Meatball Marinara Sub

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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!


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Start with the combo of beef and pork.

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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.


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Roll each meatball  into little balls.

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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.

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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

Meatballs

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

Sandwich

1 jar marinara sauce

Bread rolls

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.

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