Meatball Subs on Garlic Mozzarella Bread
Two amazing concepts in one delicious bite. Juicy meatballs and savory marinara nestled onto cheesy garlic mozzarella bread.
Servings 4
Calories 472kcal
Ingredients
- 1 pound lean ground beef
- 1/4 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper
- 1 1/2 cups tomato sauce
- 1 teaspoon dried basil
- 1/2 cup shredded mozzarella cheese plus more for sprinkling over top
- 4 hoagie sub rolls or one Italian loaf (baguette-style) cut into 4 equal pieces
- 2 tablespoons butter softened
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
- In a large bowl, combine the beef, parmesan, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and shape the mixture into 16 meatballs. Transfer the meatballs to the prepared pan and cook for 18 to 20 minutes, until cooked through.
- Meanwhile, in a large saucepan, combine the tomato sauce, basil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Set the pan over medium heat and bring to a simmer. Reduce the heat to low and simmer for 10 to 15 minutes (while the meatballs cook).
- Add the meatballs to the simmering sauce and reduce the oven temperature to 350 degrees.
- Brush the inside of the rolls/bread pieces with the butter (both sides). Sprinkle with garlic powder and then top with the mozzarella cheese. Transfer the bread to a baking sheet (the same one you used for the meatballs works - cover with a fresh piece of parchment or foil if desired). Bake for 5 minutes, until the cheese melts.
- Nestle the meatballs on the cheesy bread and top with more mozzarella.
Nutrition
Calories: 472kcal | Carbohydrates: 39g | Protein: 36g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1046mg | Potassium: 706mg | Fiber: 3g | Sugar: 8g | Vitamin A: 732IU | Vitamin C: 6mg | Calcium: 171mg | Iron: 15mg