These meatball subs (or heroes/hoagies, whatever you grew up calling them) are one of my favorite comfort foods. For some reason, I haven't been able to find a place near me that makes them the way I want, so this is my homemade version. You don't have to make them into a sub if you don't want. Just eat them the Italian way, on their own -- but maybe with a hunk of bread to dip in the sauce.
Meatball subs are a Super Bowl staple, but ditch the roll and serve these meatballs instead. In order to ensure that meatballs stay tender and moist while baking, don’t overwork the ground turkey mixture.
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If you’re a sucker for the Italian specialty, you’ll like Cooking Light’s meatballs-in-a-burger recipe. They use light turkey meat flavored with basil, oregano, and fennel seeds to create patties and top them with classic provolone cheese, marinara sauce, and fresh basil. We’ve heard of meatballs subs, but we loved this burger recipe because it stayed true to the beauty of a burger while offering all of the delicious tastes of the Italian dish.
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Using equal parts ground beef, veal, and pork keeps these meatballs juicy and flavorful as they cook, and poaching them in chicken stock makes them even more flavorful. Feel free to toss these with spaghetti, nestle them into a scrumptious meatball sub, or just devour them all on their own.
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Find recipes for Meatball Sub and other Course recipes. Get all the best recipes at . Recipe directions: Place cereal in a shallow bowl. Roll ice cream scoops in cereal to coat. Cover and freeze for 1 hour or until firm.
Ingredients: 4 6 inch hoagie buns, hallowed 2 tbs olive oil Mozzarella cheese Meatballs w/Fresh Tomato Sauce Tomato Sauce Grated Parm cheese Preheat over to 450.Shave thin layer off top of each roll. Remove some of the bread so you are left w/a ...