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Toasted meatball marinara baps recipe

Toasted meatball marinara baps recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef

Soft baps are stuffed with meatballs in a marinara sauce, together with grated mozzarella, before being lightly toasted in the oven.

119 people made this

IngredientsServes: 6

  • 1.2kg pizza topping sauce
  • 285g apple jam
  • 1 teaspoon Italian herb seasoning
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 450g meatballs
  • 6 baps, split lengthways
  • 115g grated mozzarella cheese

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. In a large saucepan, mix pizza topping sauce, apple jam, Italian herb seasoning, salt and pepper. Bring to a low boil over medium heat.
  2. Place meatballs into the sauce mixture. Cover and simmer over medium heat for 10 to 15 minutes or until meatballs are done, stirring occasionally.
  3. While the meatballs are cooking, preheat oven to 190 C / Gas 5. Place the split sandwich rolls on a large baking tray.
  4. Place several meatballs and desired amount of sauce in each roll. Layer with mozzarella cheese. Place in the preheated oven for 2 to 3 minutes or until cheese is melted.

Ingredients

If your local supermarket doesn't stock apple jam, you can find it in speciality stores or online. Alternatively, the recipe will also work with apple sauce.

Recently viewed

Reviews & ratingsAverage global rating:(123)

Reviews in English (99)

by MARTI

I've made this (less the hoagie buns) several times as a hot appetizer at parties. I put the pizza sauce and jelly in a crock pot and let them melt together on high, then add a bag of frozen meatballs, cook for about 30 minutes, turn down to low and let party goers dip as they wish. Always a hit and super easy!-17 Dec 2003

by nettie22

I tried this recipe for my family, and we all loved it. I fried some onions and red and green peppers on the stove and added them to the subs. Sprinkled mozzerella cheese on top, we loved it. Thanks for the great recipe.-01 Feb 2005

by momto3gr8girls

Wonderful recipe! I used pepper jelly instead of apple jelly because I had some leftover from the holidays. Based on the other reviews that indicated this made a lot of sauce, I used a full bag of frozen, Italian meatballs, so this made at least 3 meals! The sauce got better and better each time we had it. Kids & hubby loved it! Made the sauce, then put it all in the crockpot to cook on slow all day. So easy!-16 Jan 2006


Cheesy Meatball Marinara Subs

August has been and continues to be a busy month around these parts. Between James’ night shifts and my new work hours, we missed the entire New York Philharmonic Concerts in the Park series and will not be able to attend Diner en Blanc this year — two events that I look forward to most! Last night, we went to see Guardians of the Galaxy and it was the first blockbuster we have seen this summer. How is this summer going by so fast?

As I don’t have too much time devoted to making dinners lately, I’m realizing that I’ve to step up my game when it comes to dinner planning so that we don’t have to resort to takeouts all the time. I’m relying on recipes that involve minimal prep work (the less chopping, the better!) and cook up rather quickly. Meatballs are always a hit and this version is definitely an easy fix. Just mix together a few ingredients with lean ground beef (or turkey, if you prefer), form the mixture into meatballs, brown them in a skillet, and then simmer with whatever pasta sauce you have on hand. These meatballs freeze very well, so if you double the batch, you’ll have enough meatballs for two meals: meatball subs on one evening, spaghetti and meatballs on another!

Homemade or storebought sauce both work great for this recipe. You can bake the meatballs in the oven, but the tasty layer of flavor comes from browning the meatballs in the skillet before cooking them in the marinara sauce. It’s one extra step but it really makes the difference, especially if you’re using storebought sauce.

When it’s time for serving, pile the succulent, cheesy meatballs on toasted rolls and whip up a simple side salad to round out this quick meal! I hope this recipe becomes a regular part of your dinner rotation during those busy weeks.


Recipe Summary

  • 1 pound ground beef
  • ¾ cup bread crumbs
  • 2 teaspoons dried Italian seasoning
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese
  • 1 egg, beaten
  • 1 French baguette
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon garlic powder
  • 1 pinch salt, or to taste
  • 1 (14 ounce) jar spaghetti sauce
  • 4 slices provolone cheese

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.

Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.

While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!


Subway Shared Its Meatball Marinara Recipe So You Can Make The Famous Footlong At Home

Weeks into lockdown, and having to cook every meal, every day – non-stop, it’s no surprise that everyone is collectively missing their fave restaurants. But luck for us, sandwich chain Subway has now released their meatball marinara recipe for the masses. So, if you’ve been craving their famous sub, and your cooking imagination is running dry, why not give Subway’s meatball Marinara recipe a whirl at home?

Subway released a selection of recipe videos with the food platform Tastemade UK in early May. It comes after all Subway shops in the UK closed on March 23 due to the COVID-19 outbreak. This particularly popular sandwich – which contains Italian meatballs in a rich tomato sauce, served on a soft 6-inch sub (let’s be real, a foot-long) with all your personal toppings – takes roughly 45 minutes to rustle up.

And for all the veggies who were introduced to the meatless meatball marinara this January before it was cruelly ripped away when stores had to shut, fear not. Simply swap out the meat mince in the recipe for a plant-based alternative and skip the egg, or try aquafaba (chickpea water) as a replacement if you’re vegan.


Meatball Marinara Wrap

Our meatball sub recipe weighs in at an incredible 280 calories but still packs the flavour punch you'd hope for!

The recipe has been designed to be thrown together as quickly as possible to deliver that meatball-sub satisfaction a) without too much faff and b) without the associated carbs and calories.

Serves
Prep Time
Cook Time
Ingredients
Nutritional Information Per Wrap
  • Calories: 280 calories
  • Fat: 10 g
  • Carbohydrates: 9 g
  • Fiber: 9.3 g
  • Protein: 26 g

Method

1. Split open your sausages and mould the meat into 4 balls.

2. Gently fry with the spray oil in a pan until lightly browned

3. Pour over the sauce and gently warm through until the balls are cooked (approx 10 mins). Add slices of cheese to the top for the last couple of minutes.

4. Place the meatballs and sauce into your Lo-Dough, add a sprinkle of chopped/torn basil if desired, wrap and serve!

Lo-Dough is bread reinvented, a new way to enjoy the convenience and taste of bread & pastry with 90% less carbs and loads more fibre.


Slow Cooker Meatballs and Sauce

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Yield: 8 servings 1 x

Slow Cooker Meatballs and Sauce is an easy way to get a comfort food meal on the table, even on busy nights! Just boil up some pasta and dinner is served!

Ingredients

  • 1 1/4 pounds lean ground beef
  • 1 tablespoon chopped garlic
  • 1/4 cup panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 2 eggs, beaten
  • 2 teaspoons Italian seasoning
  • 1 1/2 teaspoons kosher salt
  • Fresh black pepper to taste
  • 24 ounce jar marinara sauce
  • 3/4 cup water

Instructions

  1. Add the ground beef, garlic, breadcrumbs, parmesan cheese, eggs, Italian seasoning, salt and pepper to a large bowl and mix together until the ingredients are combined.
  2. Spray the insert of a large slow cooker (see note) with cooking spray. Portion the meatballs into 16 meatballs, a little larger than a golf ball and place into your slow cooker in a single layer if possible.
  3. Pour the sauce on top of the meatballs along with a cup of water. Set the slow cooker on high for 4 hours or on low for 8 hours.
  4. Serve with your pasta of choice. This recipe will make enough sauce for about 1 pound of pasta.

Recipe Notes

Try to get the meatballs in a single layer in your crock pot so that they don’t break apart. If you can’t fit them in a single layer, just gently place them on top of each other and don’t stir the meatballs at all until they are finished cooking.

Keywords: mantitlement, slow cooker meatballs, slow cooker recipes, meatballs and sauce, spaghetti and meatballs, meatball recipes


Helpful Tips to make Crockpot Italian Meatballs and Marinara :

  • Mix until just combined. Overmixing will create a tough meatball and that isn't good for anyone.
  • Use a scoop to make uniform-size meatballs this way you handle them less and they will cook evenly.
  • If you lightly coat your hands with olive oil before rolling the meatballs, they will form better and crack less.
  • Make a few batches of meatballs ahead and freeze them for easy dinners. To freeze, allow meatballs to come to room temperature and place in a freezer bag. I like to flash freeze them on a cookie sheet and then transfer the frozen meatballs to a freezer bag. It makes it easier to grab as many meatballs as I need.

Italian Meatball Subs

There’s something so warm and comforting about eating a hearty meatball sub covered in rich tomato sauce, melted cheese, all on buttery toasted bread. If my husband and I see a meatball sub on the menu, we are all about it! I have eaten my fair share of meatball subs in my day so it was time to recreate them at home for a fraction of the cost!

What makes a really good meatball sub? It all starts with making a juicy, flavorful meatball. It takes some quality ground beef, a good amount of seasoning, fresh herbs, panko bread crumbs, parmesan cheese, and an egg to bind it all together.

The key is to saute the meatballs in extra-virgin olive oil for a few minutes to brown the meatballs on each side. Then the meatballs are added to a simmering pot of marinara to fully cook the meatball. This is what keeps it nice and juicy! Also, browning the meatballs brings out the flavor.


Recipe Summary

  • 3 tablespoons ketchup
  • 1 tablespoon milk
  • 1 pound extra-lean ground beef
  • 1 egg
  • ¼ cup dried plain bread crumbs
  • 1 teaspoon Greek seasoning
  • 2 (20 ounce) jars marinara sauce, or more to taste
  • 1 pinch white sugar (Optional)
  • ¼ teaspoon cayenne pepper (Optional)

Blend ketchup and milk together in a bowl. Mix in beef, egg, bread crumbs, and Greek seasoning to combine.

Heat marinara sauce to a simmer in a 2-quart pot over low heat.

Roll beef mixture with your hands to form meatballs. Drop into the simmering sauce. Add sugar and cayenne pepper. Cook, stirring gently and regularly, until meatballs are no longer pink and sauce is heated through, 25 to 30 minutes.


Vegetarian meatballs with marinara sauce recipe

Packed with Italian herbs and spices, these vegetarian meatballs will transport you to the Med. Serve the meat-free alternative, made from mushrooms and puy lentils, with a rich marinara sauce, packed with tomatoes, garlic and roasted red peppers.

Recipe from The Doctor&rsquos Kitchen by Dr Rupy Aujla (Harper Thorsons, £14.99, out now).

Ingredients

  • 3 tbsp extra-virgin olive oil
  • 5 garlic cloves, crushed
  • 200 g fresh porcini mushrooms (or wild or chestnut), finely chopped
  • 2 rosemary sprigs (leaves only), finely chopped
  • 6 sun-dried tomatoes in oil, finely chopped
  • 1 tsp dried chilli flakes
  • 500 g cooked puy lentils
  • 3 tbsp ground flaxseed
  • 300 g wholegrain (or normal) fettucine
  • 2 carrots, peeled lengthways into thin strips with a vegetable peeler
  • 3 tbsp extra-virgin olive oil
  • 5 garlic cloves, crushed
  • 7.1 oz fresh porcini mushrooms (or wild or chestnut), finely chopped
  • 2 rosemary sprigs (leaves only), finely chopped
  • 6 sun-dried tomatoes in oil, finely chopped
  • 1 tsp dried chilli flakes
  • 17.6 oz cooked puy lentils
  • 3 tbsp ground flaxseed
  • 10.6 oz wholegrain (or normal) fettucine
  • 2 carrots, peeled lengthways into thin strips with a vegetable peeler
  • 3 tbsp extra-virgin olive oil
  • 5 garlic cloves, crushed
  • 7.1 oz fresh porcini mushrooms (or wild or chestnut), finely chopped
  • 2 rosemary sprigs (leaves only), finely chopped
  • 6 sun-dried tomatoes in oil, finely chopped
  • 1 tsp dried chilli flakes
  • 17.6 oz cooked puy lentils
  • 3 tbsp ground flaxseed
  • 10.6 oz wholegrain (or normal) fettucine
  • 2 carrots, peeled lengthways into thin strips with a vegetable peeler
  • 3 tbsp extra-virgin olive oil
  • 2 rosemary sprigs (leaves only)
  • 2 oregano sprigs (leaves only)
  • 5 garlic cloves, thinly sliced
  • 500 g passata
  • 100 g roasted red peppers (from a jar or roast your own)
  • 1 splash of Worcestershire sauce
  • 15 g flat-leaf parsley, leaves and stalks finely chopped (optional)
  • 1 handful basil leaves, torn
  • 3 tbsp extra-virgin olive oil
  • 2 rosemary sprigs (leaves only)
  • 2 oregano sprigs (leaves only)
  • 5 garlic cloves, thinly sliced
  • 17.6 oz passata
  • 3.5 oz roasted red peppers (from a jar or roast your own)
  • 1 splash of Worcestershire sauce
  • 0.5 oz flat-leaf parsley, leaves and stalks finely chopped (optional)
  • 1 handful basil leaves, torn
  • 3 tbsp extra-virgin olive oil
  • 2 rosemary sprigs (leaves only)
  • 2 oregano sprigs (leaves only)
  • 5 garlic cloves, thinly sliced
  • 17.6 oz passata
  • 3.5 oz roasted red peppers (from a jar or roast your own)
  • 1 splash of Worcestershire sauce
  • 0.5 oz flat-leaf parsley, leaves and stalks finely chopped (optional)
  • 1 handful basil leaves, torn

Details

  • Cuisine: Italian
  • Recipe Type: Pasta
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 40 mins
  • Serves: 4

Step-by-step

  1. First, make the marinara sauce. Heat the oil in a saucepan over a medium heat, add the rosemary, oregano and garlic and sauté for a few minutes until the garlic is lightly browned.
  2. Put the passata in a blender or food processor with the roasted red peppers and blend until smooth.
  3. Add the mixture to the saucepan with the Worcestershire sauce and simmer for 5&ndash10 minutes. Remove from the heat and stir through the parsley (if using) and torn basil leaves.
  4. Next, make the 'meatballs'. Preheat the oven to 200°C/390°F/gas mark 6 and line a baking tray with baking parchment.
  5. Heat the oil in a frying pan over a medium heat, add the garlic, mushrooms, rosemary, sun-dried tomatoes and chilli flakes and sauté for 2&ndash3 minutes, until the mushrooms have softened.
  6. Stir in the lentils, then transfer the mixture to a blender or food processor with the flaxseed and blitz for just long enough to combine everything and until all the ingredients have a uniform texture.
  7. Form the mixture into 16 balls. Put the balls on the lined baking tray and bake in the oven for 20 minutes, until crisp on the outside and hot through.
  8. Meanwhile, warm through the marinara sauce and cook the fettucine in a pan of boiling water for 6 minutes (or according to the packet instructions), throwing in the carrot strips for the last minute of cooking time to soften them. Drain the fettucine and carrots and serve with the baked meatless meatballs and marinara sauce.

This recipe from The Doctor&rsquos Kitchen by Dr Rupy Aujla (Harper Thorsons, £14.99, out now).

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