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Michelle Losey's Meatball Subs (Using Linda Williamson's meatball recipe)


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Ingredients

MEATBALLS:
2 1/2 Lbs Hamburger
1- 2 yellow cooking onions minced
2 cloves of garlic minced (or garlic powder)
1/2- 1 tsp parsley flakes
Salt and pepper to taste
2-3 eggs
1-3 TBS Parmesan Cheese
1 tsp Romano Cheese
1/2 tsp oregano
2 -2 1/2 cups bread crumbs

SAUCE:
1/2 Lb Hamburger
1 yellow cooking onion chopped
Garlic powder
2 jars Parmesan Romano flavored Ragu
1/4- 1/2 C Parmesan cheese
OPT: 1/4 C sm curd cottage cheese (helps thicken sauce don't use low fat it will taste rubbery)

GARLIC FLAVORED SUB ROLLS:
Garlic butter:
12 TBS Butter (I use country crock margarine)
1 tsp fresh chopped Italian leaf parsley
2 cloves Garlic minced (I use Garlic powder or both)
2 tsp vegetable oil (or any oil you prefer)

Sub Rolls or Italian bread or cheat and use already made frozen garlic bread :)

OTHER CHEESES:
Sliced Provolone
Mozzarella shredded
*Opt: Cottage cheese- whole milk small curd (light tastes rubbery)


MEATBALLS;


Break up hamburger so its not in huge chunks (if using pork mix well w/ hamburger before breaking it up)


Add Onions, Garlic, Parsley and salt and pepper mix well


Add eggs mix well


Add Parmesan and Romano cheeses and mix well


Add bread crumbs and mix well (don't use too much or balls will fall apart)


Make into about 2 inch diameter balls (bigger balls are better for spaghetti and meatballs but big ones sometimes make subs fall apart)


In batches fry balls in oil 'till browned on all sides (be careful not to break up balls when turning them! This is the hardest part)


Then place browned balls single layer in large baking pan


Preheat oven to 350F


SAUCE:


Lightly brown hamburger


Strain and put back in pan


Add onions and garlic


Fry 'till they're soft


Add sauce heat 'till boiling


Turn dwn to simmer add cheeses


Pour over balls cover pan w/ lid or tin foil- poke a couple holes in it w/ fork and bake at 350F until balls are cooked through (roll balls over in sauce a few times while baking)


Remove cooked balls and place in bowl


Open sub rolls and place flat side up on cookie sheet (careful don't break rolls into 2 separate pieces keep whole just open them up enough to brown them)


Mix all ingredients for garlic butter together and spread inside both sides of sub rolls (If you need more just mix up another batch)


Bake at 400F till lightly browned


When bread is done place provolone cheese on rolls


Spoon over some sauce


Add meatballs


Top w/ mozzarella


I serve w/ a salad as a side


*NOTE- If you have enough sauce leftover you can make up some pasta to mix w/ it :)


Pairs Well With

A salad a small side of pasta to use up extra sauce, chips w/ sour cream and onion dip or coleslaw Note: Sometimes I've added the chip dip or coleslaw on top of my meatball sub O.O! LOL


Notes

I'm the only one that turned my Great Grandma Linda Williamson's meatballs from her spaghetti and meatball recipe into subs. Also the sauce was dif. My Great Grandma, Grandma and sometimes my Mom used Homemade sauce. The rest of the time my mom used dr'd up Ragu not sure which flavor. I personally don't like their homemade sauce 'cuz I'm really sensitive to tomato acid and their recipe gave me blisters in my mouth from the acid. But others not sensitive to tom acids raved about their homemade sauce. So I may write down their sauce recipe another day. I use Dr'd up Ragu parmesan and romano or Prego 4 cheese. Serve w/ a salad

I remember making this on alternating Sundays during football season switched up w/ sausage, peppers and onion subs

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