Easy Cheesy Meatball Sub Recipe

Easy Meatball Sub Recipe

Did you know meatball translated in Italian is “polpetta”? Neither did I!

And Danish? “Frikadelle”. What about Spanish? “Albóndiga”! So what ever you call meatballs — they are the “ultimate cure-all for anything that ails you,” according to Daniel Holzman and Michael Chernow who opened The Meatball Shop in NYC.

Here’s my rendition of an easy cheesy meatball sub. The hubby and I downed these subs last Friday and I’m STILL dreaming about them.

INGREDIENTS

1 lb lean ground beef [or ground turkey, ground chicken, ground pork]
1 teaspoon sea salt
1 teaspoon Italian seasoning [you could mix oregano, basil, marjoram, garlic powder, onion powder, rosemary, thyme if you don’t have the seasoning — or just throw some basil, chives, and oregano into the ground meat]
1/2 teaspoon cracked black pepper
4 slices of provolone cheese
4 tablespoons parmesan cheese [shredded or finely grated]
1 jar of tomato sauce [I used plain spaghetti sauce]
4 hotdog buns [homemade or store bought, GF bread if needed]
olive oil

DIRECTIONS

Preheat oven to 425 degrees.

Mix salt, pepper, and spices into the meat. Divide beef [or chicken, turkey, pork] into four equal parts. Take 1/4 of the beef and roll the meat into four equal sized meatballs, packing the meat firmly. Repeat with remaining beef.

Place a frying pan over medium heat. Drizzle a little olive oil in the bottom of the pan if need be. Put all 16 meatballs in the frying pan and cook until the meatballs are brown on all sides but not cooked all the way through. This will take about 3 to 5 minutes.

Transfer meatballs to a separate oven safe baking dish. Be sure the meatballs sit in a single layer on the bottom of the dish. Pour the tomato sauce over the meatballs until they are just covered [you probably won’t use the entire jar of sauce]. Bake for 20 minutes until meatballs have reached an internal temperature of at least 160 degrees [165 to 170 degrees for chicken, turkey, or pork].

Place buns on a baking dish. Scoop 4 meatballs into each hotdog bun. Spoon whatever sauce remains in the baking dish on top of the meat balls. Top each sub with 1 tbs of parmesan cheese [or more if you prefer] and then place 1 slice of provolone over each sub. I popped our subs in the toaster oven at 350 degrees for 7 minutes and then turned it to the broil setting for the remaining 3 minutes to melt the provolone cheese. This last step can be done in your regular oven.

Serve warm!

What’s happening in your kitchen? What’ve you been making?

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