Turkuaz Kitchen Meatball Sub

This Turkuaz Kitchen Meatball Sub is made with ground beef, onion, garlic, egg, stale bread crumbs, Parmesan cheese, tomato paste, fresh parsley, olive oil, tomato sauce, fresh mozzarella, and basil. This hearty meatball sub recipe creates a delicious sandwich that takes about 50 minutes to prepare and can serve up to 4 people.

Ingredients Needed:

For The Meatballs:

• 1 1/2 Lb (680 G) Ground Beef
• 1 Small Onion, Coarsely Grated And Lightly Squeezed
• 2 Cloves Garlic, Minced
• 1 Egg
• 3/4 Cup (90 G) Stale Bread Crumbs
• 2 Tbsp Grated Parmesan Cheese
• 1/2 Tbsp Tomato Paste
• 1 Tsp Salt
• Black Pepper, Paprika (To Taste)
• 1/4 Cup (15 G) Fresh Parsley, Chopped
• Oregano (Optional, To Taste)

For The Sauce:

• 4 Tbsp Olive Oil
• 1 Medium Onion, Diced
• 2 Cloves Garlic, Minced
• 1 1/2 Cups (355 Ml) Tomato Sauce
• 1 1/4 Cups (300 Ml) Water
• Salt And Black Pepper (To Taste)
• 2 Tbsp Fresh Basil Leaves, Chopped

For The Sandwich:

• Medium French Baguettes
• Sliced Fresh Mozzarella
• Grated Parmesan
• Fresh Basil Leaves

How To Make Meatball Sub:

1. Prepare the Meatballs: In a large bowl, mix together ground beef, grated onion, minced garlic, egg, stale bread crumbs, Parmesan, tomato paste, salt, pepper, parsley, and oregano. Once combined, form the mixture into meatballs, using about 1 1/2 tbsp of meat for each ball. Place the meatballs on a baking sheet.
2. Sear the Meatballs: Heat 2 tbsp olive oil in a nonstick pot over medium heat. Sear the meatballs on all sides for 3-4 minutes total. The meatballs won’t be fully cooked at this stage. Remove them from the pot and set aside.
3. Make the Sauce: In the same pot, add the remaining 2 tbsp olive oil and sauté the diced onion for 3-4 minutes until golden. Add the garlic and tomato sauce, cooking for 1-2 minutes. Then, pour in the water, season with salt and pepper, and stir in the basil. Bring the sauce to a boil.
4. Cook the Meatballs in the Sauce: Add the seared meatballs back into the sauce and reduce the heat to medium-low. Let them cook, stirring occasionally, for 20-30 minutes until the sauce thickens and coats the meatballs.
5. Assemble the Sub: Slice each baguette horizontally and scoop out a bit of the inside to make room for the fillings. Line the bottom half with slices of fresh mozzarella. Broil the baguettes on low for 30-40 seconds, just enough to melt the cheese.
6. Serve: Spoon some of the tomato sauce over the melted mozzarella, add the cooked meatballs, and top with grated Parmesan and fresh basil leaves. Serve immediately and enjoy!

Recipe Tips

• Use fresh bread crumbs: Stale bread crumbs work well, but fresh bread crumbs help keep the meatballs tender and moist.
• Grate the onion finely: This makes sure the onion blends smoothly into the meatballs without leaving big chunks.
• Sear the meatballs first: Browning the meatballs before simmering in the sauce gives them a nice texture and boosts flavor.
• Don’t overwork the meat mixture: Mix the ingredients just enough to combine, so the meatballs stay soft and juicy.
• Toast the baguettes briefly: This helps the bread stay crisp and prevents it from getting soggy when adding the sauce and meatballs.

How To Store & Reheat Leftovers

Storing in the Fridge: Place leftover meatballs and sauce in an airtight container. Store in the fridge for up to 3 days.

Freezing: To freeze, let the meatballs and sauce cool completely. Transfer them to a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating: Reheat the meatballs and sauce in a pot on the stove over medium heat for 10-12 minutes or until heated through.

Nutrition Facts

• Calories: 620
• Protein: 32g
• Fat: 38g
• Carbohydrates: 40g
• Fiber: 3g
• Sugar: 6g
• Sodium: 960mg
• Cholesterol: 115mg

Try More Turkuaz Kitchen Recipes:

• Gnocchi with Spicy Tomato Sauce
• Chicken Doner
• Quesabirria Tacos
• Pappardelle With Bolognese Ragu