Italian · Lunch
Meatball Sandwich
Pan-seared beef meatballs simmered in tomato sauce with garlic, oregano and basil, piled onto a toasted sub roll and finished with melted provolone. Built on a base of ground beef bound with breadcrumbs and Parmesan, the sandwich pairs a soft interior with a browned crust and a bright, herby marinara.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
702Calories
41.2gProtein
38.9gFat
45.8gCarbs
8.3gSugar
3.9gFiber
1450mgSodium
233mgChol
15.1gSat Fat
820mgPotassium
380mgCalcium
5.4mgIron
3.1mcgVitamin B12
9mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
all-time-classics
Instructions
1
Prep
Combine ground beef, Parmesan, breadcrumbs, egg, half the garlic, oregano, salt and pepper; mix gently and shape into four meatballs.
2
Sear
Heat olive oil in a skillet over medium-high; sear meatballs for 5 minutes, turning occasionally, until deeply browned but not cooked through.
3
Simmer
Add remaining garlic, canned tomatoes, and tomato paste; reduce to medium-low and simmer 15 minutes, spooning sauce over meatballs until they reach 160°F inside.
4
Toast
Split the sub roll and toast cut-side up under the broiler on high for 2 minutes until the edges turn golden and crisp.
5
Plate
Spoon meatballs and sauce into the roll, lay provolone over top, broil 1 minute until cheese melts, scatter fresh basil over, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground beef
- 2/3 oz20g Parmesan cheese
- 4 tbsp30g dried breadcrumbs
- 22 small eggs
- 4 cloves4 cloves garlic
- 1 tsp1 tsp dried oregano
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tbsp32g tomato paste
- 2 tbsp28g olive oil
- 22 small sub roll (170g)
- 2 slice56g provolone cheese
- 6-8 fresh basil leaves
- salt, to taste
- black pepper, to taste
