Healthier Meatball Subs Recipes

Steps:

• 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.

Steps:

• Heat meatballs according to package or recipe directions. Heat sauce in microwave or on stove top. I like to dress up a jarred sauce with some Italian seasoning, more garlic (see step 3) That is up to you.
• Meanwhile, open buns to expose the inside and place them on a cookie sheet, pizza stone or similar pan. Broil a few inches away from element and watching careful so they do not burn. You can flip them and toast the outside too if you like.
• Rub peeled garlic clove over the inside of the buns. You can then put the leftover clove of garlic into a garlic press and add to the sauce if you like. I love garlic so I add it then microwave for one minute so the garlic cooks just a bit and is not raw.
• Place cheese slice on open bun. If you like you can put them under the broiler again just to melt the cheese.
• Add three meatballs and 1/4 cup (2 ounces) of sauce on top of each bun. Sprinkle with parmesan cheese and pepper flakes if desired.

Steps:

• For the meatballs: Preheat the oven to 450 degrees F.
• In a bowl, combine the ground beef and breadcrumbs. Add the milk, onion, parsley, salt, pepper, garlic and egg. Mix to combine.
• Scoop out 2 tablespoons of the meatball mixture and roll into a ball. Continue with the remaining meatball mixture, making about 40 meatballs. Arrange the meatballs in a single layer in a large rectangular baking dish or foil pan. Bake, uncovered, until the meatballs are cooked through, about 25 minutes.
• Pour the marina over the meatballs, then continue to bake until the sauce is heated through, about 10 minutes more. Toss the meatballs to coat in the sauce and set aside.
• For the rolls: Turn the oven temperature down to 375 degrees F.
• Stir together the butter and garlic in a small bowl. Tear off the tops of the rolls, creating a nice boat to hold the meatballs. Transfer the rolls and torn pieces to a baking sheet and brush generously with the garlic butter. Bake until golden brown, about 10 minutes.
• Build the meatball subs: Load 5 meatballs into each roll. Spoon over some of the sauce. Top with some onions and sprinkle over the basil and Parmesan. Serve with more sauce and the toasted bread pieces.
• Reheating instructions: Reheat the meatballs in a pan, covered, at 350 degrees F until warmed through, about 25 minutes.

Steps:

• Heat oven to 375ºF.
• Mix meat, bread crumbs, tomatoes, Parmesan, garlic, 1/4 tsp. oregano and egg just until blended; shape into 12 (2-inch) meatballs.
• Press mozzarella cube into center of each meatball, completely enclosing cheese. Place on rimmed baking sheet sprayed with cooking spray.
• Bake 20 min. or until done (165ºF). Meanwhile, cook pizza sauce, dressing and remaining oregano in large saucepan until heated through, stirring occasionally.
• Add meatballs to sauce; stir to evenly coat. Cut baguette into 6 pieces; fill with meatballs. Top with any remaining sauce.

Steps:

• Prepare and bake Easy Basic Meatballs as directed.
• Place 12 meatballs in large nonstick skillet. (See tip for what to do with remaining meatballs.)
• Add pasta sauce and water to meatballs in skillet; stir until meatballs are evenly coated with sauce. Bring to boil on medium heat, stirring occasionally. Simmer on medium-low heat 8 to 10 min. or until heated through, stirring occasionally.
• Fill buns with meatball mixture and cheese.

Steps:

• Mix all the meatball ingredients together with plenty of seasoning, then shape into walnut-sized balls. Freeze for 30 mins to firm up if the party is about to start, or chill in the fridge for up to 24 hrs.
• Heat oven to 220C/200C fan/gas 7. Roll the meatballs in the oil in a baking tray, then roast for 20 mins until browned and cooked through.
• When the meatballs are nearly ready, mix the vinegar and sugar in a mixing bowl to dissolve, then stir in the cucumber and dill, if using.
• Split the baguette chunks, rolls or subs and spread with a little cranberry sauce. Add some cucumber and 2-3 meatballs, arrange on a platter and serve.

Steps:

• Mix all ingredients together and form into 1 1/2 inch balls.
• Put in top of steamer basket.
• Put 1/4 cup water in bottom of steamer. Cover and cook 5 to 8 mins on high or until cooked through.
• Rinse under HOT water for about 5 minutes.
• Use in normal way you would use meatballs.
• To freeze, flash freeze meatballs and then place in a freezer bag. Use as many or as few as needed.
• Makes about 20 meatballs 3 per serving.