Tony Zentgraf
Meatball Subs originated in the America around the turn of the 20th century with the influx of immigrants from Italy. Those immigrants brought the cooking that their moms and grandmothers had made for years and influenced the American palate in so many ways.
From Grandma’s Table
WIth this recipe the Easy Garlic Meatballs are paired with the Homemade Marinara, Provolone, Caramelized Onions and Pepperoncinis and a crusty Italian Roll.
Pair it with a side of House Made Marinara, you may want to add or dip your Meatball Sub.
Enjoy!
Meatball Sub with Homemade Marinara, Sauteed Onions & Pepperoncini
Print RecipeServings: 1 servings
Homemade Marinara recipe does take hours to make but is worth the wait. It freezes well, store in 5 cup containers and it is enough for a 4 people pasta dish or 4 servings for meatball sub. Meatball recipe also works well to cook ahead and have in the freezer for the quick meals when you are in a pinch for time. Thaw a container of marinara in a pot over medium heat and add meatballs when the marinara is thawed and heat up the meatballs for 20 minutes over medium heat. Serve on the meatball sub or over pasta.
Pin Recipe
Share on Facebook
Tried this recipe?Mention @culinaryseasons or tag #culinaryseasons!
Recipe Multiplier
- Make Marinara Recipe Here
- Make Meatball Recipe Here
- 1 ea 1 ea Italian Roll
- 2 ea 2 slices Provolone Cheese
- ¼ cup 1/4 cup Caramelized Onions
- ¼ cup 1/4 cup Sliced Pepperoncinis
Instructions
- Make or thaw the Homemade Marinara you have from a big batch of marinara.
- Make the recipe for meatballs or pull meatballs you stored from a bigger batch you cooked ahead.
- Caramelize one onion over medium high heat for 20 minutes until caramelization is achieved.
- Grill the italian roll or toast inside of the roll in the oven
- Build Meatball Sub. Place 4 meatballs on the roll top with onions and provolone. Melt cheese in the oven Top with pepperoncinis and extra marinara as you wish.
