Skip to content

Jumbo Toasted Meatball Subs with Mozzarella and Marinara

Prêt en Prep 30 min Cook 30 min


1 Tbsp. olive oil

10 Marcangelo Italian style pork meatballs, uncooked

½ cup sweet onion, peeled and sliced into 1/8“ wedges

1 cup marinara sauce

2-8” submarine buns

2 Tbsp. garlic butter, melted

½ cup shredded mozzarella cheese

2 Tbsp. freshly grated Parmesan cheese

2 Tbsp. basil, chopped

handful baby arugula

Instructions de Cuissons

  1. Heat olive oil in a large nonstick skillet over medium heat. Add meatballs and cook, turning occasionally, until evenly browned on all sides, about 6 minutes. Transfer meatballs to a plate.

  2. Add the sweet onion to the skillet and sauté, stirring occasionally for 4 to 5 minutes until onions are beginning to colour. Reduce the heat to medium-low, add the marinara sauce and the meatballs back to the skillet and simmer gently, stirring occasionally until meatballs are cooked through, and sauce is reduced, about 12-15 minutes.

  3. Turn the oven on broil.

  4. With a serrated knife, split the submarine buns open through the top while keeping the bun in one piece. Place the buns on a small baking sheet, open them like a book and spread the insides with the melted garlic butter.

  5. Broil on the middle rack of the oven until buns are lightly toasted about 90 seconds but keeping watch as oven temperatures vary.

  6. Nestle five meatballs into each toasted garlic bun and top with extra sauce and onions. Sprinkle with mozzarella and Parmesan cheese. Return to oven and broil for about 1-2 minutes until cheese is melted and bubbly. To serve, sprinkle with chopped basil leaves and fresh arugula.

En Relation

Makes up to 4-6 servingsReady in 30 min

Mini-Pains de Boulette de Viande Marcangelo

Makes up to 4-6 servingsReady in 1 heure

Soupe aux Noces Italiennes avec Boulettes de Viande, Épinards et Romano

Makes up to 12 boulettes de viande servingsReady in 1 heure 10 mins

Boulettes de viande enrobées de bacon