Meatball Subs

Mar 13, 2008 Posted by Tiffany on Mar 13, 2008 in Foodie Desires, Recipes | 0 comments

Meatball Subs – you know you love them!

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A good meatball sub can be hard to find…and one key part of making them yourself is being certain that your meatballs are not too big and not too small. And of course you want to use a tasty tomato sauce as well or the sandwich just won’t taste good in general. Somehow, I managed to fulfill those requirements when I made these the other day and they turned out awesome (although I think with homemade tomato sauce they will be SO much better!)

We often use mozzarella on these subs because provolone can be hard to find here in Germany…but maybe that’s just because I’m not a fan of going to the cheese counter and talking to someone. But this is an excellent, easy recipe for some incredibly tasty meatball sandwiches.

If you have space in your freezer, make enough to freeze some of the meatballs with sauce in your freezer and you’ll have a really fast, extremely tasty quick meal ready in no time!

Serves: 4

Ingredients

1 pound ground beef
3/4 cup bread crumbs
2 teaspoons dried Italian seasoning
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 egg, beaten
1 French baguette
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 pinch salt, or to taste
1 pinch of pepper, or to taste
1 (14 ounce) jar spaghetti sauce
4 slices mozzarella or provolone cheese

Directions

Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder, onion powder, salt and pepper. Slip the baguette into the oven during the last 5 minutes of the meatball’s time, or until lightly toasted.
While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with shredded mozzarella cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!