Best 6 Open Faced Meatball Subs Recipes

OPEN FACED MEATBALL SUB

Steps:

• Make the Mini Meatballs: In a large bowl, using hands, mix together all ingredients until combined well. using 1 tablespoon mixture for each, roll into balls.
• Mini meatballs can be made ahead. Transfer to a baking sheet and freeze until solid, about 1 hour. Divide between two heavy-duty resealable plastic bags, seal and freeze up to 3 weeks. Let stand at room temperature 10 minutes before cooking.
• Make the Meatball Subs: Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add meatballs and turn to coat. Reduce heat to medium and cook, turning occasionally, until browned and cooked through, about 15 minutes. Transfer meatballs to a large saucepan and cover.
• Wipe skillet clean; add remaining 2 tablespoons oil with the onion and cook over medium-high heat, stirring occasionally, until just softened, about 4 minutes. Add bell pepper; cook, stirring, until softened and just starting to brown, 6 to 8 minutes.
• Heat broiler and place rack 6 inches from heat. Place rolls, cut side up on a baking sheet. In saucepan with meatballs, add sauce and heat over medium heat until warm, about 2 minutes; spoon onto each roll. Cover with onion-bell pepper mixture and top each with 2 cheese halves. Broil until cheese is melted, 1 to 2 minutes.

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.

OPEN FACED MEATBALL SANDWICH

Steps:

• 1. For the Sandwich: Left over tomato sauce or ketchup Shredded mozzarella or your favorite cheese Your favorite bread In a medium bowl; crumble the sliced bread and soak the bread in the milk. Place the ground beef in a large bowl. Add the eggs, grated Romano cheese, parsley, garlic, and instant potatoes or bread crumbs. Add the bread soaked in the milk. Add the seasonings. Mix the meat thoroughly and form into meat balls. Heat a large frying pan with the olive oil. Add the meatballs, but do not overcrowd the pan. Toast the bread and place the sliced meatballs on the bread top with sauce or ketchup and the shredded cheese.

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!

PRESSURE COOKER MEATBALL SUBS (OPEN FACED)

Steps:

• 1. Mix the ground beef, egg, onion, Parm-Reg cheese, bread crumbs, Italian seasoning, Red pepper flakes, salt, pepper, garlic powder together well. Form into 12 even sized meatballs. Place in the pressure cooker. Add optional sweet onion and green pepper if using.
• 2. Combine the pasta sauce and sugar and pour over the meatballs in the pressure cooker. place the lid on the pressure cooker and cook on low pressure for 8 minutes. Allow pressure to release naturally (or release pressure, please be careful when manually releasing pressure as it will spray out hot liquid!) Remove the lid after pressure is released, skim the sauce for fat and discard.
• 3. Split the buns in half long ways (so cut them in half as you would if making a sandwhich, but split them all the way through). Lay the buns on a boiling pan and brush with oil. Place under the broiler until lightly toasted.
• 4. Remove buns from the broiler and spread 2 tablespoon of sauce on each of the toasted buns. Cut the meatballs in half and place 4 halved meatballs on the bun cut side down. Top with mozzarella cheese and return it to the broiler. Broil until the cheese is melted and bubbly. We pour the remaining sauce into the bowl and use it for dipping or adding to sandwiches. If using optional sweet onion and pepper, remove from the cooker and place in a bowl with the sauce. Serve with a salad or fries!!! Enjoy!!

OPEN-FACED MEATBALL SANDWICHES

Steps:

• In a large bowl, combine the first nine ingredients. Crumble turkey over mixture and mix well. Shape into 1-in. meatballs. In a large skillet coated with cooking spray, brown meatballs in batches; drain. , Place meatballs in a large saucepan. Add the pasta sauce; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. , Spoon meatballs and sauce onto bun halves; sprinkle with mozzarella cheese and Parmesan cheese if desired.