Meatball Subs
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Seasons and Suppers · by Jennifer Maloney★ 5.0 (3)

Meatball Subs

NUTRITION · PER SERVING70M COOK
CAL 70%·PRO 100%
CARBS 69G20% OF CAL
7G FIBER41G OTHER21G TOTAL SUGAR
FAT 89G58% OF CAL
32G SAT57G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Homemade meatball subs with tender beef and pork meatballs, garlic butter, marinara, melted mozzarella, and fresh basil on soft rolls. A satisfying Italian-American sandwich.

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Nutrition & ingredients

Ingredients

serves 4
  • 28 oz canned whole San Marzano tomatoes
  • 1/4 cup extra-virgin olive oil
  • 5 cloves garlic (peeled and slivered)
  • pinch crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1/4 cup fresh basil (finely chopped)
  • 4 cups day-old bread (crusts removed and cubed)
  • 2 cups milk or buttermilk
  • 1 lb lean ground beef
  • 1 lb ground pork
  • 1 medium onion (minced)
  • 1/3 cup marinara sauce
  • 2 large eggs
  • 1/2 cup Parmesan (freshly grated)
  • 2-3 cloves garlic (minced)
  • 2 Tablespoons dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 sub rolls (homemade sub rolls or store-bought, split lengthwise)
  • 3 Tablespoons olive oil
  • 3 Tablespoons butter (melted)
  • 3 cloves garlic (finely minced)
  • 1/4 cup fresh basil (chopped)
  • 2 cups mozzarella or provolone cheese (shredded)
PREP
20M
SODIUM
2158MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.