Meatball Sandwich Recipe

Ground beef: The main protein component of the meatballs, providing a rich and savory flavor.

Breadcrumbs: Used to bind the meatballs together and give them a tender texture.

Egg: Acts as a binder to hold the meatball mixture together.

Salt: Enhances the overall flavor of the meatballs.

Black pepper: Adds a bit of heat and depth to the meatballs.

Marinara sauce: A tomato-based sauce that adds moisture and flavor to the meatballs.

Hoagie rolls: The bread used to hold the meatballs and sauce, providing a sturdy base for the sandwich.

Mozzarella cheese: Shredded and melted on top of the meatballs, adding a creamy and cheesy finish.

When forming the meatballs, make sure to keep your hands slightly damp. This prevents the ground beef mixture from sticking to your hands and allows you to create evenly sized meatballs. Additionally, avoid over-mixing the meatball mixture as it can make the meatballs tough. Gently combine the ingredients until just mixed for the best texture.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground beef - Substitute with lentils: Lentils offer a plant-based alternative that mimics the texture of ground meat and are rich in protein and fiber.

• breadcrumbs - Substitute with rolled oats: Rolled oats can be pulsed in a food processor to create a similar texture and help bind the meatballs.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can add a similar crunch and binding quality to the meatballs.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can be used as a vegan binding agent.

• egg - Substitute with chia egg: A chia egg (1 tablespoon chia seeds mixed with 3 tablespoon water) also works as a vegan binder.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• marinara sauce - Substitute with pesto sauce: Pesto sauce offers a different but delicious flavor profile with basil, garlic, and pine nuts.

• marinara sauce - Substitute with barbecue sauce: Barbecue sauce provides a sweet and tangy alternative that pairs well with meatballs.

• hoagie rolls - Substitute with baguette: A baguette can be sliced and used similarly, offering a crusty exterior and soft interior.

• hoagie rolls - Substitute with ciabatta: Ciabatta bread provides a chewy texture and can hold up well to the meatballs and sauce.

• shredded mozzarella cheese - Substitute with provolone cheese: Provolone melts well and offers a slightly sharper flavor.

• shredded mozzarella cheese - Substitute with vegan cheese: Vegan cheese can be used for a dairy-free option while still providing a melty texture.

• Allow the meatballs to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled meatballs in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store the marinara sauce separately in another airtight container. This keeps the meatballs from becoming too soft.

• For the hoagie rolls, wrap each roll individually in aluminum foil or plastic wrap to maintain freshness.

• Refrigerate the meatballs and marinara sauce for up to 3 days. The hoagie rolls can be stored at room temperature for up to 2 days.

• To freeze, place the meatballs on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container, removing as much air as possible.

• Freeze the marinara sauce in a freezer-safe container, leaving some space at the top for expansion.

• The meatballs and marinara sauce can be frozen for up to 3 months. Label the containers with the date to keep track.

• When ready to use, thaw the meatballs and marinara sauce in the refrigerator overnight.

• Reheat the meatballs and marinara sauce together in a saucepan over medium heat until warmed through.

• Toast the hoagie rolls in the oven at 375°F (190°C) for 5 minutes before assembling the sandwiches.

• Assemble the sandwiches by placing the reheated meatballs and marinara sauce on the toasted hoagie rolls. Top with shredded mozzarella cheese and serve hot.

• Preheat your oven to 350°F (175°C). Wrap the meatball sandwiches in aluminum foil to keep them from drying out. Place them on a baking sheet and heat for about 15-20 minutes, or until the meatballs are warmed through and the cheese is melted.

• For a quicker option, use the microwave. Place the sandwich on a microwave-safe plate and cover it with a damp paper towel to maintain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy texture, use a toaster oven. Set it to 350°F (175°C) and place the sandwich directly on the rack or on a baking sheet. Heat for 10-15 minutes, or until the meatballs are hot and the bread is toasted.

• For stovetop reheating, wrap the sandwich in aluminum foil and place it in a skillet over medium-low heat. Cover the skillet with a lid and heat for about 10 minutes, flipping halfway through to ensure even warming.

• If you have an air fryer, preheat it to 350°F (175°C). Place the sandwich in the basket and heat for 5-7 minutes, or until the meatballs are hot and the bread is crispy.

• Oven: Used to bake the meatballs and toast the hoagie rolls.

• Mixing bowl: Used to combine the ground beef, breadcrumbs, egg, salt, and black pepper.

• Baking sheet: Used to place the meatballs on for baking.

• Saucepan: Used to heat the marinara sauce.

• Spatula: Used to mix the meatball ingredients and to handle the meatballs.

• Measuring cups: Used to measure the breadcrumbs and marinara sauce.

• Measuring spoons: Used to measure the salt and black pepper.

• Knife: Used to slice the hoagie rolls if they are not pre-sliced.

• Cutting board: Used as a surface to slice the hoagie rolls.

• Cheese grater: Used to shred the mozzarella cheese if it is not pre-shredded.

• Serving platter: Used to serve the assembled meatball sandwiches.

Prepare ingredients in advance: Measure and mix breadcrumbs, salt, and black pepper ahead of time to streamline the process.

Use pre-made marinara: Save time by using store-bought marinara sauce instead of making it from scratch.

Preheat oven early: Start preheating your oven while you prepare the meatballs to avoid waiting later.

Double the recipe: Make extra meatballs and freeze them for a quick meal next time.

Toast rolls together: Place all hoagie rolls on a single baking sheet to toast them simultaneously.