Ingredients
-
1/4
-
1/4
-
1/4
-
1
-
1/8
-
1/4
-
1
-
1/2
-
1/8
-
1/8
-
1/8
-
2
-
1/2
-
1/2
-
1/2
Directions
Meatball Sub (Italian), I was born and raised in Philadelphia, Pennsylvania and this is the AUTHENTIC Meatball Sub that you would get in South Philly See my recipe #84217 for the marinara sauce If you have any questions, e-mail me: AlanLeonetti@q com, Bravo! I’m making these today for the second time in two weeks Great base meatball that can be easily altered to compliment any sauce , Wow, absolutely delicious! Every other recipe I have tried in the past has made my meatballs dry and dull However, this recipe was made the meatballs have a crispy tecture on the outside and when you bit into them the inside was bursting wit flavors and moister than I have ever imagined!! Thank you so much for this recipe everyone at my party was complimenting the meatballs’ moisture 🙂
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Steps
|
1
Done
|
Combine All Ingredients and Mix Well. |
|
2
Done
|
Make My Marinara Sauce and Have the Sauce in a Hot Saucepot. |
|
3
Done
|
Shape Into 1 Inch Balls. |
|
4
Done
|
Place Into Hot Skillet and Saute Until Brown on All Sides. |
|
5
Done
|
Place the Meatballs Into the Marinara Sauce. |
|
6
Done
|
Cook on Low Heat About 15 Minutes. |
|
7
Done
|
Place the Opened Hoagie Rolls Onto a Sprayed Baking Sheet. |
|
8
Done
|
Place Meatballs and Sauce Onto the Hoagie Rolls Topped With Provolone Cheese. |
|
9
Done
|
Place Under the Broiler For a Few Minutes, or Until the Cheese Melts. |
|
10
Done
|
Remove from Broiler, Close the Rolls, and Serve. |
