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Meatball Subs

Ultimate Comfort Meatball Subs Juicy and Satisfying

These Meatball Subs are a nostalgic favorite, combining juicy meatballs and rich sauce in a toasted roll.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 4 subs
Course: Lunch
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef 80/20 mix for optimal flavor and juiciness
  • 1 cup Saltine Crackers Acts as a binder; gluten-free options work well
  • 2 large Eggs Use room temperature for better emulsification
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Oregano
  • 1 medium Yellow Onion Minced adds sweetness; can substitute with shallots
For the Sauce
  • 1 cup Green Peppers Brings freshness and sweetness
  • 1 cup Red Pepper Can substitute with any bell peppers
  • 2 cups Cherry or Grape Tomatoes Fresh, or canned diced tomatoes can replace
  • 2 cups Favorite Spaghetti Sauce Use your preferred brand or homemade
  • 1 tbsp Sugar Balances acidity from tomatoes; brown sugar preferred
  • 1 tbsp Fresh Oregano Optional garnish; dried oregano acceptable
For the Sub
  • 4 rolls French Bread Rolls Use sturdy rolls to hold filling securely
  • Toppings of Choice Mini mozzarella balls, hot pepper rings, etc.

Equipment

  • Large mixing bowl
  • Skillet
  • Cookie sheet
  • baking tray
  • Large pot

Method
 

Step-by-Step Instructions
  1. Prepare the Meatball Mixture: In a large mixing bowl, combine ground beef, minced onion, crushed saltine crackers, and your choice of seasonings. Mix thoroughly until well combined (2-3 minutes).
  2. Add the Binding Ingredients: Crack the eggs into the mixture and integrate them until well mixed, forming a cohesive mass. Shape into 2-inch meatballs and place on a parchment-lined cookie sheet (10 minutes).
  3. Rest the Meatballs: Allow the meatballs to rest on the cookie sheet for 20 minutes at room temperature.
  4. Sauté the Vegetables: In a skillet, add olive oil and toss in the peppers and remaining minced onions. Sauté for 5-7 minutes until soft and fragrant, then remove and set aside.
  5. Brown the Meatballs: Brown the meatballs in the same skillet in batches for about 4-5 minutes on each side. Turn only when they easily release from the skillet.
  6. Combine the Ingredients: Transfer the browned meatballs to a large pot. Add sautéed vegetables, spaghetti sauce, and sugar. Mix to combine and ensure meatballs are submerged.
  7. Let it Simmer: Bring to a gentle simmer over medium-low heat, cover, and let simmer for 90 minutes, stirring occasionally.
  8. Toast the Rolls and Assemble: Preheat oven to 375°F (190°C). Slice rolls and toast them for 5-7 minutes. Layer meatballs, sauce, and toppings on toasted rolls.

Notes

Allow meatballs to rest for better binding. Don’t rush browning them for a crust. Taste sauce as you go and use high-quality bread rolls.