cheesy meatball subs

Welcome, friends! In today's edition of "blogger problems are not normal people problems," do y'all know how difficult it is to take food pictures somewhere you're not used to? Oh mah gaaaah. I've been visiting my fiance' in Galveston for the week and I was like, "Well, I'm here all week so I might as well bring my blog stuff and make some food, yeah?" L O L. I should have known better. I'll tell you the ridiculous story in a second. But anyways... I made you Cheesy Meatball Subs!

Okay so, here's the deal. My fiance's apartment has literally zero natural light sources. Like, I'm not kidding, it's not like there's no light in the afternoon or I can't take pictures in a certain room. Every single window is like a "fake" window that faces the inside of the building... the struggle is real. So, what's a girl to do? Well... take pictures outside on the porch, of course. Bahaha. I wish I was kidding. It was an interesting experience for sure. But hey, the neighbors are nice at least. 😉

But ANYWAYS, back to the food! I used pretty much the same recipe as my classic pasta & meatballs, but I decided to sear the meatballs first and add the sauce in second, rather than make the sauce and throw the meatballs into them to cook. These meatball subs absolutely amazing and surprisingly easy! I started with a blend of ground beef and ground turkey mixed with a bunch of spices plus the classic egg and breadcrumbs, then created golf ball-sized meatballs and seared them in olive oil and onion. After both sides were browned and caramelized, I added in the tomato sauce, threw a lid on it, and let the steam and sauce cook the meatballs through. So easy! I then threw them on hoagie buns I slathered with some garlic butter, melted some mozzarella on top, and ta-da! Dinner {or lunch?} is served.

Print Recipe

5 from 1 vote

cheesy meatball subs

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Meat &amp, Seafood

Cuisine: Italian

Servings: 6

Author: Valentina | The Baking Fairy

Ingredients

• 1 lb ground beef
• 1 lb ground turkey
• 2 eggs
• ½ cup breadcrumbs
• ¼ cup shredded mozzarella cheese
• ¼ cup freshly grated Parmesan cheese
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dry parsley
• ½ teaspoon dry thyme
• salt & pepper as needed
• 2 15 oz cans tomato sauce
• ½ white onion finely chopped
• 1 tablespoon olive oil
• 6 hoagie buns
• 3-4 tablespoon salted butter
• 3 garlic cloves finely chopped
• 2 cups shredded mozzarella

Instructions

• First, make the meatballs. In a large bowl, combine the ground beef, turkey, breadcrumbs, eggs,cheese, and spices.
• Create golf-ball sized meatballs {you should be able to get about 18} and set aside.
• In a large skillet with high sides, heat the olive oil and chopped onion over medium-high heat and cook until soft and translucent.
• Add in the meatballs, and allow them to cook for 3-4 minutes, until a crispy golden brown crust forms. Flip them, and allow the same to happen on the other side.
• Add in the tomato sauce and a little bit more salt and pepper. Lower the heat to low, cover the skillet, and allow the sauce and meatballs to cook until meat is cooked through, about 15-20 minutes.
• When ready to serve, melt the salted butter and combine it with the minced garlic. Brush the resulting garlic butter on top and inside the hoagie buns, and toast them for 3-4 minutes until golden brown.
• Fill the hoagie buns with 3 meatballs each, top with the shredded mozzarella cheese, and place back under the broiler until cheese is just melted. Serve immediately!