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Italian Meatball Subs

Messy, gooey and delicious; the rich fall flavours packed into a sub on a cool summer day! We have changed out the meatball recipe a bit, from our standard Beef Meatballs – Gluten and Gluten Free, with the addition of fresh basil and prosciutto. Both are good choices.
If there is time we make a quick Marinara Sauce, which takes about 30 minutes. If you don’t have that kind of time our favourite bottled is Rao’s Marinara (or any of their sauces for that matter).
Print Recipe
Course Main Course
Cuisine American, Italian

Ingredients
  

  • 1 lb. (454 gr) lean hamburger
  • 2 TBSP (24 gr) Stickling’s Rice Breadcrumbs
  • ¼ cup (20 gr) Parmesan Cheese, grated
  • 1 egg beaten
  • 2 TBSP (15 gr) red onion, finely diced
  • ¼ cup milk
  • ¼ tsp salt
  • ¼ tsp. pepper
  • 2 TBSP (5 gr) fresh basil, chopped + more for garnish
  • 3 slices (35 gr) prosciutto, chopped
  • Fresh Mozzarella sliced to garnish

Instructions
 

  • Pre heat oven to 400 and line a baking sheet with parchment.
  • In a medium dish add the rice crumbs, grated Parmesan and milk. Stir to incorporate and let rest 10 minutes.
  • Meanwhile place hamburger in another medium dish.
  • Start to prep the remaining ingredients, which will first get mixed into the milk and crumb mixture (after the 10-minute rest) and then into the beef.)
  • The easiest way for us to form the same sized meatballs is with a cookie scoop. Use the size you prefer.
  • Place all meatballs on parchment lined sheet and cook for 20 minutes.
  • Remove from oven and when cool enough to handle, place on paper towel lined dish.
  • When completely cool they may be stored in the refrigerator (or frozen) in a Zip Lock bag until ready to use.
  • Make Marina or warm pre purchased.
  • The meatballs can be served family style or individually.
  • Place meatballs in an oven proof dish, top with marinara and slices of fresh mozzarella. Broil until cheese melts, gets a bit of color and sauce is bubbling.
  • Meanwhile, broil, or grill hoagie or hotdogs style buns, making sure to keep one side intact. We use a brush with a splash of olive oil once cooked or during cooking as you prefer.
  • Add meatballs and sauce to the bun and enjoy!

Notes

What grows together, goes together! Italian flavours scream for Italian wine. Choose a Chianti as a sure bet, or a close Spanish Rioja. If travelling far from Italian or Spanish wines, try a Cabernet Sauvignon from California.
We’ve paired:
  • Barone Ricasoli Brolio Chianti Classico 2020 ($26.00)
 
  • Castello Di Gabbiano Chianti Classico Riserva ($25.00)
 
  • J. Lohr Estates Seven Oaks Cabernet Sauvignon ($20.00)
 
  • Monte Antico Toscana ($18.00)
 
  • Marques de Caceres Reserva Rioja 2016 ($35.00)
Keyword Basil, Ground Beef, Hunt's Tomato Sauce, Parma di Prosciutto, Parmesan Cheese, Rao's Marinara