| Level: | Intermediate |
| Total: | 52 min |
| Prep: | 20 min |
| Cook: | 32 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds ground sirloin
- 1 large egg, beaten
- 1 cup (3 handfuls), Italian bread crumbs
- 1 medium onion, chopped fine
- 4 cloves garlic, crushed and minced
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons (several drops) Worcestershire sauce,
- 1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
- 1/4 cup (a couple of handfuls) grated Parmigiano or Romano
- Coarse salt and black pepper
- 2 tablespoons extra-virgin olive oil, (2 turns around the pan)
- 4 cloves garlic, crushed and chopped
- 1/2 teaspoon crushed red pepper flakes
- A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
- 1/2 teaspoon dried oregano
- One 28-ounce can crushed tomatoes
- One 14-ounce can chunky style crushed tomatoes
- Salt and freshly ground black pepper
- 4 semolina crusty sub rolls, with or without sesame seeds
- One 10-ounce bag (2 1/2 cups) shredded Provolone or Italian 4-cheese blend
- Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish
- Oven Fries, as an accompaniment, recipe follows
- 4 medium white skinned potatoes, each cut into 8 wedges lengthwise
- Extra-virgin olive oil, to coat
- Grill seasoning blend or coarse salt and black pepper
Instructions
- Preheat oven to 450 degrees F.
- Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
- Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
- Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of Oven Fries.
- Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1260 |
| Total Fat | 69 g |
| Saturated Fat | 27 g |
| Carbohydrates | 95 g |
| Dietary Fiber | 15 g |
| Sugar | 19 g |
| Protein | 72 g |
| Cholesterol | 234 mg |
| Sodium | 2035 mg |
Reviews
Have been making Rachael’s recipe for years. I add 1/2 pound of spicy Italian ground sausage to 11/2 of ground chuck. Roasting the meatballs makes them tender. Marinara sauce so easy and tasteful.
The sauce is great. The meatball recipe calls for way too much onion. Is suggest using 1/2 or less of an onion.
Excellent recipe. I have another meatball recipe that I like just as much but this one was so much simpler! The marinara sauce is perfect. I did have to add 2 Tbs of sugar to the sauce, because I find all tomatoes (including San Marzano) to be too acidic for me. Also, I put the sauce on, dumped 8 of the meatballs in and let it simmer 30 minutes. The meatballs are much more tender and flavorful. The rest I stuck in the freezer and will make more marinara at the time I use them.
Great meatball sub recipe! I use 1/2 ground beef and 1/2 Italian sausage.
Easy and delicious I recommend 100%. A+
Super easy and delicious. My husband isn’t a huge onion fan, so next time I’ll just use half an onion. But it wasn’t a big enough deal to keep him from eating his whole sandwich.
Needs some improvement. Toast the sub bun with some garlic evoo. I cooked my meatballs in sauce to make them tender.
Just made this for dinner today. It was amazing and so delicious
Meatballs….fantastic, quick and easy!!
Our 14 year old son made these for me and my husband tonight and they were delicious! I’ve been using your meatball recipe for years and they are the best, but the sauce with these subs was just perfect! Thanks for a great dinner and helping us teach our son to be self-sufficient!