| Level: | Easy |
| Total: | 55 min |
| Active: | 20 min |
| Yield: | 8 subs |
Ingredients
- 2 pounds ground beef
- 1 cup unseasoned breadcrumbs
- 1 cup milk
- 1/4 cup grated onion
- 3 tablespoons finely minced fresh parsley
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 cloves garlic, pressed
- 1 large egg, beaten
- Two 24-ounce jars store-bought marinara sauce
- 8 tablespoons (1 stick) salted butter, melted
- 2 cloves garlic, pressed
- 8 sub rolls
- 1 onion, thinly sliced
- 1/4 cup torn fresh basil
- 1/2 cup grated Parmesan cheese
Instructions
- For the meatballs: Preheat the oven to 450 degrees F.
- In a bowl, combine the ground beef and breadcrumbs. Add the milk, onion, parsley, salt, pepper, garlic and egg. Mix to combine.
- Scoop out 2 tablespoons of the meatball mixture and roll into a ball. Continue with the remaining meatball mixture, making about 40 meatballs. Arrange the meatballs in a single layer in a large rectangular baking dish or foil pan. Bake, uncovered, until the meatballs are cooked through, about 25 minutes.
- Pour the marina over the meatballs, then continue to bake until the sauce is heated through, about 10 minutes more. Toss the meatballs to coat in the sauce and set aside.
- For the rolls: Turn the oven temperature down to 375 degrees F.
- Stir together the butter and garlic in a small bowl. Tear off the tops of the rolls, creating a nice boat to hold the meatballs. Transfer the rolls and torn pieces to a baking sheet and brush generously with the garlic butter. Bake until golden brown, about 10 minutes.
- Build the meatball subs: Load 5 meatballs into each roll. Spoon over some of the sauce. Top with some onions and sprinkle over the basil and Parmesan. Serve with more sauce and the toasted bread pieces.
- Reheating instructions: Reheat the meatballs in a pan, covered, at 350 degrees F until warmed through, about 25 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 770 |
| Total Fat | 44 g |
| Saturated Fat | 19 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 6 g |
| Sugar | 14 g |
| Protein | 35 g |
| Cholesterol | 147 mg |
| Sodium | 1440 mg |
Reviews
Have made these several times and we just love them. The meatballs came out so tender and flavorful. Thanks for sharing!
Recently prepared this recipe BUT uses 93% lean turkey meat & white pepper instead. The meat was served on buttered sweet Hawaiian hotdog buns (place cheese in middle of bun & bake to melt) , as this accommodates a larger crowd & the melted cheese helps to avoid soggy bread from the sauce.Meatballs were DELICIOUS: sauce was AWESOME without an intense acid flavor. The choosing of parmesan & mozzarella for the bread were my preferences. Thanks-a-bunch for such an enjoyable meal!!
I split the recipe because I only had a pound of beef – it was amazing. My whole family tore it up. Great flavor. Dinner for four, $9.00
This is a great recipe, definitely left the bread in the oven a little longer than expected but it was still delicious. Next time I will add more sauce though, I like my meatball subs to be a little saucy.
This is a delicious sandwich! I have also made the meatballs and frozen them. When we want spaghetti and meatballs, I just pullout what I need for the meal. They are the bomb!
I’ve made these a couple times and they are so good! I do use seasoned bread crumbs and I didn’t have milk tonight so I used heavy cream with a little water for the milk. These would be excellent over pasta.
So good! Hubs LOVED them!!! I did add a little more garlic (3 large pressed cloves instead of 2) and a little Italian seasoning! They were outstanding!! A definite “make again”!
First time making this and it was delicious. Thank you for sharing. Definitely making this a regular dish.
My family said these were the best meatball subs we have ever had in this house. Good enough for me. Easy to make (although the bottoms of my meatballs scorched a bit). Definitely will make again.
Made this for my family. Super easy and came.out delicious. Will definitely make again!!