So lately when I want to take an existing recipe of mine over the top, I search online for the ‘best *** recipe’ — in this case it was the ‘best meatball recipe’. Then of course I have to make some modifications (I can’t help myself) and see where I end up. Well I’m here to report that this ‘best’ really did live up to its name.
I must admit I was a little skeptical when it called for putting the raw meatballs into simmering sauce, but I forged ahead for the sake of all my readers After making it several times and adding another modification or two, believe me…these truly are the BEST meatballs and therefore make outrageous meatball subs. And there’s a bonus – the sauce is ridiculously delicious and easy! What a score.
Outrageous Meatball Subs
- 2 lbs ground beef (I use 85/15 fat)
- 2 large egg, slightly beaten
- 3/4 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 3 slices of bread, soaked in the milk
- 1/2 cup milk
- 1 heaping teaspoon dried Italian seasoning
- 1⁄4 cup chopped fresh parsley (or 1 tablespoons dried parsley)
- 2 jars of your favorite sauce, or your own homemade (but take the easy way out, trust me)
- Mix all ingredients except ground beef together in a large bowl. Once that is mixed add the beef and lightly mix that together. (This will keep your meatballs tender)
- Shape into small/med sized meatballs.
- Drop the meatballs into simmering pasta sauce.
- Once they are all in cover the pot and continue simmering covered for 30 minutes. Do not stir them or you will risk breaking the meatballs.
- Keep them covered until they cool. (This insures full cooking)
- At this point, taste your sauce. See what I mean?! This is why I use jarred sauce.
- Now it’s time to take it over the TOP.
- Sub rolls, or your favorite french bread cut into sandwich serving sizes
- Grated mozzarella cheese
- Slices of provolone or havarti
- Grated parmesan cheese
- Melted butter with minced garlic
- Add minced garlic to the melted butter.
- Split each roll lengthwise, brush both sides with the garlic melted butter and toast until lightly browned.
- Remove from oven and heap one side of each roll with meatballs and sauce.
- Keeping the sandwich open, top the meatballs with mozzarella and the other side with a slice of provolone or havarti cheese.
- Broil for 2-3 minutes, The cheese and bread edges should be browned. (set the timer!)
- Remove from oven.
- Top with more sauce, parmesan and hot pepper rings if you’re in the mood.
- Close the sandwich up, cut in half and enjoy the most outrageous meatball sub you’ve ever had!
- You’re welcome.