Meatball Subs (Using Linda Williamson's meatball recipe) Michelle Losey's Style
  • 2 1/2 Lbs Hamburger or (1 1/2 lbs hamburger and 1 lb ground pork * NOT ground sausage!)
  • 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 (I never add oregano but its her recipe :))
  • 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 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 :)
  • Sliced Provolone
  • Mozzarella shredded
  • *Opt: Cottage cheese- whole milk small curd (light tastes rubbery)
  2. Break up hamburger so its not in huge chunks (if using pork mix well w/ hamburger before breaking it up)
  3. Add Onions, Garlic, Parsley and salt and pepper mix well
  4. Add eggs mix well
  5. Add Parmesan and Romano cheeses and mix well
  6. Add bread crumbs and mix well (don't use too much or balls will fall apart)
  7. Make into about 2 inch diameter balls (bigger balls are better for spaghetti and meatballs but big ones sometimes make subs fall apart)
  8. 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)
  9. Then place browned balls single layer in large baking pan
  10. Preheat oven to 350F
  11. SAUCE:
  12. Lightly brown hamburger
  13. Strain and put back in pan
  14. Add onions and garlic
  15. Fry 'till they're soft
  16. Add sauce heat 'till boiling
  17. Turn dwn to simmer add cheeses
  18. 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)
  19. Remove cooked balls and place in bowl
  20. 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)
  21. Mix all ingredients for garlic butter together and spread inside both sides of sub rolls (If you need more just mix up another batch)
  22. Bake at 400F till lightly browned
  23. When bread is done place provolone cheese on rolls
  24. Spoon over some sauce
  25. Add meatballs
  26. Top w/ mozzarella
  27. I serve w/ a salad as a side
  28. *NOTE- If you have enough sauce leftover you can make up some pasta to mix w/ it :)
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