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Meatball Subs

 
One serving costs about $6.1 One serving costs about $6.1 One serving costs about $6.1

$6.10 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 healthy lunch,main course,main dish,dinner
spoonacular Score:84%

Spoonacular Score: 84%

 

The recipe Meatball Subs can be made in about approximately 45 minutes. This recipe serves 4. One portion of this dish contains approximately 69g of protein, 59g of fat, and a total of 1117 calories. For $6.1 per serving, this recipe covers 61% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. It is brought to you by Foodista. If you have , coarse salt, basil or, and a few other ingredients on hand, you can make it. It works well as a main course. Overall, this recipe earns a super spoonacular score of 84%. Similar recipes are Meatball Subs, Meatball Subs, and Meatball Subs.

Ingredients

Servings:
1.5 lb
1.5 lb ground sirloin
ground sirloin
1 large
1 large egg
egg
1 cup
1 cup italian bread crumbs
italian bread crumbs
1 medium
1 medium onion
onion
4
4  garlic cloves
garlic cloves
0.5 tsps
0.5 tsps crushed red pepper flakes
crushed red pepper flakes
2 tsps
2 tsps worcestershire sauce
worcestershire sauce
0.25 cups
0.25 cups flat leaf parsley leaves
flat leaf parsley leaves
0.25 cups
0.25 cups parmigiano reggiano
parmigiano reggiano
some
some coarse salt
coarse salt
some
some black bell pepper
black bell pepper
2 Tbsps
2 Tbsps olive oil
olive oil
4
4  garlic cloves
garlic cloves
2 Tbsps
2 Tbsps flat leaf parsley leaves
flat leaf parsley leaves
0.5 tsps
0.5 tsps dried oregano
dried oregano
28 oz
28 oz canned tomatoes
canned tomatoes
14 oz
14 oz canned tomatoes
canned tomatoes
4
4  crusty rolls
crusty rolls
10 oz
10 oz italian shredded provolone
italian shredded provolone
some
some grain blend
grain blend
some
some sweet shredded basil
sweet shredded basil
1 leaf
1 leaf shredded arugula leaves
shredded arugula leaves
some
some fries
fries
1.5 lb ground sirloin
1.5 lb
ground sirloin
1 large egg
1 large
egg
1 cup italian bread crumbs
1 cup
italian bread crumbs
1 medium onion
1 medium
onion
4  garlic cloves
4
garlic cloves
0.5 tsps crushed red pepper flakes
0.5 tsps
crushed red pepper flakes
2 tsps worcestershire sauce
2 tsps
worcestershire sauce
0.25 cups flat leaf parsley leaves
0.25 cups
flat leaf parsley leaves
0.25 cups parmigiano reggiano
0.25 cups
parmigiano reggiano
some coarse salt
some
coarse salt
some black bell pepper
some
black bell pepper
2 Tbsps olive oil
2 Tbsps
olive oil
4  garlic cloves
4
garlic cloves
2 Tbsps flat leaf parsley leaves
2 Tbsps
flat leaf parsley leaves
0.5 tsps dried oregano
0.5 tsps
dried oregano
28 oz canned tomatoes
28 oz
canned tomatoes
14 oz canned tomatoes
14 oz
canned tomatoes
4  crusty rolls
4
crusty rolls
10 oz italian shredded provolone
10 oz
italian shredded provolone
some grain blend
some
grain blend
some sweet shredded basil
some
sweet shredded basil
1 leaf shredded arugula leaves
1 leaf
shredded arugula leaves
some fries
some
fries

Equipment

baking sheet
baking sheet
mixing bowl
mixing bowl
sauce pan
sauce pan
broiler
broiler
oven
oven
baking sheet
baking sheet
mixing bowl
mixing bowl
sauce pan
sauce pan
broiler
broiler
oven
oven


Instructions

Preheat oven to 450 degrees. Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. 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. Break a meatball open and make sure meat is cooked through before removing from the oven. Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring 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 and place subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of Oven Fries. This recipe yields 4 servings. 0 0

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $6.00
Ingredient
1.5 pounds ground sirloin
1 large egg
1 cup italian bread crumbs
1 medium onion
4 garlic cloves
½ teaspoons crushed red pepper flakes
2 teaspoons worcestershire sauce
¼ cups flat leaf parsley leaves
¼ cups parmigiano reggiano
some black bell pepper
2 tablespoons olive oil
4 garlic cloves
2 tablespoons flat leaf parsley leaves
½ teaspoons dried oregano
28 ounces canned tomatoes
14 ounces canned tomatoes
4 crusty rolls
10 ounces italian shredded provolone
some grain blend
some sweet shredded basil
1 leave shredded arugula leaves
Price
$11.78
$0.31
$0.42
$0.24
$0.27
$0.05
$0.07
$0.59
$0.53
$0.37
$0.33
$0.27
$0.32
$0.05
$1.70
$0.85
$1.54
$3.77
$0.43
$0.08
$0.01
$23.99

Tips

Health Tips

  • Depending on the recipe, you might be able to substitute almond meal or flaxseed for the breadcrumbs to reduce the carbohydrate content and up the nutrition. For example, almond meal works well for breading, while ground flaxseed can help with binding.

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free breadcrumbs.

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Worcestershire sauce often contains anchovies, so if you are vegan, vegetarian, or allergic to seafood, be sure to look for a brand that doesn't!

Disclaimer

Nutritional Information

Quickview
1110 Calories
68g Protein
58g Total Fat
79g Carbs
75% Health Score
Limit These
Calories
1110
56%

Fat
58g
90%

  Saturated Fat
25g
159%

Carbohydrates
79g
26%

  Sugar
18g
20%

Cholesterol
221mg
74%

Sodium
1781mg
77%

Get Enough Of These
Protein
68g
137%

Vitamin K
126µg
120%

Phosphorus
961mg
96%

Selenium
64µg
93%

Calcium
870mg
87%

Zinc
12mg
85%

Vitamin B12
5µg
84%

Vitamin B3
16mg
82%

Vitamin C
63mg
77%

Manganese
1mg
69%

Vitamin B6
1mg
69%

Iron
11mg
65%

Vitamin B2
1mg
61%

Vitamin B1
0.86mg
57%

Potassium
1812mg
52%

Vitamin A
2572IU
51%

Copper
0.92mg
46%

Folate
174µg
44%

Vitamin E
6mg
43%

Fiber
10g
41%

Magnesium
163mg
41%

Vitamin B5
2mg
30%

Vitamin D
0.84µg
6%

covered percent of daily need

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