My family likes to go to a popular sub sandwich shop for lunch on the weekends. For as long as we have been going to this home of the $5 foot long, my daughter only orders the meatball sub. With all the different options of sandwich fillings, I cannot get her to try anything else but that. So, that’s what gave me the idea to make them myself. My daughter did say that mine tastes better……….smart girl!
Start with the combo of beef and pork.
This is the best way I’ve found to make uniform meatballs. My secret weapon is the ice cream scoop. I use it for ice cream, cookie batter and of course meatballs.
Roll each meatball into little balls.
Baking makes for a little healthier meatballs and it’s a lot faster than cooking on the stove top. Really, it’s because I’m just too lazy to stand at the stove and turn each of these little meatballs.
When they come out of the oven, place them into a pan with marinara sauce. Of course you can use these with spaghetti, but my daughter insisted on meatball subs this night.
Meatball Marinara Sub
1 ½ pounds ground beef (80/20)
1 ½ pounds ground pork
2 eggs, beaten
¼ cup milk
½ cup breadcrumbs
1 tsp garlic salt
½ tsp pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp dried basil
¼ tsp paprika
1 jar marinara sauce
2 cups shredded mozzarella cheese
Combine all ingredients into a large bowl and mix until well incorporated. Scoop with ice cream scoop onto baking pan. Roll between your hands to make them into a ball. Drizzle some olive oil over each meatball.
Bake at 375 degrees for about 35 minutes.
Place the meatballs into a pan and pour in your favorite jar pasta sauce until sauce is warmed through and the meatballs soak in the sauce. Slice and toast the rolls in the oven until a little crisp. Fill each roll with meatballs and sauce on top, then sprinkle on some mozzarella cheese.
Makes 35 large meatballs.