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

All you need to do:

Preheat the oven to 350 degrees F.

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.