Loaded Meatball Sub
A submarine sandwich built with seasoned meatballs, melted cheese, and sauce served on toasted bread. Meatballs are browned, then simmered in sauce and assembled with toppings on a split roll.
Ingredients
Method
Combine ground meat, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and black pepper in a large bowl. Mix gently with your hands until just combined, being careful not to overmix.
Form the mixture into 16–20 meatballs, each about 1.5 inches in diameter.
Heat olive oil in a large skillet over medium-high heat. Working in batches, brown the meatballs on all sides, about 8–10 minutes total. Transfer to a plate.
In the same skillet, sauté diced onion until softened, about 2 minutes. Pour in marinara sauce and return meatballs to the pan. Simmer for 15–20 minutes, stirring occasionally, until meatballs are cooked through.
Preheat oven to 400°F or broiler to high. Place submarine rolls, split-side up, on a baking sheet.
Divide meatballs and sauce evenly among the four roll bottoms. Top each with shredded mozzarella cheese.
Toast in the oven for 3–5 minutes, or under the broiler for 1–2 minutes, until cheese is melted and bubbly. Top with roll lids.
Sprinkle with fresh parsley if desired. Serve immediately while hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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