TBC's Meatball Parm Subs

This is a simple yet tasty meatball sub. The meatball was inspired by a dish I made from another site, and the sauce is one that I use often. The combination works well as a sub sand! Enjoy!

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TBC's Meatball Parm Subs Save
TBC's Meatball Parm Subs

This is a simple yet tasty meatball sub. The meatball was inspired by a dish I made from another site, and the sauce is one that I use often. The combination works well as a sub sand! Enjoy!

  • Preparing Time: 30 minutes
  • Total Time: 40 minutes
  • Served Person: 4
white meat free tree nut free nut free contains gluten contains red meat shellfish free contains dairy contains eggs
main dish

Step-by-step

  • In a large mixing bowl, combine, meat, soup mix, milk, egg, parsley, mix well, combining all ingredients. Slowly add about 1/2 the bread crumb. Mix well.
  • Take a piece of wax paper, line a plate, then spread out the remaining bread crumb on the wax paper. Then using about 1 1/2 tbsp of the meat mix, with wet hands, form and roll the meatballs, then lightly dust by rolling on the wax paper with breadcrumb, set aside for frying. Repeat until all meat is used. (add more breadcrumb if necessary)
  • Heat oil in a medium frying pan over medium-high heat, brown meatballs, cooking about 5 minutes per side. Remove from oil to paper towel for draining.
  • In a medium sauce pot, over medium-high heat, heat olive oil, add onion and garlic, saute for about 3 minutes until aromatic, then add the tomato sauce and oregano mix well and bring to a light boil. Add basil, wine, parsley flakes & red pepper flake and any other seasonings you like, stir, then add the reserved meatballs, cover reduce heat to simmer and let thicken for 15-20 minutes.
  • Preheat oven to 450°F
  • On a baking sheet, open up your sub rolls. Add 4-5 meatballs per sub. sprinkle 1/4 cup of parmesan cheese, then add sauce (as much as you like) and then 1/2 cup of mozzarella cheese. Put the sheet in the oven center rack, bake at 450 for 5-6 minutes until the cheese has melted nicely. Remove from oven, sprinkle with some fresh parsley flake.

Ground beef does the structural heavy lifting in this recipe, serving as both the protein base and the vehicle for dry soup mix seasonings. When combining the meat with milk, egg, and bread crumbs, handle the mixture gently to avoid compacting the proteins, which produces tough meatballs. Wet hands prevent the meat from sticking during rolling, while a light exterior coating of dry bread crumbs creates a crisp outer crust when fried.

Frying and Simmering Technique

Heat vegetable oil in a medium frying pan over medium-high heat before adding the formed meatballs. Brown them for about 5 minutes per side until a crust forms, then transfer them to a paper towel to drain excess fat. After frying, transfer the meatballs into a simmering tomato sauce enriched with dry red or white wine, fresh basil, and minced garlic. Cover the pot and simmer for 15 to 20 minutes to allow the interior of the meat to cook through while absorbing the acidity and aromatics of the sauce.

  • If the sub rolls are too soft, toast them dry in the 450-degree oven for two minutes before adding toppings to prevent sogginess.
  • Drain the meatballs thoroughly on paper towels so excess oil does not separate the melted mozzarella cheese during the final bake.
  • Shred low-moisture mozzarella rather than using fresh mozzarella packed in water to keep the sandwich from becoming overly watery in the oven.
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