Recipe: Meatball Parmigiana Subs
Meatball Parmigiana Subs.... sooo yummy... and sooo easy to make. A terrific leftover meal... or even just a
made ahead meal... perfect for a weeknight... perfect for watching the game...
No need to spend forever standing in front of a hot stove
frying meatballs... there IS a better way.... I bake my meatballs... yes.. in
the oven... not only is it easy... and fast... it cuts the fat enormously...
and trust me.. you will never miss the fat.
TIPS
I use lean ground beef... have all the taste and lower fat...
the best way to go.
My Italian meatball recipe uses Italian seasoning... I use
McCormick... if you rather not use the seasoning mix.. you can substitute
herbs... use whatever mix you prefer.
I make my meatballs about an inch in diameter.
Make a batch of meatballs, let them cool and then lay them
on a non-stick foil lined cookie sheet and cover them loosely with foil and
freeze them for about 20 minutes or until they are firm. Then remove them from the freezer and put
them in airtight freezer bags and keep them in the freezer. Defrost what you need when you need them... a
quick way to make supper!
Freezing the cooked meatballs ... you can make so many
recipes in a snap... and no additives found in those frozen meatballs you buy
at the store... you know exactly what are in your meatballs and they have the
best ingredients.
Use whatever tomato (spaghetti) sauce you prefer... store
bought or homemade.
Make sure you use fresh parsley... the dried stuff just
doesn't add flavor like the fresh.
Use thick shredded mozzarella cheese.. the kind pizzerias
use... I found Walmart sells a large bag of it.. it's perfect for pizzas and
recipes like this.
When you put the subs in the oven... keep an eye out on
them.. if the bread starts to get too brown around the edges.. loosely lay a
piece of foil over it.
Serve this with a side of pasta salad.. and you have one
terrific AND easy meal!
Recipe: Meatball Parmigiana Subs
All you need:
For the Meatballs:
1 pound lean
ground sirloin
1 egg,
beaten (you can also use egg beaters if you want to cut the fat even more)
1/4 cup milk
(I use fat free milk, any type of milk will work)
1 medium
onion finely chopped
3 teaspoons
garlic powder
1/4 cup
finely chopped fresh parsley (I use curly parsley, but flat leaf works just as
well)
2 tsp
Italian Seasoning
3/4 cup
Italian bread crumbs
1/4 cup
grated Parmesan or Romano cheese
Salt and
pepper
Other
ingredients:
Tomato Sauce
Thick shredded mozzarella cheese
Sub rolls
Preheat the oven to 350 degrees F.
Mix beef and egg, milk, onion, garlic, parsley, Italian Seasoning, bread crumbs, Parmesan cheese, salt and pepper.
Mix beef and egg, milk, onion, garlic, parsley, Italian Seasoning, bread crumbs, Parmesan cheese, salt and pepper.
Roll meat into about 1 inch medium-sized meatballs and place
on nonstick cookie sheet or a cookie sheet sprayed with olive oil cooking
spray.
Bake balls 20-25
minutes until no longer pink.
Add the
cooked meatballs to your favorite tomato sauce in a large pot… cook on low for
about 20 minutes. (just to have the sauce flavor absorbed into the meatballs).
Turn the oven temperature up to 400 degrees F.
Slice the sub rolls open but keep the two pieces attached to
each other. Lightly spread some sauce on
the cut sides, add some meatballs (you may have to cut them in half, depending
on how big your sub rolls are) and place on a non-stick foil lined baking
sheet.
Sprinkle with shredded mozzarella.
Bake for about 5-10 minutes or until cheese has melted.. *do
not leave them unattended... keep an eye on the bread ... if it gets too dark
on the edges.. loosely lay a piece of foil over the sandwich.
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