Meatball Sandwich Recipe

Ground beef: The main protein for the meatballs, providing a rich and savory flavor.

Breadcrumbs: Helps to bind the meatballs together and adds texture.

Egg: Acts as a binder to hold the meatball mixture together.

Garlic: Adds a robust and aromatic flavor to the meatballs.

Salt: Enhances the overall flavor of the meatballs.

Black pepper: Adds a hint of spice and depth to the meatballs.

Parmesan cheese: Provides a nutty and salty flavor that complements the meatballs.

Hoagie rolls: The bread for the sandwich, offering a sturdy and crispy base.

Marinara sauce: A tomato-based sauce that coats the meatballs, adding moisture and flavor.

Mozzarella cheese: Melts over the meatballs, adding a creamy and gooey texture.

When forming the meatballs, use slightly damp hands to prevent the mixture from sticking to your fingers. This will help you create evenly sized meatballs that cook uniformly. Additionally, consider using a small ice cream scoop to portion out the mixture, ensuring each meatball is the same size for consistent cooking.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and still provides a similar texture and flavor profile.

• breadcrumbs - Substitute with oatmeal: Oatmeal can act as a binder and adds a bit of extra fiber to the meatballs.

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg. This is a great vegan alternative that helps bind the ingredients.

• garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic. It provides a similar flavor without the need for fresh garlic.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can still provide the necessary heat and spice.

• parmesan cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a great vegan alternative.

• hoagie rolls - Substitute with whole wheat rolls: Whole wheat rolls add more fiber and nutrients compared to traditional hoagie rolls.

• marinara sauce - Substitute with pesto sauce: Pesto sauce offers a different flavor profile with basil and garlic, providing a fresh and unique twist.

• mozzarella cheese - Substitute with provolone cheese: Provolone cheese melts well and has a slightly sharper flavor, making it a good alternative.

• Allow the meatballs to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Place the cooled meatballs in an airtight container. If stacking them, separate layers with parchment paper to avoid sticking.
• Store the marinara sauce separately in another airtight container. This keeps the meatballs from becoming too soft.
• For the hoagie rolls, wrap them individually in aluminum foil or plastic wrap to maintain their freshness.
• Keep the meatballs and marinara sauce in the refrigerator for up to 3 days. The hoagie rolls can be stored at room temperature for up to 2 days.
• To freeze, place the meatballs on a baking sheet lined with parchment paper and freeze until solid. This prevents them from clumping together.
• Once frozen, transfer the meatballs to a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze the marinara sauce in a separate freezer-safe container or bag. Leave some space at the top for expansion.
• The meatballs and marinara sauce can be frozen for up to 3 months. The hoagie rolls can also be frozen, wrapped tightly in plastic wrap and then in aluminum foil.
• When ready to use, thaw the meatballs and marinara sauce in the refrigerator overnight. Reheat the meatballs in the marinara sauce on the stove over medium heat until warmed through.
• Toast the thawed hoagie rolls in the oven at 375°F (190°C) for about 5 minutes or until slightly crispy.
• Assemble the sandwiches as directed, ensuring everything is hot and fresh for the best flavor and texture.

• Preheat your oven to 350°F (175°C). Wrap each meatball sandwich in aluminum foil to keep the bread from drying out. Place the wrapped sandwiches on a baking sheet and heat for about 15-20 minutes, or until the meatballs are warmed through and the cheese is melted.

• For a quicker method, use a microwave. Place the meatball sandwich on a microwave-safe plate. Cover it with a damp paper towel to maintain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating. Be cautious, as the bread can become chewy if overheated.

• If you have an air fryer, preheat it to 320°F (160°C). Wrap the meatball sandwich in aluminum foil and place it in the air fryer basket. Heat for 5-7 minutes, checking halfway through. This method helps maintain a crispy bread exterior while warming the meatballs and cheese perfectly.

• For stovetop reheating, use a skillet over medium-low heat. Place the meatball sandwich in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even warming. This method helps keep the bread crispy while thoroughly heating the meatballs and cheese.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Wrap the meatball sandwich in aluminum foil and place it on the toaster oven tray. Heat for 10-15 minutes, or until the meatballs are hot and the cheese is melted. This method is great for maintaining the bread's texture.

• Oven: Used to bake the meatballs and toast the hoagie rolls.

• Mixing bowl: Used to combine the ground beef, breadcrumbs, egg, garlic, salt, pepper, and parmesan cheese.

• Baking sheet: Used to place the formed meatballs for baking.

• Saucepan: Used to warm the marinara sauce.

• Knife: Used to mince the garlic.

• Cutting board: Used as a surface to mince the garlic.

• Measuring cups: Used to measure the breadcrumbs, parmesan cheese, and marinara sauce.

• Measuring spoons: Used to measure the salt and black pepper.

• Grater: Used to grate the parmesan cheese.

• Spatula: Used to mix the meatball ingredients and to stir the marinara sauce.

• Tongs: Used to place the meatballs into the marinara sauce.

• Cheese grater: Used to shred the mozzarella cheese.

• Toaster oven: Used as an alternative to toast the hoagie rolls.

• Plate: Used to assemble the sandwiches before serving.

Prepare ingredients ahead: Measure and mix breadcrumbs, parmesan cheese, and spices in advance.

Use pre-made marinara: Save time by using store-bought marinara sauce instead of making it from scratch.

Batch cook meatballs: Make extra meatballs and freeze them for future meals.

Toast rolls together: Toast all hoagie rolls at once on a baking sheet to save time.

Pre-shredded cheese: Use pre-shredded mozzarella cheese to cut down on prep time.