I mean, who doesn't love tender, juicy homemade meatballs that have been braised in a sweet and sour tomato sauce on butter toast with lots of melted cheese? Heck, I'm in love with meatball sandwiches and they're an inanimate object!
It's fair trade, because I could have married Mike for the chopsticks. Love Love Chopsticks Love. I think it's partly because they are French and partly because they taste so good. I love the crispy golden crust and the tender interior. Once I even asked Mike to bring me a baguette on a trip to France.
The funny thing is, we weren't even dating back then, so I was just asking, as a friend. And it did! Maybe this is where I feel a bit in love. We met after his trip and I had completely forgotten about the wand, but he had one for me, still in his paper bag, a little squashed and more than a little stale. But, I was there and for the first time, I had a real baguette!
Anyway, this is an article on meatball sandwiches, not chopsticks, but maybe chopsticks too because I made this sub on a baguette. I have big eyes of heart for meatball sandwiches. Because I've made so many meatball sandwiches in my life, they are done.
What makes a good meatball sub?
Good meatball subs have large, tender, tender and juicy meatballs. I think meatball sandwiches shouldn't have meatballs crisp or golden in any way. The meatballs should practically collapse the moment they hit your lips. The sauce should penetrate and adhere to the surface of the balls and they should be good enough to eat on its own, but even better when placed on a cheese and cheese sandwich.
The absolute best way to make meatball sandwiches.
This is how I like to make my sandwiches:
- Choose a good bread. You can accompany the bread that you like the most. We use chopsticks here because it's a love story about dumplings and chopsticks submarines. Cut the bread in half lengthwise.
- Butter the bread. It is absolutely necessary because butter bread with tomato sauce is heaven. Bonus points if you use garlic butter! It is not necessary to toast the bread on its own, as it will toast a bit in the oven as the cheese melts.
- Saute your bread. After the butter, you have to put your bread in sauce. Some people don't put sauce on the bottom of their sandwiches, but I feel like you need this delicacy.
- Cheese and meatballs and cheese. Top the sauce with grated Parmesan due to the cheese, then with a few more crispy meatballs. On top of that, you need a cozy blanket of low-moisture mozzarella cheese and a shower of more Parmesan.
- To melt. The other side of your sandwich should also have a little extra sauce. Everything is baked until the cheese becomes sticky and delicious. Close it up and you're in meatball heaven!
The magic kicks in when you make the meatballs from scratch:
- Soak the bread in milk. Bread soaked in milk makes the meatballs the most tender and juicy.
- Mix everything, but gently. Do it slowly. Combine the meat, bread, eggs, garlic, Parmesan, flat-leaf parsley, salt, and pepper.
- To form. Make your balls according to the size of the loaf you plan to use. Don't pack them too much.
- Cook over low heat. Add meatballs directly to tomato sauce and simmer until cooked through. Now they are ready for their bed of bread!
What toppings go into a meatball sub?
You can put whatever you want in a meatball sub! I keep it classic with melted mozzarella cheese and sauce, but you can go for onions, bell peppers, mushrooms, provolone, pepperoncini, jalapeños, parsley - the sky's the limit!
What kind of bread for a meatball sub?
You can use any long loaf you like. We went with a baguette for these photos because of my love for baguettes but sometimes I like a fluffy roll like a submarine sandwich or a hoagie roll. We even made them with hot dog buns. Sliders and split buns work too!
-kisses Kisses
Steph
Meatball sub
Very tender and tasty meatballs braised in tomato sauce, topped with melted cheese on a toasted baguette.
It serves 2
Meat balls
- 3 cups bread cut into small cubes
- 1 cup Milk
- 1 kg Ground beef
- 3 eggs
- 3 cloves Garlic
- 3/4 cups Parmigiano Reggiano Cheese grated
- 2 soup spoon fresh flat-leaf parsley very finely chopped
- 1/2 coffee scoop kosher salt
- 1/2 coffee scoop freshly ground pepper
- 4-5 cups Basic tomato sauce or your favorite tomato sauce
For submarines
- 1 half french baguette or bread of your choice
- 4 Meat balls and sauce
- 2-4 slices fresh low-moisture mozzarella cheese
- Parmigiano Reggiano Cheese grated, to serve
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Heat oven to 400 ° F. In large skillet or saucepan with lid, heat tomato sauce over medium-low heat.
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Place the bread cubes in a bowl and cover them with milk, stirring so that all the cubes are saturated. After 1 to 2 minutes, the bread should be soggy and moist. With your hands, squeeze out as much milk as possible. Use your fingers to divide the bread into very small breadcrumbs.
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In a large bowl, combine the bread, ground beef, eggs, garlic, Parmesan, flat-leaf parsley, salt, and freshly ground pepper. You want to mix everything so that it is smooth, but loose, don't overwork the meatball mixture.
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At this point, your sauce should be simmering with several bubbles breaking the surface. Form large meatballs (I made 7 large ones) and place directly into the sauce. Simmer in sauce, partially covered, over medium heat, turning occasionally. Simmer until cooked through, about 25-30 minutes.
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Cut the baguette in half for two sandwiches, then cut lengthwise. Top both sides of the baguette with a generous amount of sauce and a little grated Parmesan. Place the meatballs on the baguette below and top with slices of mozzarella and a little Parmesan.
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Bake until cheese is sticky and melts. Place the top half of the sandwich on top of the meatballs and enjoy.
Meatballs inspired by Mario Batali.
Nutritional intake
Meatball sub
Amount per serving
Calories 631
Calories of fat 163
% Daily value *
Fat 18,1 g28%
Saturated Fat 7.3g46%
Cholesterol 238 mg79%
Sodium 1114 mg48%
Potassium 755 mg22%
Carbohydrates 59,8 g20%
Fiber 3,5 g15%
Sugar 8g9%
Protein 54,4 g109%
* Percent Daily Values are based on a 2000 calorie diet.
