Sun-Dried Tomato Meatball Sub Recipe
This sun-dried tomato meatball sub recipe is easy to make and you're going to love the deep, savory flavor sun-dried tomatoes add to meatballs.
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Servings: 6
Calories: 491kcal
Equipment
Ingredients
- 1 tablespoon neutral oil (for frying)
- ¼ cup sun-dried tomatoes
- ½ cup hot water
- ½ cup mascarpone
- 1 egg
- ¾ cup Italian-seasoned breadcrumbs or panko
- 1 teaspoon dried Italian oregano
- ½ teaspoon crushed red pepper
- ½ teaspoon garlic powder
- 1 pound ground beef
- 1 yellow onion (peeled and diced)
- 6 cloves garlic (peeled and minced)
- 28- ounce can whole peeled tomatoes
- 15- ounce can of crushed tomatoes
- Salt (pepper, and sugar if needed)
For serving:
- 8 ounces fresh mozzarella (sliced thinly)
- 6 Italian hoagie buns
- .5 ounces fresh basil leaves
Instructions
Prepare the meatballs:
- Place sun-dried tomatoes in a food processor and add the hot water. Let stand for 5 minutes. Pulse til finely minced.
- Add mascarpone and egg to the food processor and pulse until smooth.
- Add panko to a large bowl and pour the mixture on top. Add oregano, garlic, and crushed red pepper. Mix to combine and let stand 5 minutes.
- Add beef to the bowl and season all over with salt and pepper. (At this point, fry a tiny piece, taste, and then adjust seasonings.)
Fry the meatballs:
- Form the meatball mixture into big tablespoon-sized meatballs. You should have about 18 meatballs.
- Heat one tablespoon of neutral oil in a wide pot. Add the meatballs in an even layer and fry for a few minutes per side until browned all over.
- Remove from pot. Set aside.
Prepare the sauce:
- To the pot, add diced onion and cook for 7-10 minutes. Add minced garlic and then whole peeled tomatoes and crushed tomatoes. Bring to a boil, reduce heat, add the meatballs and then simmer for 1–2 hours.
- Season to taste. If your tomatoes are really acidic, add a little sugar. Mash the whole peeled tomatoes as they cook.
Assemble the meatball subs:
- Preheat the oven to 425ºF.
- Drizzle the inside of each bun with 1 teaspoon of extra virgin olive oil. Toast upside down on a baking sheet at for 5 minutes.
- Remove from the oven, add the meatballs and some extra sauce, and a few slices of mozzarella on top.
- Turn on the broiler and broil for 3-4 minutes until cheese is bubbly and browned in spots.
To serve:
- Garnish each sub with a few basil leaves. Enjoy!
Nutrition
Calories: 491kcal | Carbohydrates: 17g | Protein: 27g | Fat: 36g | Sodium: 600mg | Fiber: 4g | Sugar: 9g | Vitamin C: 23mg
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