Mini Meatball Subs

May 11, 2020
Created by Harmons
1 hour
Serves 4
  • 1 small onion, grated
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1 large egg
  • 3 Tbsp ketchup
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2/3 cup grated parmesan
  • 1/4 cup dried breadcrumbs
  • 6 oz ground beef
  • 6 oz ground veal
  • 6 oz ground pork
  • 1/3 cup olive oil
  • Marinara sauce
  • 12 Italian rolls split, warm
  • 1/3 cup grated parmesan
  • 3 oz sliced provolone

In a large bowl, combine first 7 ingredients and blend. Add cheese and breadcrumbs and stir to combine. Mix in beef, veal, and pork. Using about 2 tablespoons of meat for each, shape meat mixture into 1 1/4″-1 1/2″-diameter meatballs. Place on a baking sheet.

Heat oil in heavy large frying pan over medium-high heat. Working in 2 to 3 batches, add meatballs and cook until browned on all sides, about 5 minutes. Using a slotted spoon, transfer meatballs to a plate. Pour off any excess oil. Return all meatballs to pan.

Add marinara sauce. Simmer over medium-low until sauce thickens slightly and flavors blend, about 10 minutes. Season sauce, to taste, with salt and pepper. (Meatball mixture can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before continuing.)

To make the sandwiches: Spoon hot meatballs with some sauce over bottoms of rolls. Place 1/2 slice provolone on top of meatballs and sprinkle with parmesan. Spread more sauce over roll tops, then fold tops of rolls over and serve.

Cook’s Note: The sandwiches can be assembled then wrapped individually in foil. Rewarm the sandwiches in the oven at 350 degrees F for about 15 minutes.

Giada de Laurentiis