Zoot's Sweetball Sub
This is a recipe for the pressure cooker. You can cook the meatballs in a slow cooker if you prefer. I would suggest 4-6 hours. On average, this recipe calls for 4 meatballs per sub, so depending on the size and quantity of meatballs, you determine how much is needed.
This is a recipe for the pressure cooker. You can cook the meatballs in a slow cooker if you prefer. I would suggest 4-6 hours. On average, this recipe calls for 4 meatballs per sub, so depending on the size and quantity of meatballs, you determine how much is needed.
- Carbohydrate 27.4232 g
- Cholesterol 277.2 mg
- Fat 89.0096 g
- Fiber 5.43599984169006 g
- Protein 73.096 g
- Saturated Fat 55.99428 g
- Serving Size 1 1 Serving (652g)
- Sodium 1903.76 mg
- Sugar 21.9872001583099 g
- Trans Fat 4.80284000000001 g
- Calories 1194 calories
Step-by-step
- Remember, this was made using the Power Pressure Cooker XL:
- Layer the bottom of the bowl with frozen assorted peppers.
- Add frozen meatballs and barbecue sauce (I use Sweet Baby Ray's "Sweet & Spicy BBQ Sauce").
- Set timer for Chicken/Meat (15 minutes). If using the slow cooker, cook for 4-6 hours on low.
- Toast hoagie rolls in the oven (I toasted Pepperidge Farm Soft Whie Hoagie rolls in an Air Fryer for 60 seconds at 360 degrees F. Be careful not to toast for too long, as the bread will lose its flexibility and separate while spreading). Add butter to bread before or after heating.
- Put peppers, meatballs and sauce in hoagie roll.
- Add shredded cheese, lettuce, tomato and onions.
- Add pineapples, if you wish to add to the sweet flavor.
Frozen meatballs carry the culinary weight of this sandwich, providing an efficient path to a hot meal without requiring scratch-made meat blending. Originating from the American sub-shop tradition where speed meets comfort, this variation relies on pressure cooking to transform frozen convenience items into tender protein quickly. Commercial barbecue sauces anchor the flavor profile, utilizing high sugar content to create a sticky glaze as moisture reduces inside the cooker.
- Layer frozen assorted peppers at the base of the pressure cooker bowl to prevent the meatballs from scorching against the direct heat source.
- Process the frozen meatballs on the chicken or meat setting for 15 minutes, or transfer them to a slow cooker for four to six hours on low heat.
- Toast soft hoagie rolls in an air fryer at 360 degrees Fahrenheit for precisely 60 seconds to maintain bread flexibility for folding.
- Swap out sweet and spicy barbecue sauce for regular vinegar-based varieties if you need to reduce overall sugar content, noting that the final glaze will lack caramelization depth.
Pressure cooking frozen proteins requires adequate liquid volume to generate steam, so ensure the barbecue sauce coats every piece thoroughly before sealing the lid. Proper temperature control during the brief toast prevents the crust from hardening into shards that tear the gums during eating.
