If you’re looking for something different to cook with hamburger meat, try making meatball subs! Here’s my recipe:
Preheat oven to 375 degrees.
In a large mixing bowl, combine the first ten ingredients:
1.5 lbs ground chuck
1/2 c Italian style bread crumbs
1 1/2 tbsp Italian style tomato paste
1 handful shredded Parmesan cheese (go ahead and buy the good stuff, not Kraft in a can)
2 tsp Italian seasoning
1 tsp chopped basil (fresh is best)
1/2 tsp ground garlic (or 1 fresh clove, minced)
One large dash kosher salt
One large dash coarse ground black pepper
1 24 oz jar marinara sauce
1 package hoagie buns
1-2 large pats butter
1 package sliced Provolone cheese
Mix together well making sure the eggs, bread crumbs and seasonings are evenly distributed throughout the meat. (I use my hands). Roll into 2-3″ balls depending on how large you’d like them/how many folks you’re feeding. I lean toward the larger ones and typically yield 9-10 out of 1.5 lbs of meat. (About right for 4-5 overstuffed subs with two meatballs each). If you are feeding more folks or prefer “regular sized” subs, cut the meatball size to about 1-1 1/2.”
Place meatballs in ungreased 9 x 13 casserole dish. Bake for 20 minutes and flip. Bake additional 20 minutes. (Cooking time may vary (be less) for smaller meatballs). While they are baking for the final 20 minutes, heat one jar of your favorite marinara sauce in a medium sauce pan/boiler. Place baked meatballs in marinara making sure all meatballs are well-covered. Simmer on very low heat while you warm the hoagie buns.
Spread butter on hoagie buns and heat in oven for 3-4 minutes. Remove from oven and add one slice provolone cheese to each bun. Return to oven for 4-5 minutes or until cheese is melted. Place meatballs on bun with a small scoop of marinara on top. Sprinkle with parmesan cheese and fresh basil and serve!