Friday, January 13, 2012

Food Friday - Meatball Subs

We have a new New Year's Tradition and it is called Meatball Subs on New Year's Eve.  My husband is a big fan of a good meatball sub.  As a matter of fact, when we order in from our local Italian Eatery, he always gets a meatball sub.  My decision to make them on New Year's Eve of 2011 was an accident that only happened because I had leftover meatballs from another Christmas gathering.  I went digging in one of my favorite recipe locations (All for one that got high reviews and this recipe proved true to it's promise.

Meatball Subs
adapted from All

I will confess that I did not make homemade meatballs for our subs since I had 1/2 of a frozen bag of meatballs in the freezer but, with that said, I MUCH prefer homemade meatballs to the "meatballs" in the bag. (What is in them anyway??)  The sauce was not overly sweet but had a great taste.  I actually threw everything into the crock pot and let it heat up on low for about 4-5 hours.  It was really good!

(Please note - this recipe below is only for 2 subs total)
  • 2 (6 inch) submarine buns
  • 1/2 pound lean ground beef
  • 2 tablespoons beaten egg
  • 2 tablespoons milk
  • 1 teaspoon diced onion
  • 1/8 teaspoon salt
  • Dash pepper
  • 1/2 medium green pepper, julienned
  • 1/4 cup sliced onion
  • 2 teaspoons canola oil
  • 1 teaspoon all-purpose flour
  • 1/3 cup chili sauce
  • 1/3 cup water
  • 1 teaspoon brown sugar
  • 1/4 teaspoon ground mustard


  1. Cut a thin slice off the top of each bun; scoop out bread from inside. Cover buns and tops with plastic wrap; set aside. Crumble 1/3 cup of the removed bread and place in a bowl. Add the beef, egg, milk, diced onion, salt and pepper; mix well. Shape into eight meatballs, about 1-1/2 in. each.
  2. In a nonstick skillet, cook meatballs for 15-20 minutes or until no longer pink. Remove with a slotted spoon; set aside. In the same skillet, saute green pepper and sliced onion in oil until tender. Remove with a slotted spoon; set aside. Stir flour into skillet. Add chili sauce and water. Bring to a boil; cook and stir for 1-2 minutes.
  3. Stir in brown sugar and mustard. Add meatballs, green pepper and onion; cover and simmer for 15 minutes. Meanwhile, warm buns at 325 degrees F for 8-10 minutes. Spoon meatballs and sauce into buns; replace tops.

I did many things differently than the recipe above :-)  First, I almost tripled the sauce (I used a whole jar of Chili sauce by the time I was done) in order to have enough sauce with the meatballs I had in the crock pot.  Also, I did not put the onion or green pepper (I actually did not use any green pepper this time) in with the meatballs.  I saute the onion up just before serving and we put it on our sandwiches separately.  I also took the sub buns, buttered them, and placed a slice of provolone cheese on one side before placing them under the broiler for about 1-2 minutes.  Yummy!!

If you try out these subs and enjoy them, please let me know!

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