Italian Meatball Subs

Italian Meatball Subs with Gourmet Garden #GourmetGardenPartner #AD

Homemade Italian meatballs, melted mozzarella, and slow simmered marinara on Italian sub rolls.  

INGREDIENTS  
Makes 4 subs

MEATBALLS  
+ 2 lbs ground beef or a 50/50 mix of beef and pork
+ 1 C fresh breadcrumbs (French bread pulsed in food processor)  
+ 1/2 C whole milk  
+ 45 g Parmigiano Reggiano, finely grated (about 1/2 C packed)
+ 2 eggs  
+ 1 tsp Gourmet Garden Garlic Paste  
+ 2 TBSP Gourmet Garden Lightly Dried Parsley  
+ 1/4 yellow onion, finely grated  
+ 2 tsp kosher salt  
+ 1 tsp black pepper  
+ 32 oz marinara sauce

ASSEMBLY  
+ 4 Italian sub rolls
+ 8 oz low-moisture mozzarella, sliced
+ Extra Parmigiano Reggiano, grated  
+ Fresh basil, torn

DIRECTIONS  

+ STEP 1: MEATBALLS  
In a large bowl, soak breadcrumbs in milk. Mix in the meat, Parmigiano, eggs, garlic paste, parsley, onion, salt, and pepper. Form 16 meatballs (~2 oz each).  

+ STEP 2: SEAR  
Heat olive oil in a 12-inch stainless skillet. Brown meatballs on all sides, then remove and set aside.  

+ STEP 3: MARINARA  
In the same pan, add the marinara sauce and bring to a simmer whiles scraping up browned bits from pan.  

+ STEP 4: SIMMER  
Nestle meatballs into the sauce. Simmer on low for about 1 hour (or at least 30 mins). Meatballs should reach an internal temperature of 165°F.

+ STEP 5: BROIL  
Transfer meatballs to a 1/4 sheet pan and align them in rows of 4 with a layer of marinara underneath. Spoon more marinara on top, then cover with sliced mozzarella. Broil on the top rack until melted and slightly browned.  

+ STEP 6: ASSEMBLE  
Spread sauce on sub rolls and top with grated Parm. Transfer 4 cheesy meatballs to each sub. Spoon extra sauce over, top with torn basil, and enjoy.