GAME DAY MEATBALL SUBS
Tender juicy meatballs simmered in oregano butter and marinara sauce stuffed into an oregano butter hoagie roll topped with
mozzarella & parmesan and broiled to perfection! Is there anything better than hot messy meatball subs on game day!
mozzarella & parmesan and broiled to perfection! Is there anything better than hot messy meatball subs on game day!
Servings: 7 -8
Ingredients
- 1 ½ lb lean ground beef
- ½ lb mild Italian sausage ground or casing removed
- 1/3 cup Italian parsley finely chopped
- 5 cloves of garlic minced
- ¼ cup finely chopped sweet onion
- ½ cup Italian style breadcrumbs
- 1 egg
- Generous amount of Salt & pepper
- 3 cups Marinara sauce We used a blend of store bought Arrabbiata and Italian Marinara
- Hoagie Rolls
- 1 cup shredded mozzarella cheese
- Parmesan cheese
- Finely chopped basil
- Fresh oregano
- Make ahead compound oregano butter
- 1 ½ cup butter
- ½ teaspoon salt
- 1 clove of garlic minced
- 3 tablespoons fresh chopped oregano
- 1 tablespoon fresh chopped parsley
- ¼ teaspoon black pepper
Instructions
- 1. Add the beef, sausage, parsley, garlic, bread crumbs, egg, onion, salt & pepper in a large bowl. Use your hands to combine the meatball ingredients until fully combined, do not overwork the mixture. Once all ingredients are combined, roll into 30 meatballs, about 1 ½ to
2 tablespoons each. (Tip wet your hands before rolling meatballs, this makes sure the ground meat doesn’t stick to your hands) - 2. Heat a pan on medium high heat. Add 2 tablespoons of your compound oregano butter to the pan. (if you don’t have compound butter you can use regular butter or garlic butter) Sear the meatballs until each side has a nice golden crust. Keep adding butter to the pan while the meatballs sear and coating each meatball in butter. Remove meatballs from the pan and set aside.
- 3. Add marinara and arrabbiata sauce to a large saucepan. Add 2 tablespoons of oregano butter or garlic butter and 2 sprigs of fresh oregano. Bring to a low simmer. Add the meatballs to the pan and cover with a lid. Cook for 15 minutes. Remove the lid and cook for another 15 minutes.
- 4. Heat the oven to 375 degrees F
- 5. Brush the inside of the hoagies with melted oregano butter and arrange on a baking sheet. Add 3 meatballs to each hoagie and stop with extra sauce. Top each sub with shredded mozzarella and shredded parmesan cheese. Bake for 10 minutes and broil for 1-2 minutes until cheese is melted and starts to blister.
- Garnish with chopped basil and enjoy!
Notes
To make oregano compound butter:
1. Combine all ingredients in a bowl and mix until well combined.
2. Place on a piece of plastic wrap or parchment paper and roll into a log. Twist ends to seal well.
3. Refrigerate at least 1 hour, preferably overnight
4. Slice into rounds and enjoy on steaks, vegetables or bread.