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Meatball Sub recipe Meatballs for a Meatball Sub Ingredients for a Meatball Sub Meatball Sandwich Meatball Sandwich recipe Hi Guys! We’re finishing the week with a couple of huge meatball subs, using our marinara sauce from Wednesday, which was made with the boldly delicious Troublemaker wine. I LOVE a good meatball sub and have been pretty obsessed with the one at Bay City Deli in Santa Monica for the past 4 years. It’s so freakin’ good. One thing I’m not a fan of is waiting in line for an hour just to order the sub. The solution, make one myself. (in dire times like these, finding another suitable location could take days, if not weeks to find….meh, maybe I’m being a tad bit dramatic..and now I ramble…whatever)

ANYWAY, we used an awesome beef blend from Flannery Beef. (also my favorite website to order and send fabulous meat gifts to loved ones!) They offer a really fun, “build a burger’ on their website. You customize your own ground beef blend, up to 4 different kinds, and they freshly grind your handpicked blend for you before shipping it off! Everything is super fresh and it’s fun to be able to pick and choose your burger blend to you own liking and taste.

Last week we offered a few picnic recipes, along with a fun picnic roundup and I think this sub would be a perfect addition. The way the marinara sauce just soaks into the soft, butter baguette, yet is secured by the toasted crust makes for a perfect traveling sandwich. While this sub is awesome piping hot, I’ve been just as happy eating it straight from the fridge…sort of like cold pizza…it’s all good. I hope everyone has an awesome weekend filled with lots of meatball “sub-age”! Enjoy! xx, Jenny

Mega Meatball Sub
Makes 2 (12 inch subs)

Ingredients:
meatballs:
2 lbs.  Bryan Flannery Prime Ground Beef Blend (or ground beef of your choice)
1/3 cup oat flour (or 1/3 cup breadcrumbs)
1 egg, lightly beaten
3 garlic cloves, minced
1 shallot, minced
1 1/2 tablespoons minced oregano
1 tablespoon minced basil
1 tablespoon minced thyme
2 1/2 teaspoons salt
1 teaspoon cracked black pepper

3 tablespoons extra virgin olive oil
6 slices provolone cheese, cut in half
2 cups basic marinara sauce
2 (12”) sourdough or French baguettes, split in half, buttered and toasted
3 tablespoons grated Parmesan cheese

Directions:
1. Preheat oven to 350˚F.
2. Place all ingredients into a large mixing bowl and stir together until just combined.
3. Using meat mixture, roll 4 tablespoon sized meatballs (about 2 ounces each) until all the mixture has been used.
4. Add oil to a heavy bottom skillet and place over medium-high heat. Add meatballs to skillet (in two batches as to not overcrowd the pan) and brown on all sides, 2 to 3 minutes.
5. Add all meatballs back into skillet and place in oven until meatballs just cook though, 6 to 8 minutes.
6. Remove meatballs from oven and drain as much excess grease from skillet. Pour marinara sauce over meatballs and simmer for 5 minutes.
7. To assemble: Spoon a small amount of marinara sauce into each split baguette. Fill each with meatballs and top with more sauce. Finish with slices of provolone and broil on high for 2 to 3 minutes or until cheese has melted and is bubbling. Top with more marinara if desired, cracked black pepper and freshly grated Parmesan. Serve immediately.

 /   /   /  17 Comments
  1. Emma Not Specified Not Specified

    Mmmmm I’m literally drooling reading this post!! I want it now! I know my boyfriend would absolutely love this!!

  2. Teresa Not Specified Not Specified

    it’s lunch time and my mouth is watering! great recipe! the meatballs look so perfect mine are usually overly done on one side and not the other… one day i’ll get it right!

  3. Maura - YLT Not Specified Not Specified

    This look so good. Love meatballs.

  4. tara Not Specified Not Specified

    Oh my god I LOVE meatball subs! This looks amazing!!

  5. Tieghan Not Specified Not Specified

    Gimme, gimme!! These are incredible! WOW!

  6. Charlotte Valerie Not Specified Not Specified

    Damn! I was just at the grocery store. Now I have to go again to get minced beef and povolone.
    YUMMIIIEEE

  7. Sarah | The Sugar Hit Not Specified Not Specified

    Oh my gah, this is a sandwich after my own heart. I could smash a meatball sub right now!

  8. Derrick Not Specified Not Specified

    Who doesn’t love a meatball sub?! Awesome post! Made me really hungry now (and I’m eating lunch too!)

  9. Sophie Not Specified Not Specified

    Some of your prettiest work to-date :) Maybe it’s just how much I love meat….. but really, gorgeous, gals!

  10. Bev @ Bev Cooks Not Specified Not Specified

    I want to set up a cot in that thing.

  11. Jaime Not Specified Not Specified

    Just made this tonight- it was amazing! Seriously, the herbs in the meatballs and amazing marinara take this sammich to the next level. Thanks!

  12. Patricia Not Specified Not Specified

    Amazing….. :-)
    But how can I make that tip of bread at home?

    TY

  13. Della Not Specified Not Specified

    sounds absolutely deeeeeeeeeeeeeelish!!!!

  14. Gourmet Creations Not Specified Not Specified

    LOVE THIS!

  15. Karen @ HonestlyYUM Not Specified Not Specified

    I am literally salivating…

  16. Buck Weber Not Specified Not Specified

    These sound superb! Thanks for the Flannery Beef link, too.

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