Mini Italian Meatball Subs
Tender, melt-in-your-mouth (make-ahead!) meatballs stuffed into mini subs. Makes for easy serving, sharing and portion control!
Dovetailing Tip: When you are making your meatballs double the recipe and use these meatballs day 4 in spaghetti and meatball soup.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 6 | (3-inch) dinner rolls, split |
| 1 1/2 cup | shredded mozzarella cheese |
| 1/4 cup | freshly grated parmesan |
| 8 ounces | ground beef |
| 8 ounces | ground pork |
| 1 | large egg, beaten |
| 1/4 cup | panko |
| 1/4 cup | freshly grated parmesan |
| 1/4 teaspoon | garlic powder |
| 1/4 teaspoon | onion powder |
| 1/4 teaspoon | ground allspice |
| pinch of nutmeg | |
| kosher salt and freshly ground black pepper, to taste | |
| 2 tablespoons | olive oil |
| 2 cups | marinara sauce |
Directions:
In a large bowl, combine beef, pork, egg, Panko, Parmesan, garlic powder, onion powder, allspice and nutmeg; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 3-4 minutes. Stir in marinara sauce until warmed, about 3-4 minutes.
Preheat oven to broil. Line a baking sheet with foil.
Place dinner rolls in a single layer onto the prepared baking sheet. Place meatballs into rolls, about 3 per roll; top with cheeses.
Place into oven and bake until the cheeses have melted, about 3-4 minutes.
Serve immediately.
Source: damndelicious.net
