Clean recipe · simplehomeedit.com
Easier Baked Meatball Subs
These Easier Baked Meatball Subs are made with juicy beef and pork meatballs simmered in a simple tomato sauce, then loaded into garlic-buttered sub rolls with plenty of melted mozzarella. They’re family-friendly, freezer-friendly and easy enough for a weeknight.
Original recipe: simplehomeedit.com
- Yield:
- 6 servings
- Prep:
- 20 min
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Ingredients
- 30 g panko breadcrumbs (can be substituted with regular or homemade breadcrumbs)
- 60 ml milk (any type)
- 500 g regular or lean minced (ground) beef
- 250 g minced (ground) pork (see note 1)
- 1 egg (can be omitted for those with an allergy)
- 50 g finely grated parmesan
- 2 garlic cloves, finely grated
- 2 tbsp finely chopped flat-leaf parsley
- 1 tsp dried oregano
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tbsp olive oil
- 3 garlic cloves, finely grated
- 1 tbsp tomato paste
- 700 g tomato passata
- 60 ml water
- 1 tsp dried oregano
- ½ tsp onion powder
- ½ tsp sugar (optional)
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
- 80 g unsalted butter, melted
- 1 garlic cloves, crushed or grated
- 2 tbsp finely chopped flat-leaf parsley
- Pinch of sea salt flakes
- 6 sub rolls (see note 2)
- 150 g grated mozzarella
- 2 tbsp finely grated parmesan
- Fresh basil leaves
- Chilli (red pepper) flakes (optional)
Instructions
- Preheat the oven – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Make the meatballs – Place the panko breadcrumbs and milk in a large bowl. Mix and leave to stand for 2 minutes. Add the beef, pork, egg, parmesan, garlic, parsley, oregano, salt and pepper. Use your hands to gently combine, taking care not to overmix. Use a small ice-cream scoop (about half-filled) to help portion the mixture evenly, then roll into 20–24 small meatballs (about golfball size).
- Start the tomato sauce – Heat the olive oil in a large deep ovenproof frying pan over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the tomato paste and cook, stirring, for a further 30–60 seconds.
- Build the sauce – Add the passata, water, oregano, onion powder and sugar (if using). Season with salt and pepper and stir to combine. Bring to a gentle simmer, which will take approximately 2–3 minutes.
- Add the meatballs – Carefully nestle the raw meatballs directly into the simmering tomato sauce in a single layer. Spoon a little of the sauce over each meatball.
- Bake the meatballs – Transfer the pan to the upper shelf of the oven and bake, uncovered, for 18–20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly. To check, cut one of the larger meatballs in half through the centre. The meat should be firm and cooked all the way through, with no raw or translucent areas remaining.
- Make the garlic butter – While the meatballs bake, combine the melted butter, garlic, parsley and salt in a small bowl.
- Prepare the garlic bread – Slice the rolls lengthways down the centre, without cutting all the way through. Open them up and drizzle the garlic butter generously over both cut sides. Arrange the rolls, open-side up, on a large baking tray lined with baking (parchment) paper.
- Bake the garlic bread – During the final 5 minutes of the meatball cooking time, place the garlic bread on the lower shelf of the oven. Bake for 4–5 minutes, or until lightly golden around the edges.
- Assemble the subs – Carefully remove the meatballs and garlic bread from the oven. Add 4 meatballs to each roll, spooning over enough tomato sauce to generously coat them without completely soaking the bread. Top with the mozzarella.
- Bake – Return the assembled subs to the oven for 5–8 minutes, or until the mozzarella is melted, bubbling and beginning to turn golden.
- Serve – Finish with finely grated parmesan, fresh basil leaves and chilli flakes (if using). Serve immediately.