Sandwiches > Submarine Sandwiches

Bernardo's Meatball Subs Recipe

Ingredients with Measurements:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 tbsp olive oil
- 4 sub rolls
- 1 cup marinara sauce
- 4 slices provolone cheese

Special equipment needed:
- Large mixing bowl
- Baking sheet
- Skillet or griddle
- Oven

Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine ground beef, breadcrumbs, parmesan cheese, parsley, onion, garlic, egg, salt, black pepper, and red pepper flakes. Mix well.
3. Form mixture into 12 meatballs.
4. Heat olive oil in a skillet or griddle over medium-high heat. Add meatballs and cook until browned on all sides, about 8-10 minutes.
5. Transfer meatballs to a baking sheet and bake in preheated oven for 10-12 minutes, or until cooked through.
6. While meatballs are baking, split sub rolls and place on a baking sheet. Toast in oven for 5-7 minutes.
7. Heat marinara sauce in a small saucepan over low heat.
8. To assemble subs, place 3 meatballs on each toasted sub roll. Spoon marinara sauce over meatballs and top with a slice of provolone cheese.
9. Return subs to oven and bake for an additional 5-7 minutes, or until cheese is melted and bubbly.
10. Serve hot.


Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
375°F
Serving size:
4 servings

Nutritional information:
Calories: 580
Fat: 28g
Carbohydrates: 44g
Protein: 36g
Sodium: 1600mg
Sugar: 8g

Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Italian seasoned breadcrumbs can be used instead of plain breadcrumbs.
- Mozzarella cheese can be used instead of provolone cheese.

Variations:
- Add sliced peppers and onions to the skillet with the meatballs for a veggie-packed sub.
- Use homemade marinara sauce instead of store-bought.
- Top subs with sliced pepperoni or cooked bacon for added flavor.

Tips and tricks:
- Don't overmix the meatball mixture, as this can result in tough meatballs.
- Use a cookie scoop or tablespoon to portion out the meatball mixture for even-sized meatballs.
- If the sub rolls are too thick, scoop out some of the bread from the center to make more room for the meatballs and sauce.

Storage instructions:
Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place subs in a preheated 350°F oven for 10-12 minutes, or until heated through.

Presentation ideas:
Serve subs on a platter with a side of chips or a salad.

Garnishes:
Sprinkle chopped fresh parsley or grated parmesan cheese over the subs before serving.

Pairings:
Serve with a side of garlic bread or a Caesar salad.

Suggested side dishes:
Chips, fries, salad, garlic bread.

Troubleshooting advice:
If the meatballs are too dry, add a splash of milk to the mixture before forming into balls.

Food safety advice:
Be sure to cook the meatballs to an internal temperature of 160°F to ensure they are fully cooked.

Food history:
Meatball subs are a classic Italian-American dish, popularized in the United States in the early 20th century.

Flavor profiles:
Savory, meaty, cheesy, tangy.

Serving suggestions:
Serve hot with a side of chips or a salad.

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Taste: Savory, Tangy, Rich, Spicy, Hearty