4 (6-inch-long) sub, hero or hoagie rolls, split lengthwise but still attached on one side
1/2 cup milk
1 egg
1 tsp salt, fresh ground pepper
2 garlic cloves, peeled
Extra-virgin olive oil, for greasing
1 pound ground beef (at least 15 percent fat)
1/2 cup finely grated Parmesan, plus more for serving
2 tablespoons chopped basil leaves, plus more for serving
24 ounce jar marinara sauce
4 slices mozzarella or provolone
Instructions
Heat the broiler to high with a rack no more than 6 inches from
the heat source. (See Tip if you don’t have a broiler.) Using a
fork, scrape out some of the interior of the rolls until you get
about 1 cup bread crumbs. Add them to a large bowl along
with the milk, the egg, salt and several grinds of pepper. Finely
grate 1 garlic clove into the mixture, then stir to combine. Let
sit for 5 minutes
Lightly grease a large (12-inch), oven-proof skillet with olive
oil. To the bread crumbs, add the beef, Parmesan and
chopped basil. Stir with your hands until combined, avoiding
overmixing. Roll into 12 balls (about 2 heaping tablespoons/2
ounces each) and place them in the prepared skillet as you go.
Broil the meatballs until browned and nearly cooked through, 5
to 7 minutes.
Move the skillet to the stovetop. Add the marinara sauce, stir
to coat the meatballs, and warm over medium-low heat while
you toast the rolls- Place the rolls on a baking sheet, cut-side
up, and broil until lightly golden, 1 to 2 minutes. Rub the cut
sides of the roll with the second garlic clove
Divide the meatballs and sauce among the rolls, then top with
mozzarella. Broil until the mozzarella is melted and browned in
spots, 1 to 2 minutes. Top with more grated Parmesan, basil
leaves and black pepper.
Originally Submitted
6/20/2021
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