Meatball Sub Recipe

Ground beef: The base for our meatballs, providing a rich and savory flavor.

Breadcrumbs: Helps bind the meatballs together and adds texture.

Egg: Acts as a binder to keep the meatballs intact.

Garlic powder: Adds a subtle garlic flavor to the meatballs.

Onion powder: Enhances the savory taste of the meatballs.

Marinara sauce: A rich tomato sauce that complements the meatballs perfectly.

Sub rolls: Soft rolls that hold the meatballs and toppings together.

Mozzarella cheese: Melts beautifully over the meatballs, adding a creamy texture.

When forming the meatballs, make sure to keep them uniform in size to ensure even cooking. A good trick is to use a small ice cream scoop or a tablespoon to portion out the meat mixture. This not only helps in maintaining consistency but also speeds up the process. Additionally, avoid over-mixing the ingredients as it can make the meatballs dense and tough. Gently combine until everything is just incorporated.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground beef - Substitute with lentils: Cooked lentils can be used for a vegetarian option, offering a hearty texture and protein.

• breadcrumbs - Substitute with oats: Rolled oats can be ground and used as a binder, providing a similar texture and added fiber.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can add a similar crunch and binding effect to the meatballs.

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a vegan binding agent.

• egg - Substitute with applesauce: Use ¼ cup of unsweetened applesauce as a binder for a slightly sweet flavor.

• garlic powder - Substitute with fresh garlic: Use 2-3 cloves of minced fresh garlic for a more robust flavor.

• garlic powder - Substitute with shallot powder: Shallot powder can provide a milder, sweeter garlic-like flavor.

• onion powder - Substitute with fresh onion: Use ¼ cup of finely minced fresh onion for a more intense flavor.

• onion powder - Substitute with scallions: Finely chopped scallions can add a fresh, mild onion flavor.

• marinara sauce - Substitute with pesto sauce: Pesto provides a different but delicious flavor profile with basil and garlic.

• marinara sauce - Substitute with barbecue sauce: Barbecue sauce offers a sweet and tangy alternative for a unique twist.

• sub rolls - Substitute with whole wheat rolls: Whole wheat rolls add more fiber and nutrients while maintaining the sandwich structure.

• sub rolls - Substitute with lettuce wraps: For a low-carb option, use large lettuce leaves to wrap the meatballs.

• shredded mozzarella cheese - Substitute with provolone cheese: Provolone melts well and provides a slightly sharper flavor.

• shredded mozzarella cheese - Substitute with vegan cheese: Vegan cheese can be used for a dairy-free option, offering a similar melt and texture.

• Allow the meatballs to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Transfer the cooled meatballs to an airtight container. If stacking, place a piece of parchment paper between layers to avoid sticking.
• Store the meatballs in the refrigerator for up to 3-4 days. For longer storage, consider freezing.
• To freeze, place the meatballs on a baking sheet lined with parchment paper and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the meatballs to a freezer-safe bag or container. Label with the date for easy tracking.
• Marinara sauce can be stored separately in an airtight container in the refrigerator for up to a week or frozen for up to 3 months.
• For the sub rolls, store them in a bread box or airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag.
• To reheat, thaw the meatballs and marinara sauce in the refrigerator overnight. Warm the meatballs in the oven at 350°F (175°C) for about 10 minutes or until heated through.
• Heat the marinara sauce in a saucepan over medium heat until warm.
• Assemble the meatball subs as per the original recipe instructions, ensuring the mozzarella cheese is melted and bubbly before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the meatball sub in aluminum foil to keep it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until the meatballs are warmed through and the mozzarella cheese is melted and bubbly.

• Microwave Method: Place the meatball sub on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating. Be cautious, as the bread can become soggy.

• Stovetop Method: If you have a skillet with a lid, this method works well. Preheat the skillet over medium heat. Place the meatball sub in the skillet and cover with the lid. Heat for about 5-7 minutes, flipping halfway through, until the meatballs are hot and the cheese is melted.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Wrap the meatball sub in aluminum foil and place it in the toaster oven. Heat for about 10 minutes, or until the meatballs are heated through and the cheese is melted and bubbly. For a crispier bread, unwrap the foil for the last 2-3 minutes of heating.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the meatball sub in the air fryer basket. Heat for about 5-7 minutes, checking halfway through to ensure even heating. This method will give you a nice, crispy bread while keeping the meatballs hot and the cheese perfectly melted.

• Oven: Used to bake the meatballs and melt the cheese on the subs.

• Mixing bowl: Used to combine the ground beef, breadcrumbs, egg, garlic powder, and onion powder.

• Baking sheet: Used to place the meatballs for baking.

• Saucepan: Used to warm the marinara sauce.

• Spatula: Used to mix the meatball ingredients and to handle the meatballs.

• Measuring cups: Used to measure the breadcrumbs and marinara sauce.

• Measuring spoons: Used to measure the garlic powder and onion powder.

• Knife: Used to slice the sub rolls if they are not pre-sliced.

• Cutting board: Used as a surface to slice the sub rolls.

• Cheese grater: Used to shred the mozzarella cheese if it is not pre-shredded.

• Tongs: Used to place the meatballs into the sub rolls.

• Serving plate: Used to serve the finished meatball subs.

Prepare ingredients in advance: Measure and mix the breadcrumbs, garlic powder, and onion powder ahead of time to streamline the process.

Use pre-made marinara sauce: Opt for a quality store-bought marinara sauce to save time on preparation.

Preheat oven early: Start preheating your oven while you mix the meatball ingredients to avoid waiting.

Form meatballs quickly: Use a small ice cream scoop to form uniform meatballs quickly and efficiently.

Assemble subs while baking: Prepare the sub rolls and shredded mozzarella cheese while the meatballs are baking to save time.