I love a good sandwich for dinner. Hot sandwiches are easy to eat and make too. These Baked Meatballs Subs give you all the joys of a good deli sandwich right from your home kitchen. By using three types of cheese you get a little extra pizzazz for very little effort. I’ve included my recipes for meatballs and red sauce – which you could use in lots of different recipes too.
This recipe may seem to have have a few extra steps but please dont skip any. The step of toasting the rolls before adding the meatballs and sauce makes sure things don’t get all soggy before it even makes it to the plate.
Substitutes and Variations:
If you are inclined to use frozen meatballs and/or jarred red sauce – go for it. I will say use the smaller meatballs (roughly one inch diameter) so they are easy to put in the rolls. You can also go all mozzarella cheese if you don’t want the Provolone.
Suggestions for Sides:
A good salad is great on the side of these subs. You could also do some parmesan herb fries. Just cook the fries as directed on the package. Then melt 4 tablespoons of butter and mix in ½ cup grated parmesan, 1 tbsp Italian seasoning, 1 tsp garlic powder and 1 tsp onion powder. Right when the fries come out of the oven transfer them to bowl and drizzle the butter mix over the top. Toss to evenly coat.
Tools that may make this recipe easier:
Please use the parchment paper inside your 13×9 baking dish. You will thank me when it comes time for whomever is doing the dishes and they only have to toss the paper and rinse the dish. If you bake it directly in the dish, the sauce and cheese becomes a bit of a nightmare. It also makes serving so much easier as the subs aren’t sticking to the dish so they don’t risk getting ripped.
Now Let’s Get Cookin’!
Baked Meatball Subs
Ingredients
- 6 Crusty Deli Rolls split
- 6 slices Provolone Cheese cut in half
- 2 cups Mozzarella Cheese shredded
- ½ cup Parmesan Cheese grated
- 1 tbsp Italian Seasoning
- Cooking Spray
For the Red Sauce
- 2 15oz can Tomato Purees
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Pepper
- 1 tsp Paprika
- 1 tbsp Dried Parsley
- 1 tbsp Worcestershire Sauce
- 1 tbsp Honey
For the Meatballs
- 1½ lb Ground Beef
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 1 tsp Dried Basil
- 1 cup Grated Parmesan
- 1 cup Breadcrumbs
- 1 tbsp Worcestershire Sauce
Instructions
- Preheat oven to 425degF.
- Combine meatball ingredients in a large mixing bowl. Using a 1inch scoop, portion meat mixtures into balls. Roll between your hands to make round. Place on baking rack over a parchment paper covered baking sheet. Bake in oven for 20 minutes.
- Add ingredients for red sauce to a sauce pan over medium high heat. Bring just to a bubble, and then reduce to a simmer.
- Remove meatballs from the baking sheet and add to the red sauce. Continue to simmer
- Add split rolls to a parchment paper lined 13×9 baking dish. Spray over with cooking spray and then add two halves of provolone to the center of each roll. Place in oven for 8 minutes.
- Remove rolls from oven. Add 5-6 meatballs with some sauce to each roll. Add a portion of mozzarella cheese. Then sprinkle with parmesan cheese and then Italian seasoning. Return to the oven for 10-12 minutes or until golden brown on top. Serve right away.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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