Ingredients with Measurements:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 1/4 cup milk
- 1/4 cup olive oil
- 4 hoagie rolls
- 1 cup marinara sauce
- 4 slices provolone cheese
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Skillet
- Tongs
- Oven
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, salt, black pepper, garlic powder, onion powder, oregano, basil, and milk. Mix well.
3. Form the mixture into 12 meatballs.
4. Heat olive oil in a skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 5 minutes.
5. Transfer meatballs to a baking sheet and bake in the oven for 10-15 minutes, or until cooked through.
6. While the meatballs are cooking, heat marinara sauce in a small saucepan over low heat.
7. Slice hoagie rolls in half and place them on a baking sheet. Toast in the oven for 3-5 minutes.
8. Remove hoagie rolls from the oven and spoon marinara sauce onto the bottom half of each roll.
9. Place 3 meatballs on top of the sauce on each roll.
10. Top each sandwich with a slice of provolone cheese.
11. Return the sandwiches to the oven and bake for 3-5 minutes, or until the cheese is melted and bubbly.
12. Remove from the oven and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
Oven: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 610
Fat: 32g
Carbohydrates: 44g
Protein: 35g
Sodium: 1390mg
Sugar: 7g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
- Parmesan cheese can be substituted with Romano cheese.
- Provolone cheese can be substituted with mozzarella cheese.
Variations:
- Add sliced bell peppers and onions to the skillet with the meatballs for a veggie-packed sandwich.
- Use spicy marinara sauce for a kick of heat.
- Top the sandwiches with sliced pepperoni or salami for a meat lover's delight.
Tips and tricks:
- Don't overmix the meatball mixture, as this can result in tough meatballs.
- Use a cookie scoop to portion out the meatball mixture for even-sized meatballs.
- If the meatballs are sticking to the skillet, add more olive oil as needed.
- Toasting the hoagie rolls in the oven before assembling the sandwiches helps to prevent them from getting soggy.
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 the meatballs and sauce, place them in a saucepan over low heat until heated through. Reheat the hoagie rolls in the oven for 3-5 minutes before assembling the sandwiches.
Presentation ideas:
Serve the sandwiches on a platter with a side of chips or a salad.
Garnishes:
Garnish the sandwiches with chopped fresh parsley or basil.
Pairings:
Pair the sandwiches with a glass of red wine or a cold beer.
Suggested side dishes:
Serve the sandwiches with a side of potato salad or coleslaw.
Troubleshooting advice:
- If the meatballs are not cooked through after baking, return them to the oven for an additional 5-10 minutes.
- If the sandwiches are too dry, add more marinara sauce or a drizzle of olive oil.
- If the sandwiches are too saucy, use a slotted spoon to remove excess sauce from the meatballs before assembling the sandwiches.
Food safety advice:
- Use a meat thermometer to ensure that the meatballs are cooked to an internal temperature of 160°F.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Meatball sandwiches have been a popular Italian-American dish since the early 20th century.
Flavor profiles:
Savory, meaty, cheesy, and tomatoey.
Serving suggestions:
Serve the sandwiches hot and fresh out of the oven for the best flavor and texture.
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Region: Italian