Meatball Sub
Meatball sub starts by mixing ground beef with breadcrumbs, egg, and minced garlic, shaping the mixture into balls, and browning them in olive oil on all sides. The browned meatballs then simmer in tomato sauce on low heat for about 12 minutes until cooked through. Avoiding overmixing the meat mixture is critical - working it too much tightens the protein strands and produces dense, tough meatballs rather than tender ones. The sauce should be kept slightly thick so it does not immediately soak into the bread and turn it soggy. Warming the sub rolls before filling helps them absorb some sauce while still holding their shape. Mozzarella melted on top under a broiler or with a kitchen torch binds the meatballs and sauce together in every bite.
Adjust Servings
Instructions
- 1
Mix ground beef, breadcrumbs, egg, and minced garlic; shape into meatballs.
- 2
Brown the meatballs in oil on all sides.
- 3
Add tomato sauce and simmer on low for about 12 minutes.
- 4
Split and warm the rolls, then fill with meatballs and sauce.
- 5
Top with mozzarella and melt under broiler or with a torch.
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