12 April 2013

Meatball Subs

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Meatball Subs
Meatball Subs

Who doesn't love a meatball sub?


The secret to these very tasty and creamy meatballs is the asiago cheese and soft breadcrumbs.

I had shredded asiago left over from another meal, so I used it in here instead of my usual Romano cheese addition for Italian-style meatballs.


Asiago Meatball Sub | bakeatmidnite.com | #meatballrecipes #meatballsub
Delicious Asiago meatballs

For breadcrumbs, I just used a combo of white and whole wheat bread--all processed in the food processor.

The sub rolls were just pre-packaged commercial ones that come 6 in a bag.  I jazzed them up a bit by brushing with some olive oil and sprinkling some romano cheese on them and some dehydrated parsley.  Made them crunch up nicely while they were baking and added a nice flavor.

I used one of those drop cookie scoops (the ones that look like mini ice cream scoops) to portion out the meatballs so the size was uniform.  However, you can do this by "eye" and about the size of a walnut is the right size to fit into the rolls nicely.


Mini Italian Meatballs



  • 1 lb lean ground beef (I used 93%)
  • 2 eggs
  • 2-3 tbs grated asiago cheese
  • 2 tsp. dehydrated onion or 1 tbs chopped fresh (chop it fine)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tsp garlic powder
  • 1 cup (or so) fresh soft breadcrumbs
  • 1/2 tsp oregano
  • pinch of basil
  • 1 tbs olive oil for frying

Place all ingredients, except olive oil, in a medium bowl and mix well.  Meat mixture will be pretty soft.

Form into meatballs about the size of a walnut.  You should get approximately 20 meatballs.

Heat the olive oil in a large skillet over medium heat.  Brown meatballs on all sides. Reduce heat, cover and cook 10 minutes, or until internal temperature is 160 degrees.


Preparing the sandwiches



  • 4 sub rolls, about 6-inches long
  • 2 tbs olive oil
  • 1 tbs parmesan or romano cheese
  • 1 tsp dehydrated parsley
  • 1 cup pasta sauce, like a marinara (if you like it really saucy, use more sauce)
  • 1 cup shredded mozzarella
  • 20 meatballs

Preheat oven to 400 degrees.  Spray a 9 x 13-inch pan with non-stick spray.

Place rolls in prepared pan with slits facing upward (if you cut the rolls yourself, only cut 3/4 of the way through).  Place 5 meatballs in each roll then 1/4 cup pasta sauce over the meatballs in each roll.  Brush the exposed parts of the rolls with olive oil and sprinkle with the parsley and cheese.


Bake for 20 minutes.  Top each roll with 1/4 cup of the shredded mozzarella (yes, you can add more cheese--MUCH more if you want!!!).  Return to oven and bake for an additional 10 minutes or until cheese is melted and bubbly.


Serves 4



Meatball Subs
Meatball Subs

6 comments:

Ashleigh Tasche said...

It looks delicious! Do you ever use a combination of beef and pork in your meatballs?

www.scratchymama.com

Simply Tia said...

These look sooo yummy! I'm going to have to make these.

Justine Sulia said...

You make these meatball subs look absolutely delicious! Definitely a must try! Yum!

Judith Hannemann said...

Ashleigh--yes, sometimes I do and the flavor is great! <3

Judith Hannemann said...

Simply Tia--oh you can never go wrong with a meatball sub ;)

Judith Hannemann said...

Thanks so much Justine!! <3