Homemade meatball subs

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My go-to order at Subway is the Meatball Marinara, without fail. This recipe simply came about because I was spending so much at Subway and thought it could surely be replicated. Well my friends, it certainly can. Follow me…

Homemade Meatballs
I’ve written a more in depth post called how to get soft and juicy meatballs, so do check that out if you fancy. But throughout this post I’ll give you the basic run down, so not to worry.

Cheese Stuffed Meatballs
For this recipe I’ve decided to take things to the cheese extreme and stuff the meatballs with cheese. Because, why the heck not? Just make the meatball mixture as you usually would, grab a cherry mozzarella ball and roll it in the centre. Then cook as you usually would and reap the reward of each meatball having an oozy cheesy centre!

Ingredients (check list):
▢20 Cherry Mozzarella Balls (see notes)
▢9oz / 250g Ground Beef (15%+ fat)
▢9oz / 250g Ground Pork (15%+ fat)
▢2 thin slices White Bread, decrusted & cubed
▢1/4 cup / 60ml Milk
▢1/4 cup Fresh Parsley, finely diced
▢1/2 cup / 40g Parmesan, finely grated
▢1 medium Onion, grated
▢1 Egg, beaten
▢2 cloves of Garlic, grated or minced
▢1 tsp Worcestershire Sauce
▢1/2 tsp Dried Oregano
▢3/4 tsp Salt
▢1/4 tsp Pepper

Marinara Sauce
▢24oz / 700g jar of Passata (see notes)
▢1 medium Onion, finely diced
▢2 cloves of Garlic, finely diced
▢1 tsp each: Dried Basil, Dried Oregano, Sugar, Chilli flakes (or less for milder sauce)
▢Salt & Black Pepper, to taste
▢Olive Oil, as needed
▢5x 6″ Baguettes, sliced open & lightly toasted (see notes)
▢1 cup / 100g Cheddar, grated (or as needed)
▢handful of small Basil Leaves

Soak bread in milk, onion, garlic and Worcestershire sauce & mush with fork. Stir in parsley, parmesan, oregano, egg & seasoning. Gently work in your pork & beef (don’t over mix or they will end up tough), then form 20 meatballs with mozzarella in the centre. Lightly spray with oil then pop under the grill for 10mins or until golden on the outside. Flip once half way and shake about to evenly cook. Timings will vary based on power of grill/how close they are to it, so just be vigilant.
Fry onion/garlic until soft then pour in Passata. Stir in seasoning and leave to simmer for 10-15mins. Add meatballs (with some pan juices) and simmer for another 5-10mins, or until the sauce thickens.
Spread a couple tbsp of sauce on one side of your baguette, top with 4 meatballs each, then cheese & finish with a few small basil leaves. Grill/Broil for a few mins until gooey. Serve as they are, or with a side salad or wedges/fries

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