How To Make Loaded Meatball Sub
Have a filling lunch with this heavenly meatball sub that’s loaded with beef and sausage meatballs then topped with marinara sauce and melted cheese.
- 1tbspmilk,skim, 2%, or vitamin D
- 2tbspparmesan cheese,shredded
- 1tspmixed italian herbs
- ¼cupbread crumbs
- ½lbground beef
- ¼lbsausage,pork, lamb or turkey
- 1tbspolive oil
- ¾cupmarinara sauce
- ¼cupchicken broth
- 4hoagie rolls
- 5ozmozzarella cheese
Crack the egg into the mixing bowl, add the milk, and beat lightly. Add the Parmesan, herbs, salt, pepper, onion, garlic, and bread crumbs. Stir.
Add the ground beef and sausage and mush everything together using hands until well blended. Form this mixture into 12 spheres, each slightly smaller than a golf ball. Put them on the plate for the time being. Wash hands.
Heat the olive oil in the skillet on medium. Brown the meatballs for 2 to 3 minutes on all sides. Then, remove the meatballs from the skillet to a pile of paper towels. Pour the oil out of the skillet.
Return the skillet to the burner and add the chicken broth and marinara sauce. Bring to a simmer, add the meatballs, and simmer for 15 minutes. Every few minutes, turn the meatballs over.
Meanwhile, preheat the oven to 350 degrees F. Cut a wedge out of the top of each hoagie roll and set the wedges aside.
When the meatballs are done, turn off the stove and spoon some sauce into each roll. Then stuff 3 meatballs into each sandwich, spoon on a little more sauce, and sprinkle each sub with 1⁄4 of the mozzarella.
Put the sandwiches on the baking sheet and bake for 4 to 6 minutes, or until the cheese melts. Turn off the oven and use the oven mitts to remove your amazing meatball subs.
Serve and enjoy.
- Calories: 569.62kcal
- Fat: 35.75g
- Saturated Fat: 14.20g
- Trans Fat: 0.70g
- Monounsaturated Fat: 14.63g
- Polyunsaturated Fat: 3.19g
- Carbohydrates: 30.73g
- Fiber: 2.65g
- Sugar: 4.61g
- Protein: 30.27g
- Cholesterol: 136.60mg
- Sodium: 1076.58mg
- Calcium: 350.33mg
- Potassium: 535.75mg
- Iron: 3.83mg
- Vitamin A: 125.29µg
- Vitamin C: 1.75mg
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