Wednesday, October 19

Meatball Sub Sandwiches


I am not a fan of the majority of fast food restaurants or chain restaurants for that matter but I do love Subway. Unfortunately like many chains, due to the economy, they have lowered their standards and raised their prices. I got the idea to try and make a homemade meatball sub (is it overkill to call it a "sub sandwich?). These were really yummy and a fair comparison.

Ingredients:
1 lb. ground beef (I always use 80/20)
3/4 cups plain bread crumbs
2 tsp. dried Italian seasoning
2 cloves garlic, minced or pressed
3 Tbls. grated Parmesan cheese
2 eggs, beaten
1 Tbls. extra virgin olive oil
1/2 tsp. garlic powder
salt & pepper, to taste
1 (15 oz.) jar of spaghetti sauce
4 slices of Provolone cheese
shredded mozzarella
Hoagie or sub buns

Preheat oven to 350.

In a medium bowl, gently mix the ground beef (by hand), bread crumbs, Italian seasoning, pressed garlic, Parmesan cheese and eggs. Shape into 12 meatballs and place in baking dish.

Bake for 15 to 20 minutes or until cooked through. Meanwhile, cut sub buns in half lengthwise and remove some of the bread from the inside to make room for the meatballs. Brush buns with olive oil, inside and out. Season insides with garlic powder and salt and pepper. Slip cookie sheet of prepared sub buns into the oven the last few minutes of the meatballs cooking time.

While the bread toasts, warm spaghetti sauce. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Stir slightly to mix. Then spoon the meatballs onto the sub buns and top with Provolone cheese slices. Top with a sprinkling of mozzarella cheese.

Return to oven for 2-3 minutes to melt the cheese.

Cool slightly and serve. 

3 comments:

Icy BC said...

You're right, many restaurant either cut down their portion, or substitute ingredients for cheaper things.

Your meatball sub sandwich sounds delicious!

Sheri said...

Thank you! I know what I am eating this way...lol

Mommy of Two said...

I love Subway but you're right, they are so expensive. Thanks for the recipe!