If you are anything like me, you are busy and weeknight suppers can be a challenge. Not only is it that you don’t have hours to create a six course meal, but even trying to figure out what to make can be a brain drain. What do you have at home that is quick, filling and a winner? Ok, sometime I don’t even care if it is a winner, just that I can get it on the table without a meltdown. Now that my kids are out of the house I don’t have to worry about that as much, but the less time I have to spend in the kitchen the more time I have to enjoy a chat with my husband and a glass of wine before dinner.
I am always Miss Popular when I make these meatball subs. They are far easier than you would think and because we don’t like huge meatballs one pound of ground beef makes 36 meatballs, enough to freeze for future quick meals. Depending on the size of your sub buns you can easily get six good size subs, so Eric and I have 4 extra meals in the freezer with this recipe. I like a couple of perks you get because they are baked, and not fried, they are healthier for you and you have 30 minutes to make a salad, set the table and drink a glass of wine.
This a great family friendly meal that you can make with your kids. They love helping make the meatballs — as long as they don’t throw them at each other — all is good! While you have them working it is a great time to double the recipe to freeze for making those weeknight subs on busy days that make you a hero!
- 1 pound Ground Beef or ground meat of your choice
- ½ cup Italian Style Bread Crumbs
- ¼ cup finely grated Parmesan Cheese
- 2 eggs slight beaten
- ¼ cup of milk
- ½ tsp salt -- I like Kosher salt
- ½ tsp ground pepper
- 1 cup beef stock, broth or water
- 24 to 28 oz jar of your favorite Italian Marina or Spaghetti Sauce
- 2 Cups Shredded Mozzarella Cheese
- 6 Sub Buns
- Optional additions:
- 1 tsp of hot pepper flakes
- 1 tsp of garlic powder or Italian Spice Mix
- Preheat Oven to 350 degrees
- Combine bread crumbs, cheese, eggs, seasonings and milk in a small bowl -- let sit for about 3 to 5 minutes to allow crumbs to absorb liquids
- Combine breadcrumb mixture with ground beef mixing thoroughly. Don't overwork.
- Use a teaspoon to measure out mixture -- roll into equal size meatballs.
- Place onto cookie sheet that has sides and covered with foil.
- Pour stock, broth or water into the bottom of the pan and put into oven.
- Bake for 30 minutes or until lightly browned.
- When meatballs are done move them to a large sauce pan, cover with sauce and warm.
- Butter buns and if desired lightly sprinkle with garlic salt -- optionally brown lightly in a skillet
- Place open buns on a oven proof pan, fill with meatball mixture and cover with desired amount of cheese.
- Place in broiler or very hot oven for a few minutes until cheese bubbles and turns golden brown.
- Serve with a fresh salad.