This is a simple, yet tasty meatball sub. The meatball was inspired by a dish I made from another site, and the sauce is one that I use often. The combination works well as a sub sand! Enjoy!

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Name: TBC's Meatball Parm Subs
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: American-Italian
Ingredients: 1 pound Ground beef; 1 package Onion soup mix; 1/4 cup 2% Milk; 1 large egg beaten; 1/4 cup Bread crumbs seasoned; 1/4 cup Vegetable oil; 2 tablespoon Fresh parsley chopped; 2 cup Tomato sauce; 5 Basil fresh leaves, chopped; 1 teaspoon oregano; 1/2 teaspoon Red pepper flakes; 1/2 teaspoon Fresh Italian parsley finely chopped; 2 tablespoon onion finely chopped; 1 clove garlic minced; 2 tablespoon Dry red wine or white; 1 pinch salt to taste; 1 pinch Black pepper to taste; 4 Italian bread or french or sourdough Sub Rolls; 2 cup Mozzarella shredded; 1 cup Parmesan cheese grated; 1 tablespoon Fresh parsley chopped

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INGREDIENTS

FOR THE MEATBALL
1 pound Ground beef
1 package Onion soup mix
1/4 cup 2% Milk
1 large egg ; beaten
1/4 cup Bread crumbs ; seasoned
1/4 cup Vegetable oil
2 tablespoon Fresh parsley chopped
FOR THE SAUCE
2 cup Tomato sauce
5 Basil fresh ; leaves, chopped
1 teaspoon oregano
1/2 teaspoon Red pepper flakes
1/2 teaspoon Fresh Italian parsley ; finely chopped
2 tablespoon onion ; finely chopped
1 clove garlic ; minced
2 tablespoon Dry red wine ; or white
1 pinch salt ; to taste
1 pinch Black pepper ; to taste
FOR THE MEATBALL SUB SANDWICH
4 Italian bread ; or french or sourdough Sub Rolls
2 cup Mozzarella ; shredded
1 cup Parmesan cheese grated
1 tablespoon Fresh parsley chopped

Servings

INSTRUCTIONS

1. In a large mixing bowl, combine, meat, soup mix, milk, egg, parsley, mix well, combining all ingredients. Slowly add about 1/2 the bread crumb. Mix well.

2. Take a piece of wax paper, line a plate, then spread out the remaining bread crumb on the wax paper. Then using about 1 1/2 tbsp of the meat mix, with wet hands, form and roll the meatballs, then lightly dust by rolling on the wax paper with breadcrumb, set aside for frying. Repeat until all meat is used. (add more breadcrumb if necessary)

3. Heat oil in a medium frying pan over medium-high heat, brown meatballs, cooking about 5 minutes per side. Remove from oil to paper towel for draining.

4. In a medium sauce pot, over medium-high heat, heat olive oil, add onion and garlic, saute for about 3 minutes until aromatic, then add the tomato sauce and oregano mix well and bring to a light boil. Add basil, wine, parsley flakes & red pepper flake and any other seasonings you like, stir, then add the reserved meatballs, cover reduce heat to simmer and let thicken for 15-20 minutes.

5. Preheat oven to 450°F

6. On a baking sheet, open up your sub rolls. Add 4-5 meatballs per sub. sprinkle 1/4 cup of parmesan cheese, then add sauce (as much as you like) and then 1/2 cup of mozzarella cheese. Put the sheet in the oven center rack, bake at 450 for 5-6 minutes until the cheese has melted nicely. Remove from oven, sprinkle with some fresh parsley flake.

NOTES

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TBC's Meatball Parm Subs

FOR THE MEATBALL
1 pound Ground beef
1 package Onion soup mix
1/4 cup 2% Milk
1 large egg beaten
1/4 cup Bread crumbs seasoned
1/4 cup Vegetable oil
2 tablespoon Fresh parsley chopped
 FOR THE SAUCE
2 cup Tomato sauce
5 Basil fresh leaves, chopped
1 teaspoon oregano
1/2 teaspoon Red pepper flakes
1/2 teaspoon Fresh Italian parsley finely chopped
2 tablespoon onion finely chopped
1 clove garlic minced
2 tablespoon Dry red wine or white
1 pinch salt to taste
1 pinch Black pepper to taste
 FOR THE MEATBALL SUB SANDWICH
4 Italian bread or french or sourdough Sub Rolls
2 cup Mozzarella shredded
1 cup Parmesan cheese grated
1 tablespoon Fresh parsley chopped

1.  In a large mixing bowl, combine, meat, soup mix, milk, egg, parsley, mix well, combining all ingredients. Slowly add about 1/2 the bread crumb. Mix well.

2.  Take a piece of wax paper, line a plate, then spread out the remaining bread crumb on the wax paper. Then using about 1 1/2 tbsp of the meat mix, with wet hands, form and roll the meatballs, then lightly dust by rolling on the wax paper with breadcrumb, set aside for frying. Repeat until all meat is used. (add more breadcrumb if necessary)

3.   Heat oil in a medium frying pan over medium-high heat, brown meatballs, cooking about 5 minutes per side. Remove from oil to paper towel for draining.

4.   In a medium sauce pot, over medium-high heat, heat olive oil, add onion and garlic, saute for about 3 minutes until aromatic, then add the tomato sauce and oregano mix well and bring to a light boil. Add basil, wine, parsley flakes & red pepper flake and any other seasonings you like, stir, then add the reserved meatballs, cover reduce heat to simmer and let thicken for 15-20 minutes.

5.  Preheat oven to 450°F

6.  On a baking sheet, open up your sub rolls. Add 4-5 meatballs per sub. sprinkle 1/4 cup of parmesan cheese, then add sauce (as much as you like) and then 1/2 cup of mozzarella cheese. Put the sheet in the oven center rack, bake at 450 for 5-6 minutes until the cheese has melted nicely. Remove from oven, sprinkle with some fresh parsley flake.

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TBC's Meatball Parm Subs by TheBipolarCook
thebipolarcook

TBC's Meatball Parm Subs by TheBipolarCook
thebipolarcook

Nutrition

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Serving Size: 1 Serving (1212g)
Recipe Makes: 4 Servings

Calories: 987
Calories from Fat: 354 (36%)

Amt Per Serving		% DV

	Total Fat 39.3g	52 %
	Saturated Fat 19g	95 %
	Monounsaturated Fat 12g
	Polyunsanturated Fat 4.8g
Cholesterol 298.7mg		92 %
Sodium 8061.6mg		278 %
Potassium 3488.4mg		92 %
Total Carbohydrate 88g		26 %
	Dietary Fiber 15.7g	63 %
	Sugars, other 72.3g
Protein 75.8g		108 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 987

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