Best 5 Meatball Sub Boats Recipe By Tasty Recipes

MEATBALL BREAD BOAT RECIPE BY TASTY

Steps:

• In a large bowl, combine beef, sausage, salt, garlic powder, pepper, basil, half of the parmesan, egg, bread crumbs, water. It works well to squish the mixture with your hands.
• Shape the meatballs into balls roughly larger than a golf ball, or desired size.
• Coat a large pan with olive oil and bring to a medium-high heat.
• Brown the meatballs on all sides.
• Set aside meatballs and remove excess grease.
• Return the meatballs to the hot pan, add marinara sauce and simmer for 15 minutes, or until meatballs are cooked through.
• Cut a long rectangle through the top of the bread loaf and partially unstuff the loaf.
• Layer the bottom of the loaf with half the mozzarella, cooked meatballs, sauce, then top with the rest of the mozzarella and parmesan.
• Bake for 25 minutes at 350˚F (180˚C).
• Enjoy!

MEATBALL SUBS

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.

MEATBALL SANDWICH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
• Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
• While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!

MEATBALL SUBS

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.

MOZZARELLA MEATBALL SUBS

Steps:

• Mix the beef mince with the breadcrumbs, lemon zest, egg, half of the garlic, the fennel seeds, herbs, plenty of freshly ground black pepper and ½ tsp salt in a bowl. Knead well to combine, then roll into 12 evenly-sized balls (weighing around 60g each). Press your thumb deep into each ball to make a pocket, then fill each one with a piece of mozzarella and seal inside by rolling the meatball into shape again.
• Fry the meatballs over a medium-high heat in half the olive oil for 5-10 mins, turning regularly until well-browned with a good crust. Meanwhile, heat the remaining olive oil in a saucepan over a medium heat and cook the remaining garlic for 2 mins until fragrant. Tip in the passata or tomatoes, season well and cook for 10 mins until thickened.
• Add the meatballs to the sauce and gently simmer for 3-5mins, basting the meatballs in the sauce. Remove from the heat, then leave to rest for 5 mins.
• To serve, cut along the length of the baguette but not all the way through, then open it up and scoop in the meatballs and sauce. Sprinkle over the parmesan, press the baguette shut and cut into four pieces to serve.