Best 4 Meatball Sub Toppings Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Meatball subs are a classic sandwich that can be enjoyed by people of all ages. They are typically made with a hoagie roll, meatballs, marinara sauce, and cheese. However, there are many different ways to make a meatball sub, and the toppings are endless.

This article will provide you with 10 delicious meatball sub topping ideas, from classic to unique. Whether you are looking for something simple or something more adventurous, you are sure to find a topping that you will love. From classic toppings like melted mozzarella cheese and sautéed onions to more unique options like arugula and roasted red peppers, there is something for everyone. So grab a hoagie roll and get ready to make the best meatball sub you have ever tasted!

Here are our top 4 tried and tested recipes!

MEATBALL SUBS



Meatball Subs image

Garlic Buttered rolls filled with juicy meatballs and tomato sauce are topped with cheese and baked until golden!

Provided by Holly Nilsson

Categories     Main Course

Time 35m

Number Of Ingredients 11

16 frozen meatballs (or homemade below)
2 cups pasta sauce (or marinara sauce)
4 hoagie rolls
4 tablespoons garlic butter
1 cup shredded provolone or mozzarella cheese
1 pound lean ground beef
1 egg
½ cup seasoned bread crumbs
½ teaspoon Italian seasoning
½ teaspoon onion powder
salt and pepper to taste

Steps:

  • Prepare meatballs as directed on package or for homemade meatballs, combine all meatball ingredients.
  • Roll into 1" balls and place on a parchment lined pan. Bake at 350°F for 20 minutes or until cooked through.
  • Place cooked meatballs in a saucepan with pasta sauce and simmer covered 10 minutes.
  • Meanwhile, spread garlic butter inside each roll. Heat broiler and broil rolls until golden, about 3 minutes.
  • Arrange rolls in a 9x13 baking dish. Place 4 meatballs in each roll and top with a little bit of sauce and cheese.
  • Broil 2-3 minutes or until cheese is melted. Serve with additional sauce for dipping if desired.

Nutrition Facts : Calories 681 kcal, Carbohydrate 40 g, Protein 33 g, Fat 43 g, SaturatedFat 22 g, Cholesterol 121 mg, Sodium 1609 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving

MEATBALL SANDWICH



Meatball Sandwich image

Meatballs in tomato sauce with melted cheese on a lightly toasted baguette.

Provided by BIGGUY728

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 13

1 pound ground beef
¾ cup bread crumbs
2 teaspoons dried Italian seasoning
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 egg, beaten
1 French baguette
1 tablespoon extra-virgin olive oil
½ teaspoon garlic powder
1 pinch salt, or to taste
1 (14 ounce) jar spaghetti sauce
4 slices provolone cheese

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!

Nutrition Facts : Calories 780.9 calories, Carbohydrate 78.2 g, Cholesterol 141.2 mg, Fat 31.9 g, Fiber 5.9 g, Protein 43.6 g, SaturatedFat 12.9 g, Sodium 1473.4 mg, Sugar 12.5 g

MEATBALL SUBS



Meatball Subs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 52m

Yield 4 servings

Number Of Ingredients 25

1 1/2 pounds ground sirloin
1 large egg, beaten
1 cup (3 handfuls), Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons (several drops) Worcestershire sauce,
1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
1/4 cup (a couple of handfuls) grated Parmigiano or Romano
Coarse salt and black pepper
2 tablespoons extra-virgin olive oil, (2 turns around the pan)
4 cloves garlic, crushed and chopped
1/2 teaspoon crushed red pepper flakes
A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
1/2 teaspoon dried oregano
One 28-ounce can crushed tomatoes
One 14-ounce can chunky style crushed tomatoes
Salt and freshly ground black pepper
4 semolina crusty sub rolls, with or without sesame seeds
One 10-ounce bag (2 1/2 cups) shredded Provolone or Italian 4-cheese blend
Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish
Oven Fries, as an accompaniment, recipe follows
4 medium white skinned potatoes, each cut into 8 wedges lengthwise
Extra-virgin olive oil, to coat
Grill seasoning blend or coarse salt and black pepper

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.

MEATBALL SUBS



Meatball Subs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 8 subs

Number Of Ingredients 16

2 pounds ground beef
1 cup unseasoned breadcrumbs
1 cup milk
1/4 cup grated onion
3 tablespoons finely minced fresh parsley
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cloves garlic, pressed
1 large egg, beaten
Two 24-ounce jars store-bought marinara sauce
8 tablespoons (1 stick) salted butter, melted
2 cloves garlic, pressed
8 sub rolls
1 onion, thinly sliced
1/4 cup torn fresh basil
1/2 cup grated Parmesan cheese

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.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your meatball sub.
  • Make sure the meatballs are cooked through. Use a meat thermometer to ensure that the internal temperature of the meatballs has reached 165 degrees Fahrenheit.
  • Toast the bread before adding the toppings. This will help the bread to hold up better and prevent it from getting soggy.
  • Layer the toppings in the correct order. Start with the meatballs, then add the sauce, cheese, and any other desired toppings.
  • Don't overload the sub with toppings. Too many toppings can make the sub difficult to eat and may overwhelm the flavor of the meatballs.

Conclusion:

The meatball sub is a classic sandwich that can be enjoyed by people of all ages. With its combination of savory meatballs, flavorful sauce, and melted cheese, the meatball sub is sure to satisfy your cravings. Whether you're making it at home or ordering it from your favorite restaurant, there are endless possibilities when it comes to creating the perfect meatball sub. So get creative and experiment with different toppings and combinations until you find the one that you love the most.

Related Topics