For some reason I have been CRAVING meatball subs and not just your typical meatball sub but the unhealthy version. For some reason I have really wanted Subways meatball sub and I honestly can’t tell you why. But…..since I try to avoid eating out as homemade meals are healthier for you and all around simply taste better, I chose to make my own for tonight.
Now what I mean by unhealthy meatball subs is that I want everything on them as subway provides; mayo, cheese, pickles, lettuce and onions. Mmmmm makes me salivate just thinking about it. I have the bread baking as we speak and the crockpot simmering while I simply wait for dinner time to approach. The snow is falling in the back ground as it is an extremely cold day and our snow storm has finally hit. :)
There are two ways you can make meatball subs and honestly both are great. The first exciting way is the way I prepared them tonight, already prepared meatballs and homemade sauce (you can use prepared sauce but frankly I don’t like the taste). Sounds easy right? Well it is! :) The second way they can be served up is with homemade meatballs and homemade sauce. I’ve done both but for a quick dinner in the crockpot I make my own spaghetti sauce and added the meatballs. Let them simmer all day on low and served over my homemade English muffin bread (click here for recipe). Kind of like an open face sandwich.
This versatile meal helps in a pinch when you are not sure what to make but know everyone will enjoy.
If making your own meatballs and sauce follow the directions below beginning with the meatballs as they take longer.
Ingredients:
Sauce:
- 1 16oz can olives, chopped
- 1 pint cherry tomatoes
- 8oz fresh mushrooms
- 1 small onion, chopped
- 1 6oz can tomato paste
- 2 cups water
- 1 tbsp. Parsley
- 1 tbsp. Italian seasoning
- 2 tsp Oregano
- 3 tsp garlic salt
- Salt and pepper to taste
- Dash of Paprika
- 3/4 tsp sugar (to taste, but add a little at a time as you can’t undo the sweetness)
In a fry pan add a little EVOO and cherry tomatoes and begin to cook on medium heat. Meanwhile chop onions and add them to the tomatoes.
When the tomatoes begin to burst add the mushrooms.
Add a small palm full of sugar to help caramelize the onions a bit.
Once tomatoes fully burst add olives and transfer to crockpot.
Add tomato paste and water. Mix well and add parsley, Italian seasoning, oregano, salt, pepper, garlic salt and a 1/2 tsp sugar. Mix well, taste and decide if the remaining 1/4 tsp of sugar needs to be added.
Let simmer for 4-6 hours in crockpot on low heat.
Meatballs (if making your own):
- 1 lb ground turkey or beef
- 1 yellow onion, finely chopped
- 1/2 cup soda crackers, finely crumbled
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup milk
- 2 tsp garlic salt
- 1/4 cup ketchup
- 2 tsp Worcestershire sauce
- Salt and pepper
Begin chopping the onions and crumbled the crackers. Set aside.
In a large bowl or kitchen aid mixture combine raw meat, with remaining ingredients. Mix thoroughly.
Preheat oven to 400 degrees. Meanwhile use a cookie scoop to form your meatballs and place on a rimmed, foil-lined baking sheet OR if you don’t have a cookie scoop you can lay foil on your cookie sheet and spread out the meat until fully flattened; about 1 inch thick. Take a butter knife and lightly cut 1 inch squares and form into balls. My mom taught me this trick as it’s easier to do rather than dig into the bowl and get extremely messy trying to make all your balls uniform.
Bake at 400 degrees for 20 minutes or until no longer pink. Place in the crockpot and cover with the sauce from above and let simmer on low for a couple hours to help soak up all the flavors.
When serving, butter your bread and/or rolls and broil until lightly crispy. Place meatballs and sauce on top and sprinkle with cheese and broil for another 1-2 minutes until cheese is fully melted and bubbly.
Enjoy!
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