“Mama? When are we having meatball subs again?”
Talk about simple. Plus delicious and filling. And just four ingredients to happy tummies. It’s a hit in my family – with five children, ranging from preschoolers to teens.
You can use a bag of frozen, store-bought meatballs. I use homemade because they are better for you and taste delicious
I recently socked away some meatballs and meatloaves when I did a bit of big-shop cooking. I invested about half an hour forming the meatballs by hand. Here’s a quick run down on the meatball batch:
Tricia’s Meatball Subs
Yield – 8 servings
Preparation Time – 30 minutes
Cooking Time – 30 minutes
- Approximately 2.5 lbs ground beef (only 1.25 lbs served each meal)
- Two end pieces sandwich bread – pinched into bread crumbs by hand (no eggs for us because of allergies)
- 1 cup mozarella cheese
- 1-2 tsp Jane’s Krazy Mixed Up Salt (can substitute dash each of salt, black pepper, garlic salt)
- 20 oz spaghetti sauce
- 1 cup mozzarella cheese
- Hoagie (4) or hot dog buns (8)
- Mix ground beef, bread crumbs, mozzarella and Jane’s Krazy Mixed Up Salt together.
- Form mixture into meatballs by hand and place on cookie sheet.
- Cook half the meatballs at 350 degrees for half an hour.*
- Place the other half of the meatballs on a cookie sheet to freeze then later move them to a zip top freezer bag.
- For each serving, just load about four or five meatballs into your bun.
- Top with spaghetti sauce and cheese.
- The end.
*If cooking frozen meatballs at a later time, be sure to thaw before cooking at 350 degrees for half an hour.
Easy to fix. Easily becomes a favorite.
Any leftover meatballs can be served over spaghetti another night. In fact, a fellow homeschool mother brought us this meal with an accompanying zip top storage bag full of cooked spaghetti noodles. Now I make sure I make batches of meatballs so I am ready to do the same. For more specific details on this round of meatballs and meatloaves, see Basic Beef.