Easy Meatball Sliders Recipe - Home. Made. Interest. (2024)

FAQs

What cheese goes on meatball subs? ›

The cheese should have a delicate flavor that will not overshadow the juicy meatballs in zesty marinara. That narrows it down to provolone or mozzarella cheese, the most popular choices at delis and restaurants from coast to coast.

One option is to simmer them in a flavorful sauce such as marinara or barbecue sauce. You can also spice them up by adding herbs, spices, or grated cheese to the meatball mixture before cooking. Another alternative is to brown them in a skillet with some garlic or onions for extra savory goodness.

Homemade meatballs and tangy marinara sauce make these meatball sub sandwiches the best ever! Topped with gooey fontina (or mozzarella cheese) AND provolone cheese, and piled on top of a hoagie roll, these are a crowd-pleaser!

Moisture-retaining ingredients are starchy binding agents such as breadcrumbs, bread soaked in milk, cooked rice or even a small amount of leftover white sauce. Work one or more of these ingredients into the leftover meatball mixture, then carefully cook samples to test the new texture.

Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too.

These homemade Meatball Subs are topped with a simple Italian marinara sauce on a toasted bun with melted cheese.

If the meatballs are packed together too tightly, they will cook up rubbery, chewy, and tough.

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

Sausage – If you want to add more protein and deliciousness to your meatball sub, then what's a better topping to achieve that than sausage? Mild Pepper – We don't know about you, but mild peppers are married to pizza in our opinion, so it just seems natural to add them as toppings here too.

How many meatballs do I need for 12 people? ›

(So helpful if you're serving a huge crowd and doing the math about how many frozen meatballs for 50 or more people!) Here's how many meatballs per person you'll need: One serving = 4 meatballs. Party of 12 = 2 pounds.

Slice the sub buns in half, then spread some spicy mayo on each. Add the meatballs, then bake in the oven for about 10 minutes or until golden brown on top. Remove from the oven and add cucumbers, carrots, green onion, basil and a drizzle more sauce. Enjoy!

Milk: We will mix a bit of milk with the breadcrumbs to form a panade, which will help to keep our meatballs nice and moist. Ground beef and pork: I like to use a 50/50 mix of the two to make meatballs, but you can also make all-beef or all-pork meatballs if you prefer.

Cornstarch is used as a low-fat alternative to tapioca starch in meatball dough, resulting in a healthier version of the snack. The addition of corn silk, a byproduct of sweet corn production, to meatballs increases their crude fiber and ash contents, as well as their redness, yellowness, juiciness, and shrinkage.

When meatballs are tough, it's often because they've been overworked. Start by thoroughly mixing all of the ingredients except for the ground meat. Once you add the meat, you want to work it only just enough so the ingredients are evenly distributed.

For cheeses, provolone is standard and what I like best, but Swiss is nice too! Besides loads of meats and cheese on an Italian sandwich, it usually has a chopped mix of pickled and crunchy vegetables to round out the sandwich.

The Ultimate Meatball Sub Sandwich Recipe

Big juicy, tender meatballs simmered in marinara sauce (store-bought or homemade—either works!) stuffed into garlicky hoagie rolls, topped with mozzarella and broiled to melty, bubbly perfection.

Warm up the meatballs and sprinkle them generously with parmesan and add a piece of sliced cheese on top to melt. Cut the sub roll and spread with the spare tomato sauce. Add the spinach, peppers, meatballs, and top with sliced onions. Close that bad boy up and good luck finishing it.

The other key part of a meatball sub is lots of melted cheese, so don't skimp on the Monterey Jack. The frozen meatballs will freeze nicely right in the sauce, and once you have those stowed away, a tasty sub won't take long at all to put together.