Meatball Sandwich Recipe

Ground beef: The base for our meatballs, providing rich flavor and a tender texture.

Breadcrumbs: Helps bind the meatballs together and adds a bit of texture.

Egg: Acts as a binder to hold the meatball mixture together.

Salt: Enhances the flavors of the meatballs.

Black pepper: Adds a touch of heat and depth to the meatballs.

Marinara sauce: Provides a rich, tangy sauce to complement the meatballs.

Hoagie rolls: The vessel for our meatball sandwich, soft and perfect for holding all the ingredients.

Mozzarella cheese: Melts beautifully over the meatballs, adding a creamy, cheesy finish.

When forming the meatballs, try to make them uniform in size to ensure even cooking. Using a small ice cream scoop or a tablespoon can help achieve consistent portions. Additionally, avoid over-mixing the ground beef mixture as it can make the meatballs dense and tough. Gently combine the ingredients until just mixed for a tender and juicy result.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor.

• ground beef - Substitute with lentils: Cooked lentils can mimic the texture of ground beef and are a great plant-based alternative.

• breadcrumbs - Substitute with rolled oats: Rolled oats can be ground slightly and used to bind the meatballs, adding a bit of extra fiber.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding effect and add a bit of extra flavor.

• large egg - Substitute with flax egg: A mixture of ground flaxseed and water can act as a binder in place of eggs for a vegan option.

• large egg - Substitute with chia egg: Similar to a flax egg, a chia egg (chia seeds mixed with water) can also be used as a binder.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different taste.

• marinara sauce - Substitute with pesto sauce: Pesto can provide a different but equally delicious flavor profile for the sandwich.

• marinara sauce - Substitute with barbecue sauce: Barbecue sauce can add a sweet and tangy flavor, offering a different twist on the classic meatball sandwich.

• hoagie rolls - Substitute with baguette: A baguette can provide a similar sturdy base for the sandwich with a slightly different texture.

• hoagie rolls - Substitute with ciabatta: Ciabatta bread offers a chewy texture and can hold up well to the meatball filling.

• shredded mozzarella cheese - Substitute with provolone cheese: Provolone melts well and offers a slightly sharper flavor.

• shredded mozzarella cheese - Substitute with vegan cheese: Vegan cheese can be used for a dairy-free option while still providing a melty texture.

• Allow the meatballs to cool completely before storing. This helps to prevent condensation, which can make them soggy.
• Place the cooled meatballs in an airtight container. If stacking them, separate layers with parchment paper to avoid sticking.
• Store the meatballs in the refrigerator for up to 3-4 days. For longer storage, consider freezing.
• To freeze, arrange the meatballs on a baking sheet in a single layer and place in the freezer until solid. This prevents them from clumping together.
• Once frozen, transfer the meatballs to a freezer-safe bag or container. Label with the date to keep track of freshness.
• The meatballs can be frozen for up to 3 months. When ready to use, thaw in the refrigerator overnight.
• For the marinara sauce, store in an airtight container in the refrigerator for up to a week. It can also be frozen in portions for up to 3 months.
• To reheat the meatballs, place them in a saucepan with the marinara sauce over medium heat until warmed through. Alternatively, microwave in a covered dish until hot.
• For the hoagie rolls, store them in a bread box or airtight container at room temperature for up to 2 days. For longer storage, freeze them in a resealable bag for up to a month.
• When ready to assemble the meatball sandwiches, reheat the meatballs and marinara sauce, then proceed with the recipe as directed.

• Preheat your oven to 350°F (175°C). Wrap the meatball sandwiches in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 15-20 minutes, or until the meatballs are warmed through and the cheese is melted.

• For a quicker method, use a microwave. Place the meatball sandwich on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the meatball sandwiches in the basket and heat for 5-7 minutes. This method will give you a slightly crispy hoagie roll while keeping the inside warm and gooey.

• On the stovetop, use a skillet over medium heat. Wrap the meatball sandwiches in aluminum foil and place them in the skillet. Cover with a lid and heat for about 10 minutes, flipping halfway through to ensure even warming.

• For a toaster oven, preheat to 350°F (175°C). Place the meatball sandwiches on the rack or a baking sheet. Heat for 10-15 minutes, or until the meatballs are hot and the cheese is bubbly.

• Oven: Used to bake the meatballs and melt the cheese on the sandwiches.

• Mixing bowl: Used to combine the ground beef, breadcrumbs, egg, salt, and black pepper.

• Baking sheet: Used to place the meatballs for baking and later the sandwiches for melting the cheese.

• Saucepan: Used to heat the marinara sauce.

• Spatula: Used to mix the meatball ingredients and to handle the meatballs.

• Measuring cups: Used to measure the breadcrumbs and marinara sauce.

• Measuring spoons: Used to measure the salt and black pepper.

• Knife: Used to slice the hoagie rolls if they are not pre-sliced.

• Cutting board: Used as a surface to slice the hoagie rolls.

• Cheese grater: Used to shred the mozzarella cheese if it is not pre-shredded.

Prepare ingredients ahead: Measure and mix the breadcrumbs, salt, and black pepper in advance to save time.

Use pre-made marinara: Opt for store-bought marinara sauce to cut down on cooking time.

Preheat oven early: Start preheating your oven while you mix the meatball mixture.

Batch cooking: Double the meatball recipe and freeze half for future use.

Shred cheese in advance: Pre-shred the mozzarella cheese and store it in the fridge.

Use a cookie scoop: Form meatballs quickly and uniformly with a cookie scoop.