Italian Meatball Subs
User Reviews
5
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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
Description
Italian Meatball Subs bring together seasoned meatballs baked until firm and then simmered in a tomato-based sauce flavored with dried basil, oregano, sugar, and garlic salt, balancing acidity with herbs and a touch of sweetness. The rolls are sliced and topped with cheese slices before broiling until the cheese melts and the bread toasts slightly. Placing several meatballs and sauce onto the cheesy roll completes the sandwich, making it ideal for a filling meal with robust flavors.
The meatballs combine crushed saltine crackers soaked in beef broth with herbs including parsley, oregano, basil, garlic powder, and crushed red pepper to add a gentle heat. This mixture ensures moist yet structured meatballs. The sauce complements the meatballs and soaks into the sandwich for added moisture.
Serving Italian Meatball Subs as a handheld sandwich makes them suitable for casual lunches or dinners. The sandwich cards for convenience and richness, pairing well with simple sides like salad or chips. This recipe yields about 15 meatballs, enough for five sandwiches with three meatballs each.
Cooked meatballs stored in sauce can be refrigerated for up to two days and reheated before assembling the sandwiches. Both raw and cooked meatballs can be frozen up to three months if flash frozen first. The sauce freezes well too, ensuring you can prepare elements in advance for easy meal assembly later.
Ingredients
Meatballs:
- 1/2 cup saltine crackers , crushed
- 1/4 cup beef broth low-sodium
- 2 Tablespoons dried parsley flakes
- 1 large egg , lightly beaten
- 2 teaspoons oregano dried
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 1 teaspoon basil dried
- 1/4 teaspoon red pepper flakes crushed
- 1 pound ground beef or ground turkey, lean
- 3/4 cup all-purpose flour , for dredging
Sandwiches:
- 5 hoagie roll or sub rolls
- 10 lices provolone cheese , or mozzarella
Sauce:
- 28 ounce can crushed tomatoes
- 1 1/2 teaspoons basil dried
- 1 1/2 teaspoons oregano dried
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic salt
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
- This recipe makes about 15 meatballs, enough for five sandwiches with three meatballs each, cheese, and sauce.
- Cooked meatballs stored in sauce keep for up to 2 days in the fridge and should be reheated before assembling.
- Both raw and cooked meatballs can be frozen for up to 3 months when flash frozen on a baking sheet before being stored in a container.
- The tomato sauce can be made ahead and frozen for up to 3 months as well.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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