Prep 15 mins
Cook 20 mins
I was born and raised in Philadelphia, Pennsylvania and this is the AUTHENTIC Meatball Sub that you would get in South Philly. See my Marinara Sauce of Alan Leonetti (2 Servings) (((The Best))) for the marinara sauce. If you have any questions, e-mail me: AlanLeonetti@q.com
- 1⁄4 lb ground beef
- 1⁄4 lb ground pork
- 1⁄4 lb ground veal
- 1 egg (beaten)
- 1⁄8 cup milk
- 1⁄4 cup plain breadcrumbs
- 1 tablespoon parmesan cheese
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1⁄8 teaspoon minced garlic (from jar)
- 1⁄8 teaspoon dried onion flakes
- 2 teaspoons dried oregano
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried parsley
- 1⁄2 teaspoon granulated sugar
- 4 crusty hoagie rolls
- provolone cheese (for topping)
- marinara sauce (see my Marinara Sauce of Alan Leonetti (2 Servings) (((The Best))))
- Combine all ingredients and mix well.
- Make my marinara sauce and have the sauce in a hot saucepot.
- Shape into 1 inch balls.
- Place into hot skillet and saute until brown on all sides.
- Place the meatballs into the marinara sauce.
- Cook on low heat about 15 minutes.
- Place the opened hoagie rolls onto a sprayed baking sheet.
- Place meatballs and sauce onto the hoagie rolls topped with provolone cheese.
- Place under the broiler for a few minutes, or until the cheese melts.
- Remove from broiler, close the rolls, and serve.
Bravo! I'm making these today for the second time in two weeks. Great base meatball that can be easily altered to compliment any sauce.
Wow, absolutely delicious! Every other recipe I have tried in the past has made my meatballs dry and dull. However, this recipe was made the meatballs have a crispy tecture on the outside and when you bit into them the inside was bursting wit flavors and moister than I have ever imagined!! Thank you so much for this recipe everyone at my party was complimenting the meatballs' moisture :)
This going to be a 2 in 1 review, as I made these using your Marinara Sauces as you recommended. The meatballs: I didn't have any veal,so I just used equal parts of pork and beef. I doubled the recipe, so I could have leftovers to freeze and use at another time. These meatballs were very easy to make and were probably the moistest meatballs I've ever made. Others I've made usually turn out a bit dry. Delicious. I'll definatly make these again. Hopefully, I'll find some veal in the mean time. For the Sauce.... Or should I go over to that recipe and give a review separately on that one? Hmmmm(?)....I'll meet you over there.