Italian Meatball Subs
User Reviews
5.0
294 reviews
Excellent
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Prep Time
35 mins
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Cook Time
35 mins
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Total Time
1 hr 10 mins
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Servings
5
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Calories
678 kcal
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Course
Main Course
Italian Meatball Subs
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Our easy Meatball Subs recipe has homemade flavorful meatballs on a toasted bun with melted provolone cheese and an easy Italian marinara sauce. It's the perfect comfort meal that's freezer friendly and easy to feed a large group.
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Ingredients
Meatballs:
- 1/2 cup saltine crackers , crushed
- 1/4 cup low-sodium beef broth
- 2 Tablespoons dried parsley flakes
- 1 large egg , lightly beaten
- 2 teaspoons dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- 1 pound lean ground beef or ground turkey
- 3/4 cup all-purpose flour , for dredging
Sandwiches:
- 5 hoagies or sub rolls
- 10 slices Provolone cheese , or mozzarella
Sauce:
- 28 ounce can crushed tomatoes
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic salt
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Instructions
- Meatballs: In a large bowl combine all of the meatball ingredients together EXCEPT for the meat; saltines, beef broth, parley, egg, oregano, garlic powder, salt, pepper, basil, crushed red pepper. Stir and rest for 10 minutes so the crackers can soak up the liquid. Add the meat and mix just until combined (don't over mix).
- Preheat oven to 400 degrees F. Grease a baking sheet, or line with aluminum foil.
- Form 15 meatballs, about the size of golf balls, and gently sprinkle them all around with flour. Place the meatballs one inch apart on the baking sheet and bake for 20 -25 minutes or until cooked through.
- Sauce: Add sauce ingredients to a saucepan and stir to combine. Simmer for 10-15 minutes. When the meatballs are finished baking, transfer them to the sauce.
- Assemble: Slice the hoagie rolls in half and layer each with 2 slices cheese. Broil on high for 2-3 minutes or until rolls are toasted and cheese is melted. Remove from oven. Place 3 meatballs on each sub, followed by a large spoonful of sauce. Serve immediately.
Notes
- Yield: 15 meatballs: Serving Size: 3 meatballs, one hoagie, 2 slices cheese, about 1/4 cup sauce.
- Make Ahead Instructions: Store cooked meatballs in sauce in the fridge for up to 2 days until you are ready to rewarm and assemble meatball sandwich recipe. Sauce can be made several days in advance and raw meatballs could also be stored in the fridge for 1-2 days until ready to cook.
- Freezing Instructions: You can freeze the meatballs raw or cooked: flash freeze them uncovered on a parchment lined baking sheet for an hour, then transfer to a freezer safe container and freeze for up to 3 months. Thaw completely in the refrigerator before baking or rewarming. The sauce can be frozen for up to 3 months.
Nutrition Information
Show Details
Calories
678kcal
(34%)
Carbohydrates
67g
(22%)
Protein
39g
(78%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
125mg
(42%)
Sodium
1412mg
(59%)
Potassium
917mg
(26%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
805IU
(16%)
Vitamin C
16mg
(18%)
Calcium
416mg
(42%)
Iron
17mg
(94%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 678 kcal
% Daily Value*
| Calories | 678kcal | 34% |
| Carbohydrates | 67g | 22% |
| Protein | 39g | 78% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 1412mg | 59% |
| Potassium | 917mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 805IU | 16% |
| Vitamin C | 16mg | 18% |
| Calcium | 416mg | 42% |
| Iron | 17mg | 94% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
294 reviews
Excellent
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