Homemade Meatball & Marinara Subs

Submitted by: LEP

MEATBALLS

2 lbs. 80/20 beef

1 cup Italian bread crumbs

1 egg

3 tbsp. ketsup

2. tbsp. mustard

1/8 cup diced red onion

2 tbsp. garlic salt

2 tbsp. black pepper

 

SAUCE

2 tbsp. Fresh diced Parsley

2 tbsp. Fresh diced Oregano

2 tbsp. onion powder

2 tbsp. garlic powder

3 tbasp. garlic salt (or to taste)

 

SUBS

8 soft submarine rolls

8 slices provolone cheese

Hot Italian Peppers to taste

 

Start by preparing your sauce in a crock pot by mixing all the listed ingredients. Begin at least an hour before you plan to eat. Once the sauce is heating up you can prep the meatballs. Mix all the listed ingredients in a mixing bowl with your hands and shape into small balls (roughly 2" in diameter). Place is greased cake pan and place in oven at 375ºF, bake for approx. 25 mins. Be sure to check the internal temp. and remove at 160ºF. Add the hot meatballs to the warming sauce and let stand for one hour with lid slightly gapped.

To build the meatball subs. Start with fresh submarine rolls and add desired amount of meatballs to the roll and top with provolone cheese. Bake in the oven until cheese is melted and roll is crunchy. Remove from oven and top with marinara sauce.

 

Beer recommendations: Ithaca Flower Power IPA (substitutions can be made)