Hot Meatball Subs
Authentic tasting meatball subs are one of those meals that can take you right back to childhood. If your kids aren’t so sure about foods getting mixed together, you can serve the components separately and everyone can build their meal the way they like it!
- 1 Tbsp. extra virgin olive oil
- 1 yellow onion halved and sliced into half rings
- 1 bell pepper (any color), sliced
- 26 oz. red pasta sauce or tomato sauce
- 1 lb. frozen cooked meatballs, meatless or regular, or see directions below to make fresh meatballs
- 6 oblong French bread sandwich rolls (use wheat/gluten-free, if needed) small (about 6 inches)
- 4 oz. sliced or shredded provolone or mozzarella cheese
- Preheat the broiler. Line a baking sheet with foil. In a large heavy skillet, heat the oil over medium heat. Add the onions and bell peppers and cook, stirring occasionally, until they are browned and soft, 15 - 20 minutes.
- Meanwhile, in a medium saucepan, heat the sauce over medium to medium-high heat. Add the meatballs and simmer them for 10 - 15 minutes.
- Carefully cut along the length of each sandwich roll, trying to avoid slicing all the way through so the halves remain attached. Put several cooked meatballs and some sauce inside each roll and top them with the onions, peppers, and cheese.
- Put the sandwiches on the baking sheet, with the fillings facing up, and broil them for 2 - 3 minutes until the cheese is melted and the rolls are slightly browned. Serve them hot.
Slow Cooker Directions
- Place all ingredients except the rolls and cheese in the slow cooker. If using frozen cooked meatballs, cook for 5 - 6 hours on low or 3 - 4 hours on high. If using fresh, uncooked meatballs, cook for 8 – 10 hours on low or 5 - 6 hours on high. Assemble the sandwiches as directed above. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
To Make Fresh Meatballs
- Combine 1 lb. ground beef or turkey, 1 beaten egg, 1/2 cup bread crumbs, and 1/4 tsp. garlic powder. Form it into 1-inch meatballs (a melon scooper is a great tool to form uniformed-sized meatballs, which will ensure that the all the meatballs will cook evenly). In a large skillet, heat 1 - 2 Tbsp. olive oil over medium-high heat. Cook the meatballs, turning frequently, until they are browned on all sides, 5 - 8 minutes in total.
Do Ahead or Delegate: Halve and slice the onion, slice the bell pepper, cook the onion/pepper mixture and store covered, prepare and refrigerate the meatballs if making your own, slice or shred the cheese if necessary and refrigerate. Scramble Flavor Booster: Sprinkle the baked sandwiches with crushed red pepper flakes or hot pepper sauce, such as Tabasco, for a spicy bite. Tip: Using vegetarian meatballs, rather than traditional meatballs, reduces the calories per sandwich by about 130, cuts the sodium by about 200 mg. and cuts the total fat and saturated fat by more than half! Nutritional Information Per Serving (% based upon daily values): Calories 390, Total Fat: 13g, 20%; Saturated Fat: 5g, 25%; Cholesterol: 15mg, 5%; Sodium: 1570mg, 65%; Total Carbohydrate: 50g, 17%; Dietary Fiber: 8g, 32%; Sugar: 9g; Protein: 22g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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