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17th of Sandwich – Chapter 3: Comfort Classic – The Meatball Sub

Photos by: Brodie Porterfield
Written by: Brodie Porterfield

This post may contain affiliate links, links that may provide a small commission to the creators at The Celebration Kitchen at no extra cost to you.

I like bread. I like meat. Put the meat in the bread. Put the bread in the meat. Don’t forget the cheese. I like cheese.

Sometimes you just want your sandwich to tell you everything’s going to be ok.  This sub-shop favorite can haul all your troubles to the curb. 

Photo by: Brodie Porterfield

This post may contain affiliate links, links that may provide a small commission to the creators at The Celebration Kitchen at no extra cost to you.

The Ingredients

  1. Baguette
  2. 1 Egg
  3. 1 lb lean ground beef
  4. ½ cup Italian-style bread crumbs
  5. ¼ cup milk
  6. ½ teaspoon Worcestershire
  7. ¼ teaspoon pepper
  8. 1 small onion finely chopped
  9. Marinara
  10. Mozzarella
  11. Italian seasoning  
Photo by: Brodie Porterfield

This post may contain affiliate links, links that may provide a small commission to the creators at The Celebration Kitchen at no extra cost to you.

The Process

  1. Preheat oven to 400. 
  2. Set aside the bread, cheese, marinara and Italian seasoning.
  3. Combine all of the other ingredients in a large bowl.
  4. Form into 1.5 inch balls, and space one inch apart on a foil-lined and cooking-sprayed 9-13 pan. 
  5. Bake uncovered 18-22 minutes to 160 degrees internal. 
  6. As the meatballs approach completion, heat a small amount of marinara on the stovetop.
  7. Cut the baguette along the top to make an opening and stuff with meatballs. 
  8. Dress with marinara and shredded cheese.  Broil to melt the cheese.
  9. Start smiling.    
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