Sometimes I get these wicked cravings for a good meatball sub. Of all of the Italian dishes I make, I still struggle with meatballs. Making good meatballs is really an art and sometimes I think I over think them. I typically like to let my meatballs soak in my sauce for long periods of time, but meatball subs should be quick and easy, right?
These little meatballs are garlicky and super easy to make. They are done in 10 minutes! Most meatball subs just have meatballs, sauce, and cheese, but I wanted to add a little crunch so I also threw in some peppers and onions on top. These make for a quick and easy weeknight meal. Serve with a nice salad and you’ve got dinner!
Garlic Meatball Subs
Serves 4 (about 4-5 meatballs per sandwich)
- 14. oz lean ground sirloin
- 3-4 garlic cloves, minced
- 1/2 cup panko bread crumbs
- 1 large egg
- 1/4 tsp. salt
- 1/4 tsp. crushed red pepper
- 2 cups marinara sauce
- 1 large yellow or green bell pepper, seeded and sliced into thin slices
- 1/2 large yellow onion, sliced
- 3 ounces mozzarella cheese
- 4 hoagie rolls
- fresh basil or parsley (optional)
1. Set oven on broil. Line a baking sheet with parchment paper or spray with non-stick spray.
2. In a large mixing bowl, combine the ground sirloin, garlic, panko, egg, salt, and the red pepper. Divide the mixture into 18 pieces and shape into balls. Line the meatballs on the baking sheet. Stick the meatballs under the broiler for about 8-10 minutes, rotating once half way through.
3. While the meatballs cook, heat the marinara sauce in a sauce pan over medium heat. In a saute pan, add the sliced pepper and onion with two tablespoons of water. Saute the onions and the pepper until browned and tender, about 5-6 minutes. Remove from the heat.
4. Remove the meatballs from the broiler, but leave it on. Carefully place the cooked meatballs in with the sauce and stir until they are well-coated with the sauce.
5. Slice each roll in half, but try not to cut all the way through. If you want to remove some calories, scoop out some of the bread. Line 4-5 meatballs down the middle of the rolls. Place some of the cheese on top of each sandwich. Place a few slices of the pepper and onion on top. Place the sandwiches on baking sheet, with the meatballs and cheese facing upward. Put the pan back into the broiler until the cheese melts, about 1-2 minutes (watch very carefully as some broilers are more powerful than others). Garnish with fresh chopped basil or parsley if desired.
Stephanie Day is the author of the food blog, Eat. Drink. Love. By day, Stephanie is a developmental psychologist who specializes in educational research. However, Stephanie has always had a passion for cooking ever since she was a little girl and started her blog as a way to expand her cooking skills and to share simple and healthy recipes with her readers. In her free time, she enjoys spending time with her husband, drinking wine, and photography.Blog: Eat-Drink-Love.comTwitter: @eatdrinkluvFacebook
The following two tabs change content below.
Erin Kennedy and I’m the Founder and Creative Director. I love food, cooking and learning tips in the kitchen and of course, eating. Sharing all this food love is a passion of mine.
Latest posts by Erin Kennedy (see all)
- Hot Shaved Turkey Cutlet Sandwiches with Brown Sugar & Butter Sauce - February 21, 2017
- Carrot Raisin Bran Muffins - January 4, 2017
- Watermelon Kiwitini – Girl’s Night In – #Mixedwithtrop - November 18, 2016
- How to Make and Store Homemade Baby Food - October 13, 2016