I have a great affinity for Italian food. In fact, besides Lebanese food, it’s my go-to cuisine. One of the great staples of Italian food are meatballs. They’re akin to the Lebanese Kafta, but with sauce and cheese. Ain’t nothing wrong with that. When I’m sick spaghetti and meatballs, I just stick the meatballs in some good toasted bread with some sauce and cheese and I’m a happy girl. Meatball subs are such an easy meal that I love to make. They’re great when you’re in a pinch for something quick, because you can make them in under half an hour. They taste great and are so easy to make. Now, I’m no Italian, but I think these meatballs are pretty good. They’re my meatballs, my way. This is how I make meatball subs.
First, I like to cut up the onions and garlic and place them in a bowl. You want minced garlic and small dice for the onions.
Next, add in the breadcrumbs and cheese. I use Pecorino Romano, but you can use Parmesan. I also use Panko breadcrumbs, but you can use Italian instead. It’s really whatever you prefer. At this point, I also add in the seasoning and red pepper.
Next, I add in the herbs. Fresh parsley and basil here.
Add in the whole egg and give it a mix.
Add the beef. I use ground chuck. Mix it until just combined. Don’t overmix.
Use an ice cream scoop to scoop out the meat and roll between the palms of your hands into a ball. Place on a greased baking sheet and bake at 375°F and bake it for about 10-13 minutes.
Once cooked, remove from oven.
I like to finish cooking the meatballs in whatever sauce I’m eating with them. In applications like Spaghetti or meatball subs, I always cook them in sauce. Not for long, just a minute or so.
For meatball subs, I like using bolillo or sub bread. I chop up onions, green peppers and banana peppers. I use an Italian cheese blend, with some grated Pecorino on top.
See how I do it:
- 1 small to medium sized white onion, small dice
- 3-4 garlic cloves, minced
- 1/2 cup Panko or Italian breadcrumbs
- 1/4 teaspoon black pepper or to taste
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt or to taste
- 1/8 cup grated Pecorino or Parmesan
- 1/2 cup flat leaf parsley, chopped
- 3-4 basil leaves, torn
- 1 egg
- 1 lb ground chuck
Chop up the garlic and onions and place in a large bowl.
Combine with breadcrumbs, red pepper flakes, seasoning, cheese, parsley, basil and egg.
Mix until thoroughly combined.
Add the beef and mix until combined. Don't over-mix or over-handle the beef.
Use an ice cream scoop to scoop out the beef and roll out memat balls between the palms of your hands.
Place the meatball on a greased baking sheet. Continue forming the balls until finished.
Bake at 375°F for 10-15 minutes or until browned on the outside and firm on the outside.
Finish cooking in your favorite marinara sauce for a minute or two. Make it into a sub and enjoy!
The meatballs will store in a container, cooked for up to five days in the fridge. For the sub, obviously you can use any good sub bread and any toppings you'd prefer.