Meatballs are a hit in my house. However I serve them, my kiddos gobble them up. But there seem to be no funner way to have meatballs than in a Meatball Sub Sandwich. Meatball Subs are a great meal on a cool fall evening, for a game day meal or just as a comforting meal after a long day. Fortunately, this recipe is a snap to pull together. The meatballs bake up while the sauce is cooking, so your family can dig in right away. Enjoy!
Gluten Free Meatball Sub
- 2 slices gluten free Three Bakers 7 Ancient Grains Bread
- 1 1/2 pounds ground beef
- 1 large egg
- 1 medium onion, minced
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/4 cup fresh Italian parsley leaves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes, optional
- 1/2 teaspoon dried oregano
- 1 – 28 ounces can crushed tomatoes
- 1 – 14 ounces can fire-roasted diced tomatoes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons fresh Italian parsley leaves, minced
- 1 package gluten free Three Bakers Hoagie Rolls
- 4 slices provolone or mozzarella cheese
- minced fresh Italian parsley for garnish, optional
Preheat oven to 450 degrees F. Oil a rimmed baking sheet and set aside.
Grind the Three Bakers Ancient Grains Bread into fine crumbs in a food processor. Pour crumbs into a large bowl. Add ground beef, egg, onion, first measure of garlic, Italian seasoning, first measure of Italian parsley, salt and pepper Mix ingredients until well combined, yet not over- worked.
Working with about 2 tablespoons mixture at a time, roll meat mixture into balls and place on prepared baking sheet. Place meatballs in oven and roast 12-15 minutes until cooked through.
While meatballs are baking, heat a medium saucepan over medium heat. Add oil and second measure of garlic. When garlic starts to release its scent crushed pepper and oregano. Stir spices around for about 30 seconds then stir in the tomatoes and season with salt and pepper. Bring sauce to a boil, then reduce heat to a simmer until meatballs are removed from oven. Add second measure of fresh parsley and meatballs to sauce. Stir.