Description
These incredible meatball subs feature tender meatballs simmered in a rich, herb-infused sauce with a melted cheese barrier that keeps the bread perfectly toasted. Perfect for feeding a crowd on game day or making weeknight dinner special.
Ingredients
Scale
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 4 cloves garlic, smashed and finely minced
- 2 tablespoons dried oregano
- 1 tablespoon garlic powder
- 1½ teaspoons onion powder
- 1½ teaspoons dried parsley (or 1½ tablespoons chopped fresh parsley)
- 1½ teaspoons dried basil (or 1½ tablespoons chopped fresh basil)
- 1 teaspoon kosher salt
- 1 teaspoon ground thyme (or 1½ teaspoons fresh thyme leaves)
- ½ teaspoon celery seed
- ½ teaspoon cayenne powder
- ½ teaspoon sugar (add another ½ teaspoon if it tastes bitter)
- 1 tablespoon Better than Bouillon Beef Base
- 1 (6 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce (or 2 8-oz cans)
- 32 ounces frozen meatballs (or homemade meatballs)
- 16 ounces mozzarella or provolone cheese
- 12 French rolls or sandwich buns
Instructions
- Heat 1 tablespoon oil in a large 12-inch skillet over medium-low heat.
- Add chopped onions and cook for 5-8 minutes until nearly translucent and very soft, stirring occasionally.
- While onions cook, finely mince garlic and combine all spices in a small bowl: oregano, garlic powder, onion powder, parsley, basil, salt, thyme, celery seed, cayenne, and sugar.
- Add minced garlic and spice blend to softened onions, stirring for 1-2 minutes over medium heat.
- Turn heat to low, add Better than Bouillon Beef Base and tomato paste, stirring for about 1 minute.
- Pour in crushed tomatoes and scrape up any browned bits from the bottom of the pan.
- Add diced tomatoes and tomato sauce, stirring until well combined.
- For stovetop: Add frozen meatballs to sauce and cook over low heat for 1 hour, stirring occasionally.
- For slow cooker: Pour sauce into slow cooker, add meatballs, stir to coat, and cook on low for 4 hours (or high for 2 hours).
- Set oven to broil and toast split buns open-side-up for 1-3 minutes until lightly browned.
- Immediately top toasted buns with grated or sliced cheese and return to broiler for 1 minute to melt.
- Add meatballs and sauce to cheese-topped buns and serve immediately.
Notes
The melted cheese barrier on the toasted buns prevents soggy bread. Make the sauce a day ahead for even better flavor. Freeze meatballs and sauce for up to 4-6 months in ziplock bags.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 8g
- Sodium: 1200mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg