The Best Meatball Sub Ever
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Galbani® Mozzarella Cheese, 6-8 slices
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1/2 cup Galbani® Shredded Parmesan Cheese (plus 1 Tbsp. for topping)
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1 1/2 lbs. ground beef (80/20)
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2 cloves garlic, minced (plus 1 tsp. for topping)
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2 eggs
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1 tsp. Italian flat leaf parsley, chopped
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3/4 cup Italian seasoned bread crumbs
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1/4 cup warm water
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1 jar marinara (warm up 2 cups of marinara and set aside)
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1 loaf batard or baguette-style bread about 18” long
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1/4 tsp. kosher salt
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2 fresh basil leaves, chopped
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1 Tbsp. olive oil (plus 1/2 cup for topping)
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salt and pepper
Meatballs: Combine beef, garlic, eggs, cheese, parsley and salt and pepper. Mix well.
Blend in bread crumbs. Mix together. Add water slowly, for extra moisture.
Shape into meatballs. About 2 inches in diameter.
Heat olive oil in a skillet and add meatballs.
Brown the sides and then reduce heat to low. Cover and let the meatballs cook thoroughly.
Meanwhile, prepare olive oil topping by combining the topping ingredients; olive oil, garlic, parmesan cheese, kosher salt and freshly chopped basil. Set aside.
Assembling the sub: use a cutting board to vertically slice the bread into 6” portions, not horizontally.
Carefully, with your fingers remove the inside of the bread, hollowing out the 6” section.
Start by putting a tbsp. or more of marinara sauce inside the hollowed bread. Making sure that every side is covered.
Next, add a couple of slices of cheese; overlapping them. Put 2 meatballs on the cheese. Roll the meatballs up in the cheese.
Place into the hollowed-out section of the bread. Do this for all the sections.
Line a baking sheet with a piece of aluminum foil. Carefully put the stuffed bread onto the foil and baking sheet, placing all sections back together, resembling a whole sub.
Drizzle with the prepared olive oil/cheese topping. Wrap the sub in the aluminum foil. Toast in a 350°F oven for five minutes.
Related Recipes:
-
Galbani® Mozzarella Cheese, 6-8 slices
-
1/2 cup Galbani® Shredded Parmesan Cheese (plus 1 Tbsp. for topping)
-
1 1/2 lbs. ground beef (80/20)
-
2 cloves garlic, minced (plus 1 tsp. for topping)
-
2 eggs
-
1 tsp. Italian flat leaf parsley, chopped
-
3/4 cup Italian seasoned bread crumbs
-
1/4 cup warm water
-
1 jar marinara (warm up 2 cups of marinara and set aside)
-
1 loaf batard or baguette-style bread about 18” long
-
1/4 tsp. kosher salt
-
2 fresh basil leaves, chopped
-
1 Tbsp. olive oil (plus 1/2 cup for topping)
-
salt and pepper
Meatballs: Combine beef, garlic, eggs, cheese, parsley and salt and pepper. Mix well.
Blend in bread crumbs. Mix together. Add water slowly, for extra moisture.
Shape into meatballs. About 2 inches in diameter.
Heat olive oil in a skillet and add meatballs.
Brown the sides and then reduce heat to low. Cover and let the meatballs cook thoroughly.
Meanwhile, prepare olive oil topping by combining the topping ingredients; olive oil, garlic, parmesan cheese, kosher salt and freshly chopped basil. Set aside.
Assembling the sub: use a cutting board to vertically slice the bread into 6” portions, not horizontally.
Carefully, with your fingers remove the inside of the bread, hollowing out the 6” section.
Start by putting a tbsp. or more of marinara sauce inside the hollowed bread. Making sure that every side is covered.
Next, add a couple of slices of cheese; overlapping them. Put 2 meatballs on the cheese. Roll the meatballs up in the cheese.
Place into the hollowed-out section of the bread. Do this for all the sections.
Line a baking sheet with a piece of aluminum foil. Carefully put the stuffed bread onto the foil and baking sheet, placing all sections back together, resembling a whole sub.
Drizzle with the prepared olive oil/cheese topping. Wrap the sub in the aluminum foil. Toast in a 350°F oven for five minutes.