Mega meatball sub recipe | Jamie Oliver meatball recipes (2024)

FAQs

How do you keep meatball subs from getting soggy? ›

Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too.

Subway meatballs are made with 100% beef. How many calories are in a Subway meatball sub? There are 480 calories in a 6-inch Subway meatball sandwich with basic salad and cheese.

Homemade meatballs and tangy marinara sauce make these meatball sub sandwiches the best ever! Topped with gooey fontina (or mozzarella cheese) AND provolone cheese, and piled on top of a hoagie roll, these are a crowd-pleaser!

You only need a small amount of egg – it's there only to help the cooked meatball retain its shape, and shouldn't detract from the meat's flavour or texture. Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry.

Tenderizing the Meat:

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

These homemade Meatball Subs are topped with a simple Italian marinara sauce on a toasted bun with melted cheese. This warm comfort meal is perfect for feeding a crowd or as a freezer meal!

Vegetables – I added zucchini, onion, red and green bell pepper and garlic for this recipe. You can use any veggies you already have on hand though. The goal is to just bulk up the sauce a little bit and pack those veggies in!

Aside from meatballs, marinara sauce, and cheese, cooked bell peppers and onions are a delicious addition to meatball subs. To add them to your sub, thinly slice the onions and peppers and cook them in a little olive oil with salt and pepper over medium heat until they are tender-crisp.

To make the tomato sauce, heat the olive oil in a pan and gently fry the shallots, garlic and chilli for 2-3 minutes until soft. Deglaze the pan with a splash of white wine, then add the tinned tomatoes along with the basil, oregano and some seasoning.

How many meatballs do I need for 12 people? ›

(So helpful if you're serving a huge crowd and doing the math about how many frozen meatballs for 50 or more people!) Here's how many meatballs per person you'll need: One serving = 4 meatballs. Party of 12 = 2 pounds.

Milk: Adds moisture and tenderizes the meat, making our meatballs juicy and tender once cooked. Egg: Adds more moisture and helps the mixture firm up once cooked.

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.

Use. Parchment paper checks all the boxes: It's slightly porous and absorbs some moisture that other materials don't. Be sure to employ the double-wrap technique: Wrap your sandwich in one layer, cut the sandwich in half through the parchment paper, and then wrap it again for extra security.

Roll your meatballs in flour

Roll the finished meatballs in plain flour before frying. This is, hands down, one of the easiest ways I've discovered to prevent meatballs from falling apart when cooking.

Don't Skip Chilling. A stint in the fridge ensures the meatballs have a springy texture once they are cooked. The quick chill gives the gelatin time to stiffen, helps solidify the fat, and gives the myosin (a sticky, soluble protein in ground turkey) time to bind the meat together.

Cook's Illustrated explains that adding too many eggs will put your meatballs at risk of having a soggy texture. Any additional and unnecessary liquid will also cause difficulty mixing and forming meatballs. Adding a single egg should be enough to do the trick, with two being the maximum for each pound of meat you use.