Meatball and Marinara Subs
From keni 15 years ago
- 30-45 minutes to make
- Serves 8
My version of a classic. Rather than using my usual marinara and meatballs, I switch things up and put most of the flavor in the meat, and keep the sauce more simple. We LOVE how this comes together.
Ingredients
- Easy Marinara shopping list
- ------------------------- shopping list
- 1 14oz can crushed tomatoes shopping list
- 1 14 oz can Italian style diced tomato shopping list
- 1 14oz can tomato sauce shopping list
- about 2 oz tomato paste(if needed to thicken sauce to desired consistency) shopping list
- 1 small or 1/2 a large onion, diced shopping list
- 4-5 cloves garlic, minced shopping list
- 1/4 cup fresh Italian herbs, finely chopped(parsley, basil, oregano, etc) shopping list
- 1/2t baking soda shopping list
- sea or kosher salt and fresh ground black pepper, to taste shopping list
- 2T butter or olive oil shopping list
- meatballs shopping list
- ----------------- shopping list
- 1lb ground Italian sausage-mild or hot shopping list
- 1lb ground meat(beef, turkey, venison, or pork) shopping list
- 2 eggs, depending on size shopping list
- 1 cup Italian bread crumbs shopping list
- 1T worcestershire sauce shopping list
- 1/4 fresh Italian herbs, as above shopping list
- 1/2 cup shredded parmesan cheese shopping list
- dash of crushed red pepper flakes(optional) shopping list
- 1T dry minced onion shopping list
- 1t garlic powder shopping list
- 8 sub or hoagie style rolls shopping list
- 8 slices provolone cheese shopping list
- 3T melted butter shopping list
- fresh grated parmesan cheese, if desired shopping list
How to make it
- Saute onion and garlic in butter or oil until tender.
- Combine all remaining marinara ingredients, except tomato paste, in small slow cooker or medium/large saucepan.
- Cook at medium heat, stirring occasionally, until flavors meld. Can cook uncovered to help thicken, or use paste, as needed.
- Combine all meatball ingredients and form into 32 meatballs.
- Place on wire rack, sprayed with no stick spray, over cookie sheet.
- Bake at 425 for about 20 minutes, until lightly browned and cooked through.
- Carefully fold meatballs into marinara.
- Brush insides of rolls with melted butter, and place in cooling oven to toast...about 7 minutes(I open mine and let them rest right on a section of the oven rack so they "hang" on the oven rack, itself)
- To serve, place 2 halves of cheese inside on bottom of roll, place 4 meatballs in roll on top of cheese, and spoon small amount of extra marinara over meatballs.
- Sprinkle with Parmesan cheese, if desired.
The Rating
Reviewed by 7 people-
Another mouthwatering recipe! Both the sauce and the meatballs sound delicious!
juels
in Clayton loved it
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This is sooo good! Seems like an overwhelming amount of ingredients but really I had a bunch of them on hand all ready. The sauce is fantastic! I served it with and Italian potato salad and it was perfect! I do think your 180 min. cook time (up t...more
mommyluvs2cook
in Santa Fe loved it
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