Open Faced Meatball Subs Recipes

OPEN FACED MEATBALL SUB

Steps:

• Make the Mini Meatballs: In a large bowl, using hands, mix together all ingredients until combined well. using 1 tablespoon mixture for each, roll into balls.
• Mini meatballs can be made ahead. Transfer to a baking sheet and freeze until solid, about 1 hour. Divide between two heavy-duty resealable plastic bags, seal and freeze up to 3 weeks. Let stand at room temperature 10 minutes before cooking.
• Make the Meatball Subs: Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add meatballs and turn to coat. Reduce heat to medium and cook, turning occasionally, until browned and cooked through, about 15 minutes. Transfer meatballs to a large saucepan and cover.
• Wipe skillet clean; add remaining 2 tablespoons oil with the onion and cook over medium-high heat, stirring occasionally, until just softened, about 4 minutes. Add bell pepper; cook, stirring, until softened and just starting to brown, 6 to 8 minutes.
• Heat broiler and place rack 6 inches from heat. Place rolls, cut side up on a baking sheet. In saucepan with meatballs, add sauce and heat over medium heat until warm, about 2 minutes; spoon onto each roll. Cover with onion-bell pepper mixture and top each with 2 cheese halves. Broil until cheese is melted, 1 to 2 minutes.

OPEN FACED MEATBALL SANDWICH

Steps:

• 1. For the Sandwich: Left over tomato sauce or ketchup Shredded mozzarella or your favorite cheese Your favorite bread In a medium bowl; crumble the sliced bread and soak the bread in the milk. Place the ground beef in a large bowl. Add the eggs, grated Romano cheese, parsley, garlic, and instant potatoes or bread crumbs. Add the bread soaked in the milk. Add the seasonings. Mix the meat thoroughly and form into meat balls. Heat a large frying pan with the olive oil. Add the meatballs, but do not overcrowd the pan. Toast the bread and place the sliced meatballs on the bread top with sauce or ketchup and the shredded cheese.

OPEN FACED MEATBALL SANDWICHES (HEALTHY)

Steps:

• In a large bowl, combine first 9 ingredients. Crumble Turkey over mixture;mix well.
• Shape into meatballs 1 inch each.
• In a large skillet coated with nonstick cooking spray, brown meatballs in batches if necessary. Drain.
• Place meatballs in a large saucepan.
• Add the pasta sauce;bring to a boil. Reduce heat;cover and simmer for 10-15 minutes or until meat is no longer pink.
• Spoon meatballs and sauce onto buns;sprinkle with cheese.

PRESSURE COOKER MEATBALL SUBS (OPEN FACED)

Steps:

• 1. Mix the ground beef, egg, onion, Parm-Reg cheese, bread crumbs, Italian seasoning, Red pepper flakes, salt, pepper, garlic powder together well. Form into 12 even sized meatballs. Place in the pressure cooker. Add optional sweet onion and green pepper if using.
• 2. Combine the pasta sauce and sugar and pour over the meatballs in the pressure cooker. place the lid on the pressure cooker and cook on low pressure for 8 minutes. Allow pressure to release naturally (or release pressure, please be careful when manually releasing pressure as it will spray out hot liquid!) Remove the lid after pressure is released, skim the sauce for fat and discard.
• 3. Split the buns in half long ways (so cut them in half as you would if making a sandwhich, but split them all the way through). Lay the buns on a boiling pan and brush with oil. Place under the broiler until lightly toasted.
• 4. Remove buns from the broiler and spread 2 tablespoon of sauce on each of the toasted buns. Cut the meatballs in half and place 4 halved meatballs on the bun cut side down. Top with mozzarella cheese and return it to the broiler. Broil until the cheese is melted and bubbly. We pour the remaining sauce into the bowl and use it for dipping or adding to sandwiches. If using optional sweet onion and pepper, remove from the cooker and place in a bowl with the sauce. Serve with a salad or fries!!! Enjoy!!