Meatball Sub Casserole Recipe - Food.com (2024)

FAQs

How do you keep meatball subs from getting soggy? ›

Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too.

The cheese should have a delicate flavor that will not overshadow the juicy meatballs in zesty marinara. That narrows it down to provolone or mozzarella cheese, the most popular choices at delis and restaurants from coast to coast.

Tomato sauce and cheese are perfect together (like in chicken parmesan) and of course I love to top my meatball sub with mozzarella cheese! Like in a Cheesesteak Recipe, provolone cheese is a great choice too! Add in onions, fried peppers, mushrooms … the sky's the limit!

These homemade Meatball Subs are topped with a simple Italian marinara sauce on a toasted bun with melted cheese.

The Key to Tender Meatballs

Here, we're soaking fresh or dried breadcrumbs in a little milk until the bread becomes soggy, then mixing that right into the meat. This binder (aka panade) helps add moisture to the meatballs and also prevents the meat proteins from shrinking and becoming tough.

Homemade meatballs and tangy marinara sauce make these meatball sub sandwiches the best ever! Topped with gooey fontina (or mozzarella cheese) AND provolone cheese, and piled on top of a hoagie roll, these are a crowd-pleaser!

Toast the buns in the oven until just golden. This extra step really infuses the meatballs subs with incredible flavor. Once toasted, remove the buns from the oven, and place provolone cheese slices on the bun, overlapping to cover the surface of the bun.

Slice the sub buns in half, then spread some spicy mayo on each. Add the meatballs, then bake in the oven for about 10 minutes or until golden brown on top. Remove from the oven and add cucumbers, carrots, green onion, basil and a drizzle more sauce. Enjoy!

I love to add sautéed veggies to these meatballs subs. You can use peppers and onions or even mushrooms to add some extra flavor. I also like to add some wilted arugula for a peppery bite as well. Pickled veggies like giardiniera or jalapeno are a great way to add a little zing as well!

Meatball Marinara With Cheese (530 calories).

The Meatball Marinara sub has significantly more calories than options like ham or turkey. The marinara sauce adds sugar and salt to the dish.

How do you make store bought meatballs taste better? ›

Fresh herbs are recommended. I like fresh basil in my tomato sauce. Make your sauce in a dutch oven, large sautè pan or frying pan and you have easy skillet meatballs. Always add some extra grated parmesan cheese to the sauce and give your meatballs a good coating of the tomato sauce and cheese.

This is also why folks often use the terms marinara sauce and spaghetti sauce as one in the same. They are similar, spaghetti sauce is essentially a version of a marinara sauce. Spaghetti sauce usually contains added ingredients such as ground beef to make a bolognese sauce.

In the spirit of fusion cuisine, we're mixing up cultures with a delicious twist in this satisfying meatball sub. Don't skimp on the spicy pickles: they're easier to make than you might think, and they pack a powerful flavor punch.

Meatball sub + Whisps

When it comes to Italian food, there is no such thing as too much cheese -- especially Parmesan. The same goes for saucy meatball subs. To intensify the flavor of marinara, hefty meatballs, and cheese, a side of Whisps Parmesan Cheese Crisps is mandatory.

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

If it's a soggy, or softer bread : I'd be more likely to put it in a sandwich press (or similar, or use the two-cast-iron skillet to try to crisp up the bread), or put it in an oven uncovered. (in my case, toaster oven, directly on the rack).