Posted by Serena Bakes Simply From Scratch / Monday, April 9, 2012
I hope everyone had a fabulous Easter! We sure did! We finally received some sunshine here in the northwest and the kids had a water fight out front! They are so funny it hits 68 degrees and the kids are busting out the water guns and soaking each other! Not one complaint about being cold!
This is a household all time favorite recipe I have been making these for years. Who doesn't like meatballs with marinara sauce covered bread? Oh and did I forget lots of bubbly cheese covering it all..
Add olive oil, onion, garlic, pepper, salt, oregano and Italian herb mix to a large saute pan. Heat over medium-high heat until onions are soft.
Add tomatoes, tomato paste, honey and water. Stir until well combined. Bring to a simmer. Reduce heat to low and cover for 30 minutes.
For the meatballs: Mix ground beef, chopped onion, garlic, Italian herb seasoning, dijon mustard, parmesan cheese, salt and pepper. Mix until combined.
Divide meat mixture into 20 meatballs. Gently drop meatballs into simmering sauce, wait 10 minutes before gently stirring and simmer another 30 minutes in the tomato sauce.
Preheat oven to 450 degrees.
Cut a V out of the hoagies and pull out the insides to make room for the meatballs. (Make a boat.)Brush the inside of the hoagie with olive oil.
Now brush the outside all the way around.
Divide half of the cheese mixture evenly between the hoagies. Bake uncovered for 4 minutes, until cheese melts.
Add fresh basil to the meatballs and stir to distribute evenly.
Divide meatballs and sauce between the hoagie rolls. Divide remaining cheese mixture between hoagies and return to oven for another 4-6 minutes or until cheese is golden brown. Allow to cool for about 5 minutes.
Recipe by Serena Bakes Simply From Scratch
Meatball Sub Sandwich recipe with step by step instructions and photos from scratch. So easy and delicious a great meal for Superbowl Sunday.Prep time: PT20M
Cook time: PT1H20M
Total time: PT1H40M
Yield: 6 Servings
- 2 tablespoons Olive Oil
- 1/2 whole Onion, Chopped Fine
- 5 cloves Garlic, Minced
- 1/2 teaspoons Salt Or To Taste
- 1 teaspoon Pepper Or To Taste
- 2 1/2 teaspoons Italian Seasoning
- 1/2 teaspoon Oregano
- 56 ounces Canned Tomatoes, Diced
- 6 ounces Tomato Paste
- 1 teaspoon Honey Or Sugar (To Taste)
- 3/4 cup Water
- 1/2 cup Fresh Basil, Chiffonaded
- 1 pound Ground Beef
- 1 whole Eggs, Beaten
- 1/3 cup Onion, Diced Fine
- 4 cloves Garlic, Minced
- 2 teaspoons Italian Seasoning
- 1/2 teaspoon Pepper
- 1/2 teaspoon Salt
- 2 teaspoons Dijon Mustard
- 1/4 cup Fresh Basil, Chiffonaded Fine
- 1/4 cup Parmesan Cheese, Grated
- 6 whole Hoagies (Crusty French Bread)
- 4 tablespoons Olive Oil
- 1/2 cup Grated Parmesan Cheese, Grated
- 1/2 pound Mozzarella Cheese, Grated
- Marinara Sauce: Place olive oil, onion, garlic, salt, pepper, Italian seasoning and oregano into a large skillet with a lid. Heat over medium-high sauteing until onions are softened. Add tomatoes, tomato paste, honey, and water. Stir until well combined. Bring to a simmer. Reduce heat to low and cover. Cook 30 minutes.
- Meatballs: Mix ground beef, egg, onion, garlic, Italian seasoning, pepper, salt, Dijon mustard, fresh basil and Parmesan cheese until thoroughly combined. Divide the meat mixture into 20 meatballs.
- Assembly: Gently place the meatballs into the simmering marinara sauce, allow to cook 10 minutes before gently stirring and cook for 30 minutes covered over low. Add basil and stir to combine.
- Preheat oven to 450 degrees.
- Cut a V in the hoagies and remove insides to make room for the meatballs. Brush the inside and outside of the hoagies well with olive oil.
- Mix mozzarella and Parmesan cheese. Use half of the cheese mixture and divide evenly between the hoagies.
- Place the hoagies in the preheated oven and bake 4 minutes uncovered.
- Divide meatballs and sauce to fill the hoagie rolls. Divide remaining cheese over meatballs. Bake another 5 minutes or until cheese is golden brown.
- Allow to cool 5 minutes.