Monster Meatball Sub

This Halloween main keeps the classic meatball sub structure: juicy beef meatballs are browned, baked through in marinara, tucked into toasted hoagie rolls, and topped with melted mozzarella. Sliced black olives add the spooky “eyes” without changing the familiar comfort-food flavor.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 5 ml olive oil
• 450 g ground beef 80/20 if available
• 60 g fine breadcrumbs
• 1 piece large egg lightly beaten
• 20 g finely grated Parmesan cheese
• 2 cloves garlic minced
• 8 g fresh parsley chopped
• 5 g fine salt
• 2 g black pepper ground
• 10 ml olive oil
• 700 g marinara sauce
• 4 piece hoagie rolls split lengthwise
• 170 g low-moisture mozzarella shredded
• 20 g black olives sliced into small rounds

Instructions

1. Heat the oven to 220 C. Lightly oil a 9 x 13 inch baking dish and set it aside. The oven is fully preheated and the baking dish is ready.
2. In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and black pepper. Mix just until evenly combined. The mixture looks uniform but not mashed into a paste.
3. Form the mixture into 16 meatballs, about 30 g each. All meatballs are shaped and hold together without cracking.
4. Heat the remaining olive oil in a large skillet over medium-high heat. Brown the meatballs in batches for 4 to 5 minutes total, turning as needed so several sides color. The meatballs have browned spots on the outside but are not cooked through.
5. Spread 500 g of the marinara sauce in the baking dish. Add the browned meatballs, then spoon the remaining 200 g marinara over and around them. The meatballs are coated and partially nestled in sauce.
6. Bake uncovered for 12 to 15 minutes, until the meatballs reach 71 C in the center and the sauce is bubbling at the edges. The meatballs are cooked through and the sauce is actively bubbling.
7. While the meatballs bake, place the split hoagie rolls cut-side up on a sheet pan and warm them in the oven for the last 3 to 4 minutes of baking, or until the cut sides are lightly crisped. The rolls are warm and the cut surfaces are lightly toasted.
8. Fill each roll with 4 meatballs and some sauce, top with mozzarella, and return the subs to the oven for 2 to 3 minutes, just until the cheese melts. The cheese is melted and beginning to stretch when lifted.
9. Finish each sub with a few olive slices to make the spooky eyes, then serve immediately. The olive eyes are in place and the subs are hot at the table.