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.

Homemade meatballs and tangy marinara sauce make these meatball sub sandwiches the best ever! Topped with gooey fontina (or mozzarella cheese) AND provolone cheese, and piled on top of a hoagie roll, these are a crowd-pleaser! Top with fresh basil, red pepper flakes, and grated parmesan cheese for extra flavor.

When meatballs are packed together too tightly, they cook up tough, rubbery, and chewy. → Follow this tip: Being gentle is the name of the game when it comes to forming meatballs. Consider oiling your hands so the mixture won't stick to them, and then gently and quickly form the meat into evenly sized balls.

I love to add sautéed veggies to these meatballs subs. You can use peppers and onions or even mushrooms to add some extra flavor. I also like to add some wilted arugula for a peppery bite as well. Pickled veggies like giardiniera or jalapeno are a great way to add a little zing as well!

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.

Slice the sub buns in half, then spread some spicy mayo on each. Add the meatballs, then bake in the oven for about 10 minutes or until golden brown on top. Remove from the oven and add cucumbers, carrots, green onion, basil and a drizzle more sauce. Enjoy!

Vegetarian Meatball Sub Recipe Ingredients

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.

Create your own Meatball Marinara Sub. With all the fresh veggies and sauces you like.

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

Cook's Illustrated explains that adding too many eggs will put your meatballs at risk of having a soggy texture. Any additional and unnecessary liquid will also cause difficulty mixing and forming meatballs. Adding a single egg should be enough to do the trick, with two being the maximum for each pound of meat you use.

Is milk or egg better for meatballs? ›

Egg is used as a binding agent, and some type of bread crumb or cracker is added to give meatballs a bit more depth. 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.

Once all of your subs are prepped, bake them at 350°F for about 5-10 minutes or until the cheese on top has melted well. Once they are out of the oven, you can add your shredded lettuce inside the sub. Garnish with some of the chopped parsley and sprinkle on some more parmesan, if you'd like.

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.

Roll your meatballs in flour

Roll the finished meatballs in plain flour before frying. This is, hands down, one of the easiest ways I've discovered to prevent meatballs from falling apart when cooking.

One of the keys to this recipe is simmering the meatballs in the sauce for at least an hour to help thicken the sauce and develop tons of flavor. Having a thicker sauce helps to keep things from getting too soggy and messy…and nobody wants a soggy sandwich!