Meatball Sub Recipe
Delicious, handmade meatballs are placed on homemade sourdough bread rolls, smothered with sauce and cheese, and toasted until they reach melty, saucy bliss.
Servings: 6 sandwiches
Ingredients
- 1 recipe sourdough sandwich rolls or 6 store-bought rolls
- 25 ounces prepared organic pasta sauce or 3 cups homemade sauce
- 1 1/2 cups shredded mozzarella cheese
For the meatballs:
- 2 lbs ground beef
- 2 large eggs
- 1/2 cup freshly grated parmesan
- 1.5 teaspoon salt
- 1/2 onion very finely diced
- 1/4 cup einkorn flour or AP flour you could also use 1/2 cup bread crumbs, if you have some leftover or stale sourdough bread.
- 1 teaspoon Italian seasoning blend
Instructions
- If making the sourdough hoagie rolls from scratch, start the day before and follow the instructions on the post.
In a large bowl, add the ground beef, eggs, parmesan cheese, salt, diced onion, seasonings, and flour.
Mix well with your hands until completely combined.
Roll into 1″ balls and place in a cast iron skillet or on a 9×13 baking sheet. - Bake at 350 for 20 minutes. The edges should start to turn brown.
Add pasta sauce to meatballs and simmer for about 10 minutes.
Cut hoagies in half and toast them (cut side down on a hot cast iron skillet) for about one minute.
Add hoagies to a parchment lined baking sheet.
Smother buns with some pasta sauce and top with meatballs and shredded cheese.
Broil meatball sub for about 2 minutes. Keep an eye on them so they don't burn.
Notes
- You can easily substitute sliced cheese for the shredded.
- Pinched for time? Swap the homemade rolls for store-bought.
- Make a double batch of the meatballs for dinner a different night.
Nutrition
Calories: 752kcal | Carbohydrates: 46g | Protein: 44g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 199mg | Sodium: 1881mg | Potassium: 842mg | Fiber: 3g | Sugar: 9g | Vitamin A: 869IU | Vitamin C: 9mg | Calcium: 283mg | Iron: 16mg