballs and marinara sauce. Place on a baking sheet. Broil until cheese is fully melted and bread is lightly charred.Serve with freshly grated Parmesan cheese.

 

Step by step:


1. In a large bowl, combine ground sausage, salt, pepper, egg, Parmesan cheese and breadcrumbs.

2. Mix well with your hands or a wooden spoon. Divide into 12 equal pieces, shaping into balls.Preheat broiler. Prepare 48-inch sub rolls. Create a well in the top of each roll, large enough to hold the meatballs. Be careful to not slice through to the bottom of the rolls.

3. Heat 2 tablespoons of olive oil in a 10-inch skillet over medium-high heat. Sear meatballs on all sides. Reduce heat to medium-low.

4. Add marinara sauce. Cover and cook until meatballs are no longer pink in the center and internal temperature is160F.

5. Add 2-3 slices of mozzarella to the cavity in each roll. Fill with meatballs and marinara sauce.

6. Place on a baking sheet. Broil until cheese is fully melted and bread is lightly charred.

7. Serve with freshly grated Parmesan cheese.


Nutrition Information:

Quickview
684k Calories
37g Protein
48g Total Fat
24g Carbs
18% Health Score
Limit These
Calories
684k
34%

Fat
48g
75%

  Saturated Fat
20g
127%

Carbohydrates
24g
8%

  Sugar
8g
10%

Cholesterol
163mg
54%

Sodium
2875mg
125%

Get Enough Of These
Protein
37g
74%

Selenium
45µg
65%

Vitamin B1
0.85mg
57%

Calcium
543mg
54%

Phosphorus
533mg
53%

Vitamin B2
0.56mg
33%

Vitamin B3
6mg
32%

Vitamin B12
1µg
30%

Vitamin B6
0.59mg
29%

Iron
5mg
29%

Potassium
943mg
27%

Zinc
3mg
26%

Vitamin A
1165IU
23%

Manganese
0.44mg
22%

Vitamin E
2mg
18%

Vitamin C
14mg
18%

Copper
0.35mg
18%

Magnesium
69mg
17%

Vitamin B5
1mg
16%

Fiber
3g
14%

Folate
54µg
14%

Vitamin K
12µg
12%

Vitamin D
0.46µg
3%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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