Garlic Bread Spicy Meatball Parm Subs

Soooo…let’s talk meatball parm subs today.  What are your thoughts?

Meatballs can be so finicky and sloppy can’t they?  Especially with that whole slide through the end of the roll thing happening after each bite.  And the mess of frying meatballs?  Eww.

I sort of feel like meatball subs are a love-it or hate-it sort of thing but after easily passing them over in favor of chicken or eggplant parm subs for so many years, I think I’ve finally turned the corner.  And really, it’s not that hard to embrace the meatball when we turned a recent batch into garlic bread spicy meatball parm subs.

Garlic Bread Spicy Meatball Parm Subs

They’re made with our favorite [non-chicken] meatballs ever that we dressed up a bit by slapping them between some provolone garlic bread.  Don’t get me wrong, there was nothing wrong with our original spicy meatball parm subs but garlic bread spicy meatball parm subs?

Well knock me over with a feather!

Garlic Bread Spicy Meatball Parm Subs

The buttery, garlic, herb, and provolone toasted bread is totally what sets these subs apart!  You’ll toast the garlic bread first so it’s all nice and crusty, then slice the meatballs in half to avoid that annoying slide-off-the-bread issue, top them with some marinara and shredded provolone (or mozzarella – we were out of it last weekend), and broil until the cheese is gooey.

These subs are PERFECT.  And since we had leftover meatballs from dinner the previous night, these garlic bread meatball parm subs came together for a late lunch after a chilly day working in the yard in virtually no time.  Now, that’s my kind of meatball sub!

Garlic Bread Spicy Meatball Parm Subs

Garlic Bread Spicy Meatball Parm Subs

Total Time: 1 hour

Yield: 4 sandwiches

To make these garlic bread spicy meatball parm subs into a quick meal, pre-cook the meatballs a day or two in advance and store them in the fridge. Warm them up in the microwave or in the sauce in a saucepan before adding them to the garlic bread. Feel free to use your own favorite meatball recipe here - but we think ours is pretty darn fantastic.

Ingredients

  • 8 spicy turkey meatballs (about 1 ½" in diameter), sliced into halves
  • 4 6-inch sub, grinder, hero, or hoagie rolls
  • 4 tbsp unsalted butter, softened
  • 1 ½ tsp garlic powder
  • 2 ½ tsp dried oregano
  • 1 cup marinara sauce
  • 8 oz provolone or mozzarella cheese (or a combination), shredded, divided
  • 2 tbsp chopped fresh parsley or basil

Instructions

  1. Preheat oven to 475° F. Slice the rolls open lengthwise, hollow out some of the bread if desired, spread the softened butter over each piece of bread, sprinkle the garlic powder and oregano over the bread, dividing relatively evenly between each piece, and top each with about 1 tablespoon of provolone. Bake on a large baking sheet until the bread is nicely toasted the cheese is melted, about 5-7 minutes. Turn the broiler on and move the rack to the second from the top position.
  2. Spread a little marinara on the bottom half of each roll, top each with four meatball halves, layer on more marinara, and sprinkle with the remaining cheese. Broil until the cheese is melted. Sprinkle some parsley or basil over the cheese and top with the second half of the roll. Serve while still hot.

Source

Smells Like Home original

http://www.smells-like-home.com/2014/10/garlic-bread-spicy-meatball-parm-subs/

Garlic Bread Spicy Meatball Parm Subs

  • Prep Time: 15min (with pre-cooked meatballs) or 25min (to make the meatballs)
  • Cook Time: about 15min (with pre-cooked meatballs) or 40min (if you need to make the meatballs first)
  • Yield: 4 subs

Notes

To make these garlic bread spicy meatball parm subs into a quick meal, pre-cook the meatballs a day or two in advance and store them in the fridge.  Warm them up in the microwave or in the sauce in a saucepan before adding them to the garlic bread. Feel free to use your own favorite meatball recipe here – but we think ours is pretty darn fantastic.

Ingredients

8 spicy turkey meatballs (about 1 ½” in diameter), sliced into halves
4 6-inch sub, grinder, hero, or hoagie rolls
4 tbsp unsalted butter, softened
1 ½ tsp garlic powder
2 ½ tsp dried oregano
1 cup marinara sauce
8 oz provolone or mozzarella cheese (or a combination), shredded, divided
2 tbsp chopped fresh parsley or basil

Instructions

  • 01

    Preheat oven to 475° F.

  • 02

    Slice the rolls open lengthwise, hollow out some of the bread if desired, spread the softened butter over each piece of bread, sprinkle the garlic powder and oregano over the bread, dividing relatively evenly between each piece, and top each with about 1 tablespoon of provolone.

  • 03

    Bake on a large baking sheet until the bread is nicely toasted the cheese is melted, about 5-7 minutes.  Turn the broiler on and move the rack to the second from the top position.

  • 04

    Spread a little marinara on the bottom half of each roll, top each with four meatball halves, layer on more marinara, and sprinkle with the remaining cheese.  Broil until the cheese is melted.  Sprinkle some parsley or basil over the cheese and top with the second half of the roll.  Serve while still hot.

Smells Like Home original

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