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Italian Meatball Subs

Ciao down on these hearty and delicious Italian Meatball Subs. These start with tender homemade meatballs made our Good Fella Italian Herb Blend which are simmered in marinara, topped with provolone cheese and broiled until melty and crispy. 

Difficulty: Moderate
Prep time: 15 minutes
Cook time: 35 minutes
Serves: 4

Ingredients:
Meatballs
1 1/2 T Olive Oil
Yellow Onion, minced
3 cloves Garlic, minced
1 1/2 tsp Good Fella Italian Herb
Pinch Red Pepper Flakes
1/2 lb.  Ground Beef
1/2 lb.  Ground Pork
1/2 lb.  Italian Sausage
Eggs, lightly beaten
1 cup Parmesan, grated
1/4 cup Parsley, chopped
1 cup Breadcrumbs
1/2 cup 

Milk

Subs

 

2 1/2 cups Marinara
Hoagie Rolls
1 T  Olive Oil
2 cups Arugula
Provolone Slices
Good Fella Italian Herb
Fresh Basil

 

Instructions:

  1. Heat ½ tablespoon of olive oil in a skillet over medium heat. Add onion and sauté for 5 minutes, then stir in garlic and season with Good Fella and red pepper flakes. Sauté another minute, then set aside.

  2. Preheat the oven to 350 F.

  3. In a large mixing bowl, add the ground beef, ground pork, and Italian sausage, eggs, parmesan, parsley, and bread crumbs. Mix a few times by hand, then add in the cooled onion mixture. Mix well by hand, then add milk, and incorporate well by hand.

  4. Shape meat into golf ball-sized portions, then heat a skillet over medium heat. Add the remaining olive oil, then brown the meatballs. Transfer to a sheet tray and bake for 15 minutes.

  5. Meanwhile, warm marinara in a skillet over low heat. Add the meatballs to the marinara when they are finished baking. Simmer in the sauce for 15 minutes.

  6. Set the oven to broil. Brush hoagie rolls with olive oil, then place on a sheet tray under the broiler for 1 to 2 minutes, to lightly toast. Remove from the oven, then top each roll with arugula, 3 meatballs, marinara, and 2 slices of provolone.

  7. Place underneath the broiler for 1 minute to melt the cheese. Remove sandwiches from the oven and serve warm with cracked Good Fella and fresh basil.

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