Italian Meatball Subs

Italian Meatball Subs with Gourmet Garden #GourmetGardenPartner #AD

Homemade Italian meatballs, melted mozzarella, and slow simmered marinara on Italian sub rolls.  

INGREDIENTS  
Makes 4 subs

MEATBALLS  
+ 2 lbs ground beef or a 50/50 mix of beef and pork
+ 1 C fresh breadcrumbs (French bread pulsed in food processor)  
+ 1/2 C whole milk  
+ 45 g Parmigiano Reggiano, finely grated (about 1/2 C packed)
+ 2 eggs  
+ 1 tsp Gourmet Garden Garlic Paste  
+ 2 TBSP Gourmet Garden Lightly Dried Parsley  
+ 1/4 yellow onion, finely grated  
+ 2 tsp kosher salt  
+ 1 tsp black pepper  
+ 32 oz marinara sauce

ASSEMBLY  
+ 4 Italian sub rolls
+ 8 oz low-moisture mozzarella, sliced
+ Extra Parmigiano Reggiano, grated  
+ Fresh basil, torn

DIRECTIONS  

+ STEP 1: MEATBALLS  
In a large bowl, soak breadcrumbs in milk. Mix in the meat, Parmigiano, eggs, garlic paste, parsley, onion, salt, and pepper. Form 16 meatballs (~2 oz each).  

+ STEP 2: SEAR  
Heat olive oil in a 12-inch stainless skillet. Brown meatballs on all sides, then remove and set aside.  

+ STEP 3: MARINARA  
In the same pan, add the marinara sauce and bring to a simmer whiles scraping up browned bits from pan.  

+ STEP 4: SIMMER  
Nestle meatballs into the sauce. Simmer on low for about 1 hour (or at least 30 mins). Meatballs should reach an internal temperature of 165°F.

+ STEP 5: BROIL  
Transfer meatballs to a 1/4 sheet pan and align them in rows of 4 with a layer of marinara underneath. Spoon more marinara on top, then cover with sliced mozzarella. Broil on the top rack until melted and slightly browned.  

+ STEP 6: ASSEMBLE  
Spread sauce on sub rolls and top with grated Parm. Transfer 4 cheesy meatballs to each sub. Spoon extra sauce over, top with torn basil, and enjoy.

These are Italian meatball subs with melted mozzarella and homemade meatballs that I slow simmer and some marinara. The meatballs are really easy, just a few ingredients to prep. And to save some time, I picked up some garlic paste and also some chopped parsley from Gourmet Garden. They also sent me this mini fridge to keep them fresh. For the meatballs, these are about 2 oz each. And I just give them a quick sear and some olive oil and then we’ll finish cooking those in the marinara and just let that all simmer together. When those are done, I’ll add a layer of mozzarella cheese and then stick that under the broiler to get it all melted and bubbly. And then we’ll build our subs. To make this, head to the refrigerated produce aisle of the grocery store and pick up some gourmet garden products. And you’ll find the recipe for this down below. Cheers.