You can customize this recipe to fit your taste and diet preferences. If we have green peppers or onions that need to be used, I will add them to me sauce when it is heating.  We like to make 2 pounds of meatballs at a time so we can use them for lunches during the week or we can freeze them for later.

 

Ingredients:

For the Meatballs:

• 2 lbs. ground beef (you can mix with ground pork or turkey for variety) This can be cut to 1 pound of ground meat if you want.
• 1/4 cup breadcrumbs
• 2 Tablespoons grated Parmesan cheese
• 2 cloves garlic, minced
• 1 large egg
• 1 Teaspoon parsley
• 1 Teaspoon oregano
• 1 Teaspoon Thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 -8 slices of Provolone cheese

 

For the Sauce:

• 1 jar marinara or pasta sauce (we use our homemade pasta sauce)
• 1 can diced tomatoes, drained (optional)
• ½ Teaspoon garlic powder

 

For the Subs:

• 4 sub rolls or hoagie rolls or bread of your choice. We used a loaf of French bread, and a pack of Portuguese rolls we got at Schnucks
• olive oil
• 1 cup shredded mozzarella cheese
• Fresh basil or parsley for garnish (optional)

 

Instructions:

Making the Meatballs:

In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, minced garlic, egg, parsley, salt, pepper, oregano, and Thyme. Mix until just combined. Be careful not to over-mix, as this can make the meatballs tough. Using your hands, shape the mixture into meatballs. I typically get around 28 meatballs with 2 pounds of meat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook, turning occasionally, until browned on all sides and cooked through (about 8-10 minutes). Remove the cooked meatballs and set them aside. We use 2 cast iron skillets so we can cook all of ours at the same time. If you have a Blackstone griddle you can easily cook all of them at the same time.

 

Making the Sauce:

In a saucepan add the marinara or pasta sauce, drained diced tomatoes and garlic powder. Simmer on low heat until it reaches your desired thickness. We like our sauce on the thicker side so I will start mine at least 1-2 hours before we eat whenever possible.

Put the meatballs and sauce back into the skillet and gently stir to coat them with the sauce. Let them simmer together for about 10-15 minutes, allowing the flavors to meld.

 

Assembling the Subs:

Preheat your oven to 375°F. Slice the sub rolls lengthwise, without cutting all the way through, and place them on a baking sheet. I like to brush the outside of my rolls with olive oil and toast them lightly in the air fryer or oven for a few minutes. This gives them a crispier texture.

Next add your meatballs, extra marinara and cheese: Arrange 4-5 meatballs (depending on the size of your rolls) in each sub roll. Spoon some extra marinara sauce over the meatballs. Add your provolone cheese on top. Lightly brush the top with olive oil and sprinkle with parmesan cheese.

 

 

Bake the subs in the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.

Feel free to customize your subs with additional toppings like sautéed onions, bell peppers, or banana peppers.

Enjoy your homemade meatball subs! They are perfect for a family meal or a casual get-together with friends.

 

 

Items Needed:

• Mixing bowl
• Cast iron or large nonstick skillet
• measuring spoons

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Homemade Pasta Sauce

Homemade Meatballs - this recipe is a take on my mom’s recipe and uses our homemade ketchup as part of the ingredients.