I've seen
meatball subs floating around Pinterest for some time and honestly the idea was
never very appealing to me. One random day hubby told me he wanted to make
meatball subs. I was surprised he knew what they were, and even more surprised
that he wanted to make them. Apparently he had had them before and really liked
them, so we gave it a shot. Let me tell you, my mind has forever been changed!
These are so delicious and flavorful and MUCH better than I ever thought they
would be!
I think this
recipe would taste even better if you were able to mix together the meatball
ingredients and sauce the day before and let the flavors blend. We made a
double batch of this recipe (and later on I was so glad we did) but the
leftovers went in the freezer for after the baby comes so I haven’t had the
‘day after’ sub yet.
This recipe makes 2 meatball subs with a few extra
meatballs.
Ingredients
1 1/2-2 lbs. ground beef, uncooked
1 cup crushed saltine crackers
1 egg
1/3 cup milk
2 Tablespoons dried onion flakes
2 Tablespoons Italian seasoning
1 teaspoon ground sage
1 teaspoon garlic powder
2 6” whole wheat sub loaves
2oz. (1/2 cup) swiss cheese, shredded
2oz. (1/2 cup) mozzarella cheese, shredded
1 29oz. can tomato sauce
1 6oz. can tomato paste
Directions
1. Preheat
the oven to 350 degrees.
2. In a
large bowl mix together the beef, crushed crackers, egg, milk, onion flakes,
Italian seasoning, ground sage and garlic powder. You can use a wood spoon to
do this, but we usually mix it up with our hands.
3. Roll
the mixture into large meatballs. We did ours a little smaller than clenched
fist. If you do them big you should only need 3 per sandwich. Place them on an
ungreased cookie sheet and bake for about 30 minutes. Check the center of a
meatball and make sure it is completely cooked before removing them from the
oven.
4. In a
large skillet or pot heat up the tomato sauce and paste. When the meatballs are
finished cooking place them in the sauce.
5. Mix
together the two cheeses. Slice open the loaves and get them ready on a plate.
6. Fix
your sandwiches! We did the three meatballs, a little sauce from the pan,
topped it off with the cheese. Enjoy!
Notes
-This is a
recipe which would taste good if you make it up a day before you eat it.
-We like to
use blocks of cheese and shred off what we need since it tends to taste better
this way.
-Leftover
or extra meatballs can be saved in the freezer or used another day as a
spaghetti & meatball dinner.
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