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.

Meatball Sub Sandwiches feature homemade meatballs covered in tangy marinara sauce, topped with gooey fontina (or mozzarella cheese) AND provolone cheese, all loaded on a hoagie roll! Top with fresh basil, red pepper flakes, and grated parmesan cheese for extra flavor. And serve with plenty of napkins!

You only need a small amount of egg – it's there only to help the cooked meatball retain its shape, and shouldn't detract from the meat's flavour or texture. Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry.

Toast up your french bread, top with meatballs, sauce, peppers and onions, tomatoes and fresh mozzarella. We like to add hot pepper rings.

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.

Subway: Meatball Marinara

Each 6-inch sandwich contains only 4 tiny (1¼-inch, 3/4-ounce) meatballs.

If you are making 1-ounce meatballs for a main course you should make 6 meatballs per person. If you have some big eaters at the party I suggest making 6-10 bite sized meatballs per person.

Stir in meatballs; cover and cook 5 minutes or until thoroughly heated, stirring occasionally. Spread cut sides of buns with mayonnaise. Fill buns with lettuce, sun-dried tomatoes and meatball mixture.

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.

Why do you put baking soda in meatballs? ›

Baking soda, otherwise known as sodium bicarbonate, appears often in köfte recipes. It raises the PH level of the meat, making it harder for the meat's protein molecules to bond. This in turn allows the meat to retain water as it cooks. And more water means a moist meatball.

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.

Toasty bread: Soggy meatball sandwiches are the worst. And the best way to avoid soggy sandwiches is to build your sub on lightly toasted bread. And for this recipe, we're not just going to toast the bread but turn it into buttery, perfect toasted garlic bread.

True to tradition, these meatballs are homemade and nonna-approved. Best served on top of a heaping plate of spaghetti.

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.

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.