Garlic Bread Meatball Subs (2024)

FAQs

How do you keep meatball subs from getting soggy? ›

Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too.

Toast the buns in the oven until just golden. This extra step really infuses the meatballs subs with incredible flavor. Once toasted, remove the buns from the oven, and place provolone cheese slices on the bun, overlapping to cover the surface of the bun.

Homemade meatballs and tangy marinara sauce make these meatball sub sandwiches the best ever! Topped with gooey fontina (or mozzarella cheese) AND provolone cheese, and piled on top of a hoagie roll, these are a crowd-pleaser!

It is safe to say that no matter what size meatballs you make, you will need between 18 and 20 pounds of meatballs for 50 people. If you are buying frozen meatballs for your event, it's still easy to figure out. If the meatballs come in a 5 pound bag, you will need 4 bags of frozen meatballs.

If you're sending this along as your child's lunch, use frozen meatballs, tossed in red sauce and placed on the bread with cheese. The meatballs will be thawed by the time lunch rolls around. Be sure to also include ice packs to make sure everything stays cool. The sandwich is just as good served cold as it is toasted!

After toasting your bread, it's crucial to let it fully cool before assembling your sandwich. Rather than leave the slices flat on a countertop or work space, though, consider propping the slices up at an angle to prevent the steam from softening your freshly toasted bread.

If you don't have a toaster oven, placing right on the oven rack for 5 minutes at 375F would be recommended. If you don't have a microwave, then opening the sandwich up and heating for 6 or 7 minutes in the oven or toaster works pretty well.

Meatball Marinara With Cheese (530 calories).

The Meatball Marinara sub has significantly more calories than options like ham or turkey. The marinara sauce adds sugar and salt to the dish.

These homemade Meatball Subs are topped with a simple Italian marinara sauce on a toasted bun with melted cheese.

The meatballs taste even better the second day. If you have time, make extra and serve them for another quick dinner. Complete the meal with a washed ready-to-eat Italian style salad.

How many meatballs will feed 100 people? ›

The number of meatballs needed for 100 people depends upon their size and the manner in which they are served. A standard main course serving size is 6 ounces of meat per guest, or approximately 600 1-ounce meatballs, 400 1 1/2-ounce meatballs, 300 2-ounce meatballs and 200 3-ounce meatballs.

Don't Skip Chilling. A stint in the fridge ensures the meatballs have a springy texture once they are cooked. The quick chill gives the gelatin time to stiffen, helps solidify the fat, and gives the myosin (a sticky, soluble protein in ground turkey) time to bind the meat together.

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

Cook's Illustrated explains that adding too many eggs will put your meatballs at risk of having a soggy texture. Any additional and unnecessary liquid will also cause difficulty mixing and forming meatballs. Adding a single egg should be enough to do the trick, with two being the maximum for each pound of meat you use.