Mega meatball sub recipe | Jamie Oliver meatball recipes (2024)

FAQs

How do you keep meatball subs from getting soggy? ›

Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too.

You only need a small amount of egg – it's there only to help the cooked meatball retain its shape, and shouldn't detract from the meat's flavour or texture. Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry.

Toast up your french bread, top with meatballs, sauce, peppers and onions, tomatoes and fresh mozzarella. We like to add hot pepper rings.

I love, love, love cheese with meatballs (vegetarian) and marinara sauce, if you can, take pepper jack, awesome. You can also have some vegetables on there, I think that bell peppers, spinach, corn and carrots go especially well with a meatball sub. And don't forget to add pickles!

Tenderizing the Meat:

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

While water and broth may keep the meatballs moist throughout the cooking process, milk's extra fat and luscious consistency add an unmatched level of complexity to any classic meatball recipe.

Make it a mixed sandwich with some steak or grilled chicken. Add an extra kick with red onion rings to add that sharp onion taste we all love. Last, but not least, remember you can add extra mozzarella and parmesan cheese to make it extra melty and cheesy. Throw in some butter to make your pizza dough taste heavenly.

Vegetables – I added zucchini, onion, red and green bell pepper and garlic for this recipe. You can use any veggies you already have on hand though. The goal is to just bulk up the sauce a little bit and pack those veggies in!

How unhealthy is a meatball sub? ›

The original Meatball Sub at Firehouse comes with a whopping 2,635 calories per large size and 6,335 milligrams of sodium. If you feel you must indulge in a meatball sub, either head somewhere else, make your own at home, or order a smaller size.

It needs to be a sturdy roll to hold up to the heavy meatballs and the sauce; you don't want it to get too soggy. Third, toppings are key. I like melty provolone cheese, fresh basil, and banana peppers for a little kick.

In the spirit of fusion cuisine, we're mixing up cultures with a delicious twist in this satisfying meatball sub. Don't skimp on the spicy pickles: they're easier to make than you might think, and they pack a powerful flavor punch.

Mixed the ground beef with spices like cumin and Cajun seasoning. Bake the meatballs and put it all on a soft sandwich bun. The sauce for this meatball sub is mayo mixed with more Cajun seasoning and hot sauce.

Use. Parchment paper checks all the boxes: It's slightly porous and absorbs some moisture that other materials don't. Be sure to employ the double-wrap technique: Wrap your sandwich in one layer, cut the sandwich in half through the parchment paper, and then wrap it again for extra security.