Meatball Sausage Subs Recipes

ITALIAN MEATBALL SUBS

Steps:

• In a large bowl, combine eggs and milk; add the bread crumbs, cheese, salt, pepper and garlic powder. Add beef and sausage; mix well. Shape into 1-in. balls. Preheat broiler. Place meatballs in a 15x10x1-in. baking pan. Broil 4 in. from the heat for 4 minutes; turn and broil 3 minutes longer. , Transfer to a 5-qt. slow cooker. Combine the tomato sauce and paste, onion, green pepper, wine, water and seasonings; pour over meatballs. Cover and cook on low for 4-5 hours. Serve on rolls. Sprinkle with shredded cheese if desired.

MEATBALL SUB SANDWICH

Steps:

• Preheat oven to 425 degrees F.
• Toast one bun until golden brown, then place in blender and chop until fine to create crumbs.
• Place the bread crumbs in a large bowl and add milk. Let soak for 5 minutes.
• Add ground beef, eggs, Parmesan, Italian seasoning, onion powder, garlic powder, and salt and pepper to the bread crumb mixture and combine well.
• Divide the mixture into 16 golf ball-sized meatballs, and place on an oiled baking pan.
• Bake meatballs in oven for 10 minutes.
• While meatballs are baking, heat marinara in a large pot over medium-high heat. Place the cooked meatballs in the marinara and simmer for 15 minutes.
• Meanwhile, toast the remaining buns, then evenly distribute arugula or spinach, meatballs and mozzarella onto each bun.
• Garnish with chopped basil and/or crushed red pepper and serve.

MEATBALL SANDWICH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
• Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
• While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!

THE PERFECT MEATBALL SANDWICH

Steps:

• With an immersion blender, food processor, or blender, process tomatoes until mostly pureed--the texture of chunky salsa. You can also turn the tomatoes out into a bowl and crush them with your hands (don't discard the juices).
• In a large skillet, heat oil over medium heat. Once hot, add the garlic and cook just until it starts to turn lightly golden--watch carefully so it doesn't burn! Add the tomatoes and their juices to the skillet along with water, salt, sugar, oregano, red pepper flakes, and sprig of basil. Cover with splatter screen and bring to a good simmer, turning up the heat if necessary. Simmer, stirring occasionally, for 15 to 20 minutes until sauce is thickened. Taste and add more salt if needed.
• Remove basil sprig.
• Preheat your oven to 400°F. Butter both sides of your French rolls and sprinkle garlic powder over the top. Place on a baking sheet and bake for 3 to 4 minutes until lightly toasted.
• Add a couple tablespoons of sauce to both sides of each French roll and top with 3 to 4 meatballs and 1/4 cup of mozzarella. Bake for an additional 2 to 3 minutes, until cheese is melted.
• Add fresh basil if desired. Serve and enjoy!

ITALIAN SAUSAGE MEATBALLS

Steps:

• Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper and set aside.
• In a large bowl combine ground sausage, eggs, breadcrumbs, cheese, and garlic. Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined. Don't over mix here or it'll make the meatballs tough. The mixture should be very moist but still hold its shape when rolled into meatballs.
• Using an ice cream scoop or large spoon, scoop about one tablespoon of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat.
• Place the baking sheet in the oven to bake for 15 to 18 minutes, or until they're cooked though.
• Toss with your favorite sauce and serve!

ITALIAN SAUSAGE AND/OR MEATBALL SUBS

Steps:

• Preheat oven to 375°F Place one rack in center of oven, the other on the top shelf for broiling. Spray an 8x8 pan with non-stick cooking spray. Bake sausage on the center rack for 20-25 minutes till cooked thru, turning once.
• Meanwhile, using a medium pot, heat olive oil over medium heat. Add peppers and onions, reduce heat to low and cover. Simmer for 10-15 minutes or until peppers are just soft, stirring occasionally.
• Add pizza sauce and continue to simmer until sausages are cooked thru.
• Create aluminum foil 'boats' around each opened sub roll and place on a baking sheet (keeping them intact and also in a boat shape to hold in the filling). Remove sausages from oven, and place the 'boats' into the oven to lightly toast (watch for burning!).
• Place the links on a cutting board and using tongs (the sausage will be hot), steady the links and cut into 1/2" slices (or you can slice lengthwise) and add to the pot of sauce, stirring to coat.
• When buns are toasted, remove from oven keeping the buns on the baking sheet, place the sausage mixture (reserving about 2 tbsp sauce only) on the bottom half of the bread. Top sausage mixture with provolone. To the top half, spread thinly the remaining sauce and then sprinkle generously with the mozerella cheese.
• Return subs to top rack of oven and broil for 1-2 minutes till cheese is melted and bubbly. Allow to cool slightly before serving. Using the foil boats to keep the sandwich together. Just pull down from one side and dive in!

MEATBALL SUBS

Steps:

• Preheat oven to 450 degrees F.
• Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
• Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
• Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of Oven Fries.
• Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.

SAUSAGE MEATBALL SANDWICHES

Steps:

• Using wet hands, lightly roll sausage into 12 golf ball-size balls (about 2 oz. each). Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook meatballs, turning occasionally, until browned all over, 10-12 minutes. Transfer to a plate.
• Add fennel, onion, half of garlic, and 2 Tbsp. oil to same pot; season with salt and pepper and cook, stirring often, until onion is translucent and golden brown around edges, 8-10 minutes.
• Add tomatoes, crushing with your hands as you go, and bring to a simmer. Season with salt and pepper and cook, stirring occasionally, until sauce just begins to thicken, 5-8 minutes.
• Return meatballs to pot, bring to a simmer, and cook, stirring occasionally, until sauce is reduced by half and meatballs are coated and cooked through, 15-20 minutes.
• Meanwhile, heat broiler. Process basil, remaining garlic, and remaining 4 Tbsp. oil in a food processor to a smooth paste; season with salt and pepper. Smear half of basil mixture over cut sides of rolls and place on a rimmed baking sheet. Broil rolls until golden brown, about 2 minutes.
• Place meatballs inside rolls, then top with sauce and mozzarella. Broil until mozzarella is melted and bubbling, about 5 minutes. Spoon remaining basil mixture over sandwiches.

MEATBALL-SAUSAGE SUBS

Steps:

• Combine the crushed tomatoes, tomato paste, bay leaves and parmesan rind in a 6-quart slow cooker. Add 1 cup water, 1/4 cup parsley, 2 chopped garlic cloves, 1/2 teaspoon salt and a few grinds of pepper.
• Combine the breadcrumbs and milk in a medium bowl; soak 2 minutes. In a separate bowl, combine the beef, eggs, 1 cup parmesan, the remaining 1/4 cup parsley and 2 chopped garlic cloves, 1 teaspoon salt and 1/2 teaspoon pepper. Add the breadcrumb-milk mixture and mix with your hands until combined. With damp hands, shape into 24 meatballs, about 1 1/2 inches each; transfer to the slow cooker.
• Add the sausage pieces to the slow cooker, then cover and cook on low, 7 hours. Remove the bay leaves and parmesan rind and stir in the remaining 1/2 cup parmesan. Season with salt and pepper. Serve on the bread and top with mozzarella.