Meatball Subs
4 portions
25mSurely you've heard of the meatball sub. But you may not have known it was this easy to make at home. A basic meatball and a jar of marinara, you can make these faster than you can order takeout.
What you will need
1 cup Panko
1 Tbsp Dried Oregano
1/2 cup Milk
1/2 tsp Salt
Black Pepper
1 lb. Ground Pork
15 oz. Marinara
8 oz. Sliced Mozzarella
6 Hoagie Rolls
(Nutritional facts 175 calories, 4.88 g fat, 16.2 g carbohydrates, 16.66 g protein, 28 mg cholesterol, 431 mg sodium)How to cook
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Place the panko in a large mixing bowl.
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Add the dried oregano.
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Add the milk. Mix it up. Let the panko soak for a few minutes.
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Add the salt and a few turns of black pepper.
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Add the ground pork and mix well.
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Break off chunks of the mix and roll them into balls. Around the size of a golf ball is what I like to shoot for here, but feel free to experiment. Of course, keep in mind that larger meatballs will take longer to cook.
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Heat some oil in a heavy skillet over medium heat. When the oil begins to smoke, add your meatballs. Fry the meatballs until golden brown on at least 2 sides.
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Add the marinara. Stir to scrape any bits from the pan and coat the meatballs thoroughly in sauce.
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Simmer gently, stirring frequently, for about 15 minutes. If you're tired of babysitting a frying pan, you can also pop the skillet in the oven at 350°F for about 20 minutes. The FDA suggested internal temperature for ground pork is 160°F.
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Stack meatballs into split hoagie rolls and top with a scoop of sauce and some sliced mozzarella.
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