Making Meatball Subs: A Step-by-Step Guide

To begin making our meatball subs, I started by melting some butter and adding a couple cloves of grated garlic to it. This simple step adds a depth of flavor that will complement our meatballs perfectly. Next, I tore out the tops of the rolls and placed them on the pan with the chunks of bread, brushing everything with garlic butter. This helps to create a crispy crust on the bread while keeping it soft and fluffy inside.

With the bread prepared, I moved on to making the meatballs. I had a bunch of ground beef in a bowl, which I added breadcrumbs to first. The breadcrumbs are essential for helping the meatballs hold together and providing texture. Then, I poured in some milk, allowing the breadcrumbs to absorb the liquid. After that, I beat an egg into the mixture, which helps to bind everything together.

I also added some grated onion, minced garlic, and a whole bunch of minced parsley to the bowl. The onion adds a pungency that complements the beef, while the garlic provides a savory flavor. The parsley adds freshness and a hint of greenness that balances out the richness of the meatballs. I seasoned everything with salt and pepper, but not too much – you want to leave enough room for each component to shine.

Now it was time to mix everything together. I used my hands to smoos and mush the ingredients until they looked like they were well combined. The goal is to break down the ground beef so that it's no longer visible as individual pieces, but rather as a cohesive mixture of meat, breadcrumbs, egg, onion, garlic, parsley, salt, and pepper. This takes some effort, but trust me, it's worth it.

With my meatball mixture ready, I started forming the meatballs using a handy scoop. This makes it easy to get all the meatballs the same size, which is important for even cooking. I rolled each meatball back and forth in my hands until it was roughly round in shape. This helps them cook evenly and prevents any one side from becoming too dark.

Before I could start baking the meatballs, I needed to wash my hands thoroughly. Then, I took the rolls out of the oven and cranked up the heat to 450 degrees. I baked the meatballs for 25 minutes, which is the first stage of cooking them. By doing this, I was able to replicate the effect of frying the meatballs in oil – it adds a crispy exterior and a juicy interior.

After baking the meatballs for 25 minutes, I poured two jars of good marinara sauce over them. This step is crucial in giving our meatball subs their signature flavor. I then returned the meatballs to the oven for an additional 10 minutes, which allowed the sauce to fully penetrate the meat.

Once the meatballs were done, I let them cool down slightly before covering them with plastic wrap and refrigerating them. Later, I would reheat them in the oven covered at 350 degrees for about 25 minutes. This step helps to restore their original flavor and texture. After removing the foil, the meatballs looked amazing – perfectly cooked and full of flavor.

Now it was time to assemble our meatball subs. I loaded a roll with five meatballs and sauce, topping each one with sliced onion, a sprinkle of torn basil, and some grated Parmesan cheese. The combination of flavors and textures is incredible – the crunch of the bread, the juiciness of the meatballs, the sweetness of the onions, and the savory flavor of the marinara sauce.

Finally, I filled eight subs in total and served them alongside a bowl of sauce and extra bread bits. The presentation is crucial – you want your dish to look appealing, even before anyone takes a bite. And that's exactly what we've achieved with our delicious meatball subs.

"WEBVTTKind: captionsLanguage: enI am making everything we need to have meatball subs I melted some butter and added a couple cloves of grated garlic and for the rolls I tore out the tops and I put the chunks on the pan with the rolls and I'm brushing everything with garlic butter okay that's all the garlic butter so I'm going to put these into the oven at 375° for about 10 minutes just to get them nice and golden while the rolls are in the oven I'm going to make the meatballs I've got a bunch of ground beef in a bowl and I'll add breadcrumbs and then milk and the breadcrumbs are already starting to absorb that liquid that's what you want and then beaten egg now I've got some grated onion I also added some grated garlic and a whole bunch of minced parsley then just salt and pepper very very simple very very tasty basically you just want to smoos and mush until everything looks like it's mixed and you don't see any ground beef that doesn't have the breadcrumbs and parsley mixed in okay that mixture looks fantastic so I'll start forming the meatballs I'm using a handy scoop just makes it easier to get all the meatballs the same size and then just roll it back and forth until it's pretty round okay that's the meatballs so now I've got to wash my hands take the rolls out of the oven crank up the heat to 450 and I'll bake the meatballs for 25 minutes for the first stage the first stage of the Meatballs is over and they look great basically I've got the oven really hot cuz I want to replicate frying the meatballs in oil so I've just got two jars of good marinara sauce and I'm just pouring them over the meatballs a lot of times when I make meatballs I do it on the stove top in a big pan but it's really a great oven meal oh they smell so good already so I'm going to get them back into the oven for 10 more minutes all right the meatballs are all done I let them cool so while I cover them for the fridge let me tell you what happens to them first I'll reheat them in the oven covered at 350 ° for about 25 minutes then I'll take them out and remove the foil they look so good then to make the first sub I'll load a roll with five meatballs and sauce top them with sliced onion a Sprinkle of torn basil some grated Parmesan and fill eight Subs in total I'll tip the sauce and the extra bread bits into bowls and serve them alongside the subsI am making everything we need to have meatball subs I melted some butter and added a couple cloves of grated garlic and for the rolls I tore out the tops and I put the chunks on the pan with the rolls and I'm brushing everything with garlic butter okay that's all the garlic butter so I'm going to put these into the oven at 375° for about 10 minutes just to get them nice and golden while the rolls are in the oven I'm going to make the meatballs I've got a bunch of ground beef in a bowl and I'll add breadcrumbs and then milk and the breadcrumbs are already starting to absorb that liquid that's what you want and then beaten egg now I've got some grated onion I also added some grated garlic and a whole bunch of minced parsley then just salt and pepper very very simple very very tasty basically you just want to smoos and mush until everything looks like it's mixed and you don't see any ground beef that doesn't have the breadcrumbs and parsley mixed in okay that mixture looks fantastic so I'll start forming the meatballs I'm using a handy scoop just makes it easier to get all the meatballs the same size and then just roll it back and forth until it's pretty round okay that's the meatballs so now I've got to wash my hands take the rolls out of the oven crank up the heat to 450 and I'll bake the meatballs for 25 minutes for the first stage the first stage of the Meatballs is over and they look great basically I've got the oven really hot cuz I want to replicate frying the meatballs in oil so I've just got two jars of good marinara sauce and I'm just pouring them over the meatballs a lot of times when I make meatballs I do it on the stove top in a big pan but it's really a great oven meal oh they smell so good already so I'm going to get them back into the oven for 10 more minutes all right the meatballs are all done I let them cool so while I cover them for the fridge let me tell you what happens to them first I'll reheat them in the oven covered at 350 ° for about 25 minutes then I'll take them out and remove the foil they look so good then to make the first sub I'll load a roll with five meatballs and sauce top them with sliced onion a Sprinkle of torn basil some grated Parmesan and fill eight Subs in total I'll tip the sauce and the extra bread bits into bowls and serve them alongside the subs\n"