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    TaraTeaspoon » Sandwiches

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    Published: · Modified: Oct 6, 2020 by

    Open-Faced Meatball Sub

    Jump to Recipe Pin Recipe
    A delicious open face meatball sub on a cutting board pin
    A delicious open face meatball sub on a cutting board pin

    This easy-to-make meatball sub is delicious, meaty and melty with only half the bread! Great for a weeknight, or weekend family meal.


    This Open-Faced Meatball Sub is a flavorful, hearty sandwich. The Italian flavors create a meal everyone will love. The make-ahead meatballs simplify prep. You can make it as is or embellish with some spicy peppers too.  

    Meatball sub with chips close crop

    Wrapped in noodles, swimming in sauce or sitting in a sandwich, meatballs are always a win. They have tons of flavor in each bite, and not to mention, they are fun to eat! One of my favorite ways to eat them, however, is in an easy-to-make open-faced sub.

    Ingredients for an Open-Faced Meatball Sub:

    • Mini Meatballs (recipe below)
    • 3 tablespoon olive oil
    • 1 medium onion
    • 2 bell peppers
    • 2 hero rolls
    • 1 ½ cups marinara sauce
    • 4 slices provolone cheese

    More meatballs

    I love classic meatballs and even variations. Switch it up and make my Chicken Chipotle Meatballs or my Chicken Meatballs with Cumin and Orange.

    For these classic Italian meatballs I mixed pork and beef. The texture and flavor of each make a tender and delicious meatball. I added onions, peppers, and spices like oregano and fennel to balance the flavor.

    Get in there! Eat a meatball sub with your hands or use a knife and fork. There are no rules!

    Make these ahead and freeze them for later. If you know you're making the subs today or tomorrow simply roll them and store them covered in the fridge. Otherwise freeze them for another meal! Just let them stand at room temperature to thaw for a few minutes before cooking them if they're frozen.

    I make these mini so they fit on a sub roll. Easier to eat in my opinion. The size is pretty great for spaghetti too!

    A delicious open face meatball sub on a cutting board

    How to Assemble Your Open-Faced Meatball Sub:

    • Slice and toast bread rolls
    • Spoon warm marinara sauce and meatballs on bread halves
    • Cover with sautéed onions and bell peppers
    • Top with 2 slices of cheese
    • Broil until cheese is melted, about 1 to 2 minutes

    I love to make my Open-Faced Meatball Sub for dinner because if I've made my meatballs ahead of time, it is quick and easy like making any other sandwich, however feels a little more like a meal. If you're looking to eat your sandwich with something fresh, try my Shredded Carrot Salad with Apple and Lime. 

    A delicious open face meatball sub on a cutting board

    Open Faced Meatball Sub

    Tara Teaspoon
    This easy to make meatball sub is delicious, meaty and melty with only half the bread! Great for a weeknight, or weekend family meal.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 40 mins
    Total Time 1 hr 10 mins
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories 760 kcal

    Ingredients
      

    Meatball Subs

    • 1 recipe Mini Meatballs recipe follows
    • 3 tablespoons olive oil
    • 1 medium onion sliced
    • 2 bell peppers (red and yellow) sliced
    • 2 hero rolls halved lengthwise and toasted
    • 1 ½ cups marinara sauce
    • 4 slices provolone, cut in half (about 3 oz)

    Mini Meatballs

    • 1 lb ground pork
    • 1 lb ground beef
    • 1 medium onion minced (1 cup)
    • ½ red bell pepper minced (½ cup)
    • ¼ cup milk
    • 3 tablespoons plain dry breadcrumbs
    • 1 large egg
    • 1 ½ teaspoons kosher salt
    • 1 teaspoon dried oregano
    • 1 teaspoon fennel seeds crushed
    • ¼ teaspoon ground black pepper

    Instructions
     

    • Make the Mini Meatballs: In a large bowl, using hands, mix together all ingredients until combined well. using 1 tablespoon mixture for each, roll into balls. 
    • Mini meatballs can be made ahead. Transfer to a baking sheet and freeze until solid, about 1 hour. Divide between two heavy-duty resealable plastic bags, seal and freeze up to 3 weeks. Let stand at room temperature 10 minutes before cooking.
    • Make the Meatball Subs: Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add meatballs and turn to coat. Reduce heat to medium and cook, turning occasionally, until browned and cooked through, about 15 minutes. Transfer meatballs to a large saucepan and cover. 
    • Wipe skillet clean; add remaining 2 tablespoons oil with the onion and cook over medium-high heat, stirring occasionally, until just softened, about 4 minutes. Add bell pepper; cook, stirring, until softened and just starting to brown, 6 to 8 minutes. 
    • Heat broiler and place rack 6 inches from heat. Place rolls, cut side up on a baking sheet. In saucepan with meatballs, add sauce and heat over medium heat until warm, about 2 minutes; spoon onto each roll. Cover with onion-bell pepper mixture and top each with 2 cheese halves. Broil until cheese is melted, 1 to 2 minutes. 

    Notes

    Mini Meatballs

    Makes 55 to 60 meatballs. Can make ahead and freeze. Keep them on hand for other meals!

    Nutrition

    Serving: 1gCalories: 760kcalCarbohydrates: 53gProtein: 34gFat: 48gSaturated Fat: 15.5gCholesterol: 123mgSodium: 1104mgFiber: 6gCalcium: 2940mg
    Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

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    About Tara Teaspoon

    I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

    Find out more!

    Recipe and food styling Tara Teaspoon. Photography Amy Kalyn Sims. Prop Styling Barb Fritz.

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    Filed Under: Easy Dinners, Main Dish, Sandwiches Tagged With: cheese, meatball sub, meatballs, peppers, sandwich

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    I’ve been sharing my original ideas for years. What began as a passion, turned into a career as magazine Food Editor at Martha Stewart and then Entertaining Director at Ladies’ Home Journal. All in all, I’ve shared recipes, cooking tips, and DIY ideas with more than 24 MILLION people. Make that 24 million and one. Thanks for stopping by Tara Teaspoon!

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