January 3, 2012

M & M


Marinara and Meatballs.  They are such a lovely couple. 

In honor of the University of Wisconsin playing in the Rose Bowl last night, I wanted to fix something for dinner that was not only comforting but also Cardinal Red, the official color of the Badgers. 

Meatball subs made the cut.  Quick, comforting and delicious.




Meatball Subs

Print this recipe!

1 – 1 1/2 lbs. ground sirloin

1 egg, beaten

1/2 C panko

2 T grated parmesan cheese

1 T worcestershire sauce

1 T chopped garlic or garlic seasoning

1/2 t dried oregano

1 large jar of your favorite marinara sauce


Preheat oven to 450 degrees F.

Place ground sirloin in a large mixing bowl and add the egg, panko, garlic, Worcestershire, oregano, and cheese, and a little salt and pepper (if desired).

Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes.




In a medium saucepan, bring marinara sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.

Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese of choice and serve with salad.




If desired, toast the sub roll before stuffing for a more sturdy consistency.




Tips and Tricks:

  • Although ground sirloin is lower in fat than other ground beef selections, you can also substitute with ground turkey.
  • No time to make homemade meatballs?  Use frozen (they have frozen turkey meatballs as well).  Just cook according to package directions and add to marinara sauce before serving.
  • Add sautéed onions, garlic and mushrooms to the jarred marinara sauce for added flavor.
  • Label and freeze leftovers.  Use it for another night of Meatball Subs or serve over pasta for Spaghetti and Meatballs.


  • When labeling the freezing container, use a Vis-à-Vis Marker.  Just wash the marker off when finished.


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