Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Easy Kosher Meatball Subs That’ll Make You Forget Takeout

By /
Jump to Recipe Print Recipe
Meat (Fleishig)

Meatball subs are easy to make at home in about 45 minutes. Golf ball-sized beef meatballs are baked, simmered in marinara boosted with garlic, red wine and Italian seasoning, and piled into crusty sub rolls.

A Streamlined Approach

Make the meatballs slightly larger so there’s less rolling, and bake them instead of frying so they cook evenly while you prepare everything else. A good jarred marinara simmered briefly with fresh garlic, wine and herbs tastes homemade. For richer flavor, use half ground beef and half ground veal.

Kosher Notes

This is a meat (fleishig) recipe, so the subs are served without cheese. Check that your marinara and rolls are pareve, and use a kosher wine.

Freezing

Meatballs freeze for 3 months. Leftovers are good over pasta or rice.

Easy Kosher Meatball Subs That'll Make You Forget Takeout
These kosher meatball subs come together in 45 minutes with baked meatballs, boosted marinara, and the perfect crusty rolls.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian-American, Jewish
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1.5 pounds ground beef 80/20 blend works best
  • 1/2 cup breadcrumbs plain or Italian-seasoned
  • 1 large egg
  • 1/4 cup yellow onion finely diced
  • 3 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning
For Assembly
  • 6 pieces Italian sub rolls or crusty sandwich rolls
  • 3 cups marinara sauce good quality jarred sauce
  • 2 cloves garlic minced
  • 2 tablespoons red wine optional but recommended
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil for cooking
  • 1/4 teaspoon red pepper flakes optional, for heat

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method
 

Make the Meatballs
  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  2. In a large bowl, combine ground beef, breadcrumbs, egg, diced onion, minced garlic, parsley, salt, pepper, and Italian seasoning. Mix gently with your hands until just combined. Don't overmix.
  3. Roll mixture into 18 meatballs, about 2 inches in diameter (roughly golf ball size). Place on prepared baking sheet with space between each meatball.
  4. Bake for 18-20 minutes until meatballs are cooked through and lightly browned. Internal temperature should reach 160°F.
Prepare the Sauce and Assemble
  1. While meatballs bake, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
  2. Add marinara sauce, red wine (if using), Italian seasoning, and red pepper flakes. Simmer for 5 minutes, stirring occasionally.
  3. When meatballs are done, add them directly to the sauce. Gently stir to coat and simmer together for 2-3 minutes.
  4. Split the sub rolls lengthwise, leaving them hinged. If desired, hollow out some of the bread interior to make more room for filling.
  5. Place 3 meatballs in each roll and spoon extra sauce over top. Serve immediately while hot.

Notes

The meatballs can be made ahead and frozen for up to 3 months. Just add a few extra minutes to the cooking time if using frozen. For a richer flavor, try mixing half ground beef with half ground veal. If you can't find good sub rolls, thick slices of Italian bread work well too. Leftover meatballs are perfect over pasta or rice.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 520
% Daily Value*
Total Fat 24g 31%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 1180mg 51%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top